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The Tabelog Award 2024 Gold winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Nigiri sushi conveying the essence of Edomae sushi to the present day. Authentic Edomae sushi with ever-evolving craftsmanship and meticulous attention to detail.
[2 minutes walk from Nihonbashi Station] Come and enjoy the special products made with ingredients produced in Gunma Prefecture and the No. 1 river in Japan, “Onihimo River”
A Wagyu specialty store where you can fully enjoy the ingredients of Wagyu beef.
Selected for Tabelog Pizza "Hyakumeiten" 2023
アジア・パシフィック地域でNo.1に輝く、8席限定の「ピッツァバー on 38th」
The Tabelog Award 2024 Bronze winner
Selected for Tabelog Tempura "Hyakumeiten" 2023
The exquisite tempura is fried by a chef with 50 years of experience in cooking. The traditional Edomae flavor and techniques will continue to be passed down.
The Tabelog Award 2024 Bronze winner
■A restaurant that has received two Michelin stars for 10 years in a row.■A restaurant that is difficult to reserve, [Aoyama Umimi] has opened in Yaesu.
A store specializing in high-quality Pork Cutlet Pork Cutlet everyday use
Selected for Tabelog すき焼き・しゃぶしゃぶ "Hyakumeiten" 2024
Enjoy Kyoto-style `` Sukiyaki'' from Kyoto's first meat wholesaler [Morita-ya] in Tokyo.
Selected for Tabelog すき焼き・しゃぶしゃぶ "Hyakumeiten" 2024
The Tabelog Award 2024 Silver winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Enjoy the best gastronomic experience in a luxurious space
The Tabelog Award 2024 Gold winner
Selected for Tabelog スペイン料理 "Hyakumeiten" 2024
Refined Spanish Cuisine that highlights Japanese aesthetic sensibilities and Chef Azuma's originality.
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
The Tabelog Award 2024 Silver winner
Selected for Tabelog Tempura "Hyakumeiten" 2023
In the home of Edomae cuisine, enjoy the flavorful tempura made with ingredients from Shizuoka and the smooth texture of handmade soba noodles at the end of the meal.
Selected for Tabelog すき焼き・しゃぶしゃぶ "Hyakumeiten" 2024
Selected for Tabelog Tempura "Hyakumeiten" 2023
A harmony created by ingredients and clothing. The world of “Tempura that tastes like batter” created by a young Tempura chef