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


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.
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.


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.
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.


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.


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.




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.


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.




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








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










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.


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.




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.


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.




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.
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.


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.
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.


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.
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.
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
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.
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)
*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.)
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