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Opening in Shinbashi in January 2023 ◎Enjoy the warm "Obanzai" unique to Kyoto with a variety of famous sake
[2 minutes walk from Ginza Station] "GINZA SIX" 6th floor [Limited time] All-you-can-eat raw Oyster and buffet are must-sees♪
Dishes made with plenty of seasonal vegetables and natural wine
[Kyushu cuisine] [Private room available] Motsu-nabe (Offal hotpot) and horse sashimi Sakurahan
A Yamagata beef Steak specialty store run by a butcher shop founded in 1930.
■3 minutes walk from Shinbashi Station■ A shop that serves `` Fried Skewers'' and the famous ``Shibire Pork bowl''! Weekday discounts and early bird discount plans are also available!
[About 10 minutes from Ginza Station C2 exit] Ginza Corridor Street [Limited time only] Must-see seasonal fairs and half-price plates ♪
Modern teahouse Ginza Fugetsudo offers a new experience in the heart of Ginza
This is another example of the possibilities of Yakiniku (Grilled meat). "Edo Yakiniku (Grilled meat)" The beginning of a new era Yakiniku (Grilled meat).
Luxurious and sophisticated Yakiniku (Grilled meat) made with rare, top-quality Wagyu beef
Everything for your smile
Business will resume from July 4th. Experience our new head office where tradition and innovation coexist.
The delicious fish and the owner's personality make visitors smile.
4 minutes from Toranomon Station ◆ Enjoy a variety of dishes prepared by veteran chefs and alcoholic beverages from around the world ♪ Banquets are welcome
“Hakata Motsu-nabe (Offal hotpot) Yamaya” has 36 restaurant nationwide! Enjoy carefully selected Kyushu cuisine including authentic Motsu-nabe (Offal hotpot).
[Easy to serve, photogenic with 9 liter tray] "Hotel All-you-can-eat buffet of Japanese and Western Small dish" carefully prepared by craftsmen
We have many private seats available for you to enjoy in a spacious space.
“Hakata Motsu-nabe (Offal hotpot) Yamaya” has 36 restaurant nationwide! Enjoy carefully selected Kyushu cuisine including authentic Motsu-nabe (Offal hotpot).
A rich and elegant kaiseki meal created by a chef who makes full use of dashi.