A request from the owner

In order to ensure that we provide our customers with the highest quality food and service, fresh ingredients are carefully selected, purchased and prepared for each customer before customers arrive for their reservation. After confirming food allergies and consideration of preferences, we are dedicated to serving only the freshest and finest ingredients available. In addition to some of the reasons mentioned above, and due to the high volume of reservations as well as overlap with other customers making reservations, we kindly request that customers secure a reservation by paying for their course with a credit card or PayPal before their reservation. We look forward to serving you at our restaurant, and making your time at our restaurant, a special one.

Date of reservation*

 
Time of reservation*
Alternative Choice
If Honten is fully booked I would like to book the same course(s) at the Ueno Hirokoji location.

Reservation menu

※Please choose a course below for each person in the reservation. After you have selected the courses for each person, the total amount of people for the reservation will automatically be calculated.

The Special New Year's Menu is the only course menu provided between Jan 2nd to Jan 5th.

 

Dinner Menu

Sukiyaki

  • ¥9,075 Premium Sukiyaki Course
  • ¥12,100 Finest Sukiyaki Course
  • ¥18,150 Sukiyaki Premium Hoshi Course
  • ¥21,175 Sukiyaki Finest Hoshi Course
  • ¥24,200 Sukiyaki Finest Utage Course

Shabu-shabu

  • ¥9,075 Premium Shabu-shabu Course
  • ¥12,100 Finest Shabu-shabu Course
  • ¥18,150 Premium Shabu-shabu Hoshi Course
  • ¥21,175 Finest Shabu-shabu Hoshi Course
  • ¥24,200 Finest Shabu-shabu Utage Course

Lunch Menu

Standard

  • ¥7,865 Sukiyaki Lunch
  • ¥7,865 Shabu-shabu Lunch
  • ¥8,470 Grilled Tenderloin Steak 120g Lunch
  • ¥8,470 Grilled Sirloin Steak 150g Lunch

Courses

  • ¥12,100 Sukiyaki Tsudoi Lunch Course
  • ¥12,100 Shabu-shabu Tsudoi Lunch Course
  • ¥10,285 Grilled Sirloin Steak 120g Dan Lunch Course
  • ¥10,285 Grilled Tenderloin Steak 100g Select Dan Course
 

The Special New Year's Menu (Dec 28th to Jan 5th)

Dinner Menu

  • ¥15,730 Geishun Course Sukiyaki(Premium)
  • ¥18,150 Geishun Course Sukiyaki(Finest)
  • ¥15,730 Geishun Course Shabu-Shabu(Premium)
  • ¥18,150 Geishun Course Shabu-Shabu(Finest)
  • ¥16,940 Geishun Course Premium Sirloin Grilled Steak 150g
  • ¥20,570 Geishun Course Finest Sirloin Grilled Steak 150g
  • ¥16,940 Geishun Course Premium Tenderloin Grilled Steak 120g
  • ¥20,570 Geishun Course Finest Tenderloin Grilled Steak 120g
  • ¥10,285 The Special New Year's Set Sukiyaki (Premium)
  • ¥13,310 The Special New Year's Set Sukiyaki (Finest)
  • ¥10,285 The Special New Year's Set Shabu-Shabu (Premium)
  • ¥13,310 The Special New Year's Set Shabu-Shabu (Fineset)
  • ¥13,310 The Special New Year's Set Premium Sirloin Grilled Steak 150g
  • ¥16,940 The Special New Year's Set Finest Sirloin Grilled Steak 150g
  • ¥13,310 The Special New Year's Set Premium Tenderloin Grilled Steak 120g
  • ¥16,940 The Special New Year's Set Finest Tenderloin Grilled Steak 120g

Lunch Menu

  • ¥10,285 Fukuju Course Sukiyaki
  • ¥12,705 Fukuju Course Sukiyaki (Premium)
  • ¥10,285 Fukuju Course Shabu-Shabu
  • ¥12,705 Fukuju Course Shabu-Shabu (Premium)
  • ¥7,865 Sukiyaki Lunch
  • ¥7,865 Shabu-Shabu LUnch
Number of people in reservation

Adult

Child (Under 12)

Type of seating*
If private rooms are fully booked, I am okay with the banquet hall table seats ※Private room charge required to be paid at the restaurant.
Name*
  • First Name
  • Last Name
Sex
Country*
Hotel name or address of place of stay in Japan*
Emergency contact number (mobile phone)*
E-mail*
E-mail (Confirmation)*
Please be sure to check any that apply:*
【1】Someone has a food allergy in the reservation .【2】Someone in the reservation has a food that they dislike.【3】Someone in the reservation has a food that they cannot eat due to religious belief.【4】Everyone in the reservation can eat anything.
Any food allergies or food that you cannot eat:

※If anyone in your group has any allergies or special dietary requests, please list in as much detail what foods cannot be eaten and also the number of people that it applies to (if it is not listed then the dietary request will be applied to every member of the group).
※Please note that the restaurant will be unable to accommodate any sudden dietary requests made at the restaurant on the day of your reservation, therefore please make sure to list it here.
Comments: (Ex. Guests with a disability, Special requirements or requests, Special occasion etc.)
How did you hear about us?

How to make a reservation

  • ① After you press send, an automated email will be sent to you titled "About your reservation".
  • ② Reservation service, "My Concierge Japan" will contact the restaurant and check if your reservation can be made for the time you requested. We will send you an email to inform you if the restaurant has seats available or not.
  • ③ If seating is available, a URL link will be sent to you to make payment for your course with a credit card or PayPal. Please make payment within 24-48 hours (payment deadline will be different depending on the date of the reservation). Once payment is confirmed, an email will be sent to you to let you know that your reservation is finalized.
  • ※We provide a 100% refund to customers that make any cancellations at least 3 days before their reservation.
    ※Cancellations made anytime within 2 days of the reservation (2 days , a day before the reservation, or on the day of the reservation) will not be eligible for a refund.
    ※Changes to the reservation date, time, course, number of people, as well as any food requests, are required to be made at least 3 days before the reservation.
    ※Additional orders for food and drink can be made at the restaurant and must be paid at the restaurant after the meal.

Please check your spam/junk folder. Please also confirm that your email address is correct or you will not receive our emails. After pressing send, you should receive an automated email right away.

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