Soba Kappo Tatsu

Soba kappo is a unique style of Japanese dining that highlights handmade soba noodles alongside a full kaiseki-inspired menu of seasonal appetisers, grilled specialties, simmered dishes, and premium wagyu beef. At Tatsu, this refined approach is paired with warm hospitality, as the chef and hostess personally welcome each guest into an elegant and intimate space. The chef, who trained in Ginza for 17 years in traditional kaiseki cuisine, brings sophistication and authenticity to every dish. Here, soba is just the beginning—you’ll also enjoy exceptional Japanese cuisine crafted with fresh, seasonal ingredients. Seafood is sourced directly from Hokkaido and Kyushu, bypassing Toyosu and Tsukiji for unparalleled freshness. The wagyu dishes feature prized Hida beef, while vegetables are carefully selected from Hokkaido, Yamagata, and Kyoto. In spring, bamboo shoots are celebrated; in summer, refreshing sudachi soba; in autumn, wild mountain mushrooms; and in winter, delicacies such as fugu. Some wild vegetables and mushrooms are even foraged in the mountains, adding a rare seasonal touch. Located within walking distance of Roppongi, the restaurant blends luxury with intimacy. From the outside, it resembles a private residence, but once you step through the noren curtain, you are greeted by a spacious wooden L-shaped counter. The elegant shelves and natural wood interiors create a refined atmosphere, while the counter seating allows guests to watch the chef prepare each dish—bringing a sense of live theatre to fine dining. For travellers seeking the best of Tokyo fine dining, Soba Kappo Tatsu offers an unforgettable journey through Japan’s four seasons, combining fresh seafood, premium wagyu, and handmade soba in an upscale yet welcoming setting.