Monya

All the diverse flavors of Toyama, in the heart of Tokyo. That is the promise of Monya, a kaiseki restaurant that sources the finest seasonal ingredients from all corners of Japan to elevate Toyama-style cuisine. Within a refined space that seamlessly blends traditional Japanese elements with modern aesthetics, the hustle and bustle of city life simply melts away. Delivered directly from Toyama’s famous Uozu Port, the seafood is certified to be as kito-kito—“fresh” in Toyama dialect—as possible. The rice, Uozu-grown koshihikari, is even steamed using Toyama’s mythical Anantan no Reisui: sacred spring water so pure that it is rumored to stay fresh for up to four years. Toyama’s best is available all year round at Monya, but winter is where the restaurant is busiest: with local delicacies like crab, fugu (blowfish) and kanburi (yellowtail caught in winter) coming into season, Monya provides a warm, welcoming refuge from the gray Tokyo cold.