Best Restaurants - other (For Dates & Sake) in Chuo City

[Available seats on Thursday, November 7th] 2-hour all-you-can-drink is a big hit! Please call us for large groups!

"A4/A5 Kuroge Wagyu beef at reasonable prices" Specially selected Yakiniku (Grilled meat) at MARUUSHI

Make your meat and vegetables even more delicious. All-you-can-eat shabu shabu is available from 3,498 yen.

Enjoy raw Oyster in a private room. Luxury Seafood Restaurants in Ginza frequented by adult foodies

"Meat Dishes KOJIRO" New Meat Dishes full of creativity centered around Japanese black beef

◆1 minute walk from Higashi Ginza Station ◆ Freshly caught local fish and Japanese Japanese black beef, carefully selected by the owner, along with delicious alcoholic beverages

[1 minute from Bakurocho Station/Private rooms available/Open late at night] We offer a variety of meats, mainly Kyoto duck, but also camel.

Craftsmanship x seasonal materials x luxurious space ~ A blissful moment in Ginza ~

[1 minute from Higashi Ginza Station] Specialty store for "creative Medicinal Food dishes" and "custom-made medicinal sake" by a Medicinal Food specialist

Oyster in the fall too!! Limited stock of 3L size Senposhi oysters♪

5 minutes from Shintomicho Station ◆ A hidden brasserie in Oku Ginza. Over 100 types of cocktails and natural wines available

On the top floor of a Ginza hotel! Modern French cuisine with a focus on seafood delivered directly from the source

Oyster + food made from scratch and wine/surprise/anniversary/date/girls' night out/welcome party/farewell party◎

Just 30 seconds walk from Kayabacho Station. Enjoy our lightly battered Fried Skewers with a course or light set menu.

Oyster Hour is underway! Fresh Oyster from the production area is 1 piece from 17 o'clock ~ 18 o'clock, 418 yen ♬ including tax

A cafe that satisfies your mind and body for lunch and dinner

We have received persimmons! A treat only available at this time of year. Our Asakusa store is also open.

A fair is currently being held where you can pair a recommended menu using seasonal autumn ingredients with wine.

Today as well, we prepare the seasonings by hand.