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Selected for Tabelog Yakiniku TOKYO "Hyakumeiten" 2023
[Seats available on Wednesday, August 7th] ◆We are waiting for you with our seasonal menu.
Cosotto Sp, a famous hidden Yakiniku (Grilled meat) restaurant with a focus on freshness
Selected for Tabelog Yakiniku TOKYO "Hyakumeiten" 2023
[We have vacancies in private rooms, semi-private rooms, and counter seats available on Wednesday, August 7th.] Please feel free to contact us!
[2 minutes walk from the west exit of Yoyogi Station, 5 minutes walk from Kitasando Station/Enjoy Japan's proud KOBE BEEF]
A hideaway-style Teppanyaki restaurant in Akasaka for adults.Enjoy seasonal Seafood and high-quality meat in a relaxing space.
[Shibuya's famous Yogan-yaki (roasted on a hot stone) restaurant] Please enjoy Yakiniku (Grilled meat) and exquisite raw meat made from female wagyu beef! [Now accepting reservations for banquets]
Enjoy innovative cuisine and Teppan-yaki at our collaboration restaurant with Azabu Juban Sublime.
1 minute walk from Meiji-Jingumae Station Exit 3 Kobe beef special arrival
Casually for family parties and business meetings, 2-28 people, private rooms available ◆ No private room charge or service fee ◆ Children allowed
◆A restaurant listed in the Michelin Guide for 8 consecutive years◆ Teppan-yaki x Japanese Japanese-style meal Azabu Juban Tentomiya Yokoda opens in Shinjuku
Selected for Tabelog Italian TOKYO "Hyakumeiten" 2023
Salone Group's "Small Theater" where you can experience the extraordinary
Carefully selected Italian wine and authentic Italian Local Cuisine Restaurants “PerBacco”
■Near Shibuya Station■Many private rooms■Luxury Teppan-yaki for adults that stimulates the five senses
[Directly connected to Tokyo Station] Enjoy `` Teppanyaki'' where you can enjoy gorgeous craftsmanship while enjoying the night view of Marunouchi
An Italian-based original cuisine and wine restaurant that you can enjoy at reasonable prices!
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
‶ French cuisine Restaurants based on the concept of "Japanese spirit and Western talent" by executive chef Masahito Ueki