Name: 灯りの食邸 KOKAJIYA
Address: 666 Iwamuro Onsen, Nishikan-ku, Niigata City, Niigata, 953-0104
Telephone: 0256788781

Children's Menu

灯りの食邸 KOKAJIYA

An exclusive omakase course featuring seasonal ingredients that can only be enjoyed during that specific season, available only for that day. This is the highest-tier course at KOKAJIYA.

Premium Course: 9 Dishes + 1 Dolce + Petit Fours & After-Meal Drink

Our restaurant, registered as a tangible cultural property by the country, carries the theme of "learning from the past to innovate" for both our dishes and tableware, reflecting the unique ambiance of our establishment. Making full use of our advantageous location "where there is a mountain behind us, the sea beyond the mountains, and plains (rice fields) stretching out," we utilize almost 100% local ingredients and incorporate regional culture such as fermentation and dried foods born from the harsh winter climate.

During the hunting season from November to February, our owner, who holds a hunting license, hunts ducks and pheasants in the fallow rice fields. While it's common in Tokyo to let the meat rest, at "Akari no Shokutei KOKAJIYA," diners can enjoy freshly caught duck. Our duck-centric course is a popular menu item with many repeat orders. The duck, roasted whole over rice straw, allows you to savor a variety of dishes using various parts, including the main dish, "Duck Roast," complemented by consommé and other creations.

Our hand-made short pasta is crafted using stone-ground flour from local farms. For instance, it’s paired with a rich sauce made from seasonal ingredients such as abalone and shiitake mushrooms, delivering a fragrant finish. In addition, desserts like "Fukinoto Tiramisu," which pairs well with the bitterness of coffee, are highly praised, reflecting the owner's expertise in confections gained through experience as a bartender.

Course only

Our restaurant, registered as a Tangible Cultural Property of the country, shares a theme of "cherishing the past while embracing the new" in both our cuisine and tableware, echoing our elegant and historical ambiance. We take advantage of our location, where "there is a mountain behind, the sea beyond the mountain, and plains (rice fields) stretching out," using almost 100% locally sourced ingredients. Furthermore, we incorporate local culture born from the harsh winter climate, such as fermentation and dried foods, into our dishes abundantly.

During the hunting season from November to February, the owner, who has a hunting license, hunts ducks and pheasants in fallow rice fields. While aging the meat is common in Tokyo, you can enjoy the fresh morning-caught ducks only at "Akari no Shokutei KOKAJIYA." Our duck-focused course menu, where the whole duck is straw-roasted in rice straw, including the main dish "roasted duck," is a popular choice with many repeat customers, featuring dishes that utilize various parts such as consommé.

Our hand-made short pasta uses stone-ground flour produced by a nearby farmer. This pasta, for instance, accompanies a rich sauce made with seasonal ingredients like abalone and shiitake mushrooms, resulting in a fragrant and savory dish. Additionally, our desserts, such as "butterbur sprout tiramisu" that pairs wonderfully with the bitterness of coffee, draw on the proprietor's experience as a bartender and have earned high acclaim.

A special omakase course available only on that day, using seasonal ingredients that can only be tasted during that particular season. This is the basic course at KOKAJIYA.

[Standard Course] 7 dishes + 1 dessert + sweets + after-meal drink

Our establishment, registered as a National Tangible Cultural Property, embraces the theme of "learning from the past" in both cuisine and tableware, echoing its elegant atmosphere. Capitalizing on the local geography featuring mountains, sea, and plains (rice fields), we use almost 100% local ingredients and integrate traditional techniques such as fermentation and dried goods, born from the harsh winter climate.

During the hunting season from November to February, our owner, licensed for hunting, hunts ducks and pheasants in the fallow rice fields. While it is common to age game meats in Tokyo, at "Akari no Shokutei KOKAJIYA," you can enjoy the unique experience of freshly caught duck. Our duck-focused course menu is a popular choice with many repeat visitors. The whole duck is roasted over straw, presenting dishes featuring various parts such as the main roasted duck and consommé.

