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.
Il ristorante di carne alla griglia Hormone Kanju è un locale che rimane aperto fino a tarda notte ad Akasaka, offrendo una vasta selezione di carne di alta qualità. In particolare, il manzo selezionato e il taglio di carne di alta qualità sono molto popolari, e proponiamo il modo migliore per cuocere ogni parte. Nel vivace ambiente del ristorante, puoi gustare piatti deliziosi, tra cui la soba fredda di Morioka, fino a saziarti.
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Offriamo piatti stagionali e un menù à la carte, da gustare insieme a vini provenienti da tutto il mondo. Scegli piatti che esaltano ingredienti freschi e trascorri un momento speciale nel nostro ristorante. La posizione è facilmente accessibile dalla stazione e puoi goderti un tempo rilassato in un'atmosfera raffinata.
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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