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☎ 03-3829-6468

Oshiage Yoshikatsu

URL

http://www.hotpepper.jp/strJ000104266/

5-10-2 Narihira, Sumida-ku

12

Mon.- Sun.

  • 9
  • 3

(Closing time: 22:30)

17:00 – 24:00 11:30 – 14:00

6

and Holidays Lunch only on Sundays

and (HOolpideayns for dinner on Sundays and Holidays by reservation only)

Irregular

4 min. walk from Oshiage Station Exit B1 on each line

Green Monjayaki (Ashitaba

"Tsubaki," a snack set brimming with Tokyo ingredients

Available Year-round

Monja served with baguettes)

Oshiage

Available Year-round

Edo Tokyo vegetables, Tokyo milk, fishes

Ingredients

Yanagikubo wheat (Higashikurume), flour (Ome), cabbages

Ingredients

★

from Tokyo Islands, Sakura eggs, soybeans

used

(produced in Tokyo),Ashitaba (from Tokyo Islands),

used

(from Hinode and Ome), TOKYO X Pork

TOKYO X Pork sausage, Oshima butter (Izu Oshima Island)

*Regarding seasoning, we use Tokyo produced seasonings in general, including Hingya salt.

TokyoShamo Chicken Restaurant

☎ 03-6658-8208

〈Ryogoku Edo NOREN〉

URL

http://www.tokyoshamo.com/

Nezu Torihana

1-3-20 Yokoami, Sumida-ku

12

  • 9
  • 3

Lunch

6

11:00 – 14:00

Dinner

17:00 – 21:30

(Tuesday if Monday is a holiday)

Mondays

Edo NOREN can be accessed directly via JR Ryogoku Station West Exit.

Tokyo Shamo Chicken
Oyakodon

Available Year-round

TokyoShamo Chicken Course Meal

Available Year-round

★

  • Ingredients
  • Ingredients

used

Tokyo Shamo Chicken

used

Tokyo Shamo Chicken

Ryogoku

*Business hours and days when restaurants are closed may change. Please check the latest information on the store’s website, etc.

30

☎ 03-3637-1533

Kameido Masumoto Honten

URL

https://masumoto.co.jp/

4-18-9 Kameido, Koto-ku

12

  • 9
  • 3

Mon-Fri

11:30 – 14:30/17:00 – 21:00

6

Weekends and 11:00 – 14:30/17:00 – 21:00

Holidays

* Last Call: 19:30

Lunch last order: 14:00

Mondays or Tuesdays if a national holiday falls on Monday. 7 min. walk from Kameido Station on each line

Kameido Daikon

★

Kameido Course and Asari Clam Hot Pot

Available Year-round for dinner menu

Available Year-round for dinner menu

  • Ingredients Kameido Daikon radish (from
  • Ingredients Kameido Daikon radish (from

used

Katsushika and Edogawa)

used

Katsushika and Edogawa)

Kameido

☎ 03-6457-2636

DiverCity Tokyo Plaza

Torimikura

URL

http://www.wid.co.jp/

6F Diversity Tokyo Plaza 1-1-10 Aomi, Koto-ku

12

  • 9
  • 3

Lunch

6

11:00 – 17:00

Dinner

17:00 – 23:00

Open every day (or closed according to the closed days of the facility)

3 min. walk from Rinkai Line Tokyo Teleport Station 5 min. walk from Yurikamome Line Daiba Station

Charcoal-Grilled

Tokyo Teleport

Tokyo Shamo Chicken Hot Pot

Tokyo Shamo Chicken Oyakodon

  • Available Year-round
  • Available Year-round

Daiba

★

  • Ingredients
  • Ingredients

Tokyo Shamo Chicken

used

Tokyo Shamo Chicken

used

Parking lot available

  • Takeout menu available
  • Wi-Fi available
  • Reservations

possible
Credit cards accepted (confirm types that are accepted)
Electronic money accepted (confirm types that are accepted)
(may require a reservation)

31

☎ 03-6659-8379

Edo Tokyo Beer On Tap

URL

https://edo-tokyo-beer.com/

16-2 Senda, Koto-ku

12

  • 9
  • 3

6

Mon, Wed, Tur, Fri: 17:00 – 23:00 Sat & Sun: 16:00 – 22:00 Tuesdays

Immediately after getting off at Ogibashi 2-chome bus stop 10 min. walk from Sumiyoshi Station subway Exit B1

