Seika Kobayashi

Dishes made with the finest ingredients are characterized by their simple yet exquisite flavors, featuring a style that serves seasonal fish grilled with salt. The straightforward cooking method maximizes the quality of the ingredients, particularly the swordfish, which is prepared to be tender and juicy. The course includes not only seafood but also vegetable dishes, allowing for a variety of flavors to be enjoyed. The pufferfish dishes are served in hearty chunks, allowing you to savor the rich taste enhanced by green onions and vinegar soy sauce. A diverse range of dishes can be enjoyed in a well-balanced manner, allowing you to fully appreciate the seasonality of the ingredients.

The calm interior evokes the beauty of Japan, surrounded by renowned ceramics, including Kutani ware. The counter is spacious, allowing guests to enjoy a high-quality and serene moment while feeling the texture of the dishes and the warmth of the food. The aesthetics of Japanese culture are reflected throughout, creating a single work of art with the cuisine and the tableware. It is a space where new joys can be discovered with each visit.

Seika Kobayashi opened in Roppongi in 2009 and later moved to Arakicho in 2016. The founder, Yuji Kobayashi, gained experience at a long-established restaurant at a young age and established his own unique style. Together with the fine utensils he has collected, he continues to provide an unchanging sense of emotion to the customers who visit.

Mr. Yuji Kobayashi, born in 1976, is a passionate chef who pursues the essence of Japanese cuisine. His experience at a vocational school determined his path, and he has accumulated years of experience. His exceptional skills and collection of tableware create a unique dining experience here at Seika Kobayashi.