Oryori Kokoroba
Oryori Kokoroba’s chef Kazuma Otsuka sources fresh products from the market himself to prepare seasonal kaiseki dishes in Tokyo’s central Nihonbashi area.
Restaurant Details
If Otsuka Kazuma’s traditional Japanese kaiseki meal is a prayer, then his restaurant, Oryori Kokoroba, is the temple. Nestled in the Nihonbashi Ningyocho district, "Kokoroba" is a meaningful blend of two kanji: one from Otsuka’s own name, and the other symbolizing "heart." Together, they reflect his deep gratitude in welcoming every guest with sincerity and warmth.
Otsuka prepares each dish himself with devotion and a deep passion for the art of cuisine. He personally selects ingredients from Tokyo’s Toyosu Market, crafting a menu that elevates high-quality products with delicate precision. While the offerings change with the seasons and market availability, one dish remains a constant: the okyakodon, a humble chicken and egg rice bowl rarely seen in kaiseki dining.
The rice is prepared using premium Koshihikari grains from Sado Island, and the dashi subtly enhances the umami of the chicken and egg, creating a dish that speaks to the heart without trying too hard. It’s also a dish that holds special meaning for Otsuka, as he has been preparing it since his early apprenticeship.
The Kiso hinoki counter and leather chairs are set within a tearoom-inspired space. Antique vases and pots display delicate floral arrangements, adding an ethereal touch. Every detail, from the serene setting to the gracious service of the proprietress — his wife — encourages guests to unwind and savor the moment.
Michelin Guide accolades:
2024 - Michelin Selected
Oryori Kokoroba Access Info
Oryori Kokoroba is a 2-minute walk from Ningyocho Station (Exit A2 or A3) or a 3-minute walk from Suitengumae Station (Exit 7) on the Hanzomon Line.
Oryori Kokoroba Phone Number
Oryori Kokoroba Business Days
Oryori Kokoroba Address
Kyoe Plaza 3F, 2-10-11 Nihonbashi Ningyocho, Chuo-ku, Tokyo 103-0013
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.
Tokuzomaru Shimoda
At the tail of the Izu Peninsula, this crowd-pulling, Shimoda-based seafood restaurant brings delectable red bream and seafood delicacies to the cheerful fisherman town.
KOMB
Savor the ingredient in Japanese cuisine known for being the reason behind the discovery of umami: kombu. At KOMB, Chef Annabell Seiko Harada crafts Japanese-style dishes that skilfully integrate the ingredient at the core of Japanese cuisine.
Tsukuri no Wasabi
Discover what true wasabi is at this specialty wasabi restaurant in Shizuoka, where only the highest quality wasabi is grown using fresh spring water and traditional cultivation methods that date back to the Edo period.
Yunke
Fine Korean cuisine with traditional medicinal values, and a menu developed by one of Korea’s finest chefs.