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Notice of Temporary Closure | 2025.01.30

We will be temporarily closed from Thu, Feb 27 to Sat, Mar 1.

典膳肴菜 典膳肴菜

Our aim is to provide our guests with carefully selected
seasonal ingredients that are at their most flavoursome
in order for them to be enjoyed with the aromas of fine
sake. The humility and simplicity of the tea ceremony
(chanoyu) are the spiritual guidelines for our endeavours
to serve you from the bottom of our hearts. 

Kobikicho Kiichi

水 Water

The use of pure water is the be-all and end-all of fine cuisine. Purity of intent infuses every aspect of the hospitality we provide.

火 Fire

There is an ancient saying that you must never stint in your efforts to gather firewood and water. Unsparing attention to detail underlies both how we prepare our dishes and how we cater to our guests’ physical and spiritual needs. Our welcome is a hearth glowing red with burning charcoal.

割 Cutting

Kappō, meaning ‘cutting meat and boiling it’, is the summation of Japan’s culinary culture. Well-honed knives are essential for maximising the flavours of carefully chosen produce, and sharpening is the first step in any kind of food preparation. We hope you will enjoy how our chefs converse with you through the skilful handling of their blades. 

烹 Boiling

Kappō, meaning ‘cutting meat and boiling it’, is the summation of Japan’s culinary culture. At its core lies the making of stock (dashi) by combining high quality ingredients with water of the purest kind. The stock, which may be warm or cold depending on requirement, is ladled over dishes of individually prepared and artistically arranged components. The extreme care with which this is done reveals the chef’s earnestness of spirit. 

材 Ingredients

Ingredients are appreciated in Japan for their associations with spring, summer, autumn, and winter. Account is also taken of differences between early season (hashiri), peak season (shun), and late season (nagori) produce. To fully reflect the shifting seasons, it is important to select the best ingredients available while ensuring an even balance of produce from these three different phases. We avoid luxuriousness in our search for appropriately seasonal ‘bounty from the seas’ and ‘bounty from the mountains’.

Summer

拵 Preparation

Japanese cuisine is about ‘preparing’ rather than ‘making’, the central aim being to draw out the intrinsic qualities of different kinds of produce to their utmost. There is no place for showmanship and unnecessary handling of ingredients is shunned. It is only through the most exacting preparation that high quality dishes pleasing to the eye can be created. Behind the scenes we pay close attention to every small step required to achieve this level of culinary perfection.

器 Vessels

Japanese cuisine aims to be pleasing to the palate as well as to the eye. Showy displays of vessels are anathema. Vessels are chosen individually to harmonise with the delicacies for which they are to be used. The mutually enhancing encounter of treasured vessels from the past and delicacies made for the present moment unfolds in front of the guests. The vessels also serve as metaphors for flowers to embellish the dining space.

設 Mise-en-scène

The purity of newly cut bamboo
The purity of freshly gathered water
The purity of just arranged flowers
Each enjoyed in a spirit of purity.
These are the four key principles for arranging flowers for use in the tea ceremony (chanoyu).
Seasonal flowers lightly misted with drops of water are said to be the ultimate manifestation of a host’s hospitality and their sensitivity to the uniqueness of the occasion.
Setting the scene for entertaining our guests is a task to which we pay the greatest attention.

湯 Hot water for tea

The tea master Sen Rikyū is said to have asserted that ‘chanoyu is simply a matter of boiling water, making tea, and drinking it.’
The wabi style of tea (wabicha) strove to do away with anything extraneous in its focus on simplicity and purity, and on allowing an individual’s personality to shine through.
The simplest of things are the most difficult to achieve.
Our culinary philosophy is always to bear in mind the value and tastiness of a single bowl of tea.

茶 Tea

The tea ceremony (chanoyu) has played a major role in the evolution of Japanese ways of entertaining.
The term kaiseki, which is now used to mean sophisticated Japanese cuisine in general, originally referred to the meal served as part of a chanoyu gathering.
Preparing a single bowl of tea for a guest requires total commitment.
In chanoyu, the kaiseki meal is served prior to the drinking of tea. Although not luxurious, it is richly imbued with seasonal flavours.
The principles that have guided the practice of chanoyu since Sen Rikyū’s time are central to Japanese culinary culture. They include the concept of ‘one occasion, one encounter’ (ichigo ichie) and ‘observe the rules, break them, then transcend them’ (shuhari).
We welcome you with dishes prepared solely with our own hands. In keeping with the ideals of wabicha, we shun uncalled for extravagance and serve you with the utmost sincerity.

This Month's Kaiseki Cuisine  
25,000 JPY +tax

先付 仝 煮物 造り 焼物 合肴 強肴 食事 水菓子 菓子 先付 仝 煮物 造り 焼物 合肴 強肴 食事 水菓子 菓子

Appetizer, Second Course, Sashimi, Simmered Dish, Covered Dish, Grilled Dish, Substantial Dish, Rice, Dessert

Beverages
Sake, from 1,500 yen (per cup) +tax
Vines and Liquor,
from 1,500 yen (per glass) +tax
Others

Kazuma Shimada,
Executive Chef

Born in 1978 in Nagasaki, he honed his craft at Ginza Mutsukari before serving as Executive Chef at Resorttrust XIV Rokko Karin. In 2023, he assumed the role of Executive Chef at Kiichi. Renowned for his meticulous approach and ability to highlight the essence of each ingredient, he remains devoted to Japanese cuisine grounded in classical techniques and traditions.

  • *Please note that the menu may change based on the season and the availability of ingredients for the day.
  • *If you have any food allergies or ingredients you dislike, please let us know at the time of reservation.
  • *Please contact us with your requests regarding the number and composition of dishes.
  • *we offer a variety of other services. Please let us know your requests for sake warmers, tea ceremony, geisha, etc.

Number of seats: Counter (up to 8 seats),
private rooms (2 rooms, up to 4 seats each)

7-15-7 Ginza, Chuo-ku, Tokyo 104-0061, Qualia Ginza Yamane Building 1F & B1
TEL: 03-6264-1907

*Reservations can be made on this page. Please feel free to inquire about the menu details or any other questions by phone.

For Those Coming by Taxi:
From Higashi-Ginza Station, turn onto "Showa-dori," then to "Enbujo-dori," and enter "Kobiki-cho Street." Please come using the
"Ginza 7 Post Office" as a landmark.

*Kiichi is located on Kobiki-cho Street, directly to the left of the Ginza 7 Post Office when facing it.

Business Hours

Weekdays
11:30~15:00 (L.O.13:00),
17:00~23:00 (L.O.21:00)
Saturday
11:30~15:00 (L.O.13:00)
17:00~23:00 (L.O.21:00)
*By appointment only
*Closed on Sunday, National holiday, Obon,
The end and start of the year

Seating Capacity

Counter: up to 8 seats
Private rooms: 2 rooms, up to 4 seats each

Payment Methods

Cash or credit card
(Visa, Mastercard, American Express etc.)

*Electronic payments and QR code payments are not accepted.

Cancellation Policy

3 days before: 50% course fee for the number of people booked
The day before/on the day: 100% course fee for the number of people booked