LINA STORES, an Italian restaurant from London that is marked by a pistachio green and white awning, offers a prix fixe lunch menu where you can choose your favorite dishes and put together your own course.

In addition to the "Rosemary Focaccia & Green Salad with Homemade Dressing" and "Gelato," you can choose one item from three appetizers, nine pasta dishes, and five drinks.

On this day, I chose "Eggplant Polpette" for the appetizer, "Octopus and Anchovy Lemon Butter Tagliolini" for the pasta, and "Americano" for the drink!

The eggplant polpette is the most popular appetizer. Its cute appearance will lift your spirits even before you start eating.

When you cut it open, you'll find it's packed with melt-in-your-mouth eggplant! The simple flavor lets you directly enjoy the rich deliciousness of eggplant.

The new menu item, "Octopus and Anchovy Lemon Butter Tagliolini," is a delicious dish perfect for summer. The delicious flavor of seafood broth, the refreshing scent of lemon, and the chewy texture of fresh flat pasta combine to make it a dish you'll be able to eat in no time, even in the summer when your appetite tends to decrease.

There are nine types of pasta, so even repeat customers won't get bored. The signature dish, "Tagliolini with Fresh Truffles and Parmesan," is also available for an additional 500 yen (tax included).

Courses are available for as little as one person, and orders can be placed on the day, so it's easy to use.

The stylish and comfortable interior, including sofa seats, is also appealing. The table seats can accommodate up to 12 people side by side, making it a great place for large parties!

Lunch is served from 11:00 to 17:00, and there is no time limit for staying, so you can relax and enjoy a lively conversation without worrying about time.

Bikini Picard, where you can casually enjoy authentic modern Spanish cuisine, introduces their Premium Lunch Course, which includes signature dishes such as pintxos and paella!

The first thing served is a five-piece platter of pintxos, Spanish appetizers made of small slices of bread topped with ingredients. Each pintxo, including "Jordi," named after the son of the chef who oversees the cuisine, is surprisingly delicious and full of originality, so it may be hard to resist a glass of wine. If you can drink alcohol, why not pair it with a crisp white wine or Spanish sparkling wine, Cava?

The soup served in the summer is gazpacho, a dish originating from Spain. It is an extremely fresh cold soup made with tomatoes from their own farm. It has a strong acidity that is refreshing and will whet your appetite.

After the soup, we had a choice of meat or fish! The meat dish for the day was grilled almond pork, which is rich in flavor and comes from catalan farmers in the Catalonia region of Spain. The tender and juicy pork was served with a sauce made from veal stock and sherry, and seasonal vegetables.

The fish dish is cod stewed with cider from Asturias, a region famous for its apples in Spain. Cod is often associated with winter, but the meat is best enjoyed in summer. The dish has a refreshing flavor that really brings out the delicate flavor of the cod.

The mixed seafood and chicken paella is cooked in a broth extracted from the backbone of sea bream over 4-5 hours every day. The delicious flavor of the seafood is irresistible. The burnt parts that you can peel off with a spoon and eat are also a delicacy!

We finished off with a rich, chewy pudding called "Tocino de Cielo" made without dairy, and coffee! It was a very satisfying and filling lunch.

The maximum stay time is 120 minutes. Groups can accommodate up to 20 people, and semi-private rooms are also available. If you let us know in advance about any food allergies or food preferences, we can adjust the menu accordingly.

Niku Kappo KINTAN, where you can enjoy creative meat dishes, offers a luxurious lunch course that includes today's appetizer, platinum yukhoe, beef tongue, salad, three pieces of chef's choice nigiri, hanging steak, and sukiyaki beef bowl.

One of the most eye-catching dishes is KINTAN's specialty, Platinum Yukhoe. It is served with permission from the public health center, so it is safe and secure, and its freshness is crucial, with a shelf life of just 15 to 20 minutes.

When you mix it with the rich yolk, it melts in your mouth! The texture and aroma of the roasted nuts add an accent and bring out the flavor of the meat.

There are three types of nigiri sushi: beef heart, roast beef, and beef tongue battera (pressed sushi). This is a new type of beef sushi that you won't find anywhere else.

The beef heart is seasoned with yuzu pepper, and the roast beef and beef tongue are seasoned with ponzu sauce, making for a refreshing meal.

The main dish is thick and tender hanging steak. The sauce changes with the seasons, and in summer it's an anchovy tomato sauce. The garlic adds a nice touch that will whet your appetite. The smooth mashed potatoes are also a great side dish!

