Kyoyuzen Hanamiyako

27,830 JPY 〜
/ Guest
27,830 JPY 〜
/ Guest
  • Anniversary Services

A refined Japanese restaurant transforming the local bounty of Ibaraki into Kyoto cuisine

東京・上野駅からJR常磐線の特急で1時間、水戸駅の隣駅・勝田駅から車で8 分の住宅街にある隠れ家レストラン『京遊膳 花みやこ』。1993 年開業、2008年数寄屋造りの現店舗への改築を経て、開業30周年の節目である2023年を前に店内をリニュアルし、新たな気持ちでゲストを迎える。

店主、西野 正巳(にしの まさみ)氏は代々続く八百屋の長男として1965年に生まれ、8歳でMy包丁を持ち日々独学で料理を作り、高校卒業後に夢を追い求めて大阪の辻調理師専門学校へ。卒業後京都の料亭『西陣魚新』に入社。『西陣魚新』は京都の貴族の儀式にのっとった有職料理を提供する名店で、西野氏は同店の副料理長に就任、また東京柳橋(台東区)にあった『料亭いな垣』の料理長を経て1993年に地元茨城で『京遊膳 花みやこ』を開業した。その腕の確かさは、世界的グルメガイドブックへの掲載や、農水省の料理人顕彰制度である「料理マスターズ」ブロンズ賞(2018年)、2022年「茨城至宝のレストラン」1店しか選ばれない三つ星を獲得するなど数々の受賞歴で明らかだ。
料理は京料理をベースにした日本料理。店名の「京遊膳」は西野氏の造語で、京野菜と茨城食材を融合させていきたいという思いを込める。いばらき食のアンバサダーでもある西野氏は、茨城の農水産業の魅力を伝える使命を胸に、地に足のついた滋味深い料理を提供する。食材は、茨城県猿島郡の野性味あふれる豚「梅山豚(メイシャントン)」、かすみがうら市の合鴨、茨城県久慈郡の奥久慈シャモなど、茨城発ながら県内のみならず全国に流通するものも多い。また、暖流と寒流が太平洋沖で交わる茨城は海の幸も豊富で、アンコウをはじめ常磐の平目や天然虎フグ、鹿島灘の蛤、大洗の天然アワビなど大将自ら直接漁協に買い付けをしている。人気の高い「賀茂ナスの田楽」や茨城ならではのアンコウ料理など、茨城の食の魅力を存分に味わうことができる。
ワインはソムリエールの女将、西野 正子(にしの まさこ)氏が、料理に合うものを国内外から選定。日本酒では県内唯一の「黒龍」アンバサダーで、ここでしか飲めない「黒龍」もそろえる。ペアリングはアルコール・ノンアルコール両方の設定がある。

数寄屋造り建築の店内は3部屋12席で、すべてテーブルとマホガニー材使用の椅子席。茶室もしつらえ、欅の目はじき塗折敷は貴重な国産漆の茨城県大子漆を贅沢に使用したオーダーメイド。茨城県産「那須楮(なすこうぞ)」を使用した350年の歴史ある無形文化財「西の内紙」のオリジナルメニューブックを長年にわたり愛用するなど日本文化の一端を感じ取ることができる。
地元で長年通うゲストのほか、今は日本全国から『京遊膳 花みやこ』の料理を楽しみに訪れる美食の集まりも多い。地元茨城からローカルガストロノミーの魅力を創造し伝える志(こころざし)を体現する西野氏の料理を味わいに、『京遊膳 花みやこ』を訪れてみてはいかがだろうか。

【お店からのお願い】
5名さま以上8名さまのご来店の際は予約状況を確認させていただき、ご回答させていただきます。 Take a one-hour express train ride on the JR Joban Line from Ueno Station in Tokyo to Katsuta Station, one stop beyond Mito, and then an eight-minute drive from Katsuta Station, and you will find Kyoyuzen Hanamiyako secluded in a residential neighborhood. Kyoyuzen Hanamiyako opened its doors in 1993 and was renovated into a sukiya-style (style of a tea-ceremony room) restaurant in 2008. The interior was renovated again shortly before its 30th anniversary in 2023 in order to welcome guests with a renewed vigor.

