This Japanese restaurant for mature customers awarded Michelin 1-star within just a year and a half of opening, moved from Shonan in June 2014 as the owner realized his dream of having a restaurant in Ginza. Reborn as “Ginza Kuikiri Hirayama”, it became the talk of the Ginza/Shintomicho area.
The owner, Mr. Keisuke Hirayama, opened “Kuikiri Hirayama” in Fujisawa, Kanagawa in May 2009 after having worked at a series of establishments including Hachinoki in Kitakamakura, the Japanese cuisine department of "Q.E.D. CLUB" in Ebisu, and several traditional Japanese restaurants in Tokyo. The word “Kuikiri” in the name means “to be served dishes one by one”. Based on the tea ceremony concept of “being able to do naturally the things that are natural”, which itself is the origin of kaiseki, each and every dish is infused with the changing of the seasons and presented as food bursting with flavor. Seeking the very best ingredients, Mr. Hirayama goes to Tsukiji fish market every morning to get seafood, purchasing mainly the freshest produce from across the country, such as sweetfish, pufferfish and snow crabs. He is also very particular about the rice and vegetables he uses, buying organic rice from a farmer in Minamiaso and vegetables from Kyoto.
In addition, electrolytic hydrogen water is used for cooking, and a clear tasting soup stock brings the best out of the high-quality ingredients. Of the seven to eight items that make up the course menu, the specialty is “Hirayama-style Japanese Tongue Stew”, a light arrangement of a soft-boiled beef tongue, with a sauce made from meat juices and natural salt and combined with seasonal vegetables. In addition, creme brulee made using sake lees is hugely popular, even as a take-home item.
Course meals are centered around seasonal rice dishes cooked in an earthenware pot, but if you sit at the counter, you can also enjoy rice ranging from the deliciously undercooked “Niebana”, through regular cooked rice, to the scorched “Okoge." In addition, there is an emphasis on sake, based on the idea that “food brings the best out of sake, and sake brings the best out of food.” There is a selection of about 15 varieties, from popular brands such as Aramasa and Hiroki to aged sake and other brands recommended by Mr. Hirayama, which can be offered at just the right temperature to go with the food.
In the pure Japanese-style restaurant interior filled with the warmth of wood, there are 6 seats at the counter, made from a single piece of Japanese cypress, and 2 private rooms seating 4 or 6 people. Up to ten people can be accommodated by connecting the private rooms. It is often used for entertaining, and the counter seats are ideal for when you want to enjoy a relaxing meal while chatting with work colleagues. This is a Japanese restaurant for adults, where you can enjoy Hirayama-style dishes and authentic sake.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
■A 4-minute walk from Exit 1・2, Shintomicho Station(Tokyo Metro Yurakucho)