Happy New Year to you all! A new year has begun. We would like to thank all of our customers for their patronage during ...

The term "izakaya" and the type of business it represents have evolved uniquely in Japanese food and beverage culture. I...

The okonomiyaki at Azabu Ichimaru is filled with meticulous attention to detail, from the selection of ingredients to th...

Every monjayaki dish at Azabu Ichimaru is made with meticulous attention to detail, from the selection of ingredients to...

Founded in 1909 in Azabu Juban, Tokyo, Naniwaya Sohonten is a long-established business that is said to have been the fi...

Azabu-Juban is home to a variety of places of interest where history and modernity merge. Below are some representative ...

Abe-chan in Azabu Juban is a long-established yakitori and motsuyaki restaurant established in 1933. The first owner, Mr...

The history of monjayaki dates back to the late Edo period (1603-1868) to the Meiji period (1868-1912), when "monjiyaki"...

The Azabu Juban Festival is one of Tokyo's representative summer festivals, held at the end of August each year in the A...

In a teppanyaki restaurant like Azabu Ichimaru, the thickness of the teppan has a significant impact on the quality of t...