Washoku Ebihara

The owner, who trained in Kyoto-style cha-kaiseki, offers multi-course meals that delicately handle seasonal vegetables, seafood, rice, and dashi, and carefully prepare each dish. They pay attention to fragrance, serving vessels, and negative space, creating a richly flavored experience imbued with Japanese aesthetic sensibility.

Although conveniently situated right in front of Ushigome-Kagurazaka Station A3 Exit, once you step into the calm, narrow alley a serene Japanese atmosphere unfolds. It is a hideaway for adults where you can quietly enjoy seasonal cuisine in a counter-focused interior.

Opened in December 2011, "Washoku Ebihara" has continued to pursue Japanese culinary techniques in the Shinjuku and Kagurazaka area. Through its carefully crafted dashi (broth), cuisine, and tableware, it quietly conveys a refined world of Japanese food and has earned the support of locals and visitors.

Mr. Ebihara leads the kitchen as a chef who makes the most of Japanese techniques and seasonal ingredients. Drawing on his experience learning Kyoto kaiseki, he carefully and consistently prepares everything from dashi and dishes to plating, delivering to visiting guests a single plate that lets them experience the "essence of washoku". In a hidden retreat on a quiet alley, his meticulous workmanship truly shines.