Japanese Cuisine Seizan

Name: Japanese Cuisine Seizan
Address: Grande Mita B1F, 2-17-29 Mita, Minato-ku, Tokyo, Minato-ku, Tokyo, JP
Telephone: +81334518320
Price range: JPY 42.000
Rating: 4.44

日本料理晴山

4.44

（88risultati）

JPY 40.000

JPY 42.000

Kaiseki

Minato-ku, Tokyo, Japan

messaggio

prenotazione

Non è disponibile il servizio di agente di prenotazione

Genere

budget

JPY 40.000

JPY 42.000

Orari di apertura

indirizzo

Stazione più vicina

TamachiStazione Da 0.72kmShirokanetakanawaStazione Da 0.73kmMitaStazione Da 0.80km

Tipo di posto

contatore Stanza privata

attrezzatura

Parcheggio non disponibile

metodo di pagamento

Carte di credito accettate(VISA, Maestro, JCB, AMEX e clienti)

Non è disponibile il servizio di agente di prenotazione

Richiesta di riprendere il servizio per la prenotazione attuale：36volte

In base alla esigenza dei clienti, negozieremo la riattivazione del servizio di agente di prenotazione. Vi preghiamo di fornire il più specifici possibile.

Prenotazione direttachiamare

Japanese Cuisine Haruyama was opened by Haruhiko Yamamoto, who trained at the famous Japanese restaurant Takada Hachisho in Gifu, as an independent restaurant. Located about an 8-minute walk from Mita Station, it is known as a popular restaurant with two Michelin stars.

Punti consigliati

valutazione

4.44（88risultati）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

cucina

4.75

servizio

4.76

atmosfera

4.78

Rapporto costi-prestazioni

4.7

Recensioni

Aさん

@vitaminlemonchan

Giappone

6月22日

4.8

cucina

4.9

servizio

atmosfera

Rapporto costi-prestazioni

4.8

Ora della visita: 2026 anno6 mese notte

Prezzo a persona: JPY 45.000

【Tokyo Mita】 Il mio ristorante preferito nella cucina giapponese. ★Tokyo, Minato-ku, Mita 2-17-29 Grande Mita B1F ★40.000〜50.000 yen/persona Corso omakase ◇Ume freddo e verdura di giunco Un piatto fresco perfetto per l'estate. ◇Pesce scorpione a pezzi Si può mangiare tutto, anche le interiora. ◇Brodo di anguilla con sacchetto galleggiante di anguilla ◇Calamaro Aori, Akou (famiglia dei pesci di coda), conchiglia di uccello Il sashimi di Haruyama è davvero delizioso. ◇Udon di abalone Un grande classico estivo! Lo amo così tanto che voglio mangiarne una porzione abbondante. ◇Mochi di tokishirazu e nuovo burdock ◇Baccalà bianco di Awaji La salsa è fatta con le ossa del baccalà bianco, ricca. ◇Melanzane, roast beef L'impatto visivo e la consistenza fondente sono irresistibili. ◇Anguilla bianca grigliata con riso in pentola di terracotta Forse il sapore è dato da shiso, zenzero e aglio? È molto buono e delizioso. ◇Composta di pesche e gelato di zucchero di canna Pesche cotte nel vino bianco. Naturalmente, il cibo è ottimo, ma anche la personalità del capo e il lavoro attento dello staff, l'atmosfera è davvero al top. Sono felice di essere venuto durante la stagione del piatto estivo "Udon di abalone"! Tornerò, grazie per il pasto.

