Iyuki (井雪) Tokyo

I visited Iyuki with my dad.Iyuki is an exclusive restaurant where you can savor a variety of seasonal dishes in small portions. It's a shame that photography is not allowed, so I can't share the beautifully plated dishes.We started with a jelly made from the broth of sea bream and Ezo bafun uni from Hamana, Hokkaido. The cold sea bream broth jelly enhanced the sweetness of the Ezo bafun uni, making it incredibly delicious.The fish somen made solely from minced conger eel was refreshing, accompanied by beautifully arranged abalone, junsai, and chopped okra, providing a delightful texture and taste.We also enjoyed seasonal dishes like the cold simmered herring with eggplant, Fushimi peppers, and Ishikawa small potatoes, which were perfect for this time of year and all very tasty.The bowl with conger eel, early summer vegetables, shrimp shiso, thinly sliced winter melon, and needle Manganji peppers had a rich umami flavor, and the fluffy, tender conger eel was truly delicious.The ayu was grilled young ayu from Lake Biwa. It was mild and non-greasy, with a hint of bitterness, and both the flesh and bones were tender, making it enjoyable to eat whole.For the rice course, there were options like rice cooked with new ginger and scallops, beef shigureni rice, and chirimen sansho rice, but I opted for the hara rice, paired with beef shigureni as a side.I used to enjoy hara rice at Kyo-mi. It brings back memories of school sports day bento and flights abroad.I heard that around the same time Kyo-mi closed, the supplier of salmon hara also went out of business.Now, hara rice can only be enjoyed at Iyuki.For the first bowl, I had it plain. For the second bowl, I poured broth over it to make a special ochazuke.Today, the chef personally came to pour the broth at our table.Hara rice is the best.I love hara rice and hope I can enjoy it forever.The dishes at Iyuki were truly delicious today.It was a great meal.On the way back, I received hara rice and chirimen sansho rice balls as a souvenir.Thank you very much.**July Menu**- Jelly made from the broth of Ezo bafun uni and sea bream from Hamana, Hokkaido- Steamed rice with sea bream and sesame- Summer Hokkaido red snow crab and potato salad with two-vinegar jelly and egg yolk vinegar- Grilled torigai (bird shell) with liver from Maizuru, Kyoto- Omi beef and flower pepper shabu-shabu with lettuce, watercress, and dried tomatoes- Fish somen made only from conger eel, abalone with kudzu, junsai, and chopped okra- Tempura: scallops in okaki batter, three-way beans, asparagus, lotus root, corn- Sashimi: grilled conger eel skin with plum paste, octopus with yuzu pepper, Akashi sea bream and sea bream skin- Bowl with conger eel, early summer vegetables, shrimp shiso, thinly sliced winter melon, and needle Manganji peppers- Grilled young ayu from Lake Biwa, donko mushrooms, and cucumber with sesame vinegar- Cream croquettes with lily root and scallops, fried onions from Awaji- Cold simmered herring with Sado eggplant, Fushimi peppers, and Ishikawa small potatoes- Rice dishes: rice cooked with new ginger and scallops, hara rice, hara rice ochazuke- Side dishes: beef shigureni- Pickles- Dessert: warabi mochi, melon, and mandarin oranges. Less

I visited Iyuki in June. Ueda-san's dishes were incredibly delicious once again, and I felt at ease enjoying every bite from start to finish. It's a shame I can't show you the photos, but every dish harmonized beautifully with the tableware, making for a stunning presentation. The chefs poured their skills and passion into each dish, served at the peak of perfection, and I savored them immediately. As usual, I couldn't resist ordering the Shigure-ni rice, and by the end, I was completely full and satisfied on my way home.- Meimo Yoshino-ni - Steamed Sea Bream with Sesame Sauce - Hokkaido Hairy Crab with Two-Flavor Jelly, Egg Yolk Vinegar, New Onion, New Potato with Yuzu Pepper - Grilled Turban Shell from Maizuru, Kyoto with Seaweed and Green Onion - Omi Beef and Flower Pepper Shabu-Shabu with Watercress and Dried Tomato - Hamo Somen with Abalone, Tanba Wild Vegetables, and Okra - Tempura: Scallop and Fragrant Fried, Three-Bean, Lily Bulb, Asparagus, Gold Rush - Sashimi: Akashi Sea Bream, Octopus with Yuzu Pepper, Grilled Hamo Skin - Soup: Kuruma Ebi Shinjo, Sweetfish, White Asparagus - Grilled Biwa Lake Sweetfish: 3 pieces grilled and 1 piece tempura - Green Bean and Lily Bulb with Sesame Sauce, Hokkaido Gekkou Lily Bulb - Croquettes with Lily Bulb and Scallops, Fried New Onion from Awaji - Fern (Zensai) with Shin-dama Roll, Grilled Anago from Takasago, Ishikawa Small Potatoes, and Snow Peas - Rice with New Ginger and Scallops - Hara Rice - Shigure-ni Rice - Yamagata Cherry - Warabi Mochi Less

Located in Higashi-Ginza, "Iyuki" is a top-tier Japanese cuisine (Kappo) restaurant that operates on a completely referral-based reservation system. Founded in March 2006 by Masahiro Ueda, who honed his skills for 12 years at the legendary Kyoto cuisine restaurant "Kyo-mi" in Shimbashi, this establishment is known for its exclusivity.■ Key Features and Information- A highly sought-after restaurant: Iyuki does not accept reservations from first-time guests and strictly requires referrals from regular customers. Detailed address and phone number are often kept private on gourmet websites.- Exquisite Kyoto cuisine: While firmly inheriting the traditions and dashi techniques of "Kyo-mi," Iyuki offers delicate Japanese dishes that showcase creativity and innovation.- Seasonal Omakase courses: The menu consists solely of omakase courses featuring carefully selected seasonal ingredients. Depending on the time of visit, guests can enjoy the finest flavors, such as spring's flower pepper and bamboo shoots, summer's sweetfish and pike conger, autumn's matsutake mushrooms, and winter's snow crab and fugu. Less

Iyuki , Ginza. Early December 2025. Awesome.Kyoaji apprentice.
井雪さん、12月。いつもシグネチャーディッシュの連続でとても美味しい。

アワビタケ　スリ流し
鯛胡麻和え　飯蒸し
津居山蟹　セコガニ
花山椒　近江牛
茄子田楽　雲丹とフォアグラ
海老コウセンアゲ　舞茸　万願寺とうがらし天ぷら　海老芋　銀杏　白子
甲羅酒
鯛　フグ　マグロ　カラスミ
舟昆布　キンメ　京菊菜　大黒シメジ
モロコ
淡路玉ねぎ　猪
黒甘柿　白和