The Kawabun

The Japanese cuisine at Ryotei Kawabun carefully selects ingredients nurtured by Japan's nature. It emphasizes seasonal ingredients throughout the four seasons and utilizes traditional fermented seasonings such as miso, soy sauce, and mirin in its dishes. In the presentation of the dishes, great attention is paid to the tableware and arrangement, offering kaiseki cuisine that can be enjoyed visually as well.

At Kawabun, where you can feel heartfelt hospitality, the atmosphere of the restaurant, which brings together not only cuisine but also Japanese culture, is also a characteristic feature. Using techniques passed down since the Edo period, a space is created where meticulous care can be felt, from hanging scrolls and flower arrangements to tableware.

Kawamura, the oldest ryotei in Nagoya, was established during the Kan'ei era after the construction of Nagoya Castle. The first generation, Bunsaiemon Kawauchi, started as a fishmonger and later became a supplier to the Owari Tokugawa family, continuing to be loved by many notable figures for over 400 years.