Sumiyoshi

  • Beer using Edo Tokyo vegetables
  • Pickles and soaked Waseda

(Ex: Japanese ginger beer from Jan.~April)

myouga Japanese ginger stalks

  • Available Year-round
  • Available February, March

Ingredients Waseda myoga Japanese ginger
Ingredients Waseda myouga Japanese used

(from Nerima), etc.

used

ginger (from Nerima)

★

☎ 03-3643-1760

Kanmidokoro-Irie

URL

https://www.kanmidokoro-irie.com

2-6-6 Monzennakacho, Koto-ku 11:00 – 18:30 (Last call 18:00) Wednesdays (Open on festival days and holidays)

12

  • 9
  • 3

6

3 min. walk from Monzennakacho Station (Exit 5) on various subway lines

  • Anmitsu
  • Tokoroten

  • Available Year-round
  • Available Year-round

★

  • Ingredients Tengusa algae agar from
  • Ingredients Tengusa algae agar from

used

Kozushima and Oshima

used

Kozushima and Oshima

Monzen-nakacho

*Business hours and days when restaurants are closed may change. Please check the latest information on the store’s website, etc.

32

☎ 03-3471-6395

品川

SHINAGAWA KASHO

KYO-AN

URL

http://kyo-an.net/

2-30-27-1F Kitashinagawa, Shinagawa-ku

12

  • 9
  • 3

6

10:00 – 20:00

Tuesdays

4 min. walk from Keikyu Line Shimbaba Station

Shinagawa Kabure Cookie

Shinagawa Sweets Turnip

  • Available November to March (harvest period of turnip)
  • Available November to March (harvest period of turnip)

★

Shinbaba

  • Ingredients Shinagawa kabu turnip (from
  • Ingredients Shinagawa kabu turnip (from

used

Shinagawa and Kodaira)

used

Shinagawa and Kodaira)

☎ 03-6451-3143

BISTRON

URL

https://www.bistron-ebaramachi.com/

1F Uozen Bldg., 5-7-4 Nakanobu Shinagawa-ku

12

  • 9
  • 3

Lunch

(Last Call 14:30)

(Last Call 21:00)

11:30 – 14:00 17:00 – 22:00

6

Dinner

Wednesdays

1 min. walk from Tokyu Oimachi Line Ebaramachi Station

ꢀꢁ大ꢂꢃ

Grilled vegetable set for cheese fondue

Bagna Càuda with Colorful
Grilled Vegetables

Ebaramachi

  • ꢄꢅ
  • ꢆꢇ

  • Available Year-round
  • Available Year-round

ꢈꢉꢊꢋ

  • Ingredients Seasonal vegetables produced
  • Ingredients Seasonal vegetables produced

used

in Tokyo

used

in Tokyo

Parking lot available
Takeout menu available (may require a reservation)

  • Wi-Fi available
  • Reservations

possible
Credit cards accepted (confirm types that are accepted)
Electronic money accepted (confirm types that are accepted)

33

☎ 03-3786-5600

Turkish Restaurant DEDE

URL

5-6-17 Nakanobu Shinagawa-ku

12

  • 9
  • 3

6

Lunch 11:00 – 14:30 Dinner 17:00 – 23:00 Irregular 1 min. walk from Tokyu Oimachi Line Ebaramachi Station Shoumen Exit

ꢀꢁ大ꢂꢃ

Kebab Vegetables

Chef's Recommended Grill/Salad etc.

Ebaramachi

ꢄꢅꢆꢇ

  • Available Year-round
  • Available Year-round

ꢈꢉꢊꢋ

  • Ingredients Seasonal vegetables produced
  • Ingredients Seasonal vegetables produced

used in Tokyo used

in Tokyo

Vegetable Italian

☎ 03-3724-5515

URL

http://yakumo111.com/

Yakumo 111

Inside the Meguro Persimmon Hall 1-1-1 Yakumo, Meguro-ku

12

  • 9
  • 3

Lunch

Teatime Dinner

(Last Call 14:30)

11:00 – 15:00 15:00 – 17:00 17:00 – 22:00

6

(Last Call 21:00)

Irregular

7 min. walk from Tokyu Toyoko Line Toritsu-daigaku Station

Akiruno Winter Melon and Pork Simmered in Tomatoes
Akiruno Eggplant and Bacon
Tomato Sauce

★

  • Available Year-round
  • Available Year-round

  • Ingredients Fresh, morning-picked vegetables
  • Ingredients Fresh, morning-picked vegetables

used

directly from Sasamoto Farms in Akiruno

used

directly from Sasamoto Farms in Akiruno

Toritsu-daigaku

*Business hours and days when restaurants are closed may change. Please check the latest information on the store’s website, etc.

