Itakurachaya Kaname

When sourcing seafood, we cannot know the actual condition through reservations or fax orders, so we always go to the market and personally assess the quality.

After many years of running a traditional Japanese restaurant, we have built trust with our suppliers, allowing us to prioritize high-quality products. They also understand the chef's preferences well, and on days when the sea is rough, there were times when we were told, 'Today, we don't have good products, so we can't serve you anything worthy...'.

Filet steak made with high-quality A4 and A5 rank meat. We source the best options according to the season, including A5 rank black-haired wagyu from Shizuoka Prefecture, as well as meat from Miyagi, Ibaraki, and Miyazaki.

We have been sourcing the kelp that has been said to be the best in Tsukiji since ancient times, through relationships between our predecessors. The rich flavor and fragrant, clear broth serve as the standard for essential taste.

We procure the freshest and most delicious rice, polished to order from contracted farmers each time.

The balance of texture, color, and taste is so harmonious that it resembles a painting, allowing you to gaze at it indefinitely. Please enjoy the seasonal dishes.

During the time when the previous generation, Yosuke, was serving in the Imperial Household Agency's kitchen, he had the opportunity to learn about the nabe dish passed down in the Edo Castle's Ooku. In later years, he improved and created this dish, which is our restaurant's original 'Ooku Nabe.' The ingredients include fresh seasonal seafood, chicken, tofu, yuba, and eggs, along with the use of flounder and red sea bream, combined with seasonal vegetables to create an easy-to-eat nabe dish. The broth is made from carefully selected katsuobushi, kombu, turtle, clams, and chicken bones, resulting in a complex umami flavor that is unlike any other 'nabe dish.' We accept orders from late October to late March. Additionally, during the winter season, please order it as a substitute for soup and boiled dishes.

Cherry Blossom with Eighteen Dishes [Appetizers] Cherry Blossom Flower and Lily Root, White Fish Salted, Kyara Burdock, Asparagus Puree, Firefly Squid Stewed with Mustard Greens, Delicious Whelk, Cherry Blossom Petals, Leaf [Soup] Turtle Soup, Sea Bream with Sea Urchin Steamed, Decorative Shiitake Mushroom, White Wood Ear Mushroom, Pumpkin Gluten, Young Fern, Shredded Ginger [Sashimi] Kanpachi Sliced, Spear Squid Thinly Sliced, Myoga, Wasabi, Red Tade, Flowering Shiso, Cherry Blossom Yam, Tosa Soy Sauce, Shredded Perilla Leaf [Grilled Dishes] Grilled West Coast Salmon with Saikyo Miso, Pickled Ginger [Fried Dishes] Bamboo Shoot and Shrimp Tempura, Young Fern, Cod Sprouts, Lotus Root, Momiji Oroshi, Dipping Sauce, Seaweed Salt [Main Dish] Shelled Sweet Shrimp, Steamed Egg Yolk, Shiitake Mushroom, Kinome, Rape Seed Jelly [Simmered Dishes] Fresh Bonito Simmered with Arima, Sea Bream Roe Simmered with Flowers, Tosa Simmered Bamboo Shoot, Simmered Butterbur, Kinome [Final Soup] Fukusa Miso Soup, Shonai Gluten, Slippery Mushroom [Final] Baby Sardine Rice [Pickles] Assorted Three Types [Dessert] Cherry Blossom Ice Cream, Setoka

Cherry Blossom with Yurin, Hakata-style Dried Squid and Daikon, White Fish Salted, Pickled Plum with Gold Leaf, Steamed Firefly Squid with Mustard Greens, Honey-Pickled Silkworm Beans, Cherry Blossom Petals, Soup with Clam Broth, Sea Bream with Sea Urchin Steamed, Decorative Shiitake Mushrooms, White Wood Ear Mushrooms, Tied Yomogi Gluten, Young Ferns, Shredded Ginger, Sashimi of Bluefin Tuna, Kanpachi Sliced, Squid Sliced Thin, Myoga, Wasabi Daikon, Red Tade, Purple Shiso Flower, Cherry Yam, Tosa Soy Sauce, Tied Perilla Leaf, Grilled River Trout with Jade Glaze, Vinegared New Ginger, Main Dish of Shrimp, Egg Yolk, Shiitake, Rape Seed Jelly, Fried Bamboo Shoot and Shrimp Cake, Ko-gomi, Tara Buds, Lotus Root, Momiji Oroshi, Eating Soup with Seaweed Salt, Small Bowl of White Fish, Udo, Wakame, Egg Yolk Vinegar Sauce, Simmered Dish of Fresh Bonito with Arima Sauce, Tosa Simmered Bamboo Shoots, Cherry Gluten, Blue Boiled Asparagus, Tree Buds, Final Soup of Fukusa Miso, Shonai Gluten, Slippery Mushrooms, Ending with Rice with Baby Sardines and Three Types of Pickles, Water Dessert of Cherry Blossom Ice Cream, Setoka, Musk Melon