This hearty and satisfying meat-filled course is sure to satisfy even men!

Orders can be made on the day, and you can change your order if you let us know in advance if you have any allergies or dislikes.

The maximum stay time is 90 minutes. There are four private rooms and the restaurant can accommodate groups of up to 16 people, making it a reliable place for entertaining or business dinners.

Wagyu Ippo Yakiniku Morioka Hand-made Cold Noodles Bouya, a yakiniku restaurant that boasts A5-ranked Japanese Black Beef, offers a 10-course "Irodori Course." This reasonably priced menu includes kimchi, namul, seared beef sashimi, salad, two slices of salted tongue, two slices of three selected cuts of the day, a choice of cold noodles, hot stone bibimbap, or rice, and dessert.

The main yakiniku dish is a balanced assortment of top-quality tongue and the recommended cuts of the day, ranging from light lean red meat to fatty kalbi.

Depending on the cut of meat, you can choose from a special sour sauce made specifically for tongue, a secret soy sauce sauce, rock salt, or wasabi.

And when it comes to finishing off a meal at Fusaya, the "Morioka kneaded hand-made cold noodles" are a must.

In one corner of the kitchen, they have a custom-made hydraulic noodle machine that makes noodles to order, resulting in noodles with an incredibly chewy and smooth texture.

The soup is a refreshing yet rich flavor that combines the umami of Wagyu beef and local chicken. The sherbet-like soup stays cool until the very end, and the broth doesn't get diluted.

To finish, add lightly pickled kimchi and vinegar made specifically for cold noodles, and the noodles and soup combine to create a delicious trinity! It's no wonder that many regulars visit the restaurant almost every day in the summer just for the cold noodles.

Instead of cold noodles, you can choose stone-grilled kalbi bibimbap with pork belly, or rice. For bibimbap, pour our homemade gochujang sauce over it and mix well before serving.

You can order a course meal even if you are alone. Same-day orders are also possible, so it's easy to use.

The restaurant can seat up to 14 people side by side, with a maximum stay time of 90 minutes. Yakiniku is popular with foreigners, so it would also be ideal for business occasions where you are inviting overseas guest.

KUSHI TEI serves skewers made with healthy vegetable oil and fresh breadcrumbs. Their lunch course includes an appetizer, vegetable sticks, eight skewers recommended by the chef, dried baby sardines and rice, a bowl of soup, and a dessert.

The appetizers for the day were rolled omelet, taramosalata with crab meat, and pate de campagne. Three recommended dishes are served daily.

You can have as many vegetable sticks as you like. The natural sweetness of the homemade minced chicken miso brings out the umami of the vegetables.

The fried skewers include four skewers of "Japanese Black Beef," "Angel Shrimp," "Wagyu Minced Meat Cutlet," and "Salmon and Salmon Roe," as well as four seasonal skewers. On this day, the menu included the sweet corn "Gold Rush," the "Cod" flavored with green yuzu, the "Konnyaku with Roe" with the crunchy texture of Shishamo eggs, and the "Margherita" with tomato, cheese, and basil.

They are served freshly fried one by one at the counter, and at your table in batches to suit your eating pace.

There are five types of condiments. KUSHI TEI 's original addictive sauce is spicy and goes well with meat dishes. The mustard sauce made with peanut butter oil is perfect for fish dishes. Pink rock salt from the Andes Mountains brings out the umami of the ingredients. Dashi soy sauce diluted with bonito stock is perfect for ingredients with a dashi flavor. Sudachi citrus is recommended for shellfish.

Kushitei's signature dish is the A5-ranked Kuroge Wagyu beef, made with KUSHI TEI. The moment you bite into it, the meat overflows with juice, creating a luxurious and satisfying texture.

The "Angel Shrimp" from New Caledonia is known for its freshness and strong flavor. The rich shrimp miso flavor hits you in the first bite, giving you a vivid taste.

The last of the skewers is salmon and salmon roe seasoned with tartar sauce. The salmon, which can also be eaten as sashimi, has a fluffy texture and pairs perfectly with the salmon roe. It has no fishy smell at all.

If you want to eat more, you can order more. If you have any allergies or food preferences, you can change your order by letting us know in advance.

In addition to alcoholic beverages, they also have a wide variety of teas, including oolong tea, jasmine tea, corn tea, brown rice tea, roasted green tea, and black tea. They also have a great Kids set, so it's perfect for families!

The maximum stay time is 90 minutes. The rows of tables can seat up to 14 people, and there is also a private room at the back of the restaurant that can accommodate 5-6 people.