Others - M Bib
Others
Tempura Tenboshi
天ぷら 天星
Tenboshi. Tempura Numata's sister restaurant where exceptional tempura can be enjoyed at amazingly reasonable prices.
Tenboshi was created from the wish that the experience of enjoying top-class tempura would be more easily accessible to everyone. Tenboshi is a place where those new to tempura can experience it for .
- Recommended by a Restaurant Guide
- M Bib
- Counter Seating
- Solo Diner Accepted
- Open for Lunch
- Babies and Small Children
Yakiniku GINGA
焼肉GINGA
A popular yakiniku restaurant among both locals and tourists that serves fresh Hokkaido-produced horumon (innards) and wild game meat, famous for its delicious taste.
Famous restaurant “Yakiniku GINGA,” which was also selected by the Michelin Guide Hokkaido Bib Gourmand, is a popular yakiniku establishment that attracts sophisticated foodies with the d.
- Recommended by a Restaurant Guide
- M Bib
- Counter Seating
- Private Room
- Solo Diner Accepted
- Group Guests (10 or More)
- Babies and Small Children
entre nous
entre nous アントル ヌー
A private members-only French cuisine restaurant which is now accepting exclusive reservations.
Chef Hideki Takayama is the famed Japanese chef who took 5th place in the 2015 Bocuse d’Or international cooking competition (commonly known as the “Culinary Olympics), as well as 7th pla.
- Recommended by a Restaurant Guide
- M Bib
- Gault & Millau
- Private Room
- Solo Diner Accepted
- Open for Lunch
Salon de Muge
無碍山房
Shigure Bento Box and a relaxing time of coffee and sweets at the prestigious 3-star Kikunoi.
Salon de Muge opened in 2017 right nearby Kikunoi’s main restaurant so that guests could experience and enjoy Kikunoi’s authentic Japanese cuisine in a more light-hearted setting. Freshly.
- Recommended by a Restaurant Guide
- M Bib
- Counter Seating
- Solo Diner Accepted
- Open for Lunch
Ayamuya
あやむ屋
The legendary establishment in Osaka which was the very first yakitoriya in the Kansai area to be honored with a prestigious star.
Yakitori; a cuisine of 1 skewer being an entire dish of its own. Even before becoming a chef and during his salaryman years, Takumi Naganuma was constantly filled with ideas of how to improve the var.
- Recommended by a Restaurant Guide
- M Bib
- Counter Seating