blog post

2024.08.28

Seasonal menus featuring the best of the season are available.

Hello, I am the PR person in charge of the Yaesu branch of Rakuzo Utage.

If you want to enjoy Japanese food with a relaxing drink after work, you can go to ".Rakuzo Utage YaesuPlease stop by at the "☆☆☆☆☆☆". Our restaurant offers many creative Japanese dishes using seafood and mountain products. In addition, we are currently offering a "Seasonal Recommendation Menu" where you can enjoy the seasonality of each season.

Please take advantage of this opportunity.

 

Please enjoy hamo (Japanese conger eel) which is in season in summer!

Hamo Katsu (hamo cutlet) with grated plum paste ponzu sauce and sansho salt / 979 yen (tax included)

The first item on the menu is "Hamo Katsu (Japanese conger eel cutlet) with grated plum paste ponzu sauce and sansho salt. Hamo (Japanese conger eel) is in season during the summer and is crispy fried. The batter is crispy and the meat is soft and fluffy. Many people have the impression that deep-fried hamo is heavy. This fried dish is served with grated ume plum paste and sansho salt, so it is a recommended dish that can be served refreshingly even on hot days. How about accompanying a cold beer? Please enjoy it.

 

Juicy skewers are available

Duck Negima skewers (sauce or salt) / 385 yen (tax included)You can order from 1 bottle.

Next, we will introduce our skewer menu. We offer a wide variety of skewers made with Daisen chicken, and for this seasonal menu, we have prepared "Duck Negima Skewers" to enjoy the duck meat. Please take your time to enjoy the savory aroma and tender, juicy duck flavor.

 

 

Rakuzo Utage is a Japanese dining restaurant that offers private rooms of various sizes, and is lavishly stocked with delicacies from the mountains and the sea.

 

Private rooms of various sizes are available for a variety of occasions, from small drinking parties, business entertainment and dinners to medium-sized banquets and large groups.

 

We will add color to your banquet with dishes that have been well received by men and women of all ages.
Please be sure to try our most popular menu items such as sashimi and grilled skewers.

We also offer a wide variety of banquet courses with all-you-can-drink deals.

 

We look forward to serving you all.

 

Please call us or check our website to confirm our business days before visiting us.

 

Phone:050-7300-3954
Online reservations are available atthis way (direction close to the speaker or towards the speaker)

 

This is the PR manager for the Yaesu branch of Rakuzo Utage, a private room restaurant.

 

*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.

Store Information

Rakuzo Utage Yaesu Branch

address (e.g. of house)
〒103-0027
1-4F Masuya Building, 3-2-16 Nihonbashi, Chuo-ku, Tokyo, Japan Reception 1F
Access
2 minutes walk from Yaesu North Exit of JR Tokyo Station
3 minutes walk from Exit B3 of Nihonbashi Subway Station
Phone number
050-2018-8849
Business Hours
17:00-23:30
(L.O. 22:30 / Drink L.O. 23:00)

Banquets can be held before business hours! (Early and late discounts available)
regular closing day
without a holiday
Average budget
4,000 yen (regular average)/2,500 yen (banquet average)
settlement
▼ Credit Cards
VISA, MasterCard, JCB, American Express, Diners Club, MUFG, UC, DC, NICOS, UFJ, Saison, APLUS

▼ QR payment
PayPay, d-pay, auPay, LINE Pay, Rakuten Pay, Melpay, ALIPAY, WeChat Pay

▼ Electronic Money
ID

The registration number of the invoice system is printed on receipts and receipts.
Registration number: T6010701005431
Total number of seats
220 seats
Zashiki seating available, sunken kotatsu seating available, seating available
Banquet Max.
30 persons
chartering
not allowed
Non-Smoking/Smoking
Smoking allowed Smoking room available
(Smoking area is available separately from the seating area.)
parking lot
nil
Wi-Fi
nil

There is an appetizer as a seat charge (included in the price for a course)
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