5 Best Kaiseki Restaurants in Tokyo

By Catherine Flores
Updated: August 17, 2023

Serving traditional Japanese multi-course meals with elegance and finesse, kaiseki restaurants in Tokyo offer some of the most sumptuous dining experiences. Simply put, kaiseki is the art of preparing ultra-seasonal dishes in a banquet-style. Historically, kaiseki ryori (kaiseki cuisine) has roots in the Japanese traditional tea ceremony, but has since evolved into its own standalone experience. In the past, it was only served to the noble classes, considered a privilege and luxury. Today, visiting kaiseki restaurants is still quite a splurge, a way to treat yourself or celebrate anniversaries, birthdays, or family reunions. 

The chefs who practice the art of kaiseki possess a wholehearted hospitality, what’s commonly known in Japanese as omotenashi. Chefs put a lot of thought, love, and devotion, into their craft when preparing kaiseki, and always strive for excellence, using the finest and freshest ingredients on hand. Read our Introduction to Kaiseki Ryori to learn about the history and gain appreciation for the unique qualities of kaiseki. 

For something extravagant and delicious to commemorate your trip to Japan, you can find a lot of kaiseki restaurants in Tokyo. It’s a traditional Japanese culinary experience that you can’t miss out on! To make your life a little easier, we have compiled a list of 5 of the best kaiseki restaurants in Tokyo. 

The courses of kaiseki meals vary depending on which ingredients are in season. But traditionally, kaiseki meals are composed of a few types of carefully crafted dishes. These types of dishes include sakizuke (appetizer served with sake), nimono (simmered dish), mukozuke (sashimi dish), hassun (expression of the season), yakimono (grilled course), and lastly, shokuji (rice dish). Here are a few kaiseki restaurants in Tokyo where you can experience kaiseki ryori, Japan's most elegant culinary tradition.

Best Kaiseki Restaurants in Tokyo

Here are some fantastic kaiseki restaurants in Tokyo!

  1. Akasaka Eigetsu
  2. Goryukubo
  3. Nihonryori Ryugin
  4. Tsujitome
  5. Ginza Kappou Ukai

1. Akasaka Eigetsu

Akasaka Eigetsu is a kaiseki restaurant in Tokyo that is owned and run by a husband-and-wife duo. Hidenori Iwasaki is the chef, and his wife is a Japanese tea ceremony instructor. Their kaiseki set meals include several courses, with the subtle and delicate flavors of Kyoto cuisine in every bite. Many ingredients come from the Kyoto area, such as azuki beans, conger eel, and certain vegetables. Akasaka Eigetsu also has close relationships with its fish and produce suppliers. Their current specialties depend upon the seasonal ingredients but you’ll be assured that every course is as stunning as the next, showcasing the flavors of the season with stunning presentation and skill. They have three different courses on their menu. As the restaurant is limited to 10 seats, you will want to make a reservation in advance.

2. Goryukubo

spring menu

For 6 consecutive years, the kaiseki restaurant Goryukubo has been awarded 2 Michelin stars. Chef Takeshi Kubo’s style of kaiseki ryori is simple, refined, and humble. Although kaiseki meals are usually associated with extravagance, his approach is more down-to-earth, focusing on minimalism and authenticity. Goryukubo specializes in seafood, which is served in antique ceramics and tableware. The name “Goryukubo” is a combination of the chef’s name and his son’s name, reflecting a desire to leave a lasting impact. There is a sense of carefully crafted tradition in every dish they serve to you. Their menu has two courses available and, of course, a reservation is a must.

3. Nihonryori Ryugin


Nihonryori Ryugin is a specialty kaiseki restaurant in Tokyo that has been awarded 3 Michelin stars. With strict rules regarding clothing (smart-casual) and conduct, it’s a meal that is worth dressing up for. At Ryugin, Chef Seiji Yamanoto serves only the finest dishes, each made individually, for the specific guest. He favors decadent ingredients like abalone, uni (sea urchin), and crab and was once famous for feats of molecular gastronomy, but these days meals at Ryugin are more modest, while still keeping the commitment to the art of kaiseki cuisine. Meals end with Japanese sweets and matcha tea, in true kaiseki fashion. It goes without saying that reservations are a must at a restaurant of this caliber.

4. Tsujitome

tofu kaiseki

Kaiseki Tsujitome is one of the most famous and traditional kaiseki restaurants in Tokyo, located in Akasaka, with 2 Michelin stars. First established in Kyoto in 1902, Tsujitome has been serving kaiseki ryori over three generations. Everything from the sparse and minimalist decor to the hanging calligraphy scrolls to the servers immaculately dressed in kimono, contribute to the traditional Japanese atmosphere. The third generation chef, Yoshikazu Tsuji, has been cooking since he was a child, and has cultivated the art of kaiseki that runs in the family. So, the historic Tsujitome is one of the best kaiseki restaurants in Tokyo to enjoy the harmony and perfect balance of Japan’s finest multi-course meal.

5. Ginza Kappou Ukai

kaiseki Ukai

Ginza Kappou Ukai gives off a vibe that is simultaneously very traditional and very modern, present in both their delicious food and interior design. At Kappou Ukai, they have private rooms for more intimate gatherings of family and friends, though the counter seat is recommended to see the chefs in action. The menu here changes every day depending on seasonal ingredients, so each visit is totally unique. They have a sommelier on staff to recommend Japanese sake and wine, and Chef Tarikino Keita speaks fluent English, and can explain different components of the meal. It is a fine dining experience that isn’t to be missed!

Bonus: See where to try kappo ryori, too!

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Catherine Flores
She’s cooking and baking for her family and friends. She finds grocery shopping therapeutic, always takes the longest time in the Asian section and debates with herself whether she needs that extra pack of instant ramen. A lover of sweets, she dreams of owning a patisserie and publishing her book but most of the time, she’s just really thinking of what to eat for breakfast the next day.
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