Restaurant Week Special Course
About the reservation method
Reservations can only be made online through the TableCheck portal. Please note that phone reservations will not be accepted.
Tapping (or clicking) on a food image will allow you to view detailed information about the restaurant.
Explore by Genre
Explore by Special Features
Osteria Tre Pazzi Nishi-Ogikubo
Restaurant Week exclusive course
Head chef Tatsushi Matsubara
Sukiyaki Jyuniten Tokyo
A Restaurant Week exclusive course featuring our signature sukiyaki as the main dish
Head chef Yoshitsugu Asakawa
Pick Up
This special limited-time course combines our signature sukiyaki with carefully selected teas and sweets. After savoring premium beef, conclude your luxurious experience with an aromatic cup of tea. At Jūnikuten, which exclusively handles A5-grade wagyu beef, we explore the meat's appeal through diverse cooking methods like sukiyaki, shabu-shabu, and oil-grilling. Enjoy blissful moments savoring the highest-grade Wagyu beef in the tranquil space designed by architect Fumihiko Sano.
Deutsche und österreichische Küche Blauer Engel Ichigaya
Premium Standard Course (Limited Time Only)
Head chef Masataka Yamaguchi
Pick Up
This limited-time course lets you savor the diverse regional cuisines of German-speaking countries like Germany and Austria. Distinct from the typical “sausage-centric” image, this menu features rich regional flavors and ingredients: four types of homemade bread, a Northern German to Austrian appetizer platter, Matsusaka pork fillet schnitzel, and Wagyu beef cheek goulash. Concluding with Black Forest cherry cake, the six-course experience reveals the profound depth of lesser-known German-speaking culinary traditions.
Hyakuyaku by Tokuyamazushi Ginza
A Restaurant Week exclusive course featuring our signature game dishes
Head chef Hitoshi Sato
Pick Up
This special limited-time course features game-based cuisine paired with wines. Savor the bounty of mountains and seas, enjoying seasonal ingredients' charm alongside wine. Executive Chef Hitoshi Sato, known as a “food hunter,” skillfully elevates wild and ocean treasures he personally selects from across Japan. He offers deeply flavorful Japanese cuisine that is also gentle on the body. Each dish, crafted by listening to the ingredients and maximizing their umami, delivers blissful flavors truly “better than a hundred medicines.”
REIKASAI GINZA Ginza-itchome
Memories of the Imperial Court — A Taste Journey Through Edo and Qing
Head chef Jian Hongsheng
Pick Up
Li Jia Cai Ginza, which carries on the imperial cuisine of China's Qing Dynasty, has created a special course for this occasion. From 15 appetizers and 3 main dishes to dessert, it recreates an imperial banquet for the modern era. The menu features an array of labor-intensive, skillfully crafted dishes, including jade tofu, young chicken with scallion and Sichuan pepper sauce, Peking duck, and shark fin rice. These dishes, emphasizing the harmony of five flavors and drawing out the natural essence of ingredients, are truly culinary art. This is a special opportunity to experience in Tokyo the delicate, deeply flavorful tastes beloved by Empress Dowager Cixi.
Pick Up
Osteria Tre Pazzi, usually serving only à la carte, offers a special course exclusively for this occasion. The main dish is their signature “Tender Octopus and Potato Stew in Tomato Sauce.” Octopus, meticulously shredded, is cooked slowly at low temperatures and gently simmered with potatoes in an oregano-scented tomato sauce for a delicate flavor. Enjoy heartwarming Italian regional cuisine, born from the exceptional collaboration of brothers Tatsushi and Kensaku, served as a course alongside wine in a relaxed setting.