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Fresh and overwhelmingly affordable sashimi! A Seafood Izakaya (Japanese-style bar) that prides itself on seasonal fresh Sushi, and carefully selected Japanese sake.
A Sushi Izakaya (Japanese-style bar) located 3 minutes walk from the Konan exit. Enjoy Edomae Sushi and sake.
[1 minute walk from Shinagawa Station] Japanese-style Oyster Bar Oyster. We are in the middle of delicious Oyster season!
[3 minutes walk from Shinagawa Station Konan Exit] Perfect for entertaining or business dinners! Seasonal seafood x carefully selected local sake ★ Sushi Izakaya (Japanese-style bar) that can be used on an everyday basis ★
Founded 45 years ago, this is an old-fashioned Showa-style retro bar where you can enjoy fish, seasonal vegetables, local sake, and Japanese cuisine.
Kochi Local Cuisine [Maximum 80 people] Many private banquet rooms available [Specialty] Many courses with salt-seared bonito
A famous Shinjuku restaurant frequented by celebrities has opened in Shinagawa. Enjoy authentic Edomae sushi.
□All seats are private rooms (semi-private rooms) with noren curtains◆The seats are spacious□
[2 minutes walk from Shinagawa Station Konan Exit] Robatayaki and seasonal fish and vegetables! !
Izakaya (Japanese-style bar) with delicious tuna and sake. Please enjoy the famous tuna dishes that can only be found at a specialty restaurant.
A restaurant specializing in Tosa cuisine where you can enjoy ``straw-grilled bonito'' grilled over a powerful flame.
A famous Akasaka restaurant that received one star for two consecutive years in the Michelin Guide Tokyo 2019 and 2020 has opened a new store.
3 minutes walk from Shinagawa Station Konan Exit】 ◆☆☆Fourth floor: Fully private room with doors on all floors. 3rd floor: reserved From 30 persons.
[Good location] 1 minute walk from Shinagawa Station Takanawa Exit / Dining floor with 7m high ceilings and 12 private and semi-private rooms
[5 minutes from the Konan exit of Shinagawa Station/Plenty of private rooms] A Japanese-style meal specialty restaurant that is particular about the ingredients and cooking methods, including the famous "Seiromushi"