Online booking
Close
4 minutes walk from Tokyo Station, directly connected to Otemachi ◆ Enjoy Restaurants in a high-quality modern space. Ideal for solo or girls-only dates
[Directly connected to Tokyo Station | Maru Building 5F] All-you-can-drink course starts from 5,650 yen for welcome and farewell parties, graduation admissions, and other celebrations!
A real street corner in Paris ★ Michelin Bib Gourmand awarded ★
[Yurakucho/5 minutes from Hibiya Station] We offer a "Teppanyaki Bistro" that incorporates French cuisine elements into Teppanyaki cuisine!
Terrace Beer Garden STARTS★The Meat Mecca "THE ROAST" - Host a welcoming or farewell party with the finest Meat Dishes!
[Open on Sundays from March] Enjoy elegant French cuisine overlooking the Wadakura moat of the Imperial Palace.
An authentic brasserie where you can casually enjoy French cuisine prepared by master master Paul Bocuse.
[1 minute walk from Otemachi Station] A hidden Bistro in the city where you can casually enjoy authentic French cuisine
Vegetable dining certified by the Japan Vegetable Sommelier Association [Lunch menu renewed! ]
Reopening on June 2nd - A French cuisine Restaurants with a view of Tokyo Station that values the uniqueness of seasonal ingredients
3 minutes walk from Tokyo Station ◇ Tokyo Kaikan's main dining room combines tradition with innovation
[Tokyo, right next to Yurakucho Station] The first store in Japan of "Paris Head Office Neo Bistro" supervised by Thierry Blanquichef!
A grill Restaurants where you can discover new deliciousness while valuing traditional flavors.
An authentic brasserie where you can casually enjoy the French cuisine of master Paul Bocuse.
[Directly connected to Tokyo Station] Shinmaru Building 5F. Enjoy a Bistro French cuisine in an outstanding location. Private rooms are also available.
[Tokyo Station Gransta Yaekita Cafeterias] Bistro Ishikawa-tei Enjoy the famous Hamburg with chopped cabbage
Dishes made with plenty of seasonal vegetables and natural wine
Restaurants themed around "evolving classics" by Dominique Bouchet.