A restaurant where you can enjoy Niigata’s rice, alcohol, and seasonal ingredients in private dining rooms.
If you are looking for a restaurant close to the station where to entertain guests or have dinner in the company of friends or colleagues, we offer private dining rooms for important occasions, and we guarantee your satisfaction both with regard to the food and the service.
Recommended for those who wish to have a relaxing meal in a peaceful private atmosphere and for those who wish to observe cooking techniques up close and enjoying conversing with the chef.
Our chefs are committed to using fresh, high-quality ingredients sourced directly from all over the country. We promise you premium time and dishes that perfectly harmonize seafood, mountain produce, and seasonal vegetables.
Enjoy your meal in a peaceful atmosphere in a restaurant that combines traditional Japanese elements with modern design. We offer relaxation and luxury in a space where nostalgia and novelty coexist.
Course
Premium course (Dinner/Lunch)
33,000 yen (tax included)
※Reservations should be made at least three days in advance.
2026 May / June
PREMIUM
● Boiled Hokkaido Hair Crab
with Crab Vinegar Jelly
● Dobin Mushi with Goldeneye Snapper and Cockle,
Served in a Traditional Teapot
● Seared Shimonoseki Tiger Pufferfish
and Tuna Sashimi
● Grilled Half Portion of Nodoguro Fish
● Steamed Abalone and Whiskey Eel,
Yanagawa-style
Yanagawa style -A traditional hot pot
with burdock and egg simmered
in a savory dashi broth.
"Niigata Whiskey Eel" is a premium eel
brand from Niigata Prefecture.
● Seared Saga Imari Kuroge Wagyu
● Tempura of Prawn and Bamboo Shoots
● Clay Pot Rice with Nodoguro Fish,
Crab Meat, and Salmon Roe
Served with Japanese Pickles and Miso Soup
● Today's Dessert with Seasonal Fruit
※Reservations should be made at least three days in advance.
※12% of the service charge
※If the number of people decreases or cancels on the day, you will be charged the full price of the food.
※The menu is subject to change depending on the purchase status.
Setsugekka course (Dinner/Lunch)
22,000 yen (tax included)
※Reservations should be made at least three days in advance.
※Reservations should be made at least three days in advance.
2026 May / June
SETSUGEKKA
● Japanese-Style New Potato Potage
● Five Starters of the Day
● Boiled Hokkaido Hair Crab
with Crab Vinegar Jelly
● Grilled Nodoguro Fish
● Seared Shimonoseki Tiger Pufferfish
● Roasted Beef of Saga Imari Kuroge Wagyu
● Steamed Abalone and Grilled Bamboo Shoot
with Liver Butter Sauce
● Goldeneye Snapper Simmered
with Sansho Papper
● Clay Pot Rice with Nodoguro Fish,
Crab Meat, and Salmon Roe
Served with Japanese Pickles and Miso Soup
● Today's Dessert with Seasonal Fruit
※12% of the service charge
※If the number of people decreases or cancels on the day, you will be charged the full price of the food.
※The menu is subject to change depending on the purchase status.
Shirane Aoi course (Dinner/Lunch)
17,050 yen (tax included)
A course featuring kuroge Japanese beef, blackthroat seaperch, crab, abalone and more, all carefully selected by our head chef.
※Please make a reservation three days in advance.
2026 May / June
SHIRANEAOI
● Japanese-Style New Potato Potage
● Five Starters of the Day
● Boiled Hokkaido Hair Crab
with Crab Vinegar Jelly
● Grilled Nodoguro Fish
● Seared Shimonoseki Tiger Pufferfish
● Steamed Abalone
and Horse Mackerel Marinated in Kelp,
Served with Plum Paste and Tomato Sauce
● Roasted Beef - Saga Imari Kuroge Wagyu
with Mango Pirikko Sauce
Pirikko is a Traditional Fermented Condiment
from Tha Joetsu Region of Niigata Prefecture.
with Leaf Wasabi Sauce
● Tempura of Young Sweetfish and Bamboo Shoots
with Sansho Pepper Sauce
● Clay Pot Rice with Crispy Dried Sardines
and Young Burdock Root
Served with Japanese Pickles and Miso Soup
● Today's Dessert with Seasonal Fruit
A course featuring kuroge Japanese beef, blackthroat seaperch, crab, abalone and more, all carefully selected by our head chef.
※Please make a reservation three days in advance.
※12% of the service charge
※If the number of people decreases or cancels on the day, you will be charged the full price of the food.
