Restaurants
ROPPONGI RIAN
                            
                                4F, 6-2-6 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
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                                    Japanese
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                                    
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Find bookable restaurants near meROPPONGI RIAN
                            
                                4F, 6-2-6 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥¥
                                    ·
                                
                                
                                    Japanese
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                                    
                                        Groups
                                    
                                
                            
                        The concept of this kappo is ‘as much as you want of what you want’. Seasonal fruits and vegetables are lined up on the counter, ready to be cooked by your preferred method. The head chef honed his craft in Kyoto, so he uses rice and water from Kyotango. Pike conger and oysters are sourced from Nagasaki, reflecting his Amakusa roots. The champon served to close out the meal is a recipe from his mother, who runs a shop specialising in this noodle dish.
 
 
                                         
                                         
                                         
                                         
                                         
                                        