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The amber-coloured broth is made from five different kinds of dried bonito flakes, bringing out the hidden flavours of the ingredients and creating a taste that touches the soul.
[1 minute from Exit 7 of Azabu-Juban Station] Use the best cooking methods to create delicious dishes that are visually appealing, using seasonal ingredients.
[2018 Bib Gourmand Certification] Relax and enjoy casual Japanese cuisine with a feel of the four seasons and carefully selected delicious sake...
The world's first eel French cuisine kappo ``NEW STANDARD that values learning from the past and adapting to the times''
Charcoal-grilled gorgeous fresh Seafood! A creative Japanese-style meal Izakaya (Japanese-style bar) popular for marbled Japanese black beef and carefully selected seafood!
This is a Japanese-style meal restaurant affiliated with Bistro Chick, which was selected as one of the top five restaurants in Azabu. 3 minutes walk from Azabujuban Station
A special hideout where you can enjoy Akita Hinai chicken, seasonal fish, and vegetables.
[Rhythmically serving 18 exquisite dishes] A new style restaurant. Enjoy the finest hospitality with all five senses...
[Hidden small restaurant loved by connoisseurs] Exquisite Japanese-style meal prepared by the owner whose hobby is purchasing fresh ingredients. Open until 5am
[1 minute walk from Azabu-Juban Station] Enjoy our proud charcoal grilled dishes cooked with binchotan charcoal along with seasonal sake.
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A piece of art created by techniques honed at famous stores and young sensibilities.
Unagi "Shiki", which has a history of over 40 years in Azabu Juban, has reopened!
[1 minute walk from Azabu-Juban Station, featured in many media outlets] A rare "Yam Specialty Restaurant" that uses carefully selected yams from all over the country
Enjoy a course of Japanese Cuisine that reflects the four seasons in a dignified space [Nationwide shipping available. We accept reservations for the festival]
Expressing orthodox Edomae Sushi with solid technique and flair. Savor the finest Sushi prepared by an up-and-coming chef
[One seat available today, Friday, June 7th! Please feel free to contact us!]