Tabelog ★3.96 2026 Bronze 【Kawada】 I visited Kawada, located in Ningyocho, which is slightly tucked away in an alley. The exterior is on the basement level of a mixed-use building, and the interior features a single row of eight counter seats. This is one of my regular spots that I visit four times a year, enjoying the seasonal offerings in spring, summer, autumn, and winter. On this day, I had the pleasure of experiencing the renowned Japanese cuisine of Chef Haruji Kawada, who follows the lineage of the famous Kyo-mi cuisine from Iiyuki. We started with the Omakase course: ▶︎ Appetizer - Usui Mame (sweet peas) ▶︎ Sashimi of Firefly Squid ▶︎ Imo Guki (taro stems) ▶︎ Hairy Crab with Tosa Vinegar Jelly ▶︎ Grilled Bamboo Shoot - Fuki Miso (butterbur miso) ▶︎ Tempura - Tara no Me (cod shoots) - Koshia Bura (Japanese wild vegetables) ▶︎ Shabu-shabu of Flower Pepper and Beef ▶︎ Sashimi - Tai (sea bream), Akagai (red clam) ▶︎ Soup - Ainame (a type of fish) ▶︎ Main Dish - Tachiuo (beltfish) ▶︎ Simmered Dish - Bamboo Shoot, Wakame (seaweed) ▶︎ Rice - Bamboo Shoot Takikomi Gohan (rice cooked with bamboo shoots) - Miso Soup with Red Turnip and Kombu - Karasumi (dried mullet roe) and Chirimen Sansho Gohan (rice with tiny sardines and Japanese pepper) - Rice - Tai no Ara Daki (braised sea bream bones) ▶︎ Dessert - Warabi Mochi (bracken starch dumplings) - Green Tea During this season, I enjoyed bamboo shoots, firefly squid, and flower pepper, truly savoring the seasonal ingredients. It was a delightful spring experience. The appetizers, sashimi, soup, simmered dishes, and rice were all prepared with exceptional skill and tasted wonderful. The flavors are consistently delicious and reliable, and the more I visit, the more the flavors stand out. I look forward to my next visit in July. What a wonderful restaurant!
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