Group restaurants in Tokyo

Happo-en

Shirokanedai · 八芳園

A Shirokanedai event estate built around a Japanese garden of roughly 33,000 m² dating back to the Edo period. It holds around ten banquet halls, including the Hakuho-kan pavilion with its 144-tatami main room, and the Kochuan ryotei, set in the former villa of industrialist Fusanosuke Kuhara, where every private room looks onto the garden.

Groups up to 450 paxKochuan: seasonal kaiseki at ¥22,000, ¥27,500 or ¥33,000 per person

Gonpachi Nishi-Azabu

Nishi-Azabu · 権八 西麻布

A large Japanese restaurant in Nishi-Azabu set in a traditional timber-house interior, internationally famous for inspiring a scene in Kill Bill. Soba, yakitori, tempura and sushi are shared in a lively atmosphere, open late into the night. The venue seats around 260 in total.

Groups up to 204 paxBanquet courses: ¥4,950, ¥7,700 and ¥13,200 per person, tax included

Kaseiro Shinkan (Yokohama Chinatown)

Yokohama – Chinatown (Kanagawa) · 華正樓 新館

The annex of Kaseiro, a Peking-cuisine house founded in 1939 and one of the historic names of Yokohama's Chinatown. The Shinkan has a ground-floor 'grill' dining room serving à la carte and set courses, and upstairs banquet rooms in Chinese décor, from small rooms to a hall for 160. House-oven Peking duck and Kesennuma shark fin are among the specialities.

Groups up to 160 paxCourses from ¥4,180 to ¥33,000 per person

Funasei Yakatabune

Kita-Shinagawa (Shinagawa) · 屋形船 船清

An operator of yakatabune, the traditional covered boats where dinner is served on the water, based in Kita-Shinagawa, once the first post town on the Tokaido. Its charter fleet runs from 32 to 120 places, on chairs or sunken-kotatsu seating, all with an observation deck. The roughly 2.5-hour cruise moors off Odaiba, then heads up the Sumida River to around Eitai Bridge, facing the Skytree.

Groups up to 120 paxCharter boat: from ¥13,000 to ¥22,900 per person, including cruise, meal, free-flow drinks and tax

TOKYO NODE DINING

Toranomon

An all-day restaurant on the 45th floor of Toranomon Hills Station Tower, next to the Arrival Hall of TOKYO NODE, Mori Building's event center. Classic Italian cooking with regional Japanese produce, an open kitchen and a natural wine list; 70 seats, open 11:00 to 22:30.

Groups up to 70 paxLunch: ¥2,800 to ¥5,500 per person

SHUNJU Tameike-Sanno

Nagatacho / Tameike-Sanno (Sanno Park Tower 27F) · 春秋 溜池山王

A contemporary izakaya from the SHUNJU group on the 27th floor of Sanno Park Tower, directly connected to Tameike-Sanno and Kokkai-gijidomae stations. Seasonal Japanese cooking and charcoal grilling in a 210-seat space with a window counter, tables and sunken-kotatsu private rooms, plus a private floor with a city view.

Groups up to 40 paxPlans with free-flow drinks: from ¥10,000 to ¥17,000 per person

Ginza Ukai-tei

Higashi-Ginza · 銀座うかい亭

An upscale teppanyaki in Higashi-Ginza, a minute from the station, opened in 2003 in an interior blending Art Nouveau with Japanese and Western antiques. Japanese Black wagyu is cooked on a circular griddle in front of guests, alongside seasonal seafood and vegetables.

Groups up to 21 paxLunch: ¥13,200 to ¥19,800 per person

Seryna Honten (Roppongi)

Roppongi · 瀬里奈 本店

A shabu-shabu house opened in 1961 in Roppongi, specialising in Kobe beef and crab and registered as an approved outlet by the Kobe Beef promotion council. It spreads over three floors with 140 seats in the dining rooms and eleven private rooms, a bar lounge on the 3rd floor and, in the basement, the group's Mon cher ton ton teppanyaki.

Groups up to 16 paxÀ la carte: Kobe beef shabu-shabu or sukiyaki ¥30,800, wagyu-and-crab shabu-shabu from ¥15,400, charcoal Kobe sirloin ¥39,600

Kyobashi Isehiro (Main Store)

Kyobashi (Tokyo Station) · 京橋伊勢廣 本店

A yakitori house founded in 1921 in Kyobashi, five minutes from Tokyo Station. Whole birds arrive every morning and are butchered in-house, then grilled over ubamegashi binchotan charcoal with selected Senju leeks and shiitake. In the evening only set courses are served, including the twelve-item full course that works through the whole bird.

Groups up to 12 paxDinner: courses from ¥8,000 to ¥10,000 per person

Yamariki Honkan

Morishita · 山利喜 本館

A century-old izakaya in Morishita, open since 1925 right by the subway exit and famous for its nikomi: offal simmered for more than six hours in Hatcho miso and wine, served with garlic toast. A long list of yakiton (grilled pork offal skewers) and a surprisingly deep wine list complete the experience. Ranked among Tabelog's top 100 izakaya and featured by Eater.

Groups up to 10 pax

Tofu Shokudo

Ebisu · 豆富食堂

An Ebisu address devoted entirely to tofu, three minutes from the station's west exit. At lunch it serves simple, healthy tofu set meals; in the evening it turns into a tavern where tofu comes as small sharing plates with sake and beer. The kitchen puts okara, the by-product of tofu making, to use in everything from bread to donuts. Featured on Eater's map of Tokyo's best restaurants.

