Hiyama (樋山) Kawaguchi

I visited Hiyama in Higashikawaguchi.This time, I enjoyed the "Premium Japanese Black Wagyu Summer Special Course," available only from June to August.Each dish showcased the quality of the ingredients beautifully. From chilled beef shabu-shabu to tender braised beef tongue and charcoal-grilled Chateaubriand, it was a luxurious experience with various cooking methods to enjoy the black wagyu.The Chateaubriand, in particular, highlighted the meat's rich flavor and was perfectly cooked. Its simplicity allowed the quality of the ingredients to shine.The course had a nice balance with dishes like sukiyaki rice bowl and summer vegetables, keeping me engaged and satisfied until the end.The quality of the ingredients, the execution of the dishes, and the overall course structure were all exceptional.While it’s not a casual price point, it’s definitely a place worth visiting for a special occasion.I would love to try the matsutake course in a different season.It was a great meal! Less

I've never tasted mushrooms like this before…! I learned that the matsutake available in July is called "sama matsutake," which refers to early-season mushrooms.Sipping the broth from grilled matsutake while savoring it slowly like fine thread was pure bliss. The aroma was truly elegant and beautiful even on its own. After enjoying the natural flavor, I indulged in sukiyaki and soup, which intensified the taste, allowing me to experience an entire lifetime's worth of matsutake.The combination of sea eel and caviar, along with the sandwich featuring wasabi and Calpis butter, seemed unconventional, but it was delicious and genuinely impressive.I left feeling full and had a wonderful time.It was a great meal! Less

I travel across the country seeking delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a personal record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Japanese Cuisine EAST Top 100 2025 ◆Crowd Level◆ I made a reservation in advance.◆Parking◆ Available in front of the restaurant.◆Duration of Stay◆ Approximately 2.5 hours.◆Cuisine◆ Evening Course (Matsutake)◆Comment◆ I visited to enjoy Japan's finest matsutake mushrooms. Even though it was early July, they already had matsutake from Iwate Prefecture.I think I had about 9 pieces in total. They served it grilled, fried, in a hot pot with eel, in sukiyaki, and in rice.It was the most delicious matsutake I've ever had.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Additional points or deductions are made for cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated as a whole on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your likes, follows, and saving the restaurant. I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

I was invited to my first Matsutake gathering.Having experienced the greatness of white truffles and crab, I expected Matsutake to be amazing as well.And yes, it truly was incredible.This time, we had not only Matsutake but also sea eel and sweetfish, all of which were delicious.However, the star of the show, the Matsutake, surpassed everything.Once you taste the Matsutake here, you won't be satisfied with any other Matsutake elsewhere.In a way, it's a bit unfortunate...I definitely want to come back! Less

I mainly visit Tabelog Award-winning restaurants, the top 100 restaurants, and Michelin-starred establishments, but occasionally I explore other places as well.I hope this information is helpful.I am grateful for this opportunity. It was a great meal.Awards:Tabelog GoldTabelog SilverTabelog BronzeTop 100 RestaurantsConvenience of transportation and parking:A short walk from the station.Parking available.Duration of stay:2.5 hoursCuisine:OmakaseImpression:It was delicious, and I look forward to coming back. Less

A renowned restaurant that lives up to its reputation for being hard to book!From the moment you open the door, a special experience begins, with each dish generously featuring the bounty of the mountains and the sea!While it is luxurious and extravagant, what stands out is how the ingredients themselves shine through! Especially the matsutake mushrooms—there was enough to feel like I had eaten three years' worth in this course!The aroma and quantity made it a memorable experience! Although it’s not cheap, it was a night where I felt the value exceeded the price!Rather than just a meal, it felt like enjoying a work of art that captures the essence of the season, and I learned a lot from it! Less

I finally had the chance to visit Hiyama, which I've been looking forward to for a long time. I wanted to come during the matsutake mushroom season, but it seems they are fully booked until the end of next year. Since I live very close by, I would love to visit more often! However, it has been years without availability! I had high expectations, so I felt a bit let down.The first dish was a seasonal appetizer of matsutake mushrooms and taro stems. The aroma of the matsutake and the crunchiness of the taro stems were delightful and very delicious.For sashimi, I had the fatty tuna from the Yamazaki Ryuhito line, and the abalone sashimi from Ohara, Chiba. The knife skills were impressive, but the abalone was sliced very thinly. I personally enjoy the texture of abalone, so I found it a bit lacking. Where did the liver go?Next was the grilled ayu (sweetfish). The chef grilled it over the finest binchotan charcoal, which was a treat.Then came the grilled sea eel, which was very thick and served with fresh caviar and wasabi. I learned that sea eel lives in deep waters, which makes its muscles well-developed, resulting in a thick layer of collagen that overpowers the wasabi.I also had the sea eel kabayaki clay pot rice.For the shabu-shabu, we enjoyed matsutake mushrooms, mekabu seaweed, mozuku seaweed, and green onions in a flavorful broth, dipping the eel into it.We also had octopus rice, pickles, and dessert.It was a truly extravagant meal. I was able to take home the leftover rice and shabu-shabu broth as a souvenir. Less

This was my second visit.On this day, I had made a reservation for early matsutake mushrooms, but they were unavailable, so I opted for the sea eel course instead.The first dish was matsutake mushrooms.Next, I enjoyed 123 kg of tuna caught off the coast of Ryuhoku, along with lightly seared starry flounder sashimi seasoned with salt and pepper.The grilled sea eel topped with caviar was absolutely delicious.Then came the young sweetfish and eel sandwich, among other dishes.I’m looking forward to the white truffle course in December! Less

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. Less