Online booking
Close
5 minutes from Sannomiya Station ◆ Popular and stylish Tempura bar ♪ Perfect for all kinds of banquets! Course with all-you-can-drink draft beer: ¥5,000~
Beer Garden starts! Right next to Ikebukuro West Exit! Cafe brasserie with terrace at Tokyo Metropolitan Theater
Private rooms available ◆ Kawaramachi 1 minute ◆ Google rating of 4.9 ◆ Fascinating performance with smoked smoke and a masterpiece that gives you a Kyoto feel
[Now accepting reservations for welcome and farewell party] Perfect ventilation with powerful ducts! We look forward to serving you with fresh hormones delivered daily.
[Originally an old house?!] A popular Izakaya (Japanese-style bar) where you can casually eat Oyster, just 2 minutes walk from Oimachi Station! In-season rock Oyster are also available!
◆Enjoy the exquisite Yakitori (grilled chicken skewers) made from extremely fresh morning-pulled chicken that is expertly grilled!
[2 minutes from the station] A hidden underground restaurant located in the back alley of Nishiogi! Enjoy wine and Bistro cuisine without hesitation.
[7 minutes walk from Sannomiya Station and Motomachi Station] Enjoy Japanese-style meal and drinks using seasonal ingredients on the west side of Tor Road, a little away!
Mediterranean cuisine made with fresh seafood and other ingredients from the Seto Inland Sea! Now accepting reservations for the spring welcome and farewell party!
A specialty Yakitori (grilled chicken skewers) restaurant that skewers the chicken after receiving your order.
2 minutes from Kunitachi Station◆Enjoy authentic taste at a long-established Thai Cuisine at a reasonable price! A homey space for everyday use
Mexican Cuisine in Koenji! [Meat and avocado] Casual in a cozy space ♪
[Invoice available] Umeda's hidden Bistro! Authentic Bistro at affordable prices!
[Open at 12 noon on Saturdays and Sundays] Casual Italian Cuisine using ingredients delivered directly from Toyosu. Also for the 0th after-party ◎
[4 minutes from Shimokitazawa Station] Fresh beef and pork offal skewers grilled over Bincho charcoal. Sake studies lecturer and wine expert