2025.09.03
Hello, I am the PR person in charge of RAKUZO Fuchu.
Hot days continue even in September. At times like this, we need to eat lots of delicious food to recharge our batteries. Have you had a chance to try our new course that started on the 26th of last month? We are particular about the seasons, so we have selected the finest ingredients from our own kitchen to offer you a wide variety of delicacies.

How about the "Ajiwai Course" for a dinner party with friends? Look out for the "Deep-fried red fish in bonito flakes" wrapped in flavorful bonito flakes and the "Saikyo-yaki chicken thigh" with juicy flavor. Both meat and fish are served as a double main dish.
The restaurant boasts an affordable price of 4,000 yen (including tax) for a two-hour all-you-can-drink package.

The "Four Seasons Kaiseki Course" for 6,000 yen (tax included) is a course menu that we recommend for the setting for entertaining. Please enjoy a total of 8 dishes starting with appetizers including "Puchi Puchi Tamago Tofu" with its delightful texture.
Enjoy the gorgeous visuals of "Nodoguro and Oebi Tempura" and the richly flavored "Kuroge Wagyu Beef Steak" and other sumptuous ingredients that we are proud to offer.
Rakuzo Fuchu is a Japanese dining room with all private rooms.
Private rooms of various sizes are available for small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups.
We will color your banquet with dishes that are popular among men and women of all ages. Please try our most popular dishes such as sashimi and grilled skewers.
We also have creative dishes that we are proud of. Please enjoy our specialties.
We look forward to serving you all.
Please call us or check our website to confirm our business days before visiting us.
Phone number: 050-5269-9101
This is the PR manager for RAKUZO Fuchu!
*Some copyright-free images may be used in the article.
*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.