Okahan specializes in sukiyaki and shabu-shabu, with Kuroge Wagyu beef expertly grilled tableside by attentive staff. Located within the Hotel New Otani, it offers a luxurious and intimate atmosphere perfect for special occasions or business entertaining.
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βThe sukiyaki meat featured an exquisite balance of marbled and lean meat, and was melt-in-the-mouth delicious.β
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βEach table was served by a dedicated waitress. You didn't have to lift a finger from start to finish cooking!β
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βOkahan delivers what many people come to Japan for: premium beef, elegant ambiance, and the intimacy of a hot-pot cooked at the table.β
This long-established Kanda eel restaurant offers a refined take on traditional Edomae style, with a focus on high-quality ingredients like the prized Bando Taro eel. Diners appreciate the attentive service and the option for both casual set meals and more elaborate courses, making it suitable for various occasions.
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βThe Bando Taro eel was fluffier and the skin fell apart easily, making it very smooth and delicious.β
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βThe shirayaki here is truly delicious. Simply delicious. You can really taste the quality of the eel.β
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βI ordered the jujimi-ju (large shrimp tempura set meal) (1,100 yen), and the sweet and salty sauce went well with the shrimp tempura and rice, making it very delicious.β
Grand Kitchen offers a sophisticated yet approachable atmosphere, making it a versatile choice for various occasions. The restaurant shines with its generous portions and high-quality ingredients, particularly evident in its breakfast buffet and signature dishes like the Marron Chantilly. While service is generally attentive, occasional lapses and noise levels can detract from the otherwise elegant setting.
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βThe terrace seating has a nice atmosphere, and the night view of the moat and buildings is beautiful.β
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βThe space is perfect for dates, dinners with friends, or even with family, so it's a restaurant that can be used for a variety of occasions.β
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βThere was live piano music, but the atmosphere was calm and didn't interrupt our conversation, so it was just right.β
This counter-only spot transitions from a yakitori bar to a curry lunch destination. The chef-owner crafts elegant seasonal dishes and tender pork curries, with a thoughtful selection of sake and wine.
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βThe customer next to me was also having a great time chatting with the waiter, and the atmosphere was really nice.β
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βThe pork in the pork curry is so tender you can cut it with a spoon.β
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βI thought the food was pretty tasty, but I felt that Kanda was a bit pricey overall!β
This Tokyo outpost of Nadaman offers a refined taste of Fukuoka Prefecture, showcasing its regional ingredients through elegant kaiseki cuisine. Private rooms with views of the Imperial Palace gardens provide a serene setting for special occasions. The restaurant also features a small retail area with Fukuoka-themed souvenirs.
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βThe food was delicious, mainly using ingredients from Fukuoka that gave you a taste of summer.β
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βIt's not exactly cheap for lunch in this area, but the delicious ingredients, elegant presentation, and attentive service and hospitality make for a delicious meal.β
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βKaiseki cuisine featuring ingredients from Hakata and Fukuoka is available for approximately 6,000 yen including tax.β
This long-established unagi specialist offers a refined take on eel, with many celebrating the quality of the Kyosui eel and its tender, melt-in-your-mouth texture. While the traditional sukiya-style ambiance provides a calm setting, some diners find the portions small for the price, and service can be inconsistent.
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βThe eel was a feast. It was delicious. The portion was generous and the sauce was delicious, so I was very satisfied.β
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βI always order the Kyosui eel (Β₯7,200) and think it's delicious, but I also wanted to try the standard unaju.β
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βThe eel was plump and delicious! In this dish, the rice and eel are served separately.β
