2019.05.01
Hello, I am the PR person in charge of Rakuzo Utage Ueno Ekimae Store.
The world is in the middle of Golden Week, but some of you may have work to do. Please don't work too hard and take a good rest. How about taking a break after work and trying some good food?
We try to create a space where even a single person can feel free to come in. We look forward to serving you.
The "Naganegi no Pork Roll Seared Skewer" is very tasty with the crunchiness of the leeks and the flavor of the seared pork. Choose your favorite sauce or salt. The pork and leek together give it a refreshing taste.
The "Japanese Bonjiri Skewers" come with a choice of sauce or salt. The salt version is light and refreshing, while the sauce has a rich flavor. Bonjiri has a lot of fat, making it very soft and juicy. Its plump texture is also a secret to its popularity.
Mochi Bacon and Cheese Skewers" is a Western-style dish of rice cake wrapped in bacon and served with cheese. The rice cake is melt-in-your-mouth soft, and the salty taste of the bacon and the rich flavor of the cheese make for a very tasty dish.
In addition to yakitori, we have a wide variety of skewered items to recommend.
Our restaurant is a one-rank higher private room izakaya where you can enjoy seasonal fish and authentic seared dishes.
Enjoy authentic seared dishes and Kyushu shochu in a private space, mainly in a completely private room.
Enjoy our chef's signature creative cuisine, lavishly incorporating seafood and mountain delicacies.
All banquet courses, which use a variety of seasonal ingredients, include 2 hours of all-you-can-drink.
We offer a variety of plans for various banquets and courses recommended for business entertainment. Please consult with us according to your budget and the occasion.
We look forward to serving you all.
Phone number: 050-7302-4905
This is the PR manager of Rakuzo Utage Ueno Ekimae Store!
*Course menus may differ in content and composition. Please confirm details at the time of reservation.
*Some copyright-free images may be used in the article.