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Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
For 22 years, Eiji Okamoto has been at the pinnacle of renowned restaurants that treat cuisine as "art." Now, he is taking a bold risk to return to his roots and create a timeless establishment that transcends eras.
Selected for Tabelog yakiniku WEST "Tabelog 100" 2025
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Curry WEST "Tabelog 100" 2024
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
We want to delight many with sushi. Each of the 25 pieces, crafted with sincere passion, offers an exquisite taste that captivates our guests.
Selected for Tabelog Chinese EAST "Tabelog 100" 2024
Selected for Tabelog Curry EAST "Tabelog 100" 2024
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
Thank you for your continued support and special consideration.
Selected for Tabelog Tempura "Tabelog 100" 2025
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025
Nagoya's Yamaneko-ken and Kyoto's Koneko, featuring seasonal delicacies like Higuma (Asian black bear), Tsukinowaguma (moon bear), wild boar, soft-shelled turtle, and Mishima beef.
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi WEST "Tabelog 100" 2025
Bold yet refined. Sushi and side dishes in the "Osamu Style" that captivate food lovers.
The Tabelog Award 2025 Bronze winner
Enjoy a la carte selections of carefully chosen Wagyu beef at BOSS TANAKA SATORU Yakiniku.
Selected for Tabelog Sushi WEST "Tabelog 100" 2025