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QUINTCANTO will provide you wonderful food and wine and splended time."Cucina Creativa" is new expression created by chefs based on Italian traditional and regional cuisine.Our wines are all natural and mainly from Italy and we serve them by glass matching every dishes.Please enjoy exciting journey of "Cucina Creativa" and wine.Lunch 6,600YEN(service fee not included)Dinner 16,500YEN(service fee not included)Our menus are Chef's selected only.Dinner course will be changed every month.We are welcome to prepare dessert plates with messages for anniversary.We recommend dress code of elegant casual. We kindly ask all gentlemen to refrain from wearing short pants, tank tops, sandals. Jackets on will be preferable.We do not accept children under 18 years old.10% service charge will be added to your bill.Please call for further information.※※We only accept reservations for above 18 years old※※
Wolfgang's Steakhouse is an American style steak and seafood restaurant. The restaurant began in 2004 with owner Wolfgang Zwiner, who has been working in New York style steakhouses for over 40 years. Here, guests will sit and take in all of the classic elegance and refinement of a New York steakhouse circa the 1950s when it was in its heyday. All of the beef served in Wolfgang's Steakhouse is USDA certified prime and is either dry aged or wet aged to bring out the most flavor possible. Wolfgang's Steakhouse also features wines to drink before, during and after dinner.
Bulgari Il Cafe Osaka is an Italian restaurant that is great for a small dinner or to stop in for drinks and dessert. Special accommodations for food allergies or specialties, such as asking for a vegetarian meal, are easily handled. Bulgari Il Caf_ offers several dessert options, such as chocolate and tiramisu. There are many chocolate options to choose from that range from bitter to sweet and everything in between.
Family members of all ages are welcome at the restaurant.
Fujiya 1935 is an upscale Japanese restaurant that believes that "ingredients come first." This means it is of the utmost importance for the kitchen staff to have the freshest seasonal ingredients available with which to work and develop their menu. Because of this, Fujiya 1935's menu changes frequently as the seasons change and new ingredients rotate in as others go out. The menu items at Fujiya 1935 don't have names but are rather just listed by ingredients. Some of the most popular options are the rosy seabass with chrysanthemum sauce, wasabi pasta and kintoa pork with shiitake mushrooms.
