Frequently Asked Questions (FAQ)
Reservations are not required, but we recommend that you make reservations in advance as seats may be full if you arrive on the day of the event.
Reservations: Reservations can be made by calling the restaurant directly or through various gourmet websites (Eat Log, Table Check, Ikkyu, Google).
We have counter seats where you can enjoy the cooking in front of you, and fully private rooms recommended for business entertainment.
The interior of the restaurant has a quiet and relaxed atmosphere.
There are no special conditions, but the maximum number of guests is limited to 4 persons/group.
Business hours: 5:00 p.m. - 10:30 p.m.
Closed on Sundays and national holidays.
There is no parking lot. Please use a nearby parking lot.
We recommend the course using the highest quality bluefin tuna "Benihitomi" from Tsushima, Nagasaki.
It is so rich in fat that it is called "white tuna" and has a texture that melts in the mouth. The catch of "Benihito" is small, and it is so rare that it is considered the top brand among Nodoguro.
Yes, it is possible. Please let us know at the time of reservation if you have any special requests such as food items you do not like or allergies.
The average budget is from 20,000 yen.
We have a wide variety of carefully selected seasonal Japanese sake, shochu (distilled liquor) and whiskey to match the nodoguro (bluefin tuna) dishes.
The average stay is 2 to 2.5 hours. If you have any requests, please let us know at the time of reservation.
We are particular about our nodoguro (sea bream) from Tsushima, Nagasaki. Other ingredients are purchased from the Toyosu Market every morning.
It can be enjoyed in a variety of ways, including sashimi, grilled, fried, and finished with rice in an earthenware pot.
