Sushi-ya no Sukeroku, a hidden sushi spot in Ginza, is known for its friendly atmosphere created by the approachable chef. The fresh ingredients served at the counter are a highlight, and the sushi, perfectly balanced with the rice, melts in your mouth. The service is warm and inviting, making it a place you’ll want to return to after your first visit.
Das Yakiniku Horumon Kinjyu ist ein Yakiniku-Restaurant in Akasaka, das bis spät in die Nacht geöffnet ist und eine große Auswahl an hochwertigem Fleisch bietet. Besonders beliebt sind die ausgewählten frischen Zunge und das obere Flanksteak, und wir schlagen die beste Zubereitungsart für jedes Stück vor. In dem lebhaften Restaurant können Sie exquisite Gerichte, darunter Morioka kalte Nudeln, in vollen Zügen genießen.
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Wir bieten saisonale Omakase-Gerichte und à la carte Menüs, die zusammen mit Weinen aus aller Welt genossen werden können. Wählen Sie Gerichte, die frische Zutaten nutzen, und verbringen Sie eine besondere Zeit in unserem Restaurant. Die Anbindung an den Bahnhof ist ebenfalls gut, und Sie können in einer eleganten Atmosphäre entspannte Stunden verbringen.
YAKITORI Moe Main Store is a yakitori restaurant run by the renowned owner Abe, where passion and tradition blend seamlessly. In addition to yakitori, there is a wide variety of side dishes and drinks, with the negima and liver tataki being particularly acclaimed. Open until late at night, it's a place you can casually drop by even amidst a busy day. As a famous establishment in Minato Ward, there are new discoveries to be made with each visit.
Located in Niomon, near Sanjo Station, this small restaurant, limited to one couple per day and with only six seats at the counter, quickly became a hot topic of conversation when it first opened because of its good taste. Within a few months of its opening, it became so difficult to make reservations that it was said there was a one-year waiting list.
While preserving the traditions of Kyoto cuisine, the restaurant is popular as a place where you can experience the changing seasons through the hospitality of chakaiseki (tea ceremony). Using Kyoto ingredients such as kyo yasai (Kyoto vegetables) and river fish, customers can experience the culture of Kyoto's monthly seasonal changes through the cuisine.
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