Japanese Cuisine (Takeout) in Ginza

This restaurant specializes in oden, a la carte dishes using seasonal ingredients, and alcohol. Happy hour is now available only during the summer!

45 years in Ginza - For your special day... [Hamo and wild sweetfish]

3 minutes walk from Ginza Station◆Enjoy seasonal cuisine in a soft-lit restaurant. Perfect for dinner, entertainment, and banquets.

[Private rooms available] A hideaway in Ginza where you can enjoy a new genre of wine kaiseki at a reasonable price

Edomae Sushi Shutoku 3rd store with a handful of soul and secret red vinegar

“From Ginza to the World” I want to create drama with every bite.

3 minutes walk from Ginza Station ◆Ginza Tamai is a conger eel restaurant that focuses on natural ingredients. Savor the ``Nakabako'' made with expert skill.

June 26th (Wednesday) A variety of seasonal ingredients including conger eel, conger eel hotpot, corn oysters, and young sweetfish! A variety of sake available.

Celebrating 10th anniversary! Completely private rooms available, reservation on the day accepted until 5pm | Colorful, authentic Edomae sushi with carefully selected seasonal ingredients

[Completely private room available] Fresh ingredients delivered from Hokkaido in Ginza [For anniversaries and special occasions]

Authentic Japanese Japanese-style meal [Private room guaranteed] "Tuesday Kaiseki 13,200 yen (tax included)" Total 7 dishes 2 minutes walk from Ginza Station

Now accepting reservations for welcome and farewell party [3 minutes walk from Ginza Station] Authentic shochu and Amami Kagoshima cuisine Private room Kagoshima Kurobuta x course with all-you-can-drink

[A long-established Tempura with 100 years of history] Traditional craftsmanship passed down through the generations, freshly fried Tempura at the counter

This is a special oden made by a long-established store in Ginza for 30 years.

[1 minute walk from Exit B5 of Ginza Subway Station] Teppan-yaki of exquisitely grilled Kobe beef and Kuroge Wagyu beef

A rich and elegant kaiseki meal created by a chef who makes full use of dashi.