24,200 JPY 〜
/ Guest
  • Anniversary Services

  • English Speaking Staff

Sharing the tradition of Japanese cuisine from a global perspective: A modern Japanese restaurant in Daikanyama.

The streets of Daikanyama are sophisticated and lined with stylish shops. This is where “Kappo TAJIMA” opened its doors in December 2017. The owner, Kazuhiko Tajima, spent 5 years at the world gourmet guide award restaurant ""Hassun"" in Kyoto and trained for 2 years at Tokyo’s Kaiseki ""Komuro."" In 2014, he was appointed as a chef for the official residence of the Japanese Consulate General in Los Angeles. There, he took charge of cooking for international guests and large-scale ceremonies. He returned to Japan in 2017 and finally went solo.

Having the opportunity to serve an international audience, Tajima became aware of the universal popularity of Japanese food. At ""Kappo Tajima"", he wants to share with more people all the cultural and traditional aspects that lay a foundation for Japanese cuisine, including agriculture, fisheries, traditional art, and pottery. With that in mind, he also wanted his establishment to be a place where young people would feel comfortable going into. That is why he chose Daikanyama. Incorporating domestically crafted furniture, a variety of materials were combined to create a modern and sophisticated atmosphere. The space contrasts with the traditional kaiseki cuisine, leaving a fresh impression on guests.

Tajima himself procures the ingredients every day from Tsukiji fish market. Japan is a country blessed with mountains and the sea; he makes it a point to make use of the wonderful ingredients unique to the country while taking advantage of seasonal ingredients. They are served on each dish like a story. He is especially fond of the soft-shelled turtle. The turtles are caught wild from June to August and used for a variety of dishes, including soups, fried dishes, and rice porridges. Domestic craft beer and wine from New York are also available. Tajima has been collecting tableware since his teens and they work well to highlight the dishes.

In addition to 10 lively counter seats, the restaurant also has private rooms that can accommodate 2 to 4 people. Since guests spend the whole time sitting down, Tajima was very particular about the seats. The ones used here are Wegner chairs from Denmark. TAJIMA is frequented by all kinds of people including foreign guests, families with children, and people in their twenties. It’s a space that goes beyond age and connects people with food. It is somewhere where guests can truly delight in eating.
*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 3-minute walk from Daikanyama Station(Tokyu Toyoko Line)



  • 50's

    Date of Visit: 2/2020
    店内はとてもお洒落で心地良い空間でした。 どれも繊細で心のこもったお料理でした。 今回は白ワインを頂いたので 次回は店主おすすめの日本酒でお料理食べたくなりました。 また季節を変えて伺ってみたくなります。
    Number of visits: OnePurpose: With family
  • 30's

    Date of Visit: 11/2019
    I really appreciated the chef's English skills. He lived in San Francisco and we had a great chat. I enjoyed the variety of dishes and the seasonality. Nice to have atypical Japanese preparations.
    Number of visits: OnePurpose: Other



Kappo TAJIMA recommended course
24,200 JPY / Guest




Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

Lunch:12:00~13:00 Dinner:18:00~23:00(L.O.20:00)




1F, Vogue Daikanyama Ⅱ, 13-4, Daikanyamacho, Shibuya-ku, Tokyo

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