Kioicho Fukudaya
Tokyo, Japan
⭐2 Stars
The Experience
From Michelin Guide
The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’
Unique Things
From Visitor Experiences
Legacy of Rosanjin and Ingredient Respect: The current chef at Kioicho Fukudaya is a guardian of the Fukuda family traditions and follows the philosophy of legendary epicure Kitaoji Rosanjin, emphasizing that the quality of ingredients determines the quality of a dish. This deep respect for ingredients is central to their culinary art.
Totality of Ryotei’s Art: The restaurant is not just about food but the entire experience, including ceremonial furnishings and impeccable service, creating a profound impression on guests. This holistic approach to dining is a unique feature of this Michelin-starred ryotei.
Elegant Japanese Teahouse Setting: Kioicho Fukudaya offers its two Michelin star cuisine in an elegant Japanese teahouse environment, blending traditional aesthetics with luxury dining to transcend the ordinary experience.
Ingredient Stars
From Visitor Experiences
- Boiled Conger Eel: Featured in the takeout menu's Bala Chirashi, it is carefully seasoned and arranged for a visually appealing dish.
- Braised Shrimp with Sake: Also part of the Bala Chirashi, this ingredient adds depth to the dish with its rich flavor.
- Wagyu Beef: Grilled to perfection and served with a delicate soy sauce, enhancing its rich flavor.
- Thickly Baked Egg: Used in the Bala Chirashi, contributing to the dish's well-balanced presentation.
Menu & Pricing
Current Offerings & Prices
Kioicho Fukudaya Menu Options and Prices
Set Menus
Kaiseki Course (Sample Menu) - ¥66,000 (tax included)
- Congratulatory snacks
- From the Tale of Taketori (The Tale of the Bamboo-Cutter)
- Golden glow of bamboo (cucumber, snow crab, gold leaf)
- Shrimp caviar, vinegared lotus root, yellow vinegar
- Steamed monkfish liver with egg, fugu leek, tortoiseshell sauce
- Clear soup with scallop rice flour, red and white rice cake, fu, tortoiseshell shiitake mushroom, carrot, turnip, Matsuba yuzu
- Miso soup
- Sashimi of flatfish and tuna
- House specialties: Grilled blackfin sea bass with salt, liliy burbot and plum blossoms, pickled radish, grated radish
- Chopstick rest: Sanpo Mochi (rice cake with three treasures)
- Black soybean, new seaweed, sea squirt, yam
This menu reflects the seasonal and traditional kaiseki style with dishes changing regularly to highlight the freshest ingredients.
Dining Experience
- All seating is in private rooms with tatami floors and sunken seating.
- Waitresses dressed in traditional kimono serve dishes in sequence.
- The menu is highly seasonal, with dishes such as sea bream with shark fin in ginger sauce, tofu topped with sea urchin in ponzu sauce, and steamed balls of sweetfish liver, though these vary regularly.
Pricing Overview
- Prices range from relatively reasonable to ultra high-end.
- The example kaiseki tasting menu is priced at ¥66,000 (tax included).
- The restaurant is considered pricey, with a reported 20% service fee added on top of menu prices.
A la Carte Options
- No specific a la carte menu or prices were found in the available information.
Special Seasonal Menus
- The restaurant emphasizes seasonal ingredients and changes its menu regularly to showcase the best seasonal flavors.
- The kaiseki courses are designed to reflect the vivid and pure flavors of the current season.
Summary
| Menu Type | Description | Price (¥) |
|---|---|---|
| Kaiseki Course | Multi-course seasonal tasting menu with traditional dishes like monkfish liver, sashimi, grilled sea bass | 66,000 (tax incl.) |
Note: No specific lunch or a la carte prices were found. The restaurant operates mainly for dinner service with private room dining and a focus on kaiseki tasting menus.
Contact: 03-3261-8577
Address: 1-13 Kioicho, Chiyoda City, Tokyo 102-0094, Japan.