Tabelog ★ 4.44 2026 Silver I visited Hiyama, located near Higashikawaguchi Station. The restaurant is on the second floor of a mixed-use building. The interior features traditional tatami seating. Hiyama is one of the top matsutake mushroom restaurants in the Kanto region, (truly a matsutake specialty shop). This spring, they offer a "Natural Fugu Feast." The head chef, Nozomu Kumaki, and his son, Ken Kumaki, are both present, along with an increased number of female staff. ▶︎ Fugu skin jelly with Hayama wasabi ▶︎ Soft roe sake ▶︎ Tuna from Yamazaki ▶︎ Grilled fugu marinated in whiskey - Balvenie 12 Years ▶︎ Fugu skin sashimi ▶︎ Assorted platter - Grilled Spanish mackerel with Saikyo miso, sea bream wrapped in kombu with caviar, cod soft roe, Natural tiger fugu feast ▶︎ Fugu sashimi - With green onions and kaiware sprouts ▶︎ Grilled tiger fugu soft roe with rock salt ▶︎ Fried tiger fugu ▶︎ Hot pot - Chunks of tiger fugu - Zosui (rice porridge) ▶︎ Assorted fruit platter I have visited multiple times for the matsutake, and this was my first experience with tiger fugu. This tiger fugu is served in chunks, truly fresh and domestic (almost like a fisherman's meal). What stands out the most are the - Fugu sashimi - Chunky fugu hot pot They are simply exquisite, showcasing the quality of the ingredients. This is the essence of Hiyama's cuisine— hearty and delicious. I look forward to my next visit during the matsutake season next year. It's a wonderful restaurant that I can't wait to return to.
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