Online reservation
Close
[Use the first restaurant and have fun drinking lunch! ] A Japanese Izakaya (Japanese-style bar) 1 minute walk from Kichijoji Station!
[Near Sancha Station] ■ Our store is a Kobe old store that specializes in Tajima beef and Ota beef using Yakiniku sauce that has been in Yakiniku (Grilled meat) for 40 years ■
Opening on November 1st! This is a `` Bistro cuisine and Grilled skewer'' restaurant located along Waseda Street, an 8-minute walk from Nakano Station.
Kita Urawa store drink campaign 250 yen no matter how many drinks you drink <Sunday to Thursday only until September 30, 2024>
[2 minutes from Tenma Station] Banquet ◎ A store specializing in gamecock and morning chicken grilled over charcoal. Enjoy carefully selected a la carte dishes, hotpots, and drinks.
[5 minutes walk from Takatake Station] All domestic beef available! Various banquets and entertainment are welcome ♪ Eligible invoice issuing invoice registration store
[Gion Shijo/5 minutes walk from Kawaramachi Station] 1st place in popular ranking "Kuma no Yakitori 106" Branch / Courses from 5,500 yen
We accept reservations for various parties! ◇Enjoy exquisite suki-nabe and shabu shabu with carefully selected meat!
[3 minutes from Sangenjaya Station] Tonight, let's toast with our carefully selected shellfish and natural wine. reserved OK
1 minute from Fuda Station★Course with beef Steak x all-you-can-drink from 3,500 yen♪Private rooms also available [for various banquets]
≪Beside Sapporo Station! 3 minutes walk! Completely private rooms available! ≫Luxurious food and all-you-can-drink 2-hour course starts from 2,999 yen
The new standard for Nagoya cuisine ☆ Mina nabe lettuce shabu shabu shabu!!!
[Just a short walk from Sakae Station!! 】Special dish: Men's meat platter! A large platter with three types of branded meat!
Enjoy seasonal ingredients and local sake. 2-hour all-you-can-drink course from 3,500 yen! Perfect for welcoming and farewell parties.
[4 minutes from Shimokitazawa Station] Fresh beef and pork offal skewers grilled over Bincho charcoal. Sake studies lecturer and wine expert