Aさん

@vitaminlemonchan

Giappone

3月25日

4.7

cucina

4.8

servizio

4.9

atmosfera

4.7

Rapporto costi-prestazioni

4.7

Ora della visita: 2026 anno2 mese notte

Prezzo a persona: JPY 45.000

【Tokyo Mita】 Poiché non sono riuscito a visitare all'improvviso alla fine dell'anno, ecco il primo incontro dell'anno con Haruyama-san. Buon anno nuovo. ★Tokyo, Minato-ku, Mita 2-17-29 Grande Mita B1F ★35.000〜50.000 yen/persona Corso ◇Riso al vapore con granchio Echizen Da gustare con un purè di cavolo cinese in modo lussuoso. ◇Sgombro con salsa di sesamo e spinaci di Fushimi È delizioso avvolgere ogni fetta di sgombro con gli spinaci. ◇Brodo di gamberi con miso e daikon La leggera amarezza dei fiori di burro sopra è un accento raffinato. ◇Sashimi di pesce palla naturale Con il kabosu sopra, da gustare con abbondante salsa ponzu di fegato, è un capolavoro. ◇Anguilla grigliata con sale e verdure primaverili Le verdure primaverili includono urui, aglio selvatico e tsukushi. ◇Pesce Qu di Tsushima cotto al vapore con funghi Tenkei Sembra leggero ma è succoso, gli ingredienti stessi sono deliziosi. ◇Pesce palla fritto ◇Shabu-shabu di cinghiale Il brodo è incredibilmente delizioso e si beve tutto. ◇Riso in pentola di terracotta con vongole e uova di pesce nuovo, sottaceti, brodo rosso Un piatto con una buona consistenza. ◇Fragole, kumquat, amaretto, crema di wasanbon Bevande ◇Sake: Nagara-gawa ◇Sake: Morishima ◇Sake: Juyondai Il bancone di Haruyama-san è davvero rilassante. Ogni volta che visito, mi fa sempre pensare "delizioso", "sono contento di essere venuto", "voglio tornare di nuovo", e mi ricorda quanto lo ami, è un meraviglioso ristorante di cucina giapponese. Questa sera, grazie mille per il banchetto.

Aさん

@vitaminlemonchan

Giappone

2025年11月23日

4.6

cucina

4.6

servizio

4.6

atmosfera

4.7

Rapporto costi-prestazioni

4.6

Ora della visita: 2025 anno11 mese notte

Prezzo a persona: JPY 40.000

【Tokyo Mita】 Finally visiting the main store counter seats after July. ★ 2-17-29 Mita, Minato-ku, Tokyo Grande Mita B1F ★ 35,000 to 50,000 yen per person Course ◇ Kombu-marinated yellowtail Wrapped with green onions and nagaimo (Japanese yam). ◇ Matsutake mushroom and Spanish mackerel spring rolls ◇ Soup with Seiko crab ◇ Sashimi of wild tiger puffer fish Served with plenty of kabosu (a type of citrus) and ponzu sauce. It was fresh and exceptionally delicious. ◇ Grilled cod milt porridge Hot × rich × with a good amount of sansho (Japanese pepper)! ◇ White sweetfish with grated daikon sauce and ginkgo nuts The grated daikon sauce has a slightly spicy and sweet flavor, perfectly matching the high-quality fat of the white sweetfish. ◇ Specialty! Echizen crab cream croquette ◇ Duck simmered in Jibu-ni with shungiku (chrysanthemum leaves) and nameko mushrooms Red yuzu pepper adds an accent. ◇ Kamasu (barracuda) and salmon roe clay pot rice with pickles and red miso soup One of the top deliciousness in clay pot rice history. ◇ Persimmon, rum ice cream, and wasanbon cream An adult dessert. As always, I reaffirmed my "like" with the first bite of the first dish. I regret having to limit myself to non-alcoholic drinks and a smaller meal due to not feeling well.. Next time, I want to come prepared to eat heartily in perfect health. Thank you as always. It was a feast.

