Ri Sho Main Branch
Discover Yakiniku elegance at Ri Sho. Enjoy exquisite Wagyu beef and Horumon in Nagoya's most elegant dining setting.
Restaurant Details
Nestled in the heart of Nagoya's vibrant Higashi Ward is Ri Sho, the ultimate destination for Yakiniku and Horumon lovers. This acclaimed restaurant captures the art of Japanese barbecue with its selection of premium Wagyu beef and specialty offal dishes, creating a culinary journey that is both sophisticated and satisfying.
At Ri Sho, each dish represents a blend of tradition and innovation, carefully crafted by Chef Lee Seung. The rib eye steak, known for its juicy tenderness, and the rich oxtail soup are just glimpses into the flavorful offerings that await your palate. Every bite is a testament to the quality and expertise that Ri Sho is renowned for.
The ambiance of Ri Sho is synonymous with luxury, offering an elegant setting adorned with sparkling chandeliers and exquisite leather seating. Whether you're enjoying an intimate dinner or a social gathering, the environment promises a memorable experience.
A dedicated staff ensures hospitality remains a priority, crafting an unrivaled dining experience that keeps patrons returning. With its convenient location and renowned culinary craftsmanship, Ri Sho is a jewel in Nagoya's dining scene.
Ri Sho Main Branch Phone Number
Ri Sho Main Branch Business Days
Ri Sho Main Branch Address
1-22-36 Izumi, Higashi-ku, Nagoya, Aichi 461-0001
Ri Sho Main Branch Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Home to the economic powerhouse and port city of Nagoya, Aichi Prefecture backs onto mountainous landscapes that overlook the two peninsulas surrounding Mikawa Bay and famously fuels its hard-working people with miso, complimentary breakfasts, and more miso.
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10 meals
COURSE MENUYakiniku Gyu-Bei (Sakae Honten)
Perhaps no other restaurant takes its wagyu beef as seriously as Yakiniku Gyu-Bei, which measures not just the thickness of every cut of its A5-grade Japanese kuroge wagyu black beef down to the millimeter, but even the angle at which it is sliced.
SEAT RESERVATIONSetsugekka Tanaka Satoru
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