The restaurant is owned by Mr. Masami Nishino, who was born in 1965 as the eldest son of a family running a greengrocer’s shop for generations. After getting his own knife at the age of eight, he learned culinary skills by himself. Then, after graduating from high school, he entered Tsuji Culinary Institute in Osaka to make his dream come true. Subsequently, he graduated from the Institute and started to work at Nishijin Uoshin in Kyoto. While working at this renowned Japanese restaurant that offers Yusoku cuisine (Imperial court cuisine prepared in accordance with the practices of court nobles), he was promoted to Sous Chef. Then, he took the position of Chef at Japanese Restaurant Inagaki in Yanagibashi, Taito Ward, Tokyo, and, in 1993, returned to his home prefecture of Ibaraki to open Kyoyuzen Hanamiyako. He displays his incredible culinary skills, as evidenced by a number of awards and recognitions bestowed on him, including listings in internationally acclaimed restaurant guides, the Bronze Award at the Cooking Masters held by the Ministry of Agriculture, Forestry and Fisheries in 2018, and the three-star rating given to only one restaurant in the Ibaraki Food Selection 2022.
Chef Nishino’s Japanese cuisine is grounded in traditional Kyoto cuisine. In fact, the word “Kyoyuzen” in the restaurant’s name is coined by the chef to mean a fusion of Kyoto vegetables and ingredients locally produced in Ibaraki. Also serving as Ibaraki Food Ambassador, Chef Nishino offers sensible and flavorful dishes to fulfill his mission of conveying the bounties of the sea and land in Ibaraki. His dishes feature local ingredients that are distributed not only in Ibaraki but also around Japan, including Meishanton pork characterized by its natural wholesomeness from Sashima County, aigamo duck from Kasumigaura City, and Okukuji shamo chicken from Kuji County. In addition, to celebrate the bounty of the sea in Ibaraki with great fishing grounds off its coast where the warm and cold currents of the Pacific Ocean collide, the menu also features a variety of fish and shellfish, including monkfish, flatfish from Joban, wild pufferfish, chowder clams from the Sea of Kashima, and wild abalone from Oarai, all of which the chef himself purchases directly from the local fishermen’s association. Guests can also enjoy the culinary delights of Ibaraki, such as the popular “Dengaku of Kamo Eggplant” and the signature monkfish dishes of Ibaraki.
The wine list offers a variety of wines that go well with the dishes, selected by Ms. Masako Nishino, the sommelier and proprietress, from inside and outside the country. The sake list includes Kokuryu, which is only available at this restaurant run by the one and only Kokuryu Ambassador in Ibaraki. The pairing menu includes both alcoholic and non-alcoholic options.

The sukiya-style building has three dining rooms (seating up to 12 guests), all furnished with tables and mahogany chairs, and a tearoom with made-to-order hinoki cypress trays coated with precious Daigo lacquer from Ibaraki using a traditional method called “Mehajiki-nuri.” The long-cherished menu books made of Nasu mulberry paper, called Nishinouchi-gami, an intangible cultural asset with a history of 350 years, give a traditional feeling of the Japanese culture.
Kyoyuzen Hanamiyako is not only patronized by locals who have been coming for years but also swarmed with gourmets from around Japan. It is definitely worth visiting Kyoyuzen Hanamiyako and trying Chef Nishino’s dishes that reflect his ambition to discover and spread the delights of local gastronomy from Ibaraki.

Message from the Restaurant:
If you would like to book a table for five to eight guests, please contact us. We will get back to you after checking availability.

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* 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.

Access
8 minutes by taxi from the east exit of Katsuta Station on the JR Joban Line
The limited express Hitachi and the limited express Tokiwa all stop at this station

Access

FAQ

Courses

Dinner
Omakase
27,830 JPY / Guest
Lunch
Omakase
27,830 JPY / Guest

Information

Name

Kyoyuzen Hanamiyako [京遊膳 花みやこ(きょうゆうぜん はなみやこ)]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours

Lunch: 11:30~14:30(L.O.12:00) Dinner: 17:30~22:00(L.O.19:00)

Holidays

Monday, Tuesday, Reservations for 6 or more people may be possible even on regular holidays.

Access

3-14-26, Sasano-cho, Hitachinaka, Ibaraki

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Kyoyuzen Hanamiyako [京遊膳 花みやこ(きょうゆうぜん はなみやこ)]
Greater Tokyo Area
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