Greeting

Head Chef

Shinji Nakamura

For 13 years at Four Seasons Hotel Chinzanso Tokyo,I gained diverse experience beyond specializing solely in Japanese cuisine.

After that, at “Mitsuishi Minami-Aoyama,” for 15 years, we continued to pursue further challenges while honoring traditional Japanese cuisine.
We do not limit ourselves solely to Japanese cooking techniques, but spare no effort to maximize flavor by selecting the best cooking method for each ingredient.

At Kagurazaka Kouseki, we strive to provide not only exceptional cuisine and beverages, but also meticulously curated tableware, counter design, and ambiance,all while fostering enjoyable conversation with our guests.

We think of all those involved in our restaurant—the fishermen and farmers who provide us with special ingredients, the brewers who offer us delicious sake, the artisans who create distinctive tableware and lacquerware, and the architect who designed our interior. As chefs, we carefully complete each task, pouring all our thoughts into preparing dishes for our guests. We are committed to every ingredient and wish to express this dedication through our tableware.

Enjoy the finest moments with premium sake and wine from across Japan, personally selected by Nakamura himself.