Aさん

@vitaminlemonchan

Giappone

2025年9月14日

4.7

cucina

4.7

servizio

4.8

atmosfera

4.7

Rapporto costi-prestazioni

4.6

Ora della visita: 2025 anno9 mese notte

Prezzo a persona: JPY 50.000

【Tokyo Mita】 Across from the Haruyama main store, the female chef Furukawa runs the Hanare. The point of Hanare is to enjoy several dishes based on the main store's course, infused with Chef Furukawa's originality. ★ 2-17-29 Mita, Minato-ku, Tokyo, Grande Mita B1F ★ 40,000–55,000 yen/person Course ◇ Appetizer: Boiled shrimp and chrysanthemum greens in white miso ◇ Soup: Sweet sea bream from Awaji and Matsutake mushrooms from Bhutan ◇ Sashimi: Cuttlefish and sea bream from Awaji with seaweed The chewy texture of the cuttlefish was particularly delicious. ◇ Abalone simmered with liver sauce and sea urchin rice Finally, the September limited specialty has arrived! First, I enjoyed the abalone, then added the sea urchin rice to the remaining liver sauce. ◇ Chateaubriand with eggplant and Matsutake mushrooms in onion sauce The Chateaubriand was moist and tender, very delicious. ◇ Deep-fried soft-shelled turtle with ginkgo nuts ◇ Sweet sea bream ramen I added spicy red yuzu pepper from the start, and the slight spiciness paired perfectly with the milky broth. For a change of flavor, I squeezed a bit of sudachi later on. ◇ Roast beef sandwich The very delicious bread is said to be from Nogami from the beginning. ◇ Fig, wasanbon cream, and brown sugar ice cream I felt nostalgic thinking, 'Is it already Matsutake season?' while savoring each dish and its deep flavors. I enjoyed a wonderful time with white wine and even a rare dessert wine, and had a great conversation with Chef Furukawa. Thank you for the feast.

Aさん

@vitaminlemonchan

Giappone

2025年7月12日

4.6

cucina

4.7

servizio

4.6

atmosfera

4.6

Rapporto costi-prestazioni

4.6

Ora della visita: 2025 anno7 mese notte

Prezzo a persona: JPY 42.000

【Tokyo Mita】 To Ms. Haruyama, who is about to welcome the height of summer in July. I was invited to a very rare seat at a Michelin two-star restaurant that is difficult to reserve, and it was a delightful dinner. Course ◇ Sea eel, morokyu, sea eel swim bladder The swim bladder of the sea eel, also known as the sea eel whistle, is rich in gelatin. ◇ Managatsuo and grated lotus root Squeezed sudachi halfway through for a change of flavor. ◇ White sweetfish and squid sashimi It looked just like nodoguro, and the grilled white sweetfish, which was even more fatty, was indeed delicious. ◇ Abalone udon A summer classic at Haruyama! Still incredibly delicious. ◇ Saga beef chateaubriand with green beans The meat was very tender and the seasoning was excellent. ◇ Fried sweetfish Everyone must be tired of grilled sweetfish, so here’s an interesting dish with shredded sweetfish stuffed inside a whole sweetfish. I had previously found the bitterness of sweetfish a bit challenging, but this fry had a good saltiness and umami that was directly enjoyable and very delicious. ◇ Akou (kijihata) and eggplant steamed in sake with green chili ◇ Unaju, pickles, miso soup Before the Day of the Ox in midsummer, Haruyama's first attempt at unaju instead of rice cooked in a clay pot! ◇ Peach with wasanbon cream and wasanbon ice cream As always, the combinations of ingredients and cooking methods were innovative, and I finished it all in no time without getting bored. The summer specialties were truly exceptional, and I reaffirmed that this is my favorite restaurant in the Japanese culinary world. Including the atmosphere, it was truly delicious. Thank you for the meal.

Aさん

@vitaminlemonchan

Giappone

2025年6月8日

4.6

cucina

4.6

servizio

4.7

atmosfera

4.7

Rapporto costi-prestazioni

4.6

Ora della visita: 2025 anno6 mese notte

Prezzo a persona: JPY 41.500

【Tokyo Mita】 In June, I visited Haruyama Hanare. The female chef in charge, Ms. Furukawa, was friendly, and I was able to spend a heartwarming time. Course ◇ Iwaki oysters from Maizuru, Kyoto Impressive iwaki oysters! I enjoyed them generously topped with Awaji small onions. ◇ Kijihata (Akou) soup with junsai Kijihata, also known as summer fugu, is delicious regardless of the season. ◇ Awaji conger eel with plum paste, green beans, and crushed conger eel bone chips The acidity of the plum adds a nice accent. ◇ Abalone udon This is a dish I love, also famous at Haruyama Honke. ◇ Yamagata beef with eggplant ◇ Takamine chili pepper and Fukuwatari hairy crab Hot! It's also delicious when combined with a little salt served on the side. ◇ Whale harihari A chewy meat from the minke whale. ◇ Roast beef sandwich The exquisite flavor is undeniably delicious. ◇ Conger eel ramen The broth made from conger eel bones is so good that you can drink it all. Along the way, I found the increasing spiciness of yuzu pepper (I heard they use the red kind at Haruyama) and the flavor change from sudachi interesting. ◇ Miyazaki mango, wasanbon cream, wasanbon ice cream There is one more dish, curry, to finish, but due to various circumstances, I couldn't eat it for a while, so I will look forward to another opportunity. Tonight was also very delicious. Thank you for the meal.

