Kissho Kichijoji
Try creative shabu-shabu and sukiyaki dishes at a restaurant that’s been perfecting its recipes since 1955.
Restaurant Details
Founded in 1955 in Akasaka, Kissho specializes in innovative cuisine, showcasing traditional Japanese culinary techniques and using premium, safe, and seasonal ingredients. The menu is crafted to allow patrons to savor the flavors of Japan’s four distinct seasons.
With a rich heritage of 70 years, Kissho’s Kichijoji outlet continues to be a go-to destination for those seeking exceptional cuisine. Guests can enjoy the delectable flavors of seasonal ingredients, immersing themselves in the essence of each passing season. With a keen eye for detail, the restaurant’s chefs curate a culinary journey that showcases carefully prepared soup stocks and vibrant dishes representing the beauty of spring, summer, autumn, and winter.
The most popular menu offering continues to be the restaurant’s sukiyaki option, with thin beef slices simmered in a mixture of soy sauce and mirin. The shabu-shabu hotpot comes a close second, where guests are invited to savor the delightful flavors of their signature homemade ponzu sauce, a recipe cherished — and closely guarded — since the restaurant's inception.
Guests can take their pick from a wide variety of seating options, including table seats and two private rooms that can accommodate up to 12 people.
Kissho Kichijoji Access Info
Kissho Kichijoji is located a 3-minute walk from Kichijoji Station.
Kissho Kichijoji Phone Number
Kissho Kichijoji Business Days
Kissho Kichijoji Address
Daiei Building 2nd Floor, 1-chome-31-12 Kichijoji Honcho, Musashino, Tokyo, 180-0004
Kissho Kichijoji Cancellation Policy
Cancel your reservation at least 2 days 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 |
|---|---|---|---|---|---|---|
29 | 30 | 31 | 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 |
10 meals
COURSE MENUHokkai Shabu Shabu Ginza
The “taste of the north country” is well and alive at this shabu-shabu hotpot specialist, flown down from Hokkaido into Ginza. Tuck into their signature thin-sliced lamb, highly marbled Hokkaido-raised kuroge wagyu beef and plump snow crab legs.
COURSE MENUHokkai Shabu Shabu Susukino
Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.
COURSE MENUShabu Shabu "Let Us" Shibuya Center Gai
A fully customizable shabu-shabu hotpot experience in the middle of Shibuya. Eight different soups and 29 mouthwatering sauces to choose from mean that every hotpot is unique. A free flow of wagyu beef and all-you-can-drink plans round things out.
COURSE MENUShabushabu Okaka Shinjuku
By adding bonito flakes just a fraction of a millimeter thick at the last possible second, the specially-prepared dashi broth at Shabushabu Okaka Shinjuku receives a bright burst of flavor—a perfect match for creamy kurobuta shabu-shabu pork.