Name: itakurajaya kaname
Address: 5th Floor, Yushima Kaname Building, 3-44-9 Yushima, Bunkyo-ku, Bunkyo-ku, Tokyo, 113-0034
Telephone: 0338316265

itakurajaya kaname

<Course Menu Example [Autumn] 9/1～>
■ Appetizer
Mackerel simmered in plum sauce, Spicy simmered matsutake mushroom

■ Soup
Clear broth, Hagi fish paste, Matsutake mushroom, Susuki silk floss, Knotted chestnut gluten

■ Sashimi
Flounder, Vinegared mackerel, Yellow chrysanthemum, Red Thread Tassel, Florets, Curled carrot, Wasabi

■ Middle Plate
Walnut tofu, Soy sauce thickened sauce, Mountain wasabi

■ Fried Dish
Scallop freshly milled, Eringi mushroom, Sweet potato, Chrysanthemum leaves, Ginger daikon radish

■ Simmered Dish
Shinjo of sea eel, Stewed ayu fish with roe, Maitake mushroom, Maple-shaped winter melon

■ Small Bowl Dish
Tsukimi yam, Salmon roe, Kumo algae

■ Final Soup
Fukusa miso soup, Tofu, Nameko mushroom

■ Main
Enokitake mushroom rice

■ Pickles
Three kinds assortment

■ Dessert
Aroniamelanos, Kyoho grapes

Spring Menu: 12 Courses

The essence of Japanese cuisine lies in its freshness and seasonality. We use carefully selected ingredients abundantly and meticulously to create dishes that resonate on the palate.

Enjoy the flavors crafted over 80 years in an ambiance brimming with charm, just a stone's throw from Shinobazu Pond. With private dining options, you can enjoy your meal without any reservations.

【Spring Menu】12 Courses

<Example Course Menu 【Autumn】 9/1~>

■ Starter
Miso-marinated beans shaped like chestnuts, Kikyō sweet potatoes, Chrysanthemum shrimp sushi roll, Persimmon eggs, Ginkgo nuts, Soy-marinated salmon roe, Ginkgo-shaped squid

■ Soup
Dobin mushi, Matsutake mushrooms, Prawn, Ginkgo nuts, Mitsuba, Vinegared Sudachi slices

■ Sashimi
Flounder, Shime-saba (marinated mackerel), Yellow chrysanthemum, Akatade, Flower spikes, Decorative carrots, Wasabi

■ Grilled Dish
Kamasu fish Yūan-yaki, Matsutake mushrooms simmered in spicy sauce

■ Intermediate Dish
Walnut tofu, Soy sauce-based sauce, Yama-wasabi

■ Fried Dish
Scallop fritters, King oyster mushrooms, Sweet potatoes, Chrysanthemum leaves, Pickled ginger and radish

■ Simmered Dish
Steamed sea eel, Simmered ayu fish roe, Maitake mushrooms, Maple-leaf shaped winter melon, Honey-glazed chestnuts

■ Small Bowl Dish
Moon-viewing potatoes, Salmon roe, Cloud-like seaweed

■ Closing Soup
Fukusa-miso soup, Tofu, Namako mushrooms

■ Final
Enoki mushroom rice

■ Pickles
Shibazuke, Takuan, Cucumber

■ Dessert
Ari-no-mi, Kyoho grapes

[Shinobazu Menu] 12 Courses in Total

[Shinobazu Menu] All 12 dishes

Example of Course Menu [Autumn] 9/1～

■ Starter Dish
Chrysanthemum greens and wet mushrooms with sesame sauce

■ Appetizers
Yam with roe and uruka dressing, simmered matsutake mushrooms, simmered Pacific saury with plum, simmered umeboshi in eternity broth, dried mullet roe and daikon arrangement, eggplant sushi

■ Soup
Dobin-mushi (steamed in teapot), matsutake mushrooms, prawn, ginkgo nuts, mitsuba greens, sudachi slices

■ Sashimi
Tuna, flounder, vinegared mackerel, yellow chrysanthemum, beni-tade (red water pepper), shiso flower buds, decorative carrot, wasabi daikon, Tosa soy sauce

■ Grilled Dish
Grilled miso-marinated soybeans, charcoal-grilled tilefish, persimmon egg, ginkgo nuts, pickled chrysanthemum carrot, autumn leaf gluten, pine needle noodle, bellflower kelp

■ Side Dish
Simmered figs with walnuts in miso sauce

■ Fried Dish
Deep-fried prawn fritters, matsutake mushrooms, young chrysanthemum leaves, sweet potatoes with lemon slices, seaweed salt

■ Simmered Dish
Sea eel dumplings, simmered ayu fish with roe, maitake mushrooms, autumn leaf gourd, honey-glazed chestnuts

■ Vinegared Dish
Vinegared jellyfish, colorful cucumber, chrysanthemum petals

■ Finishing Dish
Soba noodles, crushed nori, wasabi, shredded leek

■ Dessert
Persimmon jelly, cinnamon cream, forest fruits, Kyoho grapes

【Hana Inari Menu】A total of 11 items.

【Flower Inari Menu】A total of 11 items

<Course Menu>

■ Appetizer

■ Hors d'oeuvres

■ Soup

■ Sashimi

■ Grilled Dish

■ Ice Bowl

■ Deep-fried Dish

■ Simmered Dish

■ Small Dish

■ Main Course

■ Dessert

Specially Curated Menu: 11 dishes including grilled and simmered items made with the finest ingredients

We offer a carefully curated menu using the finest ingredients and the best parts, including Chateaubriand of beef fillet, black abalone, and domestic matsutake mushrooms.

You can enjoy the taste of our 80-year-old establishment in an emotionally rich space right next to Shinobazu Pond. As it is available for private booking, you can dine without any reservations with your group.