Aさん

@vitaminlemonchan

Giappone

2025年5月19日

4.7

cucina

4.7

servizio

4.8

atmosfera

4.7

Rapporto costi-prestazioni

4.8

Ora della visita: 2025 anno5 mese notte

Prezzo a persona: JPY 41.000

【Tokyo Mita】 A renowned Japanese restaurant 'Seizan' stands quietly in a corner of a serene residential area. I was suddenly invited for dinner at the counter seat. There were many cheerful regulars, creating a very bright atmosphere. Course ◇ Striped shrimp, sea urchin A dish with a slippery texture, evoking the feeling of early summer. ◇ Ezo crab meat from Funka Bay, snap peas ◇ Sashimi: Kijihata, Awaji Island octopus A small type of grouper that inhabits from southern Hokkaido to all of Kyushu. Kijihata is the name used around the Kanto region where it is not often caught, while 'Akou' from western Japan is more common now. ◇ Awaji new onions and konoko somen Konoko refers to a delicacy made from dried sea cucumber ovaries, also known as kuchiko or bachiko. A very delicious dish that evokes the feeling of early summer. ◇ Uzaku: grilled eel with myoga Crispy on the outside and fluffy on the inside, with no unpleasant smell, it was delicious. ◇ Mako shark fin, Koshia-bura from Gifu Prefecture The fins of the mako shark, widely known in Japan as a high-end Chinese cuisine ingredient, are full of collagen. Moreover, Koshia-bura is at its best during this season. ◇ Negima hot pot with flower pepper The broth and the accent of flower pepper matched perfectly, and I drank it all. ◇ Clam and new ginger rice in a clay pot This was one of my favorite clay pot rice dishes recently! I was completely satisfied and had a second helping. ◇ Snowy dessert (strawberry), rum ice cream, wasanbon cream The rum ice cream was so exquisite that I was amazed. I remember Chef Yamamoto saying that May can be a challenging month for ingredients, but this course was so wonderful that it didn't feel that way at all. Towards the end, I felt a sense of reluctance, wishing it wouldn't end. I am truly happy to have been able to visit this month as well. Thank you for the meal.

Aさん

@vitaminlemonchan

Giappone

2025年4月20日

4.7

cucina

4.8

servizio

atmosfera

4.7

Rapporto costi-prestazioni

4.6

Ora della visita: 2025 anno4 mese notte

Prezzo a persona: JPY 42.000

【Tokyo Mita】 As April gradually warms up, Haruyama welcomes us at the table with lively voices. Course ◇Appetizer Flat shell clam, raw sea cucumber roe (a delicacy of salted sea cucumber eggs), snap peas : A dish with a good texture, refreshing and light. ◇Soup New onion and eel soup : This is my first time having eel in a soup. The deliciousness is light and airy, and I could drink the broth completely. The accent of flower pepper is also excellent. ◇Sashimi Striped shrimp from Lake Saroma in Hokkaido, cherry sea bream from Akashi, Narutowakame from Tokushima Prefecture ◇Udon with clams and mullet roe : A beloved dish that is a specialty of Haruyama. The clams are still voluminous, delicious, and without any odor. ◇Bamboo shoots from Aiba : This Haruyama specialty was even more delicious than the first time I had it. Bamboo shoots, which are in season in spring, have finer seasonal variations depending on the region, and it seems that Kyushu bamboo shoots are still commonly used. ◇White asparagus from Saga served with firefly squid namerou : The fluffy white asparagus is delicious even with just a sprinkle of salt, and the namerou pairs well as a snack with alcohol. ◇Tataki of Noto trout, wasabi, and raw udon : I savored the happiness of being able to enjoy the precious Noto trout, which is caught only 10 pieces a day. ◇Shabu-shabu of wild boar from Karatsu, Saga, with flower pepper : There is no odor at all. I could drink the broth completely. ◇Clay pot rice, red miso soup, pickles Sakura shrimp, wild garlic, bamboo shoots : A dish that evokes the arrival of spring with the aroma of sakura shrimp spread across the surface. ◇Dessert Saga's light snow strawberries, matcha ice cream with wasanbon sugar, mascarpone : Exquisite. Mixing the rich matcha that sinks to the bottom makes it even better. The ingredients that evoke the arrival of spring make my heart dance. Of course, the originality of the combinations is wonderful, and everything was very delicious. Once again, I am in awe as they update the best of "delicious."

