Restaurant Week Special Course
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Reservations can only be made online through the TableCheck portal. Please note that phone reservations will not be accepted.
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Sukiyaki Jyuniten Tokyo
A Restaurant Week exclusive course featuring our signature sukiyaki as the main dish
Head chef Yoshitsugu Asakawa
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 an “ingredient hunter,” skillfully elevates wild and marine 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.”
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.