Pins matching place:3F

Yasushi Karato’s Shinsaibashi French flagship, with vegetable-focused cuisine, seasonal courses and separately announced Christmas dinner services.

Charcoal-grilled eel and hitsumabushi near Nagoya Station, with branch-specific kaiseki, side dishes and published rice portions.

A third-floor restaurant overlooking Midosuji, with weekend autumn lunches pairing a choice of main or pasta with a buffet.

Farm-to-table Mediterranean restaurant sourcing 95%+ of vegetables from the chef family's farm; MICHELIN 1 Star and Green Star in 2026.

French-rooted contemporary tasting restaurant by chef Kim Jae-hoon, on Dalmaji Hill with floor-to-ceiling sea views.

Kaiseki restaurant run by a Korean chef trained in Japan and his Japanese wife, serving seasonal Busan seafood and produce in a small counter-style room.

A small French tavern in Dai Nagoya Building with small plates,skewers,seafood pasta and weekday happy-hour drinks.

bhc's first flagship: 1F takeout and box meals with a frying robot, 2F customizable 'Crispick' chicken, 3F platters and Korean drinking snacks (flagship-only dishes).

Seoul-born Vietnamese restaurant Lang Man opened its Busan branch in the third-floor food court of Lotte Premium Outlets Dongbusan on 7 September 2026, serving pho, bun cha and rice dishes.

Roun Shabu-Shabu, an Ashley-operated unlimited shabu-shabu and salad-bar buffet, grand-opened in the third-floor restaurant zone of Lotte Premium Outlets Dongbusan on 18 September 2026.

A six-seat Chinese counter exploring shark fin through fried, steamed, grilled and hotpot preparations.

A new sixteen-seat crab kaiseki and handmade-soba restaurant, serving complete branch-specific courses at a counter and one private room.

Western at 1-3F, Shechao Square. Published Restaurant Week Winners set menus list Salmon Salad, French Frog Legs with Sweet Pepper Sauce, Spanish Garlic Prawns. Advance reservation and published menu conditions apply.

A Chinese restaurant with a published autumn weekday buffet featuring duck, seafood and Shanghai-crab sauce.

Chinese - Cantonese / Chinese - Guangdong at 3F, The Langham Shenzhen, No 7888, Shennan Dadao, Futian District. Published Restaurant Week Winners set menus list Roasted Suckling Pigeon with Lemongrass / Half, Steamed Sea Cucumber Dumplings with Holy Basil (2 Pieces), Pan-seared Scallops in Supreme Oyster Sauce. Advance reservation and published menu conditions apply.

An established Tokyo branch serving published breakfast classics and branch-specific menus, with October pumpkin pancakes and seasonal drinks.

A pop-culture collaboration cafe serving fried-bread dishes and matcha drinks.

A new Sakae Korean barbecue restaurant with branch-specific food menus and reserved drink offers.

A branch-specific opening report announces October 21 for the new made-to-order frozen-yogurt stand.

An upcoming unmanned drinks cafe near Marunouchi Station, with Wi-Fi, power and published branch drink prices.

A planned Okinawan and chicken restaurant with published launch lunches, shabu-shabu, claypot rice and drinks.

An upcoming eight-seat Kitashinchi sushi counter introducing aged-fish techniques and a published omakase course.

Graniph’s announced third-floor Kyoto cafe will serve local matcha collaborations, MAMIDORI sweets and REC COFFEE.

Gensuke’s first Fukuoka branch is planned for November 2026 near Yakuin Station, serving grade-5 wagyu and cold noodles. Exact opening day is not announced.