Featuring our seasonal "Sashimi sampler", perfect for both meetings and celebrations.
Our chef, Mr. Kawanona initially gained experience in his family's fish shop and holds a merchant's licence; he personally buys all the produce. He is also licensed to prepare blowfish and has the ability to prepare suppon turtle dishes. (Please enquire about these options in advance. Prior notice of at least one week is required.) Our best bluefin tuna, which has both sweetness and umami (savory taste), is sourced from different places according to the season. We also invest effort into securing choicest products for all our other ingredients. One example is how we buy vegetables from Hokkaido when in season but go elsewhere for the best produce in winter. Another example is how we get our delectable fish from Honshu and Kyushu, and seasonal sake from all over Japan. Regardless of whether you wish to hold a meeting or a celebration, just inform us of your purpose when you make your reservation and we can provide the appropriate food and seating.
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English menu
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English-speaking staff
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Free Wi-Fi
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Lunch
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Late-night service
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No smoking
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Special dietary requests
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Western cutlery
Brasserie Rakuya
ブラッスリー 楽や
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
0125-23-2333All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card
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E-money Payments Accepted
Transportation IC Card
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QR Code Payments Accepted
d Payment / LINE Pay / PayPay / Alipay / Rakuten Pay / au PAY

Late-night service / No smoking / Western cutlery / Smoking allowed / Reservations / Reserved rooms / Kotatsu (heated table) / course meals / Large sake selection / Restaurants with Facebook pages
*Please add a special request for inquiries regarding smoking/non-smoking.