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5 minutes from Nogizaka Station ◆ A BBQ plan has been launched that allows you to enjoy the open terrace seats and private rooms at a great price. Available even in the rain
Enjoy craft beer carefully selected by the owner and hearty, meaty Hamburger!
◆Maximum 12 people◆ Advance reservation all-you-can-drink: 2750 yen or meal course: 3850 yen. Please call for reservation on the day.
A luxurious Yakiniku (Grilled meat) restaurant with only three private rooms
[The strongest meat TKG featured on Nippon TV's Shuichi]
Please enjoy the unique world view created by our highly sensitive chef.
Enjoy high-quality shabu shabu in a completely private room! Only 3 private rooms available
Wednesday, June 17th ☆ We're open until 4am today as well ☆ Our highly satisfying course starts from 3,500 yen and is available on the day!
reserved reservations accepted (10-20 people) from 60,000 yen Lunch is also popular A hideaway restaurant for adults
A savory collection Restaurants where you can experience new surprises and deliciousness. Enjoy Organic Food drinks
[Creative Teppanyaki that you can enjoy with all five senses] Seasonal ingredients from Awaji Island, a treasure trove of food, and Awaji beef in a high-quality space. Fully equipped with private rooms
Also open on Sundays and holidays! A wide variety of Japanese sake, domestic whiskey, and sushi. We are waiting for you in Roppongi tonight as well.
[Directly connected to Roppongi-Itchome Station] A Steak that boasts the finest aged meat and fresh seafood. Great for anniversaries and entertainment ◎
~Selected best Wagyu beef grilled to the best doneness~
[Private room reserved in Nishiazabu! All-you-can-sing Karaoke] Now accepting reservations for an all-you-can-drink plan with great cost performance! Secretary discount too!
The fresh pasta is popular and was awarded the top three stars in Tokyo in an undercover Tokyo survey by the magazine ``Adult Weekend''.
A long-established cafe open for 22 years ☆ Bus mark ☆ Dogs allowed inside ☆ Free WiFi ☆ Smoking allowed on the terrace
Japanese "seasonal" as today's "ingredients"