Kaiseki Komuro （懐石 小室）

Nestled in the quaint streets of Kagurazaka, there stands an unassuming house without a signboard - "Kaiseki Komuro" located at the end of a stone-paved path lined with bamboo fences.

The proprietor, Mitsuhira Komuro, honed his skills at Washou, a renowned tea kaiseki restaurant, for seven years before working as a traveling chef for several years. In 2000, he opened "Kaiseki Komuro" and relocated to its current location in February 2018.

As a skilled chef affiliated with the Enshu School of Tea ceremony, Komuro not only excels in kaiseki cuisine but also handles the culinary aspects of tea ceremonies throughout the year. His driving force is a self-disciplined spirit of exploration.

Komuro, who maintains close ties with producers, seeks the finest seasonal ingredients by visiting various regions and connecting with farmers. He incorporates their passion and the voice of the ingredients into his dishes. His repertoire includes Yamanashi Hakushu rice from the Onoda Farm, Hakuko bamboo shoots from Kyoto Tsukahara, wild softshell turtle and eel, and mushrooms.

Komuro's passion for sake is also profound. Apart from sourcing seasonal sake through the discerning eye of the Sakanagura Saketen, he personally visits breweries during the peak brewing season every year to appreciate the craftsmanship of the brewers and evaluate the quality of new sake. In addition to Champagne, the restaurant offers a wide selection of wines, with a focus on Japanese wines from the Katsunuma region in Yamanashi.

Enhancing the ambiance, cuisine, and sake are exquisite tableware pieces. Komuro, influenced by his training at Washou, possesses a deep understanding of ceramics. Alongside antique art pieces, he carefully selects works by contemporary artists such as Suda Seika and Sawamura Toyaya, as well as lacquerware from Wajima and nabe pots from Yunoi Kiln and Nakagawa Issehi, delighting customers with the ever-changing seasonal presentation.

The cozy interior of the restaurant, designed by architect Toru Kijima from Kyoto, features a counter with a view of a refined tsubo-niwa (a small Japanese garden). There are also two private rooms on the second floor, suitable for cherished family gatherings and entertaining overseas guests.

Komuro emphasizes that he welcomes not only seasoned connoisseurs but also young individuals experiencing traditional Japanese cuisine for the first time. He wishes for guests to savor authentic Japanese cuisine in a serene and genuine Japanese setting.

• Price Range:

  Lunch: JPY 25,300 - JPY 25,300
  Dinner: JPY 37,400 - JPY 122,000

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Guests aged 12 and above, and able to enjoy the course meal.

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.