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.
Le restaurant de viande grillée Hormone Kinjyu est un établissement de grillades à Akasaka ouvert jusqu'à tard dans la nuit, offrant une grande variété de viandes de qualité. En particulier, le tongue frais sélectionné et le harami supérieur sont populaires, et nous proposons la meilleure façon de les cuire selon chaque partie. Dans une ambiance animée, vous pourrez savourer des plats exquis, y compris les nouilles froides de Morioka.
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Nous proposons des plats de saison en menu dégustation ainsi qu'un menu à la carte, à savourer avec des vins du monde entier. Choisissez des plats mettant en valeur des ingrédients frais et passez un moment spécial dans notre établissement. L'accès depuis la gare est facile, et vous pourrez profiter d'un moment de détente dans une ambiance raffinée.
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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