Nihonbashi Toyoda
Over 160 years and five generations later, this kappo restaurant continues to keep the tradition of Edomae cuisine alive.
Restaurant Details
Before there were Toyosu or even Tsukiji fish markets, there was Uogashi.
With the great pier of Nihonbashi serving as the capital’s largest centers of trade throughout the Edo period, the large public square next to it naturally became the Uogashi Fish Market. By 1912, transactions carried out in the Uogashi were said to be worth over 1,000 ryo a day—not a large amount by today’s standards, but absolutely staggering for the time.
It was in such a setting that Toyoda was born, a humble street stall (yatai) on the main street of Mitsukoshi. In 1961, the restaurant moved from the main street to its current location, shifting its focus to kappo cuisine—but the freshness of its seafood has remained unchanged over five generations.
For over 160 years, Toyoda’s chefs have been keeping the spirit of Edomae culinary tradition alive. As the food of the working man, like stevedores and fishermen, Edomae cuisine is characterized by its strength and robustness. This is in contrast to the more delicate, sweeter touch of traditional Kyoto cuisine, and is particularly evident in the two culinary schools’ soy sauce.
This even extends to dishes like sesame tofu, which is traditionally vegan. However, Toyoda adds milk in the process, which gives it a distinctly stickier texture and stronger aroma than regular sesame tofu.
For a limited time only, Nihonbashi Toyoda is offering its Premium Course at a special price. As with the regularly priced Premium Course, the highlight is a hefty 150-gram sirloin steak of domestic kuroge wagyu black beef, extremely marbled and A5-grade, along with an ise-ebi spiny lobster.
For a limited time only, Nihonbashi Toyoda is offering its Premium Course at a special price. As with the regularly priced Premium Course, the highlight is a hefty 150-gram sirloin steak of domestic kuroge wagyu black beef, extremely marbled and A5-grade, along with an ise-ebi spiny lobster.
Taste the long history of Edomae cuisine, passed down over 160 years and five generations. Toyoda has refined what was traditionally known as the “working man’s cuisine” into a luxurious, multi-course kappo experience, to be savored at leisure.
Taste the long history of Edomae cuisine, passed down over 160 years and five generations. Toyoda has refined what was traditionally known as the “working man’s cuisine” into a luxurious, multi-course kappo experience, to be savored at leisure.
Nihonbashi Toyoda offers what it calls the "king of winter flavors", the notoriously poisonous tiger pufferfish, or torafugu. Prepared by an expert chef with a license to safely prepare the fish, the course menu contains torafugu in a number of different forms, from fried to grilled to hotpot. Enjoy the true taste of Japan's winter without fear.
Nihonbashi Toyoda offers what it calls the "king of winter flavors", the notoriously poisonous tiger pufferfish, or torafugu. Prepared by an expert chef with a license to safely prepare the fish, the course menu contains torafugu in a number of different forms, from fried to grilled to hotpot. Enjoy the true taste of Japan's winter without fear.
Toyoda further refines the “working man’s cuisine” into something even more luxurious with the Premium version of its Omakase Course, a luxurious multi-course kappo experience. The centerpiece of the menu’s already premium ingredients are an ise-ebi spiny lobster and an A5-grade sirloin steak of kuroge wagyu black beef — among the finest beef available in Japan — grilled to perfection.
Toyoda further refines the “working man’s cuisine” into something even more luxurious with the Premium version of its Omakase Course, a luxurious multi-course kappo experience. The centerpiece of the menu’s already premium ingredients are an ise-ebi spiny lobster and an A5-grade sirloin steak of kuroge wagyu black beef — among the finest beef available in Japan — grilled to perfection.
Nihonbashi Toyoda Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Nihonbashi Toyoda Business Days
Nihonbashi Toyoda Address
1-12-3 Nihonbashimuromachi, Chuo-ku, Tokyo 103-0022
Nihonbashi Toyoda Access Info
Nihonbashi Toyoda is a 1-minute walk from Mitsukoshimae Station, behind the COREDO Muromachi 3 building.
Nihonbashi Toyoda Phone Number
Nihonbashi Toyoda 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
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