Aさん

@vitaminlemonchan

Giappone

2025年3月16日

4.6

cucina

4.5

servizio

4.6

atmosfera

4.6

Rapporto costi-prestazioni

4.5

Ora della visita: 2025 anno3 mese notte

Prezzo a persona: JPY 40.000

【Tokyo Mita】 This time, I visited my favorite Japanese restaurant and sat at a table. I wasn't feeling very well, so I unusually opted for non-alcoholic drinks. Course ◇Appetizer: Surf clam, flat clam, red clam, and urui sauce A dish that evokes spring both visually and in taste. I was impressed by the way urui was used in this manner. ◇Soup: Shrimp and fava bean paste ◇Tuna: Hayazawabi Dissolve all the Hayazawabi in the sauce and enjoy it with the tuna. ◇Clam and karasumi udon Rich and truly delicious, a specialty of Haruyama. However, it was a chilly day, so the coldness hit my body. (laughs) ◇Bamboo shoot wrapped in beef This was my first time trying this Haruyama specialty. The aroma of sansho adds an accent and enhances the flavor. ◇Steamed white sweetfish with Aosa seaweed The gentle white sweetfish pairs well with the rich flavor of Aosa and dashi. ◇Fugu spring rolls with shirako sauce A rare dish, and it's recommended to have plenty of shirako sauce. ◇Tsukinowaguma and spring vegetable nimono ◇Finale: Shirasu and bamboo shoot rice in a clay pot ◇Dessert Although the season for my favorite firefly squid is still a bit away, I am excited by the lineup that evokes early spring. Of course, the specialty dishes are delicious, and I always discover something new with each seasonal dish. Thank you to the wonderful team, including the head chef, as always.

Aさん

@vitaminlemonchan

Giappone

2025年2月17日

4.6

cucina

4.5

servizio

4.7

atmosfera

4.6

Rapporto costi-prestazioni

4.5

Ora della visita: 2025 anno2 mese notte

Prezzo a persona: JPY 42.000

【Tokyo Mita】 The first visit to the main store of the new year. A beloved renowned Japanese restaurant. Omakase Course ◇ Tuna Sashimi with New Onion The combination of melting tuna and crunchy new onion is interesting and, of course, delicious. ◇ Clam Soup A gentle and warming soup for the stomach. ◇ Fugu Sashimi with Green Onion Ponzu and Egg Yolk The plump fugu was indeed fresh and very tasty. ◇ Simmered Fugu Milt with Sticky Rice An impactful simmered dish! In contrast to the previous item, the hot fugu was exquisite. ◇ Eel with Wild Garlic and Broad Beans Wild garlic is a perennial herb in the onion family, which has a garlic-like aroma, while the young shoots are said to be eaten as mountain vegetables. ◇ Sashimi of Squid with Its Innards A rare delicacy that is not often eaten. Rich in flavor and pairs well with alcohol. ◇ White Sweetfish with Fuki-no-Tō Sauce Crispy on the outside and fluffy on the inside, it was delicious. The bitterness of the fuki-no-tō sauce, which evokes spring, pairs well with the dish. ◇ Mallard Duck Soup The aftertaste of the mallard was a bit strong and not to my liking. Cry The broth was very delicious and warming. ◇ Crab and Uruoi Clay Pot Rice with Pickles and Miso Soup Personally, I love uruoi, so I was happy with this combination. ◇ Hari Strawberry with Wasanbon Ice Cream The strawberries are finely chopped into a crispy texture, which is why they are called Hari Strawberry and Haruyama. Laugh Each dish evokes the emotions of the season, all of them truly intricate, yet vibrant and delicious. I look forward to the next visit. Thank you for the meal.