Cherry Blossom with lily root, bamboo shoot dumpling with egg yolk grilled, white fish salted, pickled plum simmered for ages, gold leaf, firefly squid steamed and mixed with mustard greens, clam mixed with iron cannon, cherry blossom arranged, leaf soup with turtle preparation, sea bream steamed with sea urchin covering, decorative shiitake mushroom, white wood ear mushroom, pumpkin gluten, young bracken, ginger for sashimi, bluefin tuna sashimi, spear squid sashimi, flounder sashimi, myoga, wasabi radish, flower bud shiso, red water pepper, cherry yam, Tosa soy sauce, arranged perilla leaf, Hida beef fillet steak, king oyster mushroom, paprika, snow pea, wasabi, rock salt, served with dipping sauce, asparagus, sea urchin, caviar, river trout marinated in saikyo miso, boiled silk beans, sea eel fish cake, Tosa boiled bamboo shoots, sweet cherry gluten, boiled butterbur, tree bud, white fish, udo, wakame, egg yolk vinegar sauce, fukusa miso preparation, Shonai gluten, slippery mushroom, rice with baby sardines, three kinds of pickles, cherry blossom ice cream, Setoka orange, musk melon

14520 yen (including tax) [Appetizer] Green bean with walnut sauce, sweetfish sushi, edible lantern, summer duck lightly smoked [Soup] Sweetfish and soft-shelled turtle preparation, board bracken, small melon, ginger [Sashimi] Flatfish sashimi, lemon, myoga, momiji oroshi, scallions, cucumber, ponzu soy sauce [Grilled] Pike conger grilled with sansho pepper, boiled edamame [Fried] Sweet shrimp wrapped in silk, eggplant, green chili, ginger daikon, dipping sauce [Chilled Dish] Chilled chawanmushi, sea urchin, maple gluten, seasonal greens, grated yuzu [Simmered Dish] Anago fish cake and green bean rolled in Toji style, paprika sauce, sansho leaves [Small Dishes] Sugar tomato, octopus wrapped shrimp, white noodles in spicy sauce, leaf shiso [Final Soup] Fukusa miso preparation, white dumplings, seasonal greens [Final] Blue shiso rice [Pickles] Assorted three types [Dessert] Black sesame ice cream, cherries

16940 yen (including tax) [Appetizer] Grilled squid ink and Hakata-style daikon, burdock with edamame, and sweetfish sushi with walnut sauce, edible lantern, summer duck lightly smoked [Soup] Sweetfish prepared with soft-shelled turtle, board bracken, small melon, and ginger [Sashimi] Flounder sashimi, lemon, myoga, momiji oroshi, green onion, cucumber, ponzu soy sauce [Grilled Dish] Grilled pike eel with sansho pepper, steamed Ishikawa potato with salt, pickled ginger, boiled edamame [Fried Dish] Sweetfish tempura, fried green chili, ginger daikon, dipping sauce, served with wasabi leaves [Chilled Dish] Chilled chawanmushi, sea urchin, maple gluten, seasonal vegetables, grated yuzu [Simmered Dish] Anago fish cake and green beans wrapped in Toji style, paprika sauce, sansho leaves [Small Bowl Dish] Sugar tomato, wrapped shrimp, spicy boiled shirataki, leaf shiso [Final Soup] Edamame miso soup, white rice dumplings, seasonal vegetables [Final] Blue shiso rice [Pickles] Assorted three types [Dessert] Black sesame ice cream, cherries