34

☎ 03-3771-4310

Soba Kobo Hatano

URL

http://www.soba-hatano.com/

5-30-9 Minamimagome, Ota-ku

12

  • 9
  • 3

6

11:30-14:00 17:30-21:00 Every Tuesday, 3rd Wednesday, and other irregular holidays

Approx. 1 min. from Toei Asakusa Line Nishi-Magome Station (West Exit)

Sliced Magome Ofuto

Kakiage

Sanzung Carrots and Soba

Nishi-Magome Station

  • Available November to February
  • Available Year-round

Ingredients Magome Ofuto Sanzung

Seasonal Tokyo vegetables

Ingredients used used

carrots (from Ota-ku)

(November to March for Magome Ofuto Sanzung carrots)

Asian Restaurant

☎ 03-3420-5581

URL

Saigon-kamimachi

3-3-5 Setagaya, Setagaya-ku 11:30 - 15:30/17:00 - 24:00 Monday lunchtime

12 6

  • 9
  • 3

(also during summer/New Year holidays)

As soon as you get off at Tokyu Setagaya Line Kamimachi Station

Coriander salad and shrimp senbei

Available Year-round

Water Spinach Stir Fry

Available Year-round

Kamimachi

  • Ingredients Cilantro (produced in Komae
  • Ingredients Water Spinach (produced in

★

used

and Kitami)

used Komae and Kitami)

Parking lot available

  • Takeout menu available
  • Wi-Fi available
  • Reservations

possible
Credit cards accepted (confirm types that are accepted)
Electronic money accepted (confirm types that are accepted)
(may require a reservation)

35

☎ 03-3702-4500

Setagaya Farm

URL

http://www.setagayafarm.com/

5-5-3 Todoroki, Setagaya-ku 10:00 – 19:00

Irregular

12

  • 9
  • 3

6

1 min. walk from Tokyu Oimachi Line Oyamadai Station

  • Ashitaba Pudding
  • Ashitaba Namul

  • Available Year-round
  • Available Year-round

★

  • Ingredients
  • Ingredients

used

Oyamadai

  • Ashitaba (from Nijima Island)
  • Ashitaba (from Nijima Island)

used

☎ 03-3483-5296

Seijo Sakurako

URL

http://seijosakurako.blog77.fc2.com/

3F Hana Bldg, 6-10-2 Seijo, Setagaya-ku

12

  • 9
  • 3

(Last Call)

10:30 –16:00

6

Sundays, Holidays, Mondays

Just steps from Odakyu Line Seijogakuenmae North Exit

Okimari

★

Available Year-round

Seijogakuen-mae

Ingredients Various vegetables (from Kitami, Setagaya-ku), including eggplants, carrots, turnips, tomatoes, used cucumbers, zucchini, bamboo shoots, potatoes, taros, spinach and Japanese mustard spinach

*Business hours and days when restaurants are closed may change. Please check the latest information on the store’s website, etc.

36

Hong Kong Cuisine

☎ 03-6479-0895

Ajizen

URL

https://azizen.owst.jp/

5-1-1 Kinuta, Setagaya-ku

12

  • 9
  • 3

(Last Call 14:30) (Last Call: 22:30)

6

11:00 –15:00 17:00 –23:00

Open every day (Closed on New Year's Eve and New Year’s Day)

10 min. walk from Odakyu Line SoshigayaOkura Station South Exit

Soshigaya-Okura

Seasonal Fresh Vegetables
Fried with Salt
Fried Eggplant with Japanese Pepper

Available Year-round

Available Year-round

  • Ingredients eggplants (from farms in
  • Ingredients Seasonal vegetables (from

used Komae and Setagaya) used

farms in Komae and Setagaya)

★

☎ 050-3184-0550

Jackpot Shimokitazawa

URL

http://www.jack-pot.co.jp/

2-2-4 Kitazawa, Setagaya-ku

12

  • 9
  • 3

Mon – Fri

6

17:00 – 24:00

Weekends and

12:00 – 24:00

Holidays

Open everyday

5 min. walk from Odakyu Line, Keio Inokashira Line Shimokitazawa Station South Exit

