NEWS

The menu for July is listed.

Rikka has only private rooms and we make every effort to prevent COVID-19.
We have introduced a ventilation system that replaces the air in the room in only 5 minutes.

We provide a safe space where you can enjoy the dining with your family or group, completely separated from other guests.

CONCEPT

We serve an ultimate steak of the best quality beef carefully selected by a long-standing meat wholesaler with a history of half a century, cooked in a masonry oven by experienced chefs from Michelin-starred restaurants.
Enjoy the wonderful moment created by the art of maestros with the first-class ingredients.

The takumi whom RIKKA is proud of

  • 1. Maestro of Selecting Meat

    Rikka's well-selected premium Wagyu beef is an outcome of the dedication and passion of the maestros who always seek for the best Wagyu beef.
    We welcome our guests by preparing the widely loved sections such as sirloin and tenderloin and even high-class rare sections occasionally.

  • 2, Maestro of Cooking Meat

    Highly skilled chefs carefully grill and maximize the deep flavor of the finest Japanese Wagyu beef in a highly emissive far infrared masonry oven. You will be amazed at the steak cooked in the best way possible and various dishes made of Japanese and Western ingredients with the chef's technique that maximizes their flavors.

  • 3. Maestro of Bread

    Using natural yeast that we are proud of and baked in a masonry oven, the bread of L'Atelier du Pain is made entirely by hand by fermenting the highly hydrolyzed dough all day and night that only skilled maestros can handle. You can enjoy the dishes with the homemade bread from the attached bakery that has been selected as one of the top 100 bakeries for the past three years.

  • 4. Maestro of Sweets

    The chef patissier of the attached patisserie "Coco Ange" serves artisan sweets that are said to smoothly melt in the mouth with love. They will enhance a feeling of satisfaction to the very end of your dining experience.

  • 5. Maestro of Wine

    The best dishes should be served with the best wine for them. We stock several thousand bottles of various wines carefully selected among producers all over the world, from the finest natural wine to the premium wine and champagne, which is made only by the collaboration with the wine importer with the top share in Japan. A sommelier maestro who is well-versed in ways of wine suggests great pairing with the food.

  • 6. Maestro of Hospitality

    A dedicated floor concierge will ensure you have the best time in a private room with the latest ventilation system.

CHEF

TATSUYA SATO

TATSUYA SATO

Born in 1982

He studied under Joel Bruant, the president of the French Culinary Academy "Academie Culinaire de France", and after his retirement, became the executive chef and the chef patissier of Cuisine Francaise JJ.
Developed skills at several three-star and two-star restaurants, including Maison Paul Bocuse and Maison Pic.

SAFETY

With the latest ventilation system, indoor air can be changed in 5 minutes

First introduced
in Japan

The private salon with independent rooms ensures that every guest can enjoy themselves at ease.

The latest ventilation system in THE RIKKA

According to the standards set by the Japanese Ministry of Health, Labour and Welfare, workplaces with windows are recommended to open windows at home for a few minutes twice every hour. THE SUITE has installed the latest ventilation system in all private rooms in accordance with the measures taken by the Ministry of Health, Labour and Welfare during the period of COVID-19. It only takes 5 minutes to change all the air in the room, creating an environment that feels like you are in the fresh air outside. Three operating modes can be selected according to the number of guests in the room. You can enjoy a happy time in a safe space.

High-quality services like a luxury hotel, equipped with luxurious karaoke room where guests can relax and enjoy.

SHOP INFO

TEL :
03-3401-2929
OPEN :
Lunch
Mon-Fri 11:30~15:00(LO13:30)
Saturdays, Sundays, and holidays 11:30~16:00(LO14:30)
Dinner
Mon-Fri 17:30~23:00(LO21:00)
Saturdays, 17:00~23:00(LO21:00)
Sundays, and holidays 17:00~22:00(LO20:00)
ADDRESS :
Roppongi Building 2F, Roppongi 6-1-12-21, Minato Ward, Tokyo

0-minute walk from Exit 3 of Roppongi Station on Hibiya Line Right behind the station building "Rapiros Roppongi" 48 m from Roppongi Station.

Calligrapher PROFILE

Rikka’s Calligrapher Profile
Kinshu Iwamiya
Born in Iwakuni City, Yamaguchi Prefecture in 1947.
Professor of Japan Educational Calligraphy Federation.
Director of Yamaguchi Prefecture Calligraphy Federation.
Vice Chairman of Yamaguchi Prefecture Calligrapher Association.

<Representative Calligraphy Work>
Business name "Miyajima Fujiiya" (Miyajima Momiji Manju)
Book title "Kaicho Shima Kosaku" (written by Kenshi Hirokane, published by Kodansha Ltd.)
Book title "Torishimariyaku Shima Kosaku" (written by Kenshi Hirokane, published by Kodansha Ltd.)
Signs of all stations on Nishikigawa Seiryu Line Product name "Dassai Shima Kosaku" (Asahi-Shuzo Sake Brewing Company)
Product name "Seiryu Nishikigawa" (Horie-Shuzo Sake Brewing Company)
Product name "Omiki" (Sakai-Shuzo Sake Brewing Company)
Product name "Kintaibashi" (Murashige-Shuzo Sake Brewing Company)
Calligraphy performance at "Nishiki no Utage" - 1st "Kajitsu" and 2nd "Wa"
Invited to "Japan-China-Korea Exchange of Calligraphy Culture" as a representative of Yamaguchi Prefecture, held at Jinan City, Shandong Province, China
"Gahojin" dedicated to Tea room "Nichi Getsu An" (Ise City, Mie Prefecture) 
"Tenjo Mukyu" dedicated to Nagato Ichinomiya Sumiyoshi Shrine
"Kame" dedicated to Kameyama Hachiman-gu Shrine
"Reiwa" dedicated to Shirayama Hime Shrine
"Rikka" logo creation
In addition to holding personal exhibitions, there are many other works including door plates of shrines and temples, stone monuments, memorial stones, title of books, poster titles, large calligraphy performances at events, etc.