Groups up to 8 paxLunch: set meals from ¥1,320 to ¥2,090 tax included

CÉ LA VI Tokyo

Shibuya (Tokyu Plaza Shibuya) · セラヴィ東京

A rooftop on the 17th and 18th floors of Tokyu Plaza Shibuya, the Tokyo outpost of the brand born in Singapore. Three spaces share the top: the Restaurant & Skybar, serving contemporary Asian food to share or as a set course, the Club Lounge with DJs, and the more casual BAO by CÉ LA VI. The open-air terraces look over the Shibuya towers and, on clear evenings, to Tokyo Tower.

On requestSeasonal course: dinner ¥11,000, lunch ¥8,800 per person

Ensui

Nakameguro · 炎水

Two Michelin Stars 2026 (promoted)

A Japanese restaurant in Nakameguro promoted to two stars in the Michelin Guide Tokyo 2026. "Flame and water": the chef celebrates the two foundations of Japanese cuisine, charcoal fire and the water of dashi, made with water brought from Kagoshima, aged kombu and high-grade bonito. The simmered course is the pride of the house.

On requestDinner: omakase from ¥35,000 to ¥60,000 per person depending on the season

apothéose

Toranomon · アポテオーズ

A French fine-dining restaurant on the 49th floor of Toranomon Hills Station Tower, within TOKYO NODE. Chef Keita Kitamura, who trained for eight years under Yoshihiro Narisawa before leading several Paris kitchens (including ERH, starred in 2019), opened it in 2023 on his return to Japan. His cooking applies French technique to produce sourced directly from growers across Japan, through a single menu adjusted daily.

On request

Balcony by 6th

Azabudai

An all-day restaurant on the 3rd floor of Azabudai Hills Tower Plaza, with a planted terrace and an open kitchen. Breakfast, lunch, café service (pancakes and Basque cheesecake carried over from the former 6th by Oriental Hotel), Italian-inspired dinner and a bar until 23:00. Directly connected to Kamiyacho Station (Hibiya Line).

On requestLunch: courses from ¥3,600 per person

Ginza Tenichi (Main Store)

Ginza · 銀座天一 本店

A tempura house founded in 1930 in Ningyocho and based in Ginza since 1932, which early on moved to counter service, with tempura fried in front of the guest. The main store now occupies the HULIC &New GINZA NAMIKI 6 building on Namiki-dori, with a large counter, rooms with their own private counters and a wine list chosen to match the frying.

On requestDinner: courses from ¥16,500 to ¥27,500 per person

Hakuun

Minami-Aoyama · 伯雲

Two Michelin Stars 2026 (promoted)

A Japanese restaurant in Minami-Aoyama, promoted to two stars in the Michelin Guide Tokyo 2026. Its name, Zen for "white cloud", signals a free-flowing approach to kaiseki: bonito shaved and dashi drawn in front of guests, soups served at the perfect moment, and beef and game charcoal-grilled or straw-roasted.

On request

Nishiazabu Sushi Shin

Nishi-Azabu · 西麻布 鮨 真

Two Michelin Stars 2026 (promoted)

A Nishi-Azabu sushi counter run by chef Shintaro Suzuki, promoted from one to two stars in the Michelin Guide Tokyo 2026. Inspectors praise a highly precise technique, with hidden knife cuts that help seasoning and warmth reach the fish. A classic, intimate and highly sought-after omakase.

On requestDinner: omakase ¥33,000 per person

Ochiairo Steakhouse Tokyo

Azabudai · おちあいろうステーキハウス東京

Counter teppanyaki in Azabudai Hills Tower Plaza, the Tokyo outpost of the steakhouse at the Ochiairo ryokan (Izu, founded 1874). Kuroge wagyu and seasonal produce are grilled in front of guests, alongside updated yoshoku dishes supervised by Hokuto Hasegawa, a former private chef to the French President. Black-and-gold interior.

On requestLunch: from ¥4,800 per person

Sushi Azabu

Azabudai · 鮨麻布

An edomae sushi counter in Azabudai Hills, the parent of the AZABU restaurants in Manhattan and Miami Beach, both awarded a Michelin star. Fish bought daily at Toyosu, an omakase of about 15 items at lunch and 20 at dinner, in a room hung with calligraphy by Rintaro Hashiguchi.

On requestLunch: ¥4,800 to ¥9,800 per person

The Lovers' Lounge

Azabudai

A bar-lounge in Azabudai Hills Tower Plaza: a café with light meals from 11:00 to 17:30, then a bar until 23:00 with Japanese whiskies from every region, beers, signature cocktails and seasonal drinks. Deep sofas and low lighting.

On request

The Peak Lounge & Bar (Park Hyatt Tokyo)

Nishi-Shinjuku · ピーク ラウンジ & バー（パーク ハイアット 東京）

The 41st-floor lounge of Park Hyatt Tokyo, beneath the glass atrium and around its bamboo garden, fully reworked during the hotel's 19-month renovation and reopened in December 2025. Paris studio Jouin Manku designed the new space, anchored by a single-block marble bar, and the cocktail menu celebrates the diversity of Japan's regions. Featured on Eater's Tokyo map.

On requestAfternoon tea: ¥9,900 per person, tax included, plus 15% service