Restaurants (Completely Non-Smoking) for lunch in Hiroo

Salone Group's "Small Theater" where you can experience the extraordinary

Uncompromising work, the best consistency.

Buy a whole aged Japanese black beef! Familiar with fermentation and aging, which enables long-term aging from 60 days to a maximum of 150 days.

Oyster hour until 18:00 for dinner every day! "Directly from the production area" raw Oyster 2 types 1p 380 yen!

Kenzo Estate Winery Directly Managed Restaurants

[Additive-free and chemical-free] Healthy Hot pot and Chinese Cuisine made with Kamakura organic vegetables and Kagoshima ingredients made by my chef father.

Authentic North Indian Cuisine charcoal-grilled tandoori and curry made with authentic spices [formerly Nagagoki]

Counter seats for 2 people at 5pm on the 22nd, and private rooms available for 7:30pm on the 23rd (Online reservations available for 1 person or more)

Bistecca now in stock!! Can be prepared on the same day!!

A space where you can enjoy chewy Nepalese Gyoza / Dumpling and carefully selected wines

A shop with intestinal health advisors. Delicious skewered steamed meat and natural wine ♪ Finish with a new type of porridge that has received numerous media coverage.

“Shutei Nibunhan” opens in Hiroo as an annex

★Available seats: Tuesday 17th, Wednesday 18th★

Bistro where you can experience the deliciousness of meat and fish ◎ 2 hours all-you-can-drink from 4,500 yen ◎ Dogs are welcome on the terrace!

The first-class Cantonese cuisine, spacious space, and view of the kitchen from your seat are a work of art. Tonight, I’m going to Chef Arishima’s theater.

[1 minute walk from Hiroo Station] A Mexican store loved by New Yorkers has opened in Japan for the first time

Opening on June 19th, 2023! Hormone ramen popular in Kansai

PIGGY PIZZA offers pizza full of originality

Charcoal grilling brings out the rich flavor of the ingredients to the fullest.

5 minutes from Hiroo Station ◆ A warm space where you can enjoy authentic Italian Cuisine and charcoal-grilled dishes prepared by a chef who has studied in the real world.