Shimokitazawa

  • Kiln-Grilled Vegetables
  • Colorful Vegetable Salad

  • Available Spring, fall, winter
  • Available Year-round

  • Ingredients Seasonal vegetables from
  • Ingredients Seasonal vegetables from

used

Komae

used

Komae

★

Parking lot available
Takeout menu available (may require a reservation)

  • Wi-Fi available
  • Reservations

possible
Credit cards accepted (confirm types that are accepted)
Electronic money accepted (confirm types that are accepted)

37

☎ 050-3184-1675

La Befana Shimokitazawa

URL

http://www.jack-pot.co.jp/

5-31-3 Daita, Setagaya-ku

12

  • 9
  • 3

Mon – Fri

(Last Call 22:00) (Last Call 22:00) (Last Call 22:00)

6

11:30 – 15:00/17:30 – 23:00

Saturdays

11:30 – 15:30/17:30 – 23:00

Sundays and

11:30 – 15:00/17:30 – 22:30

Holidays

Open everyday

1 min. walk from Odakyu Line, Keio Inokashira Line Shimokitazawa Station West Exit

Assorted Vegetables with
Anchovy Sauce

Available Year-round

Pizza Ortolana

Available Year-round

★

Shimokitazawa

Ingredients Seasonal vegetables from used

Komae

Ingredients Seasonal vegetables from used

Komae

☎ 050-3184-1930

Tsuge

URL

http://www.jack-pot.co.jp/

5-29-16 Daizawa Setagaya-ku

12

  • 9
  • 3

Mon – Fri

6

15:00 – 24:00

Saturdays

Sundays and

12:00 – 24:00 12:00 – 22:00

Holidays

Open everyday

5 min. walk from Odakyu Line, Keio Inokashira Line Shimokitazawa Station

Fresh Raw Vegetables with Delicious Miso, Mayonnaise, and Dressing

Available Year-round

Shimokitazawa

Assorted Vegetable Tempura

Available Year-round

  • Ingredients Seasonal vegetables from
  • Ingredients Seasonal vegetables from

used

Komae

used

Komae

★

*Business hours and days when restaurants are closed may change. Please check the latest information on the store’s website, etc.

38

☎ 050-3184-1430

Kaminariya

URL

http://www.jack-pot.co.jp/

1F Saito Bldg., 2-19-13 Kitazawa, Setagaya-ku

12 6

  • 9
  • 3

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  • Katsushika Hokusai Born in 1760 and Died in 1849 in Edo, Japan

    Katsushika Hokusai Born in 1760 and Died in 1849 in Edo, Japan

    1 Excerpted from Kathleen Krull, Lives of the Artists, 1995, 32 – 35. OLD MAN MAD ABOUT DRAWING KATSUSHIKA HOKUSAI BORN IN 1760 AND DIED IN 1849 IN EDO, JAPAN Japanese painter and printmaker, known for his enormous influence on both Eastern and Western art THE MAN HISTORY knows as Katsushika Hokusai was born in the Year of the Dragon in the bustling city now known as Tokyo. After working for eight stormy years in the studio of a popular artist who resented the boy's greater skill, Hokusai was finally thrown out. At first he earned his daily bowl of rice as a street peddler, selling red peppers and ducking if he saw his old teacher coming. Soon he was illustrating comic books, then turning out banners, made-to-order greeting cards for the rich, artwork for novels full of murders and ghosts, and drawings of scenes throughout his beloved Edo. Changing one's name was a Japanese custom, but Hokusai carried it to an extreme—he changed his more than thirty times. No one knows why. Perhaps he craved variety, or was self-centered (thinking that every change in his art style required a new identity), or merely liked being eccentric. One name he kept longer than most was Hokusai, meaning "Star of the Northern Constellation," in honor of a Buddhist god he especially revered. He did like variety in dwellings. Notorious for never cleaning his studio, he took the easy way out whenever the place became too disgustingly dirty: he moved. Hokusai moved a total of ninety-three times—putting a burden on his family and creating a new set of neighbors for himself at least once a year.
  • List of Calories/Allergen Information