21780 yen (including tax) [Appetizer] Vinegar Mozuku with Shredded Ginger [First Course] Grilled Dried Fish and Hakata-style Daikon, Burdock with Edamame, Walnuts Sauce on Green Beans, Edible Hōzuki, Summer Duck with Light Smoke [Soup] Clear Soup with Cut Eel Bones, Seasonal Vegetables, Small Melon, Shredded Carrot, Wood Buds [Sashimi] Seared Bonito, Surf Clam, Squid, Large Clam, Cucumber, Purple Sprouts, Twisted Carrot, Wasabi, Tosa Soy Sauce, Shiso [Grilled Dish] Abalone Steak, Green Beans, King Oyster Mushroom, Bell Pepper, Tsuge Broth [Ice Bowl] Rock Oyster, Lemon Wedge, Decorative Ginger, Minced Green Onion, Ponzu Soy Sauce [Fried Dish] Fried Sweetfish with a Minow, Fried Green Chili, Ginger Daikon, Eating Broth, Served with Wasabi Leaves [Simmered Dish] Jade Winter Melon Simmered, Grilled Summer Duck, Boiled Lotus Root, Eel Roe Sauce, Grated Yuzu [Small Bowl] Egg Tofu, Sea Urchin, Broth [Noodle] Soba, Crumbled Seaweed, Wasabi, White Leek, Dipping Sauce [Dessert] Mask Melon, Black Sesame Ice Cream, Cherry

14520 yen (including tax) [Appetizer] Simmered Pacific Saury with Plum, Spicy Matsutake [Soup] Clear Soup with Hagi Mash, Matsutake, Susuki Silk, Tied Chestnut Gluten [Sashimi] Flounder, Pickled Mackerel, Yellow Chrysanthemum, Red Tade, Flower Spike, Young Carrot, Wasabi [Grilled Dish] Grilled Spanish Mackerel with Yuuan Sauce, Miso with Chestnut, Persimmon Egg, Ginkgo, Chrysanthemum Carrot Pickle, Maple Gluten, Pine Needle Soba, Dried Leaf Kombu [Main Dish] Walnut Tofu with Soy Sauce, Yam Wasabi [Fried Dish] Freshly Fried Scallops, King Oyster Mushroom, Sweet Potato, Chrysanthemum Young Leaves, Ginger Daikon [Simmered Dish] Sea Eel Shinjo, Simmered Young Sweetfish, Maitake Mushroom, Maple Winter Melon [Small Bowl] Tsukimi Potato, Salmon Roe, Group Cloud Seaweed [Final Soup] Fukusa Miso with Tofu, Slippery Mushroom [Final] Enoki Mushroom Rice [Pickles] Assorted Three Types [Fruit Dessert] Arinomi, Kyoho Grapes

16940 yen (including tax) [Appetizer] Chestnut-shaped miso simmered beans, kikyo purple sweet potato, chrysanthemum shrimp sushi, persimmon egg, ginkgo, soy sauce marinated salmon roe, ginkgo squid [Soup] Dobin mushi, matsutake, kuruma shrimp, ginkgo, mitsuba, sudachi matsuba sashimi [Sashimi] Flounder, marinated mackerel, yellow chrysanthemum, red shiso, flower bud, carrot, wasabi [Grilled Dish] Grilled Spanish mackerel, spicy simmered matsutake [Main Dish] Walnut tofu, soy sauce sauce, yam wasabi [Fried Dish] Freshly fried scallops, king oyster mushroom, sweet potato, chrysanthemum young leaves, ginger daikon [Simmered Dish] Sea eel shinjyo, simmered sweetfish with eggs, maitake, autumn leaves winter melon, honey-glazed chestnuts [Small Bowl] Moon-viewing sweet potato, salmon roe, cloud seaweed [Final Soup] Fukusa miso style, tofu, slippery mushroom [Final] Enoki mushroom rice [Pickles] Shiba pickles, takuan, cucumber [Dessert] Arinomi, Kyoho grapes

21780 yen (including tax) [Appetizer] Chrysanthemum greens and wetland mushrooms in sesame sauce [First Course] Long yam with salted fish, spicy simmered matsutake, simmered sanma with plum, preserved plum, dried squid and radish from Hakata, eggplant sushi [Soup] Dobin mushi with matsutake, sweet shrimp, ginkgo, mitsuba, and sudachi [Sashimi] Tuna, flounder, marinated mackerel, yellow chrysanthemum, red shiso, flower buds, young carrots, wasabi radish, Tosa soy sauce [Grilled Dish] Miso bean chestnut preparation, grilled red sea bream from Tanba, persimmon egg, ginkgo, chrysanthemum carrot pickles, momiji fu, matsuba somen, kikyo kelp [Small Dishes] Fig Koshun stew, walnut sauce [Fried Dishes] Fried sweet shrimp, matsutake, chrysanthemum leaves, sweet potato, wedge-shaped lemon, sea salt [Simmered Dishes] Sea eel shinjo, simmered sweetfish with eggs, maitake, autumn leaves winter melon, chestnut in syrup [Vinegared Dishes] Vinegar jellyfish, colored cucumber, edible chrysanthemum [Ending] Soba, crumbled seaweed, wasabi, sliced green onion [Dessert] Persimmon jelly, Nikke cream, fruit of the Arin, Kyoho grapes

