10 Fine Dining Restaurants in Tokyo with Private Dining Rooms

How to Book a Private Room

In this article, we've highlighted restaurants where you can book a private room directly when selecting your date, without needing to add special requests or notes. However, please note that reservations may not be available for all dates.

Here's how to check if a private room is available for your desired date and party size on Omakase JapanEatinerary:

1. Open the restaurant's details page.
2. In the date selection section on the right, choose the date, party size, time slot, and course. If a private room is available, you'll be able to select "Private room" under Seat Type.

10 Fine Dining Restaurants in Tokyo with Private Dining Rooms

1. Udatsu Sushi (宇田津 鮨) / Sushi / Meguro, Ziyugaoka

Udatsu Sushi is a Michelin-starred restaurant, awarded one star in 2023–2024 and recognized as a Selected Restaurant in 2025. It offers two private dining rooms: one on the first floor for 2 to 4 guests, and another on the second floor for 4 to 8 guests, where preparation is handled by chefs other than the head chef.

Chef Hisashi Udatsu honed his craft over 16 years at sushi restaurants in Tokyo before opening his establishment in 2019. Embracing the concept of “Sushi × Art,” the restaurant’s interior is decorated with iconic artworks.

Chef Udatsu is especially particular about his rice—so much so that he works with farmers to cultivate a custom variety just for his use. He creates two distinct types of sushi rice by blending three kinds of vinegar and carefully prepares each fish to match the rice. The beverage selection is extensive, featuring 5 to 10 varieties of sake, wine, and champagne, all curated by a professional sommelier.

2. Sushi Masashi (鮨 将司) / Sushi / Aoyama

Sushi Masashi, awarded a Michelin star each year from 2022 to 2025, is renowned for its inventive à la carte dishes and refined, traditional sushi. The restaurant offers a private room for up to four guests and provides English menus for international visitors.

Owner and chef Masashi Yamaguchi honed his craft at prestigious establishments, including The Ritz-Carlton and several two-star restaurants. Signature dishes include Maguro Sukiyaki (tuna hotpot) and a trio of tuna cuts—akami, chutoro, and otoro—representing the lean, medium-fat, and fattiest parts of the fish. The sushi rice is carefully prepared to complement the tuna, with a distinct, well-balanced tang.

The rice combines two varieties and is seasoned with both rice vinegar and red vinegar to enhance its umami and aroma. The drink menu features eight types of sake, along with thoughtfully selected wines and champagnes that pair beautifully with the sushi without overpowering it.

3. JO (上) / Japanese, Yakiniku / Azabu, Shirokanedai

JO is a celebrated niku-kappo (meat-focused multi-course Japanese cuisine) restaurant that has earned a Michelin star every year from 2019 to 2025 and has been recognized among the top 100 on Japan’s leading gourmet review site. The restaurant offers a private dining room that accommodates up to four guests.

Chef Jotaro Okubo refined his skills at both tempura and traditional kappo establishments, gaining an in-depth understanding of Japanese culinary arts. At JO, he showcases premium cuts of beef, prepared using a wide variety of techniques.

The niku-kappo experience—focused on meat-driven kappo cuisine—is offered as a multi-course meal, typically featuring 7 to 8 dishes. The menu includes a mix of preparations, such as fried dishes and sushi, and always ends with a signature steak. The standout is the Tajima Beef Kiln-Roasted Steak, made from purebred Tajima beef, known for its rich umami. It’s slow-roasted in a custom-built kiln to bring out its full depth of flavor and tenderness.

4. Daigo (醍醐) / Japanese / Roppongi, Tokyo Tower

Daigo is a prestigious Shojin cuisine restaurant, founded in 1950. It earned two Michelin stars from 2009 to 2023 and one Michelin star from 2024-2025. Shojin cuisine is a type of plant-based Japanese cuisine that excludes meat and fish, focusing instead on vegetables, tofu, and other plant ingredients.

The restaurant features eight private rooms, accommodating between 2 and 58 guests. Each room is beautifully decorated with ikebana (flower arrangements) and hanging scrolls, offering serene views of a traditional Japanese garden. A bonus is that the staff speaks English, enhancing the experience for international guests.

The Shojin dishes are served in a kaiseki style, using fresh, seasonal ingredients sourced daily from local markets and producers. The menu is updated every three weeks to ensure the finest seasonal flavors are incorporated. In addition to the exquisite food, the restaurant offers an extensive selection of alcohol, with a wide range of both Western spirits and Japanese sake.

5. Ginza Fukuju (銀座 福樹) / Japanese / Ginza, Nihonbashi

Ginza Fukuju, awarded two Michelin stars from 2020 to 2025, is a hidden gem known for its exquisite Japanese cuisine. The private rooms, which can accommodate up to eight guests, are designed in traditional Japanese style, featuring distinctive vermilion bengara walls. With horigotatsu (sunken table) seating, guests can relax comfortably, much like sitting in chairs.

Chef Katsuhiro Onodera’s approach centers on allowing diners to fully appreciate the distinct flavors of each ingredient. Using minimal combinations, he highlights the natural qualities of the ingredients, ensuring that guests are fully aware of what they’re tasting.