※The menu is subject to change depending on the purchase status.
Hamanasu course (Dinner/Lunch)
13,750 yen (tax included)
2026 May / June
HAMANASU
● Japanese-Style New Potato Potage
● Five Starters of the Day
● Today's Sashimi Platter
● Grilled Nodoguro Fish
● Horse Mackerel Marinated in Kelp,
Served with Plum Paste and Tomato Sauce
● Chawan-Mushi (Steamed Egg )
with Conger Eel and Broad Beans
● Roasted Beef - Saga Imari Kuroge Wagyu
with Mango Pirikko Sauce
Pirikko is a Traditional Fermented Condiment
from Tha Joetsu Region of Niigata Prefecture.
● Tempura of Young Sweetfish and Bamboo Shoots
with Sansho Pepper Sauce
● Clay Pot Rice with Crispy Dried Sardines
and Young Burdock Root
Served with Japanese Pickles and Miso Soup
● Today's Dessert
※12% of the service charge
※If the number of people decreases or cancels on the day, you will be charged the full price of the food.
※The menu is subject to change depending on the purchase status.
Yuki Tsubaki course (Dinner/Lunch)
11,550 yen (tax included)
2026 May / June
YUKI-TSUBAKI
● Three Starters of the Day
● Today's Sashimi Platter
● Grilled Grunt Fish Marinated in Sweet Koji Miso
● Horse Mackerel Marinated in Kelp,
Served with Plum Paste and Tomato Sauce
● Chawan-Mushi (Steamed Egg )
with Conger Eel and Broad Beans
● Roasted Beef - Saga Imari Kuroge Wagyu
with Mango Pirikko Sauce
Pirikko is a Traditional Fermented Condiment
from Tha Joetsu Region of Niigata Prefecture.
● Tempura of Young Sweetfish and Bamboo Shoots
with Sansho Pepper Sauce
● Clay Pot Rice with Crispy Dried Sardines
and Young Burdock Root
Served with Japanese Pickles and Miso Soup
● Today's Dessert
※12% of the service charge
※If the number of people decreases or cancels on the day, you will be charged the full price of the food.
※The menu is subject to change depending on the purchase status.
※You can also add an all-you-can-drink service.
Yukiwarisou course (Dinner/Lunch)
10,010 yen (tax included)
※Please make a reservation by phone.
※Please make a reservation by phone.
2026 May / June
YUKI-WARISOU
● Three Starters of the Day
● Today's Sashimi Platter
● Grilled Sado Red Snow Crab
● Horse Mackerel Marinated in Kelp,
Served with Plum Paste and Tomato Sauce
● Chawan-Mushi (Steamed Egg )
with Conger Eel and Broad Beans
● Tender Braised Echigo-Tsumari Pork
with Mango Pirikko Sauce
Tsumari Pork is a Brand of Pork from Niigata.
Pirikko is a Traditional Fermented Condiment
from Tha Joetsu Region of Niigata Prefecture.
● Tempura of Young Sweetfish and Bamboo Shoots
with Sansho Pepper Sauce
● Clay Pot Rice with Crispy Dried Sardines
and Young Burdock Root
Served with Japanese Pickles and Miso Soup
● Today's Dessert
※12% of the service charge
※If the number of people decreases or cancels on the day, you will be charged the full price of the food.
※The menu is subject to change depending on the purchase status.
※You can also add an all-you-can-drink service.
*A separate 12% service fee will be charged.
*Menu may change depending on availability of ingredients and other factors.
*Please note that if you cancel the course on the day for which you made the reservation, you will be charged the full amount.
Cancellation policy
If you wish to cancel or change your reservation, please contact us at least two days in advance. Please understand that if you cancel the course on the same day, you will be charged the course fee multiplied by the number of people the reservation was made for.
Information
| Address | 5F, Hulic Ginza Yanagi-dori Building , 2-5-19, Ginza, Chuo Ward, Tokyo |
|---|---|
| Tel | 03-6263-0270 |
| Opening hours | Monday – Friday Saturday and national holidays |
| Regular closing day | Sunday, year-end and New Year holidays |
| Average cost | Lunch: 2,500 yen |
| Payment methods | Credit card (VISA, Master, JCB, AMEX, Diners) |
| Number of seats | 60 seats (4 private rooms, 8 semi-private rooms / 5 tables) |
| Access | 5 min. walk from Exit A9 of Ginza Station on the Ginza and Marunouchi Subway Line 24m from Ginza 1-chome Station |
