6 Michelin Roppongi Neighborhood Restaurants with Private Room Dining

How to reserve a private room

The six restaurants listed here offer dining services in private rooms by special request as a given, but also for ordinary reservations. These eateries offer the option to select a private room at the time of reservation, or otherwise offer private dining rooms by default, so please feel free to enjoy a meal at any of them while taking advantage of this service.

When searching for available reservation dates, please select the following options first:

1. Date
2. Number of Guests
3. Time
4. Course

If a private room is available for the selected date, you can choose "Private Room" under "Seat Type."

*Please note that the availability of private rooms is subject to booking status.

6 Michelin Roppongi Neighborhood Restaurants with Private Room Dining

1. JO (上) / Japanese, Yakiniku

Behind Chef Okubo is a whole team of steak masters -- the Sangue group. Though Ushigoro's yakiniku brand is the company's signature, JO elevates wagyu with kappo technique and kaiseki style flow. Rather than flavors inspired by Korean cuisine, as is common in true yakiniku, JO uses Tajima beef, the only breed eligible for Kobe beef recognition, with essentially Japanese treatments. A surf and turf bowl and the baked steak are especially memorable. Located in a secluded basement floor, JO already creates an elegant, private atmosphere, but the 4-seat private room takes this ambiance a step further. It has retained one Michelin star for 6 years.

2. Daigo (醍醐) / Japanese

Japan's original vegan cuisine exists as shojin-ryori, the traditional vegetable-based food of buddhist temples. Located at the foot of Tokyo's largest in-city mountain, Mt. Atago, Daigo sinks into the foliage surrounding Seisoji. Tradition and respect are palpable in the delicate plant-based cuisine and elegant serving vessels. Each party dines in one of eight private rooms. Each space features a recessed floor and tatami for comfortable seating. The interior decor remains defined by the autere beauty of temple design, making the pop of ikebana color and winding caligraphy of decorative scrolls especially eyecatching. The restaurant has held at least one Michelin star since 2009.

3. Nogizaka Shin (乃木坂 しん) / Japanese

One starred Nogizaka Shin, three minutes from Nogizaka station in the Roppongi neighborhood, hosts private groups of 2 to twelve. Owner-sommelier Yasuhide Tobita and head chef Shinji Ishida are partners in more than name, creating omakase kaiseki and wine pairings that are beautifully intertwined. Somelier Yasuhide brings years of international experience to the table, while Chef Ishida flexes his knowledge of craft and tradition gained while working in Japan. Two private rooms are available in the 2023 renovated space, both of which are sparsely decorated with warm wood, allowing diners to focus on the food and eachother. Not just the cuisine itself, but the servingware and cultural philosophy that comes with each dish are important aspects of the meal.

4. Takumi (たくみ) / French

In Nogizaka, Takumi presents French cuisine with conceptual depth and delicate precision. Chef Takumi Otsuki trained in France from 2006 to 2009 and opened the restaurant in 2017, after returning to Japan in 2015. Each course arrives with a narrative card, based on the notes and statements found next to works in art galleries. Aromatic spices and seasonal ingredients form the basis a monthly changes to the omakase menu. With seven consecutive MICHELIN selections including one star held between 2019 and 2023, and a place among Japan's 100 French restaurants, Takumi stands apart for its intentional, distinctive dishes. The private room is open at lunch for families with children under ten and is otherwise an ideal space for intimate gatherings.

5. Édition Koji Shimomura (エディション・コウジ シモムラ) / French

Refreshing may be the most appropriate word to describe Edition Koji Shimomura, by chef of the same name. Edition, a two-star Michelin restaurant from 2008 to 2023, reimagines French cuisine from its most essential roots: the use of cream and butter. Where traditional French is associated with these sumptuous ingredients, Chef Shimomura rejects the notion that they are essential to its preparation and fills his course menu with lower-calorie, refreshing dishes. The ochre walls, delicate accent trees and foor to ceiling windows create an airy atmosphere that aligns with the menu. The private room is intimate but not cloistered thanks to its high ceilings.

6. Unotoki (鰻の刻) / Unagi

Unotoki is actually hosted within Nogizaka Shin by young sous chef Yusaku Kawamura. During lunch time, Chef Kawamura commands the counter -- and private rooms -- serving just 10 guests an unagi-focused kaiseki menu. His shime options (the rice dishes that conclude a traditional Japanese course meal) are especially impressive and feature preparation styles uncommon at typical unaju restaurants. In addition to kabayayi, steamed and shirayaki eels are also available. Along with the proper private rooms, the two-seat half-koshitsu with a window to the main counter creates and intimate but connected experience. Diners can enjoy their meal privately without missing out on live cooking performances done at the main counter.