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Famous Sicilian restaurant "byebyeblues" in Marunouchi, Tokyo
A completely new Yakiniku (Grilled meat) experience that will surprise and impress you in a house in Ginza
Awarded the Ospitalità Italiana by an Italian government agency.Osteria to enjoy Italian wine
Hakata Matsumoto, the only restaurant allowed to share the noren from Akasaka Sushi Matsumoto, which won a star in the Michelin Guide for two years in a row, opens a restaurant.
Tabelog 3.48 “Ginza Hanadaikon” has moved and is now open! Savor the highest quality Wagyu beef with outstanding freshness. Private room available
Enjoy authentic Edomae sushi with a tranquil counter and luxurious private room. selection courses start from 8,800 yen
Enjoy the four seasons of Yamagata. Enjoy the famous Italian Cuisine restaurant Archecciano in Ginza, which focuses on the resonance of ingredients.
■Near Tokyo Station■Many private rooms■Luxury Teppan-yaki for adults that stimulates the five senses
[Private rooms available] Seasonal Japanese Cuisine and Sushi Kaiseki from 9,800 yen. Lunch-limited kaiseki meals start from 4,500 yen.
June 2nd (Sun) Seats available today / A casual Sushi dining venue where you can enjoy some Sushi and a drink!
[Michelin Guide restaurant opens in Kyobashi] Enjoy Edomae Sushi and Kaiseki cuisine
NEW OPEN! Enjoy all-you-can-eat high-quality Peking duck in a luxurious space. Equipped with a private room with a night view.
Enjoy [Kagoshima Black Beef] Yakiniku (Grilled meat) in a [completely private room]. The finest Wagyu beef in the perfect location of Ginza.
Close to Exit B1 of Hatchobori Station ◆ Carefully selected A5 domestic Wagyu beef seasoned with a homemade secret sauce. Great for a date ◎
[1 minute from the station] Enjoy a wide variety of Dim sum Dim sum, showcasing the skills of our dim sum chefs, in a modern Chinese restaurant! Banquets welcome◎
[5 minutes from Kyobashi Station] Michelin award for 8 consecutive years! Many types of game and ingredients shipped directly from France!
Interior inspired by an art museum x exquisite Sweets created by a WPTC 2-winner pastry chef