A yakiniku restaurant that brings out new charms of Wagyu beef through its unique cooking methods. Inheriting the tradition of Yoroniku in Minami-Aoyama, the restaurant offers dishes that attract gourmets from all over the world in a special space with a view from a private room. In a sophisticated atmosphere ideal for business entertainment and anniversaries, the skill with which the beautifully cut meat is carefully grilled is like a work of art.
BAN YORONIKU is a 5-minute walk from Ebisu Station. Since its opening, it has been talked about as a restaurant where reservations are difficult to make. The menu basically consists of only two courses. The yakiniku dishes offered in the well-thought-out courses are all dishes that can be felt with all five senses. As a new sensory yakiniku restaurant, YORONIKU is sure to create a new page in the history of yakiniku.
Tempura Kondo is a long-established tempura restaurant founded in 1991. It is a genuine establishment that serves seasonal seafood and vegetables freshly fried to match their condition on the day; the batter is light and the frying brings out the natural flavors of the ingredients. Located on the ninth floor of a building in Ginza in a calm setting with a Japanese-style atmosphere, it is ideal for quietly enjoying tempura and sake. It is a place suited for special evenings or for those who want to spend a leisurely time.
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Kammon is a teppanyaki restaurant located on the 17th floor of the Imperial Hotel, boasting a Michelin one-star rating. From ingredient selection to the final presentation, the chef's skill shines through in each exquisite dish. The dishes featuring specially selected abalone are particularly captivating, offering flavors that exceed expectations and enchanting visitors.
Das „Tempura Fukamachi“ in Kyobashi ist ein Tempura-Spezialitätenrestaurant, das die Tradition des Edo-Mae Tempura hochhält und täglich seine Fähigkeiten verfeinert. Jeden Morgen werden frische, saisonale Zutaten aus dem Toyosu-Markt sorgfältig in hochwertigem, raffiniertem Sesamöl frittiert und mit hausgemachtem Tempura-Dip serviert. Der Handwerker Masao Fukamachi hat über viele Jahre hinweg Techniken entwickelt, um den Geschmack jeder einzelnen Zutat optimal zur Geltung zu bringen, sodass Sie ein leichtes und tiefgründiges Geschmackserlebnis genießen können. Lassen Sie sich in der ruhigen Atmosphäre an der Zedernholz-Theke von den saisonalen Köstlichkeiten und der Essenz des Tempura verwöhnen.
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