Kaiseki Tsujitome

23,000 JPY 〜
/ Guest
34,500 JPY 〜
/ Guest
  • Anniversary Services

A 1-star kaiseki restaurant in Motoakasaka that weaves a history together with delicate seasonal dishes and teas from the Urasenke School of Tea from Kyoto

A 5-minute walk from Akasaka-mitsuke Station brings guests to Kaiseki Tsujitome, a 1-star restaurant quietly set among office buildings in Motoakasaka. A renowned establishment, Tsujitome is a long-established restaurant specialized in kaiseki cuisine (tea-ceremony dishes).

The first-generation proprietor, Tomejiro Tsuji, learned cha-kaiseki cuisine (a multi-dish meal followed by a tea ceremony) from the 13th head of Urasenke School of Tea in Kyoto and started a catering business to send chefs to prepare kaiseki meals for tea ceremonies. The second-generation proprietor, Kaichi Tsuji, opened a cha-kaiseki restaurant in Tokyo to offer wider awareness to the cuisine. The present third-generation proprietor, Yoshikazu Tsuji, trained under Rosanjin Kitaoji, known as an artist, gastronome, and culinary explorer. His teachings were transferred to chef Tatsumi Fujimoto, who demonstrates his culinary skills for Tsujitome today.

The menu follows the flowing style of cha-kaiseki cuisine, starting with an appetizer of sashimi or vinegared fish or vegetables, followed by simmered fish or chicken with vegetables in clear soup; an assortment of sea and mountain delicacies; an assortment of simmered vegetables; a grilled meat or fish; a delicacy to accompany Japanese sake; a bowl of soup; and a bowl of rice, finishing with seasonal fruits, sweets, and thin matcha tea.

Each dish is made with seasonal ingredients sourced from suppliers that have worked with the restaurant for years. The ingredients are carefully prepared one-by-one to highlight their natural flavors.

The food menu itself has been adored for years for its seasonal flavors as well as its reminiscence of the great cultural figures of the old days. For example, the pike conger in soup is called “Peony Pike Conger” because Junichiro Tanizaki, a famous Japanese writer, described it as being beautiful as a peony. The “Hamokawa Bowl,” a bowl of rice with pike conger cooked so that it can be eaten whole, was born from the spirit of wasting nothing – an approach the third-generation proprietor learned from Rosanjin Kitaoji. These popular dishes make regulars look forward to the fish’s seasonal window.

The restaurant offers a variety of Japanese sake, among which Kiku-Masamune Taru Sake from Hyogo is recommended for those who enjoy hot sake. Those who prefer cold sake are directed towards Higan Daiginjo (Uchimizu) from Niigata, which was selected by the third-generation proprietor, who traveled around Japan searching for quality Japanese sake with Togo Kobayashi, a Japanese ceramist.

Inside the restaurant, guests are seated within four private rooms with a dining table or a low horigotatsu table (table over a hole in the floor) and a main dining room. One of the private rooms, with an area of approx. 15 m2, can also be used as a tea room by installing a fireplace on the floor.

Adorned with hanging scroll paintings, calligraphic works, and ceramics crafted by Rosanjin Kitaoji, Kaiseki Tsujitome is suitable for various occasions, such as intimate gatherings and business meetings. Guests are invited to enjoy Japanese cuisine and culture at this renowned restaurant.

* 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 5-minutes on foot from Exit B of Akasaka-mitsuke Station on the Ginza Line and Marunouchi Line




23,000 JPY / Guest
32,200 JPY / Guest
39,100 JPY / Guest



Kaiseki Tsujitome [懐石 辻留]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

Lunch 12:00~14:00(L.O.13:00)Dinner 17:00~21:00(L.O.19:30)


Sunday, Closed if Monday is a national holiday


Underground 1F, Toraya 2nd Building, 1-5-8, Moto-Akasaka, Minato-ku, Tokyo

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Kaiseki Tsujitome [懐石 辻留]