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 Hormón Kinjyu es un restaurante de carne a la parrilla que opera hasta la medianoche en Akasaka, ofreciendo una amplia variedad de carnes de alta calidad. Especialmente populares son la lengua de res seleccionada y el ribeye superior, y proponemos la mejor forma de asar cada corte. En un ambiente animado, puedes disfrutar de platos exquisitos, incluyendo los fideos fríos de Morioka, hasta saciarte.
.jpg?format=webp)
.jpg?format=webp)
Ofrecemos platos de temporada y un menú a la carta que se pueden disfrutar con vinos de todo el mundo. Es un lugar donde puedes elegir platos que aprovechan ingredientes frescos y pasar un tiempo especial. También tiene un buen acceso desde la estación, permitiendo disfrutar de un tiempo relajado en un ambiente sofisticado.
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.
.png?format=webp)
.heic?format=webp)
.png?format=webp)
.jpg?format=webp)
.jpg?format=webp)
