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100 years since establishment. If you want to eat delicious tuna, go to Sushi Yachiyo. We offer a wide variety of seasonal fish that feel "in season."
The conger eel season has begun again this year! Please enjoy it with ice-cold sparkling water or dry chilled sake!
[Tokyo Station B1F] Information for Doyo no Ushi no Hi, run by a long-established wholesaler, "Unagi Yondaime Kikugawa"
Akasaka's famous restaurant, which has won Michelin stars for eight consecutive years, has opened a sushi restaurant in Hakata. Fully equipped with private rooms that can be used in various situations
Edomae Sushi incorporates a lot of natural fish and shellfish caught that morning from all over the country.
A shop run by a female owner. Made with domestic eel
Fully equipped with private rooms [4 minutes from Tameike-Sanno Station] Enjoy the charm of blowfish using various techniques! A blowfish specialty store where you can enjoy the course
Japanese Cuisine made with seasonal ingredients and craftsmanship in a hideaway Kyomachiya. Enjoy the four seasons with our cuisine
Akashi's seafood purchased from Hiruami. Savor the finest Sushi prepared by the chef and seasonal specialties.
Ginza Michelin star restaurant opened for 3 consecutive years. Enjoy the ever-evolving orthodox Edomae sushi.
Midtown Hibiya Sister store of Bib Gourmand winning standing bar
Listed in the Michelin Guide for 8 consecutive years. Azabujuban Tentomi Yokoda has opened a store in Umeda where you can enjoy authentic Tentomi.
Michelin listed ◆A restaurant that has won Michelin stars for 8 consecutive years has opened. The ever-evolving Tentomi and sushi
3 minutes walk from Kasai Station. 3rd floor above McDonald's.
[Completely equipped with private rooms] Seasonal Japanese Cuisine created by a chef with experience working at a long-established famous restaurant.
[5 minutes walk from Shinagawa Station, inside the hotel] A Japanese Japanese-style meal where you can enjoy kaiseki, Edomae Sushi, and Yakitori (grilled chicken skewers) that make use of tradition and ingredients.