SERYNA TOKYO

As autumn deepens, October brings an abundance of flavors from both land and sea. From Seryna Roppongi: Fresh salmon roe with soy sauce, Shira-ae with persimmon and autumn vegetables, and Grilled scallops with butter soy sauce. Seasonal wild tiger pufferfish has also arrived—available as sashimi, charcoal-grilled, or deep-fried.
From Mon cher ton ton: enjoy Teppan-grilled oysters and delicate tilefish, both highlighting the tastes of the season.
Seryna Roppongi | Mon cher ton ton

Our iconic circular counter in Roppongi has drawn guests from around the world, offering an up-close view of the chef’s artistry—perfect for 2-3 guests. Further inside, spacious tables welcome families and friends, while private rooms provide a refined setting for special occasions.
Hibiya, opened in 2020, features a sleek 15-meter counter and stylish spaces with natural stone and wood. No matter where you sit, our chefs prepare each dish right in front of you.
*Seating requests are subject to availability. We appreciate your understanding and look forward to welcoming you.
ROPPONGI | HIBIYA

Our private-label wine has been renewed.
SUNTORY FROM FARM Cuvee Seryna, White & Red
White wine crafted primarily from Koshu grapes, enhanced with noble rot base wine. It features a refreshing citrus aroma, a refined acidity with a sense of clarity, and a delicate sweetness from the noble rot that lingers in the finish.
Red wine made primarily from Bijou Noir, offering a soft texture and well-balanced body. Its concentrated fruitiness pairs perfectly with meat dishes.

Both wines are uniquely blended with several grape varieties. Enjoy them by the glass or by the bottle.