    List of Calories/Allergen Information

    List of calories/allergen information ※The items with ● in the frame are used as ingredients. F E M S P S C F E M S P S C l g i o e h r l g i o e h r Calorie r Calorie r Menu o g l b a a Menu o g l b a a unit:kcal u k a n i b unit:kcal u k a n i b r m r m t p t p Veggie Filled Okonomiyaki 615 ● ● ● Hiroshima‐Yaki 1002 ● ● Hiroshima-Yaki Veggie Filled Pork Okonomiyaki 866 ● ● ● Hiroshima‐Yaki Mix 1076 ● ● ● Veggie Filled Mix 803 ● ● ● ● Modern-Yaki Dohtonbori Modern‐Yaki 1015 ● ● ● Turnip and Cheese Pork Okonomiyaki 850 ● ● ● Negi-Yaki Dohtonbori Negi‐Yaki Gyu‐suji 433 ● ● ● F E M S P S C Potato and Cheese Pork Okonomiyaki 999 ● ● ● l e h Calorie g i o r r o a New Onion Pork Okonomiyaki 817 ● ● ● Menu i unit:kcal u g l b n m a Dohtonbori Special 555 ● ● ● ● r k a t p b Dohtonbori Beef gristle and Cheese 508 ● ● ● Veggie Filled Monja 272 ● ● ● ● Dohtonbori Pork mocheese 872 ● ● ● Veggie Filled Pork Monja 524 ● ● ● ● Dohtonbori Mix 617 ● ● ● ● Veggie Filled mix Monja 460 ● ● ● ● Spicy Beef Rib BBQ 666 ● ● ● Turnip and Cheese Pork Monjayaki 588 ● ● Seoul 601 ● ● ● Potato and Cheese Pork Monjayaki 731 ● ● Ton‐Kichi (Spicy cod roe, rice cake and pork) 833 ● ● ● New Onion Pork Monjayaki 559 ● ● ● 3‐Variety Meat Grill 870 ● ● ● Dohtonbori Mix Monja 400 ● ● Okomomiyaki Beef gristle 536 ● ● ● Cheese 4 Monja 515 ● ● Deluxe 665 ● ● ● ● Deluxe Monja 461 ● ● 667 ● ● ● ● Beef Rib Monja with Salted Leek Topping 449 ● Mayodaku (Lots of Mayonnaise) Monjayaki Okonomiyaki with cheese inside 748 ● ● ● Kimchi Pork 384 ● Okonomiyaki Plain 429 ● ● ● Hokkaido
  • Park Axis Ikegami and Another Property)

    Park Axis Ikegami and Another Property)

    March 20, 2019 To All Concerned Parties Issuer of Real Estate Investment Trust Securities 4-1, Nihonbashi 1-chome, Chuo-ku, Tokyo 103-0027 Nippon Accommodations Fund Inc. Executive Director Takashi Ikeda (Code Number 3226) Investment Trust Management Company Mitsui Fudosan Accommodations Fund Management Co., Ltd. President and CEO Tateyuki Ikura Contact CFO and Director Tetsuji Kawakami (TEL. 03-3246-3677) Notification Concerning Acquisition of Domestic Real Estate Properties (Park Axis Ikegami and another property) This is a notification that Mitsui Fudosan Accommodations Fund Management Co., Ltd., an investment trust management company, which has been commissioned by Nippon Accommodations Fund Inc. (“NAF“) to manage its assets, decided on the acquisition of real estate properties in Japan as shown below. 1. Reason for acquisition Based on the provisions for investments and policies on asset management provided in the Articles of Incorporation, the decision to acquire the following properties were made to ensure the steady growth of assets under management, and for the diversification and further enhancement of the investment portfolio. 2. Overview of acquisition Planned Type of Appraised Value acquisition price Name of property to be acquired property to (Note 2) (Note 1) be acquired (thousand yen) (thousand yen) Property 1 Park Axis Ikegami Real estate 1,260,000 1,300,000 Park Axis Oshiage Terrace (45% of co- ① Real estate 1,174,500 ownership) Property 2 2,750,000 (Note 3) Park Axis Oshiage Terrace (55% of co- ② Real estate 1,435,500 ownership) Total 3,870,000 4,050,000 (1) Date of conclusion of sale contract March 20, 2019 (2) Planned date of handover Property 1 April 19, 2019 Property 2 ① March 28, 2019 (Note 3) Property 2 ② April 19, 2019 (Note 3) 1 (3) Seller Property 1 Mitsui Fudosan Residential Co., Ltd.
  • January 7, 2019 for Immediate Release Real Estate Investment

