Tojin Hanten
Authentic Sichuan cuisine,passed down from a master,
for more peopleto discover and enjoy.
Book a Table
About Us
Founded in 1964 at Tokyo Station's Yaesu exit
Our successive head chefs have carried on the authentic flavours taught by the father of Sichuan cuisine in Japan.
We have been sharing the tastes of Sichuan with our guests for around 60 years.
From our original creations to dishes without chilli,
we offer Sichuan specialities and flavours from across China.
We continue to refine our craft for your enjoyment.
SINCE 1964
Our Story
From Yaesu to Jimbocho, and back to Yaesu.
- Showa 39
Our beginnings in Yaesu
Tojin Hanten began its story at Tokyo Station's Yaesu exit, bringing authentic Sichuan cuisine to the neighbourhood.
- Reiwa 1
From Yaesu to Jimbocho
Redevelopment in Yaesu 1-chome led to a temporary closure and relocation. In 2020, we reopened in Jimbocho, continuing our tradition of Sichuan cooking.
- Reiwa 6
The Jimbocho chapter closes
Our Jimbocho restaurant closed as we prepared for a new chapter in Yaesu, where our story began.
- Reiwa 8
Back to Yaesu
marks our opening on the second floor of TOFROM Yaesu Tower. The authentic Sichuan flavours passed down through generations of chefs live on.
PRIVATE TERRACE
Private Terrace Reservations
Available with a private booking
The terrace is available exclusively for private bookings made in advance.
Please let us know when reserving that you would like to book the terrace for private use.
Private Bookings & EnquiriesINSTAGRAMNews from Tojin Hanten
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Our days at Tojin Hanten,on Instagram.
Our food, our restaurant, our everyday moments.
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Access
For reservations and enquiries,
please feel free to contact us.
TEL: 03-6281-6550
Address
1-6-1 Yaesu, Chuo-ku, Tokyo 103-0028, Japan
TOFROM Yaesu Tower, 2F
Opening Hours
Lunch (every day)
11:00-15:00 (Last order 14:30)
Dinner (weekdays, excluding public holidays)
17:30-23:00 (Last order 22:00)
Dinner (Sat, Sun & public holidays)
17:30-22:00 (Last order 21:00)
Closed: In accordance with the facility's schedule
