Japanese Cuisine in Yurakucho, Hibiya

Midtown Hibiya Sister store of Bib Gourmand winning standing bar

Enjoy fresh seafood and seasonal specialties delivered directly from Izu that are purchased daily, along with local sake from all over the country. Fully equipped with private rooms

Celebrating 6th Anniversary at Hibiya Midtown Japanese Cuisine “Sobagami”

Sendai beef tongue and Shiogama oden shop ♪ 3 strides from Hibiya Station A4 exit ♪

Enjoy fresh fish delivered directly from the Setouchi Inland Sea, premium Japanese beef, olive beef, and more made with the skill of master craftsmen. A hidden gem known only to those in the know

[All private rooms] For banquets/entertainment/meals...Enjoy authentic Japanese Japanese-style meal with all-you-can-drink from 7,700 yen

Private rooms available. Enjoy Uji tea and Kyo obanzai from the long-established Kyoto store Fujii Chaen in a relaxing and relaxing interior with a high ceiling.

Courses using spring ingredients such as sakura sea bream and bamboo shoots have started! With all-you-can-drink included, it is ideal for welcome and farewell parties and dinner parties.

[Live Counter] We will prepare carefully selected live crabs right in front of your eyes.

Installation of acrylic panels to prevent droplet infection - Enjoy teppanyaki kaiseki in a completely private space - [Shinbashi Ginza Uchisaiwaicho]

The “Japanese” of “Tokyo Kaikan”. Conveying delicate and beautiful Japanese Cuisine and the stylish spirit of the Japanese people to “Chiyo and Yachiyo”

Enjoy a course of ``New Japanese-style meal'' that brings out the flavor of the ingredients in a private room. Great for entertaining too ◎

From May, we will be serving "Hot and Sashimi Conger Eel"

Tenichi's new restaurant opens at The Peninsula Tokyo.

[3 minutes walk from Yurakucho Station] Authentic shochu and Amami Kagoshima cuisine, completely private room, Kagoshima Kurobuta x all-you-can-drink included, starting from 3,500 yen

“Spring” is all about wild vegetables and shellfish. “Summer” is all about sweetfish and conger eel. “Autumn” is about matsutake mushrooms. “Winter” is about blowfish and Matsuba crab.

You can casually enjoy high-quality Teppanyaki in a hideaway for adults nestled in the back alleys of Hibiya.

Hisashi Kodama, the man who makes Japan smile, specializes in ``serious selection'' and refines both taste and cost performance!!

[We would like to inform you that the price of the Suruga Course will be revised from June 1, 2024]