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ARATA

THEME

Japanese dining experience with a Western take in the heart of Roppongi, fusing grilled and skewered fare

Japanese dining experience with a Western take in the heart of Roppongi, fusing grilled and skewered fare

Roppongi is Tokyo's mini world map. Over 100,000 people pour in and out of the local station every day of this district, and is popular with expats and foreign visitors. ARATA is a restaurant that incorporates the theme of Japanese cuisine from a Western perspective. The menu combines robata, food grilled over a strong, distant flame, with kushi, grilled over a strong, close flame, similar yet quite the opposite. The fusion of robata and kushi lets customers enjoy either robata with a kushi twist or kushi with a robata twist. As the Japanese version of RIGOLETTO, ARATA offers small dishes (or tapas), a wide selection of wines, sakes (including locally brewed jizake) and shochu. This is Japanese dining where you can enjoy the flavors of each passing season.

ATMOSPHERE & SPACE

An izakaya with a new approach to Japanese cuisine and having fun

An izakaya with a new approach to Japanese cuisine and having fun

This Japanese-cuisine pub (izakaya) includes a counter, lounge and main dining room, to suit any type of occasion. At the counter, enjoy watching robatayaki and skewers being prepared before your eyes. The atmosphere is very Japanese just as people overseas might imagine it, offering a strikingly different atmosphere from RIGOLETTO, also in Roppongi Hills. ARATA is the Japanese version of RIGOLETTO: Instead of pizza, there's okonomiyaki; in place of pasta is Nagasaki champon and Morioka reimen (cold noodles) delight one's eyes and palate. ARATA offers a wonderful variety, with robata best suited to large groups while kushi works best for more intimate gatherings. Experience the real pleasure of Japanese pub dining.

Yuta TsujiARATA   Yuta Tsuji (Manager)
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FOOD

Sample a range of Japanese flavors others can't imitate

Sample a range of Japanese flavors others can't imitate

Japanese food demands a sense of the seasons, and the ARATA essence is added to these dishes. The menu changes each month with seasonal accents. Small dishes priced at 300 yen or 500 yen include dishes steamed in wooden baskets called seiro, okonomiyaki and foods grilled on small braziers before your eyes. A wide range of cooking styles are adopted for appetizers as well as main dishes. Grilled foods come in two types: Robatayaki, ingredients cooked on a grill and served immediately, and kushiyaki, grilled skewers for casual dining. Drink options include red, white and sparkling wines at 2,500 yen a bottle, as well as barley shochu from Hachijojima and local sake (jizake) from Miyagi. ARATA's original take on Japanese cuisine creates an experience found nowhere else.

ARATA Recommendations

ARATA Recommendations

Small dishes   Just like at RIGOLETTO, prices for all dishes are fixed at 300 yen or 500 yen. Appetizers consist of small dishes for casual ordering. The menu is changed each month with dishes prepared from fresh ingredients in season. Each dish is available in numerous varieties?part of the fun is that you won't know which to choose!

Small dishes

Just like at RIGOLETTO, prices for all dishes are fixed at 300 yen or 500 yen. Appetizers consist of small dishes for casual ordering. The menu is changed each month with dishes prepared from fresh ingredients in season. Each dish is available in numerous varieties?part of the fun is that you won't know which to choose!

Image of Small dishes
Kushi/Robata   Arata's appeal lies in its two types of charcoal-grilled fare. Robatayaki, food grilled over a strong, distant flame, gives you the flavor of the ingredients themselves with no additional fuss. A luxurious selection is available, including rare kichiji rockfish, plump with just the right amount of fat. Kushiyaki, grilled over a strong, close flame, ranges from yakitori (grilled chicken) to the chef's daily specials. Experience a different approach to enjoy grilled delicacies.

Kushi/Robata

Arata's appeal lies in its two types of charcoal-grilled fare. Robatayaki, food grilled over a strong, distant flame, gives you the flavor of the ingredients themselves with no additional fuss. A luxurious selection is available, including rare kichiji rockfish, plump with just the right amount of fat. Kushiyaki, grilled over a strong, close flame, ranges from yakitori (grilled chicken) to the chef's daily specials. Experience a different approach to enjoy grilled delicacies.

Image of Kushi / Robata
Champon   Champon is a dish of springy noodles brought in from Nagasaki. The accompanying soup is made on premises every day using a secret recipe. The flavor is thick and rich, beautifully prepared yet has a refreshing feel. Piled with a lot of vegetables, champon delivers the perfect end to a delicious meal. Sprinkle the bonito flakes served with the champon to add new depth to the flavor.

Champon

Champon is a dish of springy noodles brought in from Nagasaki. The accompanying soup is made on premises every day using a secret recipe. The flavor is thick and rich, beautifully prepared yet has a refreshing feel. Piled with a lot of vegetables, champon delivers the perfect end to a delicious meal. Sprinkle the bonito flakes served with the champon to add new depth to the flavor.

Image of Champon
2,500 yen bottles   All bottles are priced at 2,500 yen. And wines are only the beginning! ARATA stocks an impressive selection of sake, shochu, awamori (an Okinawan spirit) and umeshu (plum liqueur), usually served in a Yongobin (720ml bottle) and all at a fixed price. The sake lineup is carefully selected from the sakes originating from Miyagi Prefecture. The wine we offer goes well with Japanese food, and we even offer some wines produced in Japan.

2,500 yen bottles

All bottles are priced at 2,500 yen. And wines are only the beginning! ARATA stocks an impressive selection of sake, shochu, awamori (an Okinawan spirit) and umeshu (plum liqueur), usually served in a Yongobin (720ml bottle) and all at a fixed price. The sake lineup is carefully selected from the sakes originating from Miyagi Prefecture. The wine we offer goes well with Japanese food, and we even offer some wines produced in Japan.

2,500 yen bottles photo

STAFF

Atsushi Takahashi(Chef)

Atsushi Takahashi(Chef)

Experience the seasonal taste of WASHOKU at ARATA

Experience the seasonal taste of WASHOKU at ARATA

We work hard to offer the freshest Japanese food that conveys the feeling of each season. We take the time to make the base-like Dashi (Japanese soup stock that is an essence of Japanese cuisine). Alternatively, we try not to use too much seasoning or sauce in order to bring out the natural flavors of the ingredients to the fullest. Whereas ordinary Japanese cuisine sticks strictly to its conventions, we like to push the boundaries just a little bit. We offer plenty of fresh, seasonal goodness for our customers to enjoy. Come and experience Japanese seasonal cuisine at ARATA.

Atsushi Koizumi (Waiting Staff)

Atsushi Koizumi (Waiting Staff)

Service that always anticipates your wishes

Service that always anticipates your wishes

Like the atmosphere, food and drinks, we try to offer impressive service that will be part of the experience customers remember, bring home and treasure. We bear that mission in mind every day, so that all our guests enjoy the same memorable service experience. What's most important to us is to anticipate customer needs, whether they want a second helping, want to see the menu or want the bill. When we accomplish this goal again and again for the same table, we create a service experience customers never forget.