    January 7, 2019 for Immediate Release Real Estate Investment

    January 7, 2019 For Immediate Release Real Estate Investment Trust Securities Issuer: Comforia Residential REIT, Inc 1-1 Minami-Aoyama 1-chome, Minato-ku, Tokyo Takehiro Izawa Executive Director (Code: 3282) Asset Management Company: TLC REIT Management Inc. Hiroyuki Tohmata President & CEO Inquiries: Kentaro Yoshikawa General Manager of Strategy Department Comforia Management Division (TEL: +81-3-5770-5710) Notice Concerning Acquisition of Investment Assets and their Leases (COMFORIA SHIBUYA WEST and other 8 assets) Comforia Residential REIT, Inc (the “Investment Corporation”) announces that TLC REIT Management Inc., to which the Investment Corporation entrusts management of its assets (the “Asset Management Company”) decided today for the Investment Corporation to acquire and lease the investment assets (COMFORIA SHIBUYA WEST, and other 8 assets) as shown below. In addition, the acquisition and the lease of investment assets are approved by the Investment Corporation’s Board of Directors in accordance with the Act on Investment Trusts and Investment Corporations (Act No.198 of 1951. Including subsequent revisions) (“Act on Investment Trusts and Investment Corporations”) and the bylaws of the Asset Management Company concerning transaction with interested parties. (Please refer to “7. Asset Management Company’s Interested Parties in the Assets to be Acquired”) 1．Summary of Acquisitions and Leases Acquisition Price No Type of Asset Property Name (thousand yen) (Note) Beneficial Interest in 1 Real Estate Trust COMFORIA KINSHICHO DEUX 2,213,000
  • Shibuya City Industry and Tourism Vision

    Shibuya City Industry and Tourism Vision

    渋谷区 Shibuya City Preface Preface In October 2016, Shibuya City established the Shibuya City Basic Concept with the goal of becoming a mature international city on par with London, Paris, and New York. The goal is to use diversity as a driving force, with our vision of the future: 'Shibuya—turning difference into strength'. One element of the Basic Concept is setting a direction for the Shibuya City Long-Term Basic Plan of 'A city with businesses unafraid to take risks', which is a future vision of industry and tourism unique to Shibuya City. Each area in Shibuya City has its own unique charm with a collection of various businesses and shops, and a great number of visitors from inside Japan and overseas, making it a place overflowing with diversity. With the Tokyo Olympic and Paralympic Games being held this year, 2020 is our chance for Shibuya City to become a mature international city. In this regard, I believe we must make even further progress in industry and tourism policies for the future of the city. To accomplish this, I believe a plan that further details the policies in the Long-Term Basic Plan is necessary, which is why the Industry and Tourism Vision has been established. Industry and tourism in Shibuya City faces a wide range of challenges that must be tackled, including environmental improvements and safety issues for accepting inbound tourism and industry. In order to further revitalize the shopping districts and small to medium sized businesses in the city, I also believe it is important to take on new challenges such as building a startup ecosystem and nighttime economy.
  • Tokyo Metropolitan Government Certified Locally Sourced Food Products

    Tokyo Metropolitan Government Certified Locally Sourced Food Products

    Carefully selected ingredients, excellent quality, grown or produced in Tokyo Tokyo Metropolitan Government Certified Locally Sourced Food Products (E-Mark Certified Foods) About E-Mark Certified Foods E-Mark Certified Foods are products unique to Tokyo, which use ingredients sourced from Tokyo or are made using traditional production methods carried on in Tokyo. The Tokyo Metropolitan Government (TMG) reviews and certifies products based on aspects such as the care and attention to detail put into the product, as well as the taste and quality. Certified products can then display Tokyo’s own E-mark logo. The TMG promotes these foods as Tokyo specialty products at various events and on select websites, as well as through other means. About the E-mark logo The three “E”s in the center of the logo represent the Japanese character for product or “shina.” When “E” and “shina” are combined, the word formed can be pronounced “ii-shina,” meaning excellent product in Japanese. Example of placement of the E-mark on products Indicates that the product not only Indicates that the product's labelling Indicates that “care and attention to meets quality standards related to the conforms to the Food Labeling Act, detail” is given with respect to the careful selection of ingredients, but Health Promotion Act, Act against culinary culture of Tokyo, including the also that sufficient care and attention is Unjustifiable Premiums and Misleading region, nature, history, traditions, and paid to hygiene and sanitation. Representations, and other relevant techniques, and that the food product is laws and regulations, as well as fair in harmony with the local environment.