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[Reservations available on July 26] Lunch/Dinner: You can also check availability by phone.
A cozy space with just ten seats ◆ Enjoy fresh seasonal sushi and fine sake in a relaxed and luxurious setting 【Private reservations available】
Indulge in the creative sushi of a stylish reverse-import brand. Experience new sensations with Aburi Sushi and Mosaic Sushi!
Just a 5-minute walk from Shijo Karasuma Station! Sushi, Tempura, and Taru Sake Reopening on March 1st!
Kobe Beef We are absolutely confident in our taste and price! Compare with other places!
[2-minute walk from Gion-Shijo Station and Keihan Sanjo Station] A hidden gem in the historic Gion area where you can enjoy Omi beef and Italian cuisine.
5 minutes from Shibuya Station ◆ Enjoy hearty Hokkaido cuisine for lunch, and unwind at "Yoru no Kuma-chan Onsen" at night! Great drinks and finishing hot pot too!
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
Experience authentic Edomae sushi at a hidden gem in Hamamatsucho.
Selected for Tabelog Hot Pot "Tabelog 100" 2024
Selected for Tabelog yakiniku TOKYO "Tabelog 100" 2025
Experience exquisite yakiniku crafted by skilled artisans in a private room setting in Ginza, along with Japanese whiskey, wine, and original cocktails.
Selected for Tabelog yakiniku TOKYO "Tabelog 100" 2025
All rooms are fully private. Experience the pinnacle of quality with "Ushigoro" brand, crafted with utmost dedication.
Just 2 minutes from Ginza A3 Exit, we promise to deliver the overwhelming deliciousness of Wagyu that will leave you amazed.
[Limited Time Sudachi Fair] Enjoy fresh meat and odorless A5 lava-grilled yakiniku in Shibuya. Now accepting banquet reservations!
Just a 3-minute walk from Shinjuku East Exit! Enjoy all-you-can-eat handmade gyoza and various dim sum! Smoking area available.
Enjoy dishes made with fresh ingredients in a tranquil, charming private room setting. Perfect for gatherings of up to 50 people!
Experience the ultimate dining journey with traditional flavors and service, crafted from carefully selected ingredients.