魚亭かみや
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Gyotei Kamiya is a refined Japanese kaiseki restaurant on the second floor of a quiet building just steps from Akebonobashi Station, with a warm, intimate atmosphere featuring a 10-seat counter and a private tatami room accommodating up to 36–40 guests in total. The chef — who has cooked in Japan, Germany, and beyond — sources seasonal ingredients directly from premium producers across Japan, including fresh seafood from Sanriku, mountain vegetables from Nagano, and hand-crafted soba. The dinner menu changes with the seasons and centers on multi-course kaiseki, while lunch offers affordable soba kaiseki sets and daily fish specials. English and German spoken; reservations strongly recommended.
Address
Japan, 〒162-0065 Tokyo, Shinjuku City, Sumiyoshichō, 7−１ 福松ビル 2F
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Hours
Today
Open now11:30 – 15:0017:00 – 22:00
Monday
11:30 – 15:0017:00 – 22:00
Tuesday
11:30 – 15:0017:00 – 22:00
Wednesday
11:30 – 15:0017:00 – 22:00
Thursday
11:30 – 15:0017:00 – 22:00
Friday
11:30 – 15:0017:00 – 22:00
Saturday
11:30 – 15:0017:00 – 22:00
Sunday
Closed
Features
Reservations recommendedCredit cards accepted (dinner only, cash only at lunch)English menu availableCounter seats and private tatami room36–40 seatsKaiseki course and a la carteSeasonal kaiseki, fresh seafood, handmade sobaJapanese kaisekiSpecial occasions, business diningIntimate and refined Japanese atmosphere
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch — Soba Kaiseki Course
Dinner — Early Summer Seasonal Course
Beverages
Lunch — Soba Kaiseki Course
Soba Kaiseki Set
A multi-course lunch kaiseki built around handmade soba. Includes appetizer, sushi, grilled fish of the day, soba dumplings, soba noodles, and dessert. A refined yet approachable midday course.
¥6,000
Gyotei Zen Set
The restaurant's signature lunch set featuring seasonal fish dishes, rice, miso soup, and small sides. Reflects the chef's daily market selection.
Chicken Nanban Set
Southern-style fried chicken with a sweet-savory nanban sauce and tartar, served as a lunch set with rice, soup, and pickles.
Mini Tendon and Mori Soba Set
A combination lunch of a mini tempura rice bowl and chilled mori soba noodles served with dipping broth. Popular choice for those who want both rice and noodles.
Sashimi Zen Set
Lunch set featuring the chef's selection of fresh seasonal sashimi, served with rice, miso soup, and side dishes.
Akebono Zen Set
Named after the Akebonobashi neighborhood, this lunch set showcases seasonal ingredients in a well-balanced Japanese meal format.
Soba Zen Set
A complete lunch set centered on the restaurant's handmade soba noodles, accompanied by small Japanese side dishes.
Dinner — Early Summer Seasonal Course
Early Summer Seasonal Course
A 7-course kaiseki menu celebrating the flavors of early summer. Includes sweet corn from Chiba, summer oysters from Oki Island, green asparagus soup from Nozawa, flounder sashimi with sea urchin from Omoe, conger eel from Hifumi, white asparagus with clams in Hollandaise, and fruit dessert.
¥15,000
Chef's Special Recommended Course
A premium 10-course kaiseki: seasonal vegetables, summer oysters from Oki Island, white asparagus vichyssoise, star flounder sashimi with sea urchin, conger eel shabu, white asparagus with steamed abalone, green asparagus with Hida beef, and summer fruit platter. The restaurant's most prestigious dinner offering.
¥18,000
Botan Shrimp and Halfbeak Sashimi
A premium sashimi plate featuring sweet Botan prawns and delicate halfbeak (sayori), both prized for their clean, subtle flavor and served in the kaiseki tradition.
Seasonal Chowder
A rich, Japanese-style chowder made with the season's freshest ingredients — typically seafood or vegetables — served warm as a course dish.
Brussels Sprout Puree Soup
A smooth, silky suriながし-style soup made from pureed Brussels sprouts, reflecting the Japanese kaiseki technique of extracting deep flavor from a single vegetable.
Vichyssoise
A chilled potato and leek cream soup served in the French style, offered here with seasonal Japanese accents such as white asparagus. A signature bridge between Western technique and Japanese ingredients.
Bonito
Seasonal bonito (katsuo) prepared according to the chef's daily choice — typically seared tataki or sashimi style — featuring the rich, umami-forward flavor of peak-season fish.
Abalone
Premium abalone from Sanriku, slow-steamed or prepared to order. Tender and richly flavored, a classic luxury ingredient in Japanese kaiseki cuisine.
Beverages
Japanese Sake Selection
A curated selection of premium sake including Urakasumi Zen, Masumi, and Kagatobi. The restaurant is a certified dealer of Hakkaisan Brewery and carries honjozo, junmai ginjo, and daiginjo grades.
Franconian Wine (Germany)
White wines from the Franken region of Germany, selected personally by the owner. Characterized by moderate aroma, pleasant body, and a crisp dry finish that pairs well with Japanese cuisine. Annual 'Franconian Wine Evening' events hosted with the winery owner.
Draft Beer
Three draft beer options available: Kirin Ichiban Shibori, Asahi Super Dry, and Yebisu. Also available: alcohol-free beer.
Shochu Selection
Two premium shochu: Kagoshima sweet potato shochu Kogane Senkan Tokusen and Oita barley shochu Kichiku. Also available: whisky, oolong tea, and juices.
Kamiya House-made Plum Wine
The restaurant's own recipe umeshu (plum wine), noted for its rich, full flavor. A house specialty not found elsewhere.