成田 衛正
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A hidden-gem kaiseki restaurant tucked away on the third floor of a backstreet building in Narita, built around a nine-seat counter where the chef prepares each course in front of guests in a hushed, refined dining room suited to entertaining important guests. Chef Taichi Horikawa trained in Kyoto cuisine at Ginza Okano before working in Portugal and New York, and channels that lineage into Kyoto-style kaiseki built on carefully drawn dashi, kama-pot-cooked Chiba Koshihikari rice, and a signature suppon (softshell turtle) hot pot served year-round. Private and semi-private rooms are available for quiet celebrations and business entertaining.
Address
556-1 Kamicho, Gobankan Building 3F
3rd floor, Gobankan Building; about 8 min walk from JR Narita Station / 9 min from Keisei Narita Station
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Contacts
Hours
Today
Open now11:00 – 15:0017:00 – 22:00
Monday
Closed
Tuesday
11:00 – 15:0017:00 – 22:00
Wednesday
11:00 – 15:0017:00 – 22:00
Thursday
11:00 – 15:0017:00 – 22:00
Friday
11:00 – 15:0017:00 – 22:00
Saturday
11:00 – 15:0017:00 – 22:00
Sunday
11:00 – 15:0017:00 – 22:00
Features
Private rooms availableReservations recommendedCredit cards acceptedFree Wi-FiNon-smoking indoors (outdoor smoking area available)Hushed, refined counter-dining atmosphereSuitable for entertaining important guestsHidden-gem backstreet restaurant9-seat counterKaiseki course only
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Dinner Kaiseki Courses
Kids Courses
Lunch Menu
Signature Dishes (Course Highlights)
Dinner Kaiseki Courses
Chisou Kaiseki
Full seasonal kaiseki course: appetizer, cold dish, soup bowl, sashimi course, warm dish, meat course, grilled dish, simmered dish, rice course, and dessert.
¥14,000
Chisou Kaiseki (2)
A shorter seasonal kaiseki course: appetizer, cold dish, soup bowl, sashimi course, an additional savory dish, grilled dish, simmered dish, rice course, and dessert.
¥9,000
Suppon (Softshell Turtle) Kaiseki
Kaiseki course centered on softshell turtle, including a turtle hot pot and turtle rice porridge, alongside appetizer, cold dish, sashimi course, savory dish, grilled dish and simmered dish, finished with dessert.
¥14,000
Wagyu Kaiseki
Seasonal kaiseki course featuring Japanese wagyu beef alongside appetizer, soup bowl, sashimi, grilled dish, vinegared dish, simmered dish, rice course, and dessert. Contents may vary depending on ingredient availability.
¥14,000
Gion Festival Special Menu
A limited-time special course created to coincide with the Narita Gion Festival, featuring dishes inspired by the festival's name.
¥14,000
Kids Courses
Genpuku Kaiseki (Dinner, Kids)
A dinner kaiseki course for children roughly age 10-15, based on the adult menu with portions adjusted by age.
¥5,500–¥8,000
Genpuku Kaiseki (Lunch, Kids)
A lunch kaiseki course for children roughly age 10-15, based on the adult menu with portions adjusted by age.
¥3,500–¥8,000
Kids Set
A single plate assortment of dishes children tend to enjoy.
¥2,200
Lunch Menu
Shichi-Go-San Celebration Set
A celebratory lunch set for the Shichi-Go-San festival: appetizer, soup bowl, sashimi course, grilled dish, simmered dish, sea bream rice, and dessert, served with a whole grilled small sea bream on a separate plate that can be eaten in or taken home.
¥6,000
Chisou Kaiseki (Lunch)
The dinner kaiseki course served at lunch at a 10% discount: appetizer, cold dish, soup bowl, sashimi course, warm dish, meat course, grilled dish, simmered dish, rice course, and dessert.
¥12,500
Chisou Kaiseki (2) (Lunch)
The shorter dinner kaiseki course served at lunch at a 10% discount: appetizer, cold dish, soup bowl, sashimi course, an additional savory dish, grilled dish, simmered dish, rice course, and dessert.
¥8,100
Rikyu Set
A lunch-only mini kaiseki course with appetizer, soup bowl, sashimi course, grilled dish, simmered dish, rice course, and dessert.
¥6,600
Okuizome Celebration Set (100-Day Baby Ceremony)
A traditional celebratory set for a baby's 100-day Okuizome ceremony, centered on a whole grilled sea bream together with a simmered dish, vinegared dish, rice, clam soup, and a tooth-hardening stone, in classic kaiseki ceremonial format.
¥3,300
Signature Dishes (Course Highlights)
Assorted Seasonal Appetizers
A seasonal appetizer platter prepared with specialized techniques that change with the four seasons.
Signature Soup Bowl
Considered the centerpiece of kaiseki, this soup bowl uses dashi carefully drawn from premium bonito flakes with no dark meat, paired with delicately prepared seasonal ingredients.
Suppon (Softshell Turtle) Hot Pot
A year-round specialty: rich turtle broth with a jelly-like gelatinous texture, served bubbling hot in a small individual pot.
Blanched Pike Conger Sashimi (Hamo)
Fresh pike conger from the Seto Inland Sea or Kyushu, lightly seared on the skin side and served as sashimi with real wasabi, soy sauce and a special chili vinegar; available June through October.
Grilled Tilefish, Wakasa Style
Tilefish (guji), a traditional Kyoto ingredient, lightly salted and slow-grilled over strong indirect heat until the scales turn crisp enough to eat.
Simmered Roe-Bearing Sweetfish (Ayu)
Sweetfish simmered until tender enough to eat whole, including bones and head, served in a delicate ayu-based dashi with a crunchy texture from the roe.
Kama-Cooked Rice
Koshihikari rice from Tako, Chiba, cooked in a traditional kama pot, showcasing the rice's character from the initial boil through to the crispy bottom (okoge); served with dried fish from Choshi port and seasonal side dishes.
Japanese Chestnut Mont Blanc
A lightly sweetened Mont Blanc made with glazed Japanese chestnuts and chestnut cream, recommended for dessert.