In a few words: lively, multi-level izakaya with a dramatic wooden atrium, open grills, and crowd-pleasing plates—perfect for groups, first-timers, and a fun night near Roppongi. 🍶🔥
Famous film note: the restaurant inspired the “House of Blue Leaves” set in Kill Bill Vol. 1—it wasn’t filmed here, but the design is strikingly similar. 🎬

What to expect

Walk into a lantern-lit foyer and up into a soaring, timbered hall where counters ring an open kitchen and balconies overlook the action. It’s noisy in the best way—skewers sizzling, staff calling orders, glasses clinking. The menu is broad and approachable: yakitori & kushiyaki from the grill, tempura, sashimi, sushi rolls, soba/udon, small plates like agedashi tofu, karaage, and edamame, plus an easy list of sake, highballs, and beers.
Photo moments are everywhere, especially from the upper balconies. Staff are used to visitors (English menus, smooth service), but it still feels like a proper Tokyo izakaya—fast, friendly, a little loud, and a lot of fun.

Why it’s worth it

• That atmosphere: the wooden atrium and open kitchen create a cinematic buzz—step onto the balcony and you’ll instantly see why it sparked the Kill Bill set design (again: inspired by, not filmed at).

• Great for mixed groups: picky eaters, sushi fans, grill lovers—everyone finds a win here.

• Easy night out: central location, late hours, and polished service make it a stress-free dinner anchor before/after Roppongi or Azabudai Hills.

At a glance (what you need to know)

• Vibe: lively, casual, photogenic; conversation-level noise.

• Budget: mid-range; sharing a spread keeps it fun and fair. 💴

• Good for: groups, first-timers, birthdays, visitors chasing the “Kill Bill” vibe.

• Reservations: book ahead for prime times (Fri–Sun 18:00–21:00).

• Diet notes: veggie options exist (veg tempura, salads, tofu, grilled veg), but it’s not a vegetarian restaurant.

What to order (can’t-go-wrong set)

• Yakitori trio: negima, tsukune, kawa (skin)—try shio (salt) and tare (glaze).

• Tempura plate: prawns + seasonal veg.

• Sashimi or a simple roll to share.

• Agedashi tofu or karaage for comfort.

• Finish with zaru soba or udon if you want a light closer.

• Drinks: start with a lemon sour or highball; add a small junmai sake.

What I actually do there (simple flow that works)

1. Book balcony seats if possible; arrive 5–10 minutes early.

2. Round 1: yakitori trio + tempura + lemon sour.

3. Round 2: a sashimi plate or roll + agedashi tofu.

4. Closer: shared soba/udon and a small sake.

5. Photos: quick snap from the balcony—be mindful of other diners.

When to go

• Early evening (17:30–18:30): easier seating, brighter photos.

• Prime time (19:00–21:00): peak buzz.

• Late (after 21:00): looser, faster seating on weeknights.

Practical info

• Area: Nishi-Azabu, between Roppongi and Hiroo.

• Access: ~10–12 min walk from Roppongi Station (Hibiya/Ōedo); ~12–15 min from Hiroo (Hibiya).

• Time needed: 90–120 minutes for a relaxed dinner.