Akebonobashi Kazu

The story

Akebonobashi Kazu – Tokyo's Quiet Backstreet Japanese Restaurant with Michelin Recognition

A Backstreet Kitchen in Shinjuku

A three-minute walk from Akebonobashi station, down a quiet residential lane in Shinjuku's Arakicho neighborhood, Akebonobashi Kazu operates with a calm, deliberate rhythm. The space seats just six at the counter and two tables (which can be joined for parties up to eight), making for an intimate evening centred on the stove and the conversation between chef and guest.

The Chefs

The kitchen is run by two friends who met at culinary school. Matsuo Kazuya, the owner, trained at "Charyo Tsukushi" in Nishiazabu and "Washoku Igarashi" in Ebisu before opening this restaurant in 2019. He describes himself as a classic-cooking lover and an analog person, and his style leans toward the restrained, savoury side of Japanese cuisine. Komoriya Yuto, his partner, came from a Western-cooking background and even spent time at Yoshimoto Kogyo in the comedy world before returning to the stove. Together they balance tradition with an open, curious energy.

The Menu

Akebonobashi Kazu offers three set courses, plus a lighter option for those who want to focus on drinking. The light course (7,700 yen) runs about six dishes. The recommended standard course (9,900 yen) includes eight dishes and comes with clay pot rice – a signature touch that can be upgraded to uni rice for an extra 1,650 yen. The premium course (13,200 yen) adds nine dishes, featuring seasonal specials and selected wagyu, suited for special dinners. From mid-November through December, a special seiko crab course (15,400 yen) gives each guest a whole crab. All courses require reservation at least two days in advance.

Sake and Spirit

The back bar holds fifteen to twenty varieties of sake at any time, with a noticeable bias toward warm sake and umami-rich, sweet-tasting styles – the owner's personal preference. Beer, shochu, and soft drinks are also available.

The Michelin inspectors recognised Akebonobashi Kazu with a Recommended rating in 2026, confirming what regulars already know: this is a place where the cooking is precise, the atmosphere is unhurried, and the conversation between two chefs and their guests feels genuinely unforced.