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From the chef

A chef and wine expert who captivates people with extensive knowledge.

OYSTER & WINE VINOBLE_Yasushi Hamaoka

Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.

濱岡 靖示Yasushi Hamaoka

OYSTER & WINE VINOBLE

OYSTER & WINE VINOBLE

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 5:00 pm (Japan time. This is not a toll-free number).

050-3816-1664 (+81-50-3816-1664)

Shop

03-6441-3135 (+81-3-6441-3135)

All reservations will be accepted via web form to ensure a smooth reservation process.
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location_onAccess
1-minute walk from Tameike-sanno Station on the Tokyo Metro Ginza Line and Namboku Line
restaurantCuisine
Alcohol / Wine / Oyster Bar,Dining bar
paymentsAverage price
15,000 JPY
scheduleOpen
[Weekdays, Monday, Tuesday, Wednesday, Thursday, Friday, Day Before National Holidays] 6:00 pm - 12:00 am (L.O. 11:00 pm) / [Saturday] 6:00 pm - 10:00 pm (L.O. 9:00 pm)
blockClosed
Sunday, National Holidays
pin_dropAddress

1F, COMMON Akasaka, 2-11-13, Akasaka, Minato-ku, Tokyo map

OYSTER & WINE VINOBLE_Outside view
local_taxiAddress (for taxi driver )
東京都港区赤坂2-11-13コモン赤坂1F
translateEnglish services
English menu and English-speaking staff available.
credit_cardCredit Cards
American Express / Diners Club / MasterCard / Visa
listFeatures
English menu / English-speaking staff / Free Wi-Fi / Late-night service / No smoking / Western cutlery / Reservations / Counter seating available / Sommelier/wine steward / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.