Kissamizuyama

With the charcoal fire adjusted just right, the outside is fragrant while the inside is moist. Starting with the 'Hearty! Grilled Mackerel', we grill high-quality seafood, meat, and freshly picked vegetables that arrive that day, tailored to each ingredient. Another specialty is the gentle 'Nikujaga' enhanced with dashi. It combines thinly sliced beef with onions, carrots, potatoes, and green beans, simmered lightly sweet and savory with sake, mirin, soy sauce, and sugar. The comforting flavor that melts your heart pairs perfectly with charcoal-grilled dishes. Enjoy a dish unique to Mizuyama that conveys umami directly, along with the changing seasons.

The rising scent of charcoal, the crackling sounds, the sense of immediacy as food cooks right before your eyes. In a space where you can enjoy without pretense, you can savor the moment of cooking with all your senses. Step away from the hustle and bustle of Shibuya and spend a relaxing time in a calm atmosphere.

Mizuyama is a restaurant with a rich history. It has continued to face ingredients directly without being swayed by trends, maintaining a respectful attitude towards fire. The work passed down and daily innovations have accumulated, giving birth to the current flavor of Mizuyama. We will continue to welcome you with unchanging warmth and assured deliciousness.

Born in Mie Prefecture in 1967. Started training at the Japanese restaurant 'Ukai' in Nagoya at the age of 19. After that, he gained experience as a host in Tokyo and at 25, moved to a renowned restaurant. For the next 19 and a half years, he honed his skills in Chinese cuisine, and although he left the restaurant once, he returned after 8 years to further refine his craft, eventually becoming independent in 2006. He earned 2 stars in the Michelin Guide 2025. He applies the techniques of heat control and flavor extraction learned from various genres to the robata grill at Mizuyama, elevating the dish to convey the charm of the ingredients directly.