14520 yen (including tax) [Appetizer] Kombu with roe, seaweed tsukudani, braised tuna, kuwai rice crackers [Soup] Tai prepared with soft-shelled turtle, decorative shiitake mushrooms, egg tofu, green onion, ginger [Sashimi] Cold yellowtail sashimi, flounder sashimi, red seaweed, anchor burdock, wasabi daikon, purple sprouts, twisted gold carrot, Tosa soy sauce [Grilled] Saba marinated in Saikyo miso, chrysanthemum turnip achara [Main Dish] Iron skin jelly, salmon roe, shredded ginger, green onion [Fried] Shrimp wrapped in batter, konjac, green chili, avocado, ginger daikon, dipping sauce [Simmered] Red sea bream, grilled anago, lily root, ginkgo, wood ear mushrooms, steamed turnip, grated yuzu [Small Dishes] Simmered chrysanthemum, mixed uonohana, vinegared burdock [Final Soup] Fukusa miso style, deep-fried tofu, chrysanthemum greens [Final] Myoga rice [Pickles] Assorted three types [Dessert] Roasted tea ice cream, strawberries

16940 yen (including tax) [Appetizer] Dried squid, fresh yuba, kelp with roe, seaweed tsukudani, simmered tuna, miso-filled mandarin gluten [Soup] Soft-shelled turtle style, sea bream with sea urchin steamed in a ring, egg tofu, decorative shiitake, green onion, shinobi ginger [Sashimi] Cold yellowtail sashimi, flounder sashimi, red thread seaweed, anchor wind, wasabi radish, purple sprouts, twisted gold carrot, Tosa soy sauce [Grilled] Saba marinated in Saikyo miso, bacon-wrapped oysters, chrysanthemum turnip achara, kuwai rice crackers [Main Dish] Iron skin jelly, salmon roe, shredded ginger, green onion [Fried] Deep-fried shrimp with a net, konjac, green chili, avocado, ginger radish, dipping sauce [Simmered] Red sea bream, grilled anago, lily root, ginkgo, wood ear mushrooms, steamed turnip, grated yuzu [Small Dishes] Chrysanthemum, finely chopped green onion, momiji oroshi [Final Soup] Fukusa miso style, deep-fried tofu, chrysanthemum greens [Final] Small clam rice, shredded ginger [Pickles] Assorted three types [Dessert] Roasted tea ice cream, strawberries, brown sugar jelly, matcha cream

21780 yen (including tax) [Appetizers] Vinegar sea cucumber, daikon salad, ponzu soy sauce, vinegar pickled burdock [Soup] Soft-shelled turtle soup, sea bream with sea urchin steamed in a ring, egg tofu, decorative shiitake mushrooms, green onion sprouts, ginger [Sashimi] Fresh tuna sashimi, red clam sashimi, flounder sashimi, red seaweed, wasabi daikon, lettuce, purple sprouts, Tosa soy sauce [Grilled Dishes] Beef fillet steak, king oyster mushrooms, bell pepper, green beans, dipping sauce [Main Dish] Iron skin jelly, salmon roe, shredded ginger, green onion [Small Dishes] Dried squid, yuba, kelp with roe, seaweed tsukudani, oyster wrapped in bacon, taro chips, braised tuna [Fried Dishes] Shrimp tempura, konjac, green chili, avocado, ginger daikon, dipping sauce [Simmered Dishes] Red sea bream, grilled anago, lily bulb, ginkgo, wood ear mushrooms, steamed turnip, grated yuzu [Small Bowls] Monkfish liver, grilled green onion, torn wakame [Final Soup] Fukusa miso soup, deep-fried tofu, chrysanthemum greens [Final Dish] Small clam rice, shredded ginger [Pickles] Assorted three types [Dessert] Roasted tea ice cream, strawberries, brown sugar jelly, matcha cream