Kyoto Cuisine Aun

3,080 JPY 〜
/ Guest
9,350 JPY 〜
/ Guest
  • Anniversary Services

  • English Speaking Staff

Seasonal ingredients and “dashi” (soup stock) with the highest quality, a counter-style kappo restaurant in Tomigaya

A 7-minute walk from Yoyogi-Hachiman Station, “Kyoto Cuisine Aun” is located in Tomigaya, a town for adults, also known as "Oku Shibuya", which is slightly different from bustling Shibuya. Meticulous attention is paid to the "dashi" (soup stock). You can enjoy carefully prepared dishes made with the high-quality ingredients same as the one used at other long-established restaurants, at a reasonable price, is due to the thought of the owner Eiji Onoyama, who says, "I want you to enjoy authentic Japanese cuisine without any worries". He trained for 10 years at the long-established 3-star restaurant “Kikunoi Honten” in Kyoto and 8 years at the 2-star restaurant “Akasaka Kikunoi”. After that, he worked for a 1-star Japanese restaurant in California called “Kenzo Napa” for 1 and half year, and then went independent after he returned to Japan. In December 2018, he opened “Kyoto Cuisine Aun”.

What chef Onoyama cherishes the most is soup stock. He uses the "Kurawarijiri kelp" delivered from Okui Kaisei-do that is laid in the storehouse after harvesting and the freshly shaved bonito flakes from Makurazaki that is said to be the highest quality bonito flakes and carefully draw the soup stock. The soup made with seasonal ingredients and the finest soup stock has a special taste. The "Takikomi gohan (mixed rice)" that is cooked with the "Shigaraki Unseigama", carefully made by the craftsman, is a standard dish where you can fully enjoy the dashi that the chef is proud of. The ingredients used in the Omakase Course are mainly fresh seafood delivered daily from Toyosu Market and "traditional Kyoto vegetables". The plating is simple to bring out the ingredients. In addition to Japanese seasonal ingredients, such as pufferfish in winter and conger pike in summer, you can also enjoy the "Course with softshelled turtle and seasonal ingredients" from "Hattori Nakamura Turtle Farm" in Lake Hamana all year round. There are always 10 kinds of seasonal sake from all over Japan.

The restaurant has a warm atmosphere with the warmth of wood and only 12 seats at the L-shaped counter. There is no difference in level, so you can see chef Onoyama's hands well, and conversation with customers naturally bounces. The “Kyoto Cuisine Aun” dining experience is a great place to dine and date with family, friends and colleagues, and to entertain overseas guests. Please enjoy the essence of Japanese cuisine that permeates the quiet area of Tomigaya.

* 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 7-minute walk from Yoyogi-Hachiman Station, South Exit (Odakyu Odawara Line)
A 7-minute walk from Yoyogi-Koen Station, Yawata Exit (Tokyo Metro Chiyoda Line)




Kaiseki Lunch
3,080 JPY / Guest
9,350 JPY / Guest
Special Kaiseki with Hattori Softshell Turtle and Seasonal Ingredients
13,750 JPY / Guest



Kyoto Cuisine Aun [京料理 阿うん]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

Lunch: 12:00pm - 2:30pm(L.O.12:00pm). Dinner: 5:30pm - 10:30pm (L.O.8:30pm)


Sunday, Irregular Holidays (Please confirm with the restaurant)


1-33-6, Tomigaya, Shibuya-ku, Tokyo


Kyoto Cuisine Aun [京料理 阿うん]