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.
Tempura Fukamachi en Kyobashi es un restaurante especializado en tempura que valora la tradición del Edo-mae mientras continúa perfeccionando su técnica día a día. Cada mañana, ingredientes de temporada llegan del mercado de Toyosu, que se fríen cuidadosamente en aceite de sésamo blanco de la más alta calidad y se sirven con una salsa de tempura casera. Con la habilidad que ha cultivado a lo largo de los años, el artesano Masao Fukamachi extrae al máximo el umami de cada ingrediente, permitiéndole disfrutar de un sabor ligero y profundo. Disfrute de las bendiciones de la temporada y la esencia de la tempura en un ambiente tranquilo con un mostrador de ciprés.
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