Best open restaurants Setagaya near you

Gyukatsu Motomura Shinjuku South exit Store is most popular around 1 PM on Sundays. Visitors usually stay up to 1.5 hours here. It's most quiet on Thursdays.

【牛かつ もと村】は、『牛かつを日本の食文化にする』という想いを胸に"牛かつ"の美味しさを実直に提供して参ります。 ミディアムレアに揚げた牛かつを石盤で炙り、わさび醤油" でお召し上がりください。 厳選したパン粉を細かく挽き、薄い衣をまとわせ揚げるのでさっぱりしております。 特製の山わさびソースや岩塩で食すと牛かつの美味しさが更に引き立ちます。 Gyukatsu-MOTOMURA ] will continue to provide the taste of "Gyukatsu" in an honest fashion with the idea of "making Gyukatsu a Japanese food culture." Grill fried beef in medium rare on stone palate, and enjoy it with wasabi soy sauce. We cover the meat carefully with selected breadcrumbs and then grind it freshly.

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Fūunji is most popular around 7 PM on Fridays. Visitors usually stay 30 min here. It's most quiet on Thursdays.

国産の丸鶏、鶏ガラ、昆布、かつお節、うるめいわしなどを丁寧に8時間煮出した鶏白湯を6時間かけて濾し、1日熟成させたこだわりのスープと、多くの名店で麺作りを手掛ける製麺所の国産小麦の香りが香ばしい中太のストレート特注麺。 こだわりのスープと麺をどうぞご賞味あれ。 An elaborate soup made from domestically produced whole chickens, chicken bones, kelp, bonito flakes, and dried sardines, simmered for 8 hours, strained for 6 hours, and then aged for one day.

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Gyukatsu Motomura (Harajuku Branch) is most popular around 5 PM on Saturdays. It's most quiet on Wednesdays.

【牛かつ もと村】は、『牛かつを日本の食文化にする』という想いを胸に"牛かつ"の美味しさを実直に提供して参ります。 ミディアムレアに揚げた牛かつを石盤で炙り、わさび醤油" でお召し上がりください。 厳選したパン粉を細かく挽き、薄い衣をまとわせ揚げるのでさっぱりしております。 特製の山わさびソースや岩塩で食すと牛かつの美味しさが更に引き立ちます。 Gyukatsu-MOTOMURA ] will continue to provide the taste of "Gyukatsu" in an honest fashion with the idea of "making Gyukatsu a Japanese food culture." Grill fried beef in medium rare on stone palate, and enjoy it with wasabi soy sauce. We cover the meat carefully with selected breadcrumbs and then grind it freshly.

For more info visit the website or checkout Google Maps.

Udon Shin is most popular around 1 PM on Saturdays. Visitors usually stay up to 1.5 hours here. It's most quiet on Mondays.

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Tonkatsu Maisen Aoyama is most popular around 1 PM on Saturdays. Visitors usually stay up to 1.5 hours here. It's most quiet on Mondays.

創業以来「箸で切れるやわらかなとんかつ」をお届けしています。 厳選した豚肉に丁寧に筋切りを施したやわらかな肉、まい泉オリジナルのパン粉、マイスター（職人）のパン粉付けの技、そしてオリジナルの甘めのソース。とんかつ まい泉はおいしさに一切妥協することなくこだわりを守り続けています。 青山本店の職人が一枚一枚心を込めてパン粉をつけた揚げたてのとんかつをぜひお召し上がりください。中でも人気はブランド豚である「黒豚」。まい泉のヒレかつサンドのパンの耳を飼料にして育てたブランド豚「甘い誘惑」もここでしか食べられない希少なとんかつです。 Since our founding, we have been delivering "soft pork cutlets that can be cut with chopsticks".

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Ichiran Shibuya is most popular around 9 PM on Fridays. Visitors usually stay up to 1.5 hours here. It's most quiet on Sundays.

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