The Japanese confectionery shop has been established in Akasaka for over 100 years. The signboard product is "Akasaka mochi" which wrapped rice cake with small furoshiki. Although this style is now common, it is said that it was born by the ingenuity of Aono third generation. Only carefully selected materials such as red beans, soybeans, brown sugar and salt are used. There is also a service for wrapping paper and seasonal bags tailored to the application.

The history of the Osaka family is in Tokyo, so why is the "Ohsaka house"? A lot of fire and precious materials have been burnt down, and unfortunately the details remain unclear, but I know that in the old days, I was doing business in the Osaka front. And, it is guessed in the wind that it moves to Edo for some reason, and it reaches the present age. The founding of the Edo period was the original-Lu year (1688 – 1703), and it became th seventeenth by the current shopkeeper approximately 300 years ago. The thing at that time is Shu Yaman "half-day Talk", Yanagitei Tanhiko "ring soul Paper Fee", and the name is kept in a lot of old books such as "Edo Shopping Germany Guide (Hitori Annai)". At the time of its founding, trade name was Osakaya offers, and until Meiji 27, we had a shop in Nihonbashi Komami town. At that time, it was between Horie-cho and Komami-machi, and it was operating in the district called the Treri Town (embarrassed town) that the footwear shop and the umbrella shop were lined up a lot. At that time, I had the title of Ise Dai Daijo (Ise Daijo). This title seems to have been the one given from Kyoto by the one which was as a class of the national Tsukasa set up by the Great Treasure Ordinance. There is Osakaya offers Ise Dai Daijo and the fear confectionery in the small-town 1-chome, and it multi the person who does not know the name in any thing, and the large daijo and the person who is, and is. = = = (excerpts from the "remaining forgotten" by Shigeru Kite potato) In this way, the name "Daijo" was widely known as the nickname of Osakaya offers at that time. Then, it was burnt out by caught at the time of the fifteenth generation, and the current was sent to the Kinsugi bridge in Shiba, Minato-ku, Tokyo, and detail continued business. Then, it encounters the Great Kanto Earthquake in September, 1923, and it has burnt down the shop again when the forecast of the outlook of the business was renewed when the store name was changed to the Osaka House in the sixteenth generation. After that, the sixteenth generation worries about the place of the departure from Mita or Jiyugaoka, and it is settled in the present Mita after all. After that, it has reached the present in the favor of the one that the shop was burnt again by the air raid on May 26, 1945.

Established in the 18th year of the Meiji era, this shop is a branch store of Eitaro Sohonpo. It was opened by an employee of the parent store, with their support. The character of the area is reflected in the name 'shiba,' or 'lawn,' as there were many cultivated intellectuals living there. Our representative confectionery, a type of monaka, was given the name "Enoshima" by one such person, Koyo Ozaki. In addition, the typeface on the shopfront signage is by Taro Okamoto, further strengthening ties to previous generations.

Since the establishment of Showa 22, the streets of Shimbashi and Toranomon have changed in a variety of ways, but with a commitment to homemade bean jam, we aim to be a store that customers will be pleased by delivering the unchanged taste of Japanese sweets such as Kuribun and Dorayaki.

It is a long-established Ansei in Tokyo and Roppongi for three years now.

The specialty of the shop in the ruins of Tamura Right Kyotao residence, which asano uchi takuto was hungry in Chushingura, is also named "In the Middle of The Cut" It is the one that the bean jam is scissored so as to start between the skins. It is full of volume in the fertilization. Other products also have a sense of naming and a twist on the taste. "In the midst of the economic rise" is a lucky small-format type. It is used brown sugar for the bean paste wishing for the surplus, and there is richness.

A noodle shop with over 220 years of tradition. The "Gotosoba" of the Signboard menu has the saying that it presented it to the Tokugawa general. The Sarashina soba with the white waist is own brand. The soup is made from the artisan's attention, two types of hot soup and a soft thick sweet soup with a refreshing taste. It is also nice to be able to blend by oneself and to taste of the favor.

The Edomae recipe is a creed that steamed carefully selected eels and drops excess oil. Only natural ones from the end of April to the end of November are used in wasabi soy sauce. A variety of wines are also available. The sauce that uses only the Shoyu and mirin is a light taste and brings out the characteristic of the eel. You can enjoy the course carefully.

The only brewery in Minato Ward that revived a sake brewery that had been closed for 100 years. At the end of the Edo period, there was a Satsuma mansion, so Shiba became the stage for the bloodless opening of Edo. In reference to the history of Saigo Takamori, Katsu Kaishu, Yamaoka Tetsushu, and Takahashi Mushu holding secret talks about the opening of Edo Castle in the back parlor of the store, Doburoku's name is proudly "Edo Kaijo". "Jiang" for women is made with hibiscus and plum extract and has a beautiful faint pink color. It is delicious whether it is rocked or divided with carbonic acid, and it is a local production for local consumption of turf.

Takashi Tanaka, chief chef, was named "Modern Nit" by the Ministry of Health, Labour and Welfare in 2007. The restaurant hosts the imperial Court full-time exhibition, which is supervised by the general chef once a year, to taste the Chinese court cuisine "all seats". Recently, we also offer low calorie courses on the theme of health and beauty. There are a lot of fans in the standard menu. Chicken stew buckwheat noodles were introduced in various media.

At the foot of Tokyo Tower, the site of about 2,000 Tsubo spreads a pure Japanese-style space with a tasteful Japan garden and a few Yoriya-zukuri. This is a tofu multi-course dish with seasonal ingredients from the Four seasons. Rich and smooth, you can enjoy the many dishes of pride, such as "Bean Water and Tofu" and "Daitanaku" to taste the original sweetness of soy as it is. There is also a bar and souvenir shop.