Hishinuma Japanese Restaurant
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Restaurant Hishinuma is a Michelin-recognized kaiseki destination tucked into the basement of Roppongi's AXIS Building, offering an intimate, gallery-like setting with bare concrete walls softened by warm task lighting and seasonal flower arrangements at the counter. Chef Hishinuma composes elegant multi-course kaiseki menus that shift with Japan's culinary calendar, balancing precision technique with carefully sourced ingredients from across the country. The cellar holds over 130 wine labels selected to complement Japanese seasonal cuisine, making Hishinuma equally beloved by sommeliers and purists alike. Advance reservations are essential; smart-casual dress is expected, and private dining arrangements are available on request.
Address
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 5-chōme−17−１ AXISビル B1F
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Contacts
Hours
Today
Opens soon18:00 – 23:00
Monday
18:00 – 23:00
Tuesday
18:00 – 23:00
Wednesday
18:00 – 23:00
Thursday
18:00 – 23:00
Friday
18:00 – 23:00
Saturday
18:00 – 23:00
Sunday
Closed
Features
Reservations requiredPrivate rooms availableCredit cards acceptedGallery-like basement kaiseki counterSmart casualKaiseki multi-courseSeasonal Japanese kaiseki130+ wine labels
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Omakase Kaiseki Courses
Sakizuke (Course Opener)
Soup & Simmered Dishes
Mukozuke & Grilled Courses
Wine & Sake Pairings
Omakase Kaiseki Courses
Standard Omakase Course
Multi-course kaiseki sequence built around seasonal ingredients: a sakizuke appetizer, hassun seasonal platter, owan clear soup, mukozuke sashimi,焼き物 grilled course, cooked course, rice with pickles, and dessert. Menus change monthly to reflect Japan's culinary calendar.
¥22,000
Premium Omakase Course
Extended kaiseki progression with additional courses and upgraded ingredients — including premium sashimi, a dedicated grilled fish course, a steamed dish, and an expanded dessert sequence. Recommended for special occasions.
¥33,000
Chef's Table Course
The full expression of Chef Hishinuma's seasonal vision — a long-form omakase at the counter, often incorporating rare produce and bespoke sake pairings. Available only with advance reservation.
¥50,000
Sakizuke (Course Opener)
Seasonal Sakizuke Amuse
A refined one-bite amuse-bouche reflecting the current season. Examples include kombu-cured fish with yuzu kosho in winter, or steamed egg custard with white asparagus in spring. Changes monthly.
Hassun (Seasonal Platter)
A wide cedar tray bearing eight small seasonal compositions that capture the essence of the season — mountain vegetables, preserved seafood, dressed greens, and pickled items arranged to evoke a landscape.
Soup & Simmered Dishes
Owan (Clear Dashi Soup)
A pristine bowl of ichiban dashi — first-drawn kombu and katsuobushi broth — with a seasonal garnish such as fu wheat gluten, clam, or spring bamboo shoot. The benchmark of the chef's dashi technique.
Nimono (Simmered Course)
A seasonally composed simmered dish, such as kabu turnip with sea bream in winter or summer squash with shrimp dumpling. Gentle, nuanced flavors designed to complement the sake pairing.
Mukozuke & Grilled Courses
Mukozuke (Sashimi Course)
A composed sashimi course of two to three seasonal fish, selected for contrast in texture and flavor. Served with freshly grated wasabi and hand-crafted soy sauce.
Grilled Fish Course (Yakimono)
The season's finest fish — ayu sweetfish in summer, nodoguro blackthroat seaperch in autumn, or kinki rockfish in winter — grilled over bincho charcoal to achieve a crispy skin and moist, fragrant interior.
Aged Beef or Game Course
An optional land-based protein course — often Hida wagyu or seasonal game — served as a contrast to the seafood-focused kaiseki progression. Available on request during reservation.
Wine & Sake Pairings
Wine Pairing (5 Glasses)
Five wines selected from the 130+ label cellar to accompany each course, with an emphasis on Burgundy, Alsace, and premium Japanese wine. Somm-guided service.
¥15,000
Sake Pairing
A curated progression of junmai daiginjo, junmai ginjo, and aged koshu sake matched to each kaiseki course.
¥12,000
Glass of Red Wine
Single glass of red wine from the curated cellar — ask the sommelier for the current pour.
¥2,200
Glass of White Wine
Single glass of white wine — the cellar leans toward Burgundy whites and Alsatian varieties that complement Japanese cuisine.
¥2,200
Sake (One Go / 180ml)
A single pour of premium junmai or junmai daiginjo sake, chosen to complement the seasonal menu.
¥1,800