FUSHIKINO

The story

FUSHIKINO: Tokyo's Kaiseki and Sake Pairing Pioneer in Kagurazaka

FUSHIKINO’s name is drawn from Sen no Rikyu’s lexicon, evoking the unexpected and the unprecedented. Since opening in 2011, this Kagurazaka restaurant has pursued a trinity of Japanese cuisine, sake, and vessels, aiming to deliver an experience that feels both timeless and surprising.

Kaiseki Rooted in Tea Ceremony

The kitchen is led by chef Saito Kaoru, whose seasonal kaiseki courses follow the rhythm of the year. A May menu, for example, opens with a delicate array of seared skipjack tuna, grilled snap peas, and young corn, then moves through a clear soup with oil fish and tofu, sliced kanpachi with sea urchin, and a grilled isaki fish with tomato sauce. The meal progresses to a main of Miyazaki beef, then a selection of eight small dishes, a black rockfish tea rice with sesame miso, and finally a house-made sweet and a bowl of thin tea. Each course is paired with sake chosen not only for its flavor but for how the vessel’s shape alters the taste.

A Pioneering Spirit

Founder Miyashita Yusuke developed the sake pairing method that emphasizes the interaction between vessel shape and sake aroma, making FUSHIKINO a pioneer in Japan’s kaiseki-sake pairing scene. This careful attention to every detail has earned the restaurant a Michelin star, a recognition of its high quality cooking. The atmosphere is intimate counter dining, where guests watch the preparation and hear the stories behind each dish and sake.

In a city of countless Japanese restaurants, FUSHIKINO stands out for its commitment to the unexpected—a meal that is as much about the craftsmanship of the cup as it is about the contents of the bowl.