• two stars
  • Comfortable (more pleasant if in red)
  • No smoking area
  • Private room with maximum capacity 6
  • Counter restaurant
  • Reservation required

The main strength of the owner-chef is his focus on bringing out the inherent flavours of the ingredients. Favourites include, in spring, firefly squid from Toyama Bay, grilled on a hot stone; in early summer, ayu from the Otagawa River and Miyama; and in late autumn, char-grilled hamo. In winter, matsubagani is served as sashimi, grilled or served in nabe. The handsomely appointed interior exudes the Japanese beauty of form down to the smallest detail.

Opening hours, last orders
Dinner = 17:30-21:00 (L.O.)
Annual and weekly closing
Closed Sunday and Public Holidays
Dinner = ¥23,000-37,000
2-19-12 Jingumae, Shibuya-ku, Tokyo

* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.

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