Pins matching place:Minato-ku

Yoshihiro Narisawa’s Aoyama restaurant interprets Japan’s satoyama landscapes through changing omakase. Confirm current course pricing and dietary arrangements through the operator’s linked booking service.

Shinobu Namae’s seasonal restaurant publishes a ¥49,500 chef’s omakase. Current guide examples include artisanal vegetables and dishes inspired by tea-ceremony traditions.

Hiroyasu Kawate’s French restaurant serves a plant-forward tasting menu around a shared thirteen-metre table.

A Shimbashi station omurice counter with hamburg-steak combinations, refillable soup and coleslaw, and a separately dated October weekday drink coupon.

A basement whisky bar with Japanese whisky servings, original cocktails, curry lunches and a complimentary lunch pickle accompaniment.

A restaurant-style barbecue venue in Tokyo Prince Hotel’s garden, offering prepared BBQ sets and views of Tokyo Tower.

A Shiodome lounge with a dated cassis and chestnut dessert-and-drink set.

A festive lunch buffet with named mains and dishes, ¥8,500; a November 23 late sitting has a verified lower adult price.

A dated Shanghai-crab tasting course, ¥28,000 including tax and service.

French bistronomy with an open kitchen and views over the Takeshiba waterfront.

An established tart shop and eat-in café with published seasonal takeaway tarts and a priced café-drink menu.

An established Tokyo branch serving published breakfast classics and branch-specific menus, with October pumpkin pancakes and seasonal drinks.

An established Tokyo branch serving published breakfast classics and branch-specific menus, with October pumpkin pancakes and seasonal drinks.

European dining and a skyline lounge with published lunch, dinner and daily happy-hour menus.

A forthcoming Bentencho branch serving Sugakiya’s Japanese-style tonkotsu ramen and soft-serve desserts.