이타 이시야마코이치

Chef Koichi Ishiyama accepts requests from customers, thinks carefully, and delivers responsible results. For this reason, the size of the restaurant is set to eight tsubo, and we are now in our 12th year here in Kameido. He personally goes to the market to purchase ingredients and operates a traditional kaiseki restaurant within limited preparation time. I humbly introduce myself. Koichi Ishiyama's background: He did not attend a vocational school but trained under various local masters. He began his training at the main store of Otaru Masazushi. After three years, he switched to training in Japanese cuisine. He studied under Master Miyamatsu, a direct disciple of the first generation of Kiccho, Seiji Yuki, at the oldest ryotei in Hokkaido,

Akametoburi (available year-round) Farmed soft-shelled turtle (available year-round) Live hairy crab (available year-round) Live eel (available year-round) Live conger eel (available year-round) Live tiger pufferfish (November to February) Live flathead (November to February) Live rockfish (November to August) Live young Matsuba crab (January to March) Flower wasabi (February to March) Bamboo shoots (March to May) Mountain vegetables (March to May) Flower sansho (April) Live conger eel (May to December) Wild soft-shelled turtle (May to November) Tokishirazu (May to June) Sea urchin (May to August) Matsutake mushroom (September to October) Salmon, salmon roe (October to November) True cod, shirako (November to February) Anglerfish (November to February) Matsuba crab (December to February)

Please let us know your budget. The course using seasonal ingredients is typically between 10,000 yen and 15,000 yen.