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[Today's vacancy information] 17:00-19:00 19:00-21:00 21:00-23:00
Enjoy a special moment in a private room with a personal touch
Welcome party and farewell party for ``thick-sliced raw tongue wrapped in salted green onions'', the famous green onion salt that is a hot topic on SNS
Please spend delicious time with your loved ones. We also have a new option for Teppan-yaki in a private room.
[1 minute from Roppongi Station] A Yakiniku (Grilled meat) restaurant that you can easily enjoy alone! !
Please enjoy it for various occasions such as family dinners, business dinners, business entertainment, anniversaries, etc. Group use and private use are also available.
[1 minute from Roppongi Station] Luxurious and stylish! Enjoy wine and aged meat
Ranked as one of the top 100 restaurants for two consecutive years! Thick-sliced tongue is their specialty! Fresh sashimi is also very popular! Great course coupons available
[1 minute walk from Azabu-Juban Station] Special early bird and late discount courses now available! !
[The strongest meat TKG featured on Nippon TV's Shuichi]
[High-quality meat at a reasonable price♪] Refreshing lean meat and hearty chunks of meat, perfect for meals and entertaining.
A restaurant that is popular for its Kuma-san Hot pot! Yakiniku (Grilled meat) and Hot pot possible at the same time! Comedy duo Timondi is visiting us! Very spicy
A hideaway with a cave, forest, and rooftop terrace. Enjoy private Yakiniku (Grilled meat) in the city (3 minutes walk from Roppongi Station)
[2 minutes walk from Toranomon Station] Specializing in "Tamura Beef", the finest black female Wagyu beef
Enjoy A5 rank Japanese black beef grilled over binchotan charcoal in a high-quality space at a reasonable price. Weekday-only courses available.
We are particular about the quality of our meat, winning contest winning cows. Please enjoy all-you-can-eat of the highest quality taste.
【麻布十番駅すぐ】希少部位や新鮮なホルモンを焼肉で贅沢に。豪華コースは、デートも大人数も◎
[Direct wholesale Cow tongue Creative Cuisine] Enjoy a blissful moment with Creative Cuisine created by a former French cuisine chef and carefully selected wines