Kaname
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Itakurajaya Kaname is a traditional ryotei (Japanese banquet restaurant) in Yushima, serving kaiseki cuisine for more than 80 years and long favored by writers, artists, and gourmets. Only three tatami private rooms are offered, and each is booked just once per day, so guests receive the chef's undivided attention in a quiet, old-Edo backstreet setting near Shinobazu Pond and Yushima Tenjin. Seasonal kaiseki courses highlight market-fresh ingredients, from winter yellowtail sashimi to autumn matsutake mushroom. The restaurant suits business entertaining, celebrations, and formal occasions such as memorial services or betrothal meetings.
Address
Japan, 〒113-0034 Tokyo, Bunkyo City, Yushima, 3-chōme−44−９ 5F
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Hours
Today
Closes soon12:00 – 14:0017:00 – 22:00
Monday
12:00 – 14:0017:00 – 22:00
Tuesday
12:00 – 14:0017:00 – 22:00
Wednesday
12:00 – 14:0017:00 – 22:00
Thursday
12:00 – 14:0017:00 – 22:00
Friday
12:00 – 14:0017:00 – 22:00
Saturday
Closed
Sunday
Closed
Features
Reservations required (advance booking only)Private tatami rooms (3 rooms, up to 24 guests)Credit cards accepted (Visa/Mastercard/JCB/AMEX)Traditional kaiseki course cuisineHistoric ryotei in business for over 80 yearsBusiness entertaining and formal celebrationsMulti-course kaiseki set menus only
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Winter Kaiseki Courses
Autumn Kaiseki Courses
Summer Kaiseki Courses
Winter Kaiseki Courses
Winter Kasuga Course (Banquet)
A multi-course winter kaiseki banquet set featuring appetizers of herring roe kelp and simmered tuna, a turtle-style clear soup, sliced winter yellowtail and flounder sashimi, Spanish mackerel marinated in saikyo miso and grilled, simmered dishes with sea bream and conger eel, tempura-battered shrimp, pickles, and a hojicha tea ice cream dessert with strawberries.
¥14,520
Winter Shinobazu Course (Banquet)
A richer winter kaiseki banquet set with karasumi (cured mullet roe), yuba, herring roe kelp, turtle-style soup with sea urchin-topped steamed egg custard, winter yellowtail and flounder sashimi, grilled Spanish mackerel and bacon-wrapped oyster, simmered sea bream and conger eel, shrimp tempura, small shellfish rice, and a dessert plate of hojicha ice cream, strawberries, brown sugar jelly, and matcha cream.
¥16,940
Winter Hanainari Course (Banquet)
The most elaborate winter kaiseki banquet set, opening with vinegared sea cucumber and daikon, followed by a turtle-style soup, tuna and ark shell sashimi, grilled beef fillet steak, karasumi and yuba appetizers, shrimp tempura, simmered sea bream and conger eel, monkfish liver, small shellfish rice, pickles, and a dessert of hojicha ice cream, strawberries, brown sugar jelly, and matcha cream.
¥21,780
Autumn Kaiseki Courses
Autumn Kasuga Course
An autumn kaiseki set opening with simmered pacific saury and matsutake mushroom, a clear soup with taro dumpling and matsutake, flounder and mackerel sashimi with chrysanthemum petals, grilled barracuda, walnut tofu, deep-fried scallop, simmered conger eel and sweetfish, and a dessert of pear and grapes.
¥14,520
Autumn Shinobazu Course
A fuller autumn kaiseki set featuring a chestnut-shaped appetizer platter, a matsutake mushroom and shrimp dobin-mushi (teapot soup), flounder and mackerel sashimi, grilled barracuda, walnut tofu, deep-fried scallop, simmered conger eel and sweetfish with chestnuts, and a pear and grape dessert.
¥16,940
Autumn Hanainari Course
The premium autumn kaiseki set with a sesame-dressed starter, an eight-item appetizer platter including yam and sea urchin, matsutake dobin-mushi soup, tuna and flounder sashimi, grilled sea bream with miso and chestnut, fig simmered in sweet syrup, tempura shrimp with matsutake, simmered conger eel and sweetfish, vinegared jellyfish, buckwheat noodles, and a dessert of persimmon jelly, cinnamon cream, pear, and grapes.
¥21,780
Summer Kaiseki Courses
Summer Kasuga Course
A summer kaiseki set with green bean and walnut appetizer, sweetfish sushi, turtle-style soup with sweetfish, blowfish sashimi with lemon and myoga ginger, Japanese pepper-grilled pike conger, mantis shrimp tempura, chilled steamed egg custard with sea urchin, simmered conger eel roll, and a black sesame ice cream dessert with cherries.
¥14,520
Summer Shinobazu Course
A fuller summer kaiseki set featuring karasumi, burdock, edamame appetizers, sweetfish sushi, turtle-style soup, blowfish sashimi, Japanese pepper-grilled pike conger, steamed taro, sweetfish tempura, chilled steamed egg custard with sea urchin, simmered conger eel roll, and black sesame ice cream with cherries.
¥16,940
Summer Hanainari Course
The premium summer kaiseki set opening with vinegared mozuku seaweed, an appetizer platter with karasumi and sweetfish sushi, clear soup with pike conger, bonito and shellfish sashimi, grilled abalone steak, fresh rock oyster, sweetfish and green pepper tempura, simmered winter melon and duck, egg tofu with sea urchin, buckwheat noodles, and a dessert of muskmelon, black sesame ice cream, and cherries.
¥21,780