Kaiseki Tsujitome
A Michelin-starred Kyoto institution which relocated to central Tokyo, bringing a century of tradition with it.
Restaurant Details
The whole philosophy of Kaiseki Tsujitome is balance.
Kaiseki is all about harmony, explains its third-generation owner, Chef Tsuji Yoshikazu. Everything must be in perfect balance, from the interactions of the seasonings and ingredients, to the way each color of each dish melds or contrasts with each other, to even the way the food is arranged on the plate.
As such, the true beauty of kaiseki comes not necessarily from an adherence to tradition and established form, but it instead arises out of a chef’s mastery of ingredients and plating, and how skilfully they interpret this concept of harmony.
This might seem like a strangely freeform philosophy for a kaiseki restaurant to have, especially one whose founder was personally trained by the head of the Urasenke school of tea ceremony in Kyoto. But a steady stream of customers to this Akasaka restaurant — just outside the eastern grounds of the Imperial Palace — and a string of Michelin stars more than speak for themselves. At its peak, the restaurant held two Michelin stars for over a decade, and continues to rack up awards on the Tabelog Top 100.
It's this commitment to consistent excellence that has had Kaiseki Tsujitome serving customers for over 100 years, and looks to keep it going strong for a long time yet.
Michelin Guide:
2009 - 1 Michelin Star
2010-2022 - 2 Michelin Stars
2023 - 1 Michelin Star
Kaiseki Tsujitome Phone Number
Kaiseki Tsujitome Business Days
Kaiseki Tsujitome Address
1-5-8 Motoakasaka, Minato-ku, Tokyo, 107-0051, Japan
Kaiseki Tsujitome Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
10 meals
SEAT RESERVATIONMenosou
Experience the highly acclaimed Japanese cuisine creations of this longtime Kagurazaka establishment.
SEAT RESERVATIONRyori-ya Tachibana
The sheer respect for Japanese aesthetic and culinary arts is palpable at this Roppongi restaurant, where Chef Kosei Tachibana delights guests with his performative yet reverent way of preparing traditional kappo cuisine.
COURSE MENUGinza Wakuta
Fugu in winter, sakura shrimp in spring — located close to Ginza Station, Ginza Wakuta has earned its place among the district's premier kaiseki restaurants with its signature seasonal clay pot rice.
SEAT RESERVATIONShion
Even before moving to its current Akasaka location, a philosophy of reverence for Japan’s natural beauty has always driven the traditional kaiseki cuisine at Shion. Private rooms provide a much-needed respite from the Tokyo rush.