Tosaryori Neboke Shinjuku

Pole-caught bonito and natural Kue from Ryoma's hometown

We have private rooms set in a relaxing ambience with top floor night views. We are open to banquets and celebrations and serve seasonal dishes such as charcoal-roasted bonito to signal the start of Spring, and Ayu for the Summer umami. For Autumn, Whale sukiyaki and for Winter we serve Kue fish pot, the king of Winter hotpots. Enjoy Ryoma Sakamoto's cherised Tosa cuisine.