Online booking
Close
[Hilton Plaza West 5F] Enjoy Ozaki beef, which is also called a fantasy, with Teppanyaki that brings out the best in the ingredients!
[Teppanyaki Togawa] 2nd store
2 minutes walk from Kitashinchi Station -Sushi made with red vinegar rice pairs perfectly with Japanese sake - Enjoy seasonal ingredients
[Kitashinchi/Completely private rooms available] Enjoy exquisite Japanese Japanese-style meal and delicious sake carefully selected by the proprietress in a relaxing retreat-style space
Private room available for 2 to 36 people ◆ Total 46 seats Enjoy Kitashinchi soba kappo in a calm space
Casual pasta and authentic French cuisine cuisine in Kitashinchi
Kitashinchi Tempura and champagne shop
Taste the delicious meat. A famous restaurant that you'll want to visit with an empty stomach has opened in Kitashinchi! Attract meat lovers!
◆An eel specialty store run by an eel wholesaler that has been in business for 90 years. The famous single eel is a masterpiece!
A hearty Italian Cuisine based cooking of Omar swimming in the aquarium! Please enjoy the plump meat!
Kitashinchi has been listed in the Michelin Guide for three consecutive years in Ginza, Tokyo. Taste the ever-evolving Edomae sushi
Juwari Soba Genmori Kitashinchi Main Store
[4 minutes from Kitashinchi Station] Enjoy a special dish made with extremely fresh seafood and vegetables in a sophisticated space surrounded by cypress trees. Private room available
[1 minute from Kitashinchi Station] Enjoy the finest Wagyu beef delivered directly from a professional butcher shop at a reasonable price ◎ Also have a luxurious lunch
■A restaurant in Ashiya, Hyogo that is difficult to reserve■ A restaurant listed in the Michelin Guide for two consecutive years [Ashiya Iwai] has opened a new store in Kitashinchi.
[Luxurious tableware x Edomae Sushi] Enjoy Edomae sushi while looking at the night view!
Fried Skewers x Innovative
Enjoy the finest Teppan-yaki in a comfortable space.
Midsummer course has started! Chef Yokoyama's unique interpretation of a combination of Japanese black beef and Chinese techniques