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A 2-minute walk from Shinjuku Station, this yakiniku restaurant offers a wide selection of all-you-can-eat options that are a cut above the rest. Some examples include the [Yuki no Utage] that has carefully-selected Kuroge Wagyu (a type of high-quality beef) and seafood, as well as the [Yugao no Utage] that lets you select two dishes from the following: shabu-shabu (sliced meat parboiled with vegetables), sukiyaki (hot pot stew), and yakiniku. They only use quality ingredients that their chefs have selected with their skilled eyes. A great way to savor Matsusaka beef, the [Assorted Matsusaka Beef Sirloin Plate] is highly recommended. This cozy restaurant has 20 table seats and 20 private rooms. Why not enjoy some tasty meat here?

The star of Edo-style sushi is definitely the tuna, which is why our "Omakase" set menu features two "Otoro" (fatty tuna) sushi. Its flavors, enhanced by just the right amount of aging, are accented by the red-vinegar rice… This sushi is guaranteed to have you reeling with pleasure… Five to six sushis in our Omakase set menu's twelve pieces are tuna based. Purchased from a trusted dealer, which the chef has known since his early days as an apprentice, the sushi grade domestic tuna is not chosen from specific production areas, but instead hand picked for the flavors of its meat. We give our guests a warm welcome, offering a simple yet honest hospitality in which everyone can have a good time while enjoying delicious food. Our counter only seats ten people, yet we do not put pressure our customers. There are no other seating arrangements, and seats are not booked in advance. This illustrates our commitment; we're more interested in seeing people slowly enjoying every bite of their sushi than generating

A sushi restaurant from the Takumi group which made waves in the industry. After studying under Chef Nakazawa for 18 years at Sushi Takumi - the headquarters in Yotsuya - our owner Mr. Shingo Takahashi opened Takumi Shingo here in Aoyama. In addition to your favorite a la carte dishes from Sushi Takumi, the “Chef’s Choice“ course, with sushi brought out at varying speeds, is also going strong. The chef uses sushi rice with either red vinegar or rice vinegar to bring out the flavors of the toppings and add to the flavor variety of the sushi. With exquisite timing, he molds each piece of sushi according to how fast you eat. The addition of a la carte dishes between the sushi courses meshes with the flavor and rhythm of the chef’s production, allowing you to enjoy the feeling of hospitality and the confident flavor. After experiencing the joy of a meal here, anyone would be eager to come back.

[Crony] was opened in Nishiazabu by 3 people; a previous chef of [Tirpse], previous director of [Quintessence], and previous manager of [Conrad Tokyo Collage]. These staff with such splendid careers have already been a hot topic. The restaurant has a comparatively casual and comfortable atmosphere. Mr. Ozawa, the owner sommelier says, [The carriers of our staff are grandmaison level, however we wanted to open a casual restaurant like this where you can relax and enjoy the authentic cuisine]. That is why the name of the restaurant means [a forever friend to enjoy drinking tea together]. Please fully enjoy the course recommended by our chef mainly consisting of French cuisine but also adding Northern European and North American styles. We also offer a variety of carefully-selected wine mainly from France, but also from other regions such as California.

The reputation of Kato Beef Ginza has spread far due to its signature dish, corned beef - a masterpiece that has garnered countless visits from media personnel. Truly a rare gem of a dish that requires time and effort, the Yamagata beef has to be sprinkled with salt, cooked for eight hours and broken up into small pieces while still hot. Yamagata beef boasts a taste that is savory and has a fresh fragrance. We always cook it in ways that will draw out such a sublime taste. "The kind of beef that I think of as authentic Yamagata beef should be accepted anywhere. So, I decided to open my restaurant at Ginza," says Mr. Kato. As a matter of principle, meals ordered up to 9pm will be handled as one omakase ("leave it to us") course set. After 9pm, we will respond to your a la carte orders by keeping in mind the ingredients that are still available and in what ways these ingredients mix well with one another. "First of all, try our omakase meals so that you can know what our restaurant is like," says Mr. Kato.

Our "Select Sushi" consists of several varieties of the best of the seasonal fish that we get from our trusted suppliers, made into toppings with the utmost dedication - enjoy the rich, melt-in-your-mouth flavor. We also offer richly flavorful, tender vegetables served as "tempura" (fried in batter). In order to let you savor the natural deliciousness of our produce, we head out to the farms ourselves and request small, still-growing plants. You can truly have your fill of richly sweet, savory ingredients here! Not only that - we want our guests to enjoy a comfortable meal, so we pay careful attention to the fine details not only of our cooking, but also our ambiance and dinnerware. We observe our customers' reactions and adjust our preparations accordingly, with the aim of putting our heart into our hospitality. The key element of the tranquil interior is its quiet, relaxed atmosphere. We also have separate individual rooms, which we recommend for entertaining important guests or celebrating with family. Wha

Since opening, this conger-eel dish has been our specialty. Our steamed conger eel with herbs combines perfectly with the aroma and sourness of the fresh tomatoes and the flavor of the Japanese pepper. Feast on the aroma from the moment the dish arrives at your table. Although we don't usually advertise where our ingredients are from, one thing we do take much care with is our roast beef. The restaurant uses female A4-rank beef with good marbling. We select the quality of the marbling, and bring in the meat 20 days before its aging process. We make sure the food comes out in its best condition, at the right time. The kitchen communicates with the servers in order to serve the food at the right temperature, flavor, and scent. For the customers to fully enjoy our seasonal ingredients with all their senses, the restaurant has adjusted the heights of tables, chairs, and even the plates in order to bring out the scent of the food the most. The restaurant's luxurious atmosphere befits a romantic date.

[I want to fill each piece of sushi, each plate of hors d'oeuvres, with as many ideas as a dish in French cuisine.] True to the head chef’s words, [Azabu-juban Hatano Yoshiki] serves up courses based on shining examples of Edo-style nigiri sushi alongside playful hors d’oeuvres made with French and Italian techniques. In an effort to prepare the fish as deliciously as possible, we use not only traditional Edo-style aging methods, but our own smoking and aging process as well. These new techniques keep the epicures satisfied. Even so, we’re not a formal restaurant. Our central concept is to allow for relaxed fun for all. With both counter seating and private rooms, we are well suited to a variety of purposes. We also allow customers to order just single dishes and a drink or two after 9pm, making this a great place to add color to a night in Azabu-Juban.

A terrine jelly made from tomatoes, shiitake mushrooms, Japanese potatoes, and ten other kinds of vegetables. You'll be wholly satisfied with the look, aroma, and texture of this delicacy - our chef Akiyama's masterwork. Each layer is carefully prepared for the perfect presentation. Whether it's garnished with red miso and mozzarella cheese, or paired perfectly with avocado and fried tofu, in it remains the jack of all culinary trades - the tomato. We use different varieties depending on the dish, from sweet mini tomatoes to full, ripe, and juicy tomatoes meant for cooking. We're conscious of the fact that we're here to entertain you. We know that you want to be satisfied with your conversations here, too, and that our manners are part of our service. We offer full-scale hospitality that will ensure our customers and staff alike have a great time. The dining room of Mutsukari features a fully open kitchen where you can see everything we do. Savor luxurious dishes while you watch us prepare them right in front