Washoku Ebihara

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Washoku Ebihara Tokyo – Intimate Japanese Kaiseki in Shinjuku

Washoku Ebihara

In a quiet corner of Shinjuku, just steps from Ushigome-Kagurazaka Station, Washoku Ebihara offers a focused, seasonal Japanese dining experience. Chef Makoto Ebihara and his wife Sayuri Ebihara welcome guests into a space where the day’s best ingredients dictate the menu.

The approach is omakase – a chef’s choice course that changes with the seasons. “Seasonal things have both taste and nourishment that suit the body and mind of the moment,” reads the restaurant’s philosophy. Guests are asked to leave the selection of ingredients and dishes to the chef, allowing for a relaxed, unhurried meal. Two course options are offered: the chef’s choice at 16,000 yen and a specialties course starting at 23,000 yen, both plus tax and service charge. The cooking is delicate, designed to be savored slowly, and the restaurant requests that guests refrain from wearing strong perfumes or scented products so the aromas of the food can be fully appreciated.

The restaurant’s dedication to this refined style of Japanese cuisine has been recognized by the Michelin Guide Tokyo 2026, earning a Recommended status. This acknowledgment underscores the precision and care that define the cooking here.

Dining is at a counter, allowing a direct view of the kitchen’s work. The atmosphere is formal yet welcoming, with a smart casual dress code requested. Reservations are for parties of two or more, and children aged ten and above who can enjoy the same course are welcome.

For those who wish to enjoy the cooking at home, Washoku Ebihara also offers takeaway options, including bento boxes and a special osechi (New Year’s) set, as well as a catering service called “Ouchi de Ebihara” (Ebihara at home). For the full experience, however, a seat at the counter is the place to appreciate the subtle, seasonal Japanese cuisine that earned its place in the guide.