Our hand-made short pasta uses stone-milled flour from nearby farms. For instance, it is paired with rich sauces made from seasonal ingredients like abalone and shiitake mushrooms, resulting in an aromatic finish. Additionally, desserts like "Butterbur Sprout Tiramisu," which pairs well with the bitterness of coffee, highlight the owner's expertise as a former bartender, and have earned a high reputation.

Our restaurant, which is registered as a tangible cultural property of the country, is themed around "Onkochishin" (meaning "learning new things by appreciating the past"), just like the charming atmosphere of both the cuisine and the presentation. Taking advantage of our location, "behind the mountains, beyond which lies the sea, and with spreading plains (rice fields)," we use almost 100% locally sourced ingredients while abundantly incorporating indigenous cultures like fermentation and dried foods born from the harsh winter climate.

From November to February, during the hunting season, our owner, who holds a hunting license, hunts ducks and pheasants in the fallow rice fields. While aging is common in Tokyo, at "Tomoshibi Dining KOKAJIYA," you can savor freshly caught ducks in the morning. The duck-centric course is a popular menu with many repeat customers. The duck, whole roasted over rice straw, allows you to enjoy various dishes using different parts, including the main "Roast Duck" and consommé.

Our hand-made short pasta uses stone-milled flour from a nearby farm. For example, it is mixed with rich sauces using seasonal ingredients like abalone and shiitake mushrooms, resulting in an aromatic finish. Additionally, the dessert menu, including "Fuki no Tou Tiramisu," which pairs well with the bitterness of coffee, is highly regarded, showcasing the owner's experience as a bartender.

Course + 7 types of pairing included

Our restaurant, registered as a National Tangible Cultural Property, is themed around "Treasuring the Past, Embracing the Future" in both its cuisine and tableware, mirroring its elegant presence. Capitalizing on our location's natural advantages with mountains in the background, the sea beyond them, and expansive plains (rice paddies), we use almost 100% local ingredients, abundantly incorporating local cultural elements born from the harsh winter climate, such as fermentation and dried foods.

From November to February during the hunting season, the owner, who holds a hunting license, hunts ducks and pheasants in fields not in use. While aging the game is common in Tokyo, you can enjoy freshly caught duck in the morning, a unique offering of "Akarino Shokutei KOKAJIYA." The duck-themed course is a popular choice with many repeat customers. One whole duck is straw-roasted, offering various dishes including the main dish "Roast Duck" and others utilizing different parts for you to enjoy.

Our hand-made short pasta uses stone-milled flour from a nearby farm. For instance, it is coated in a rich sauce made with seasonal ingredients like abalone and shiitake mushrooms to create a fragrant finish. Additionally, desserts reflecting the owner's bartender experience, such as "Fukinoto Tiramisu" that pairs well with the bitterness of coffee, are also highly praised.

Our restaurant, registered as a tangible cultural property of the nation, takes inspiration from the theme "cherish the old, while discovering the new" for both its cuisine and tableware, paralleling its quaint and traditional setting. Utilizing the geographic advantages of "having mountains behind, the sea beyond, and expansive plains (rice fields)", we employ almost 100% local ingredients, incorporating the regional culture of fermented and dried food born from the harsh winter climate.

During the hunting season from November to February, the owner, who holds a hunting license, hunts ducks and pheasants in the fallow rice fields. While it is common to age game in Tokyo, at "Akari no Shokutei KOKAJIYA," you can savor freshly caught ducks in the morning—a unique offering. The all-duck course, which includes the whole duck roasted over rice straw, with dishes featuring various parts including the main "Roast Duck," is a popular choice with many repeat patrons.

Our handmade short pasta is made using stone-milled flour produced by farmers nearby. For instance, it's served with a rich sauce made from seasonal ingredients such as abalone and shiitake mushrooms, finished with a fragrant flair. Moreover, our desserts, like "Butterbur Sprout Tiramisu," which pairs well with the bitterness of coffee, are highly acclaimed, drawing from the owner's bartending expertise.

灯りの食邸 KOKAJIYA

[Standard Course] 7 dishes + 1 dessert + sweets + after-meal drink

Course with 7 Pairings Included

Course only

Course + 7 types of pairing included

Course only

Premium Course: 9 Dishes + 1 Dolce + Petit Fours & After-Meal Drink

Course only

Course only

Restaurant Information