The restaurant’s signature dish is "Braised Shark Fin," made with a local specialty from Chef Onodera’s hometown of Kesennuma in Miyagi. This dish features a rich stock and brings out the natural sweetness of the vegetables. The restaurant also offers a wide selection of alcoholic beverages, including Japanese sake, shochu, and wine.

6. Hortensia (オルタンシア) / French / Tsukiji

Hortensia is a French restaurant that was recognized as a Michelin Selected Restaurant in 2024 and awarded one Michelin star in 2025. The private rooms, which can accommodate up to six guests, offer menus in English.

Chef Tetsuji Koga, who honed his skills at some of Tokyo’s top restaurants, presents a course menu that blends the essence of French cuisine with the rich umami of Japanese ingredients. For instance, he enhances a classic French base stock by incorporating Japanese kombu kelp, resulting in a harmonious umami fusion. The use of traditional Japanese craftsmanship in the tableware and cutlery further exemplifies the restaurant's fusion of Japanese spirit and Western elegance.

As a French restaurant, Hortensia offers an extensive wine selection, featuring red, white, rosé, and sparkling wines, with pairing options available.

7. Osaka Torafugunokai Kimiyo.Tokyo Akasaka (大阪とらふぐの会 Kimiyo.Tokyo 赤坂) / Fugu / Akasaka, Toranomon

Osaka Torafugukai Kimiyo.Tokyo Akasaka is an exclusive, members-only restaurant specializing in torafugu (tiger pufferfish). In a completely private setting, with individual rooms for each guest, you can enjoy a full-course meal featuring the "king of pufferfish," torafugu. The restaurant also offers English menus and uses translation devices, making it accessible to international guests.

The menu features a variety of fugu preparations, including the signature grilled fugu, sashimi, and hot pot, highlighting different parts of the fish with diverse cooking methods. A standout dish is "Hire-zake," where the grilled fugu fin is soaked in hot sake, a traditional delicacy that pairs perfectly with fugu.

Only the finest torafugu, weighing between 3 and 7 kilograms and sourced from the highest-quality natural stock, is used. Expert chefs, certified in fugu preparation, expertly handle and cook the fish, ensuring maximum umami extraction while avoiding excessive seasoning.

8. Tsukiji Jisaku (つきじ治作) / Japanese / Tsukiji

Tsukiji Jisaku is a historic ryotei (traditional Japanese restaurant) established in 1931, set on a vast 800-tsubo (approximately 2,640 square meters) property. Each seat is in a private room, offering breathtaking views of the expansive garden and the Sumida River. In addition to English menus, a dedicated waiter is assigned to each room, ensuring a seamless and personalized dining experience.

The restaurant's signature dish is mizutaki (chicken hot pot), often regarded as the original version of this classic dish. Known for its distinctive flavor, it is prepared by a single chef, who alone is entrusted with the secret recipe, as it is believed the taste would differ if made by anyone else. The restaurant sources the finest seasonal ingredients, skillfully prepared using traditional methods.

The full-course menu features ten different kaiseki options, including hot pot dishes such as mizutaki, shabu-shabu, sukiyaki, and tempura, all prepared right in front of you. The restaurant also offers an extensive selection of alcoholic beverages, including sake and wine.

9. Yakiniku Yazawa Tokyo (焼肉 矢澤 東京) / Yakiniku / Akihabara, Kanda, Tokyo Station

Yakiniku Yazawa Tokyo is a renowned yakiniku (Japanese BBQ) restaurant that was recognized in the Japan Restaurant Awards’ Best 100 from 2018 to 2023. As the restaurant is run by a meat wholesaler, they take great pride in sourcing top-quality beef.

There are two private rooms, each accommodating up to four guests, with a maximum capacity of eight guests. The drink menu is available in English, and staff members who speak English are also on hand.

The restaurant places great emphasis on selecting only the finest Kuroge Wagyu beef, often going beyond traditional standards to handpick the best cuts. It does not limit itself to specific regions but selects premium Wagyu beef from across Japan. Popular dishes include "Yukke" (raw beef tartare) with a 10-minute shelf life, "Wagyu Tartare," and "Beef Sushi." The restaurant also offers a wide selection of Japanese sake, including several premium brands.

10. Ebisu Torihiro (恵比寿 とりひろ) / Yakitori / Shibuya, Ebisu, Harazyuku

Ebisu Torihiro is a yakitori (grilled chicken skewers) restaurant helmed by Chef Hirokazu Kaneda, who trained at Torisei in Saitama. The private rooms, designed for 2 to 6 guests, are fully enclosed, ensuring a peaceful dining experience without distractions. The drink menu is available in English, and the restaurant also has English-speaking staff, enhancing its accessibility.

The restaurant prides itself on sourcing chicken from top-tier producers, including local breeds from Shiga and Nagasaki, as well as renowned varieties from Chiba. They use premium Kishu Binchotan charcoal for grilling. The chef personally visits farms nationwide to select only the best vegetables, ensuring exceptional flavors.

The signature omakase course allows guests to enjoy both aged chicken, matured in a special machine, and freshly prepared chicken from the day’s catch. The wine list, carefully curated by a sommelier, features an excellent selection of French wines.