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.
Il ristorante 'Tempura Fukamachi' a Kyobashi è un locale specializzato in tempura che custodisce con cura la tradizione del tempura Edo-mae, continuando a perfezionare la propria arte giorno dopo giorno. Ogni mattina, ingredienti freschi di stagione provenienti dal mercato di Toyosu vengono fritti con attenzione in olio di sesamo bianco di altissima qualità e serviti con una salsa tempura fatta in casa. Grazie all'abilità del maestro artigiano Masao Fukamachi, che ha affinato la sua tecnica nel corso degli anni, ogni ingrediente viene esaltato al massimo, permettendovi di gustare un sapore leggero e profondo. Godetevi i doni della stagione e l'essenza della tempura in un ambiente tranquillo con un bancone in cipresso.
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