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.
Yakiniku Hormone Kinjyu is a yakiniku restaurant in Akasaka that operates late into the night, offering a wide selection of high-quality meats. The specially selected fresh tongue and premium harami are particularly popular, and they suggest the best cooking methods for each cut. In the lively atmosphere of the restaurant, you can fully enjoy exquisite dishes, including Morioka cold noodles.
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This restaurant offers seasonal omakase dishes and an à la carte menu, allowing guests to enjoy them alongside wines from around the world. It is a place where you can choose dishes that highlight fresh ingredients and spend a special time. With good access from the station, you can relax in a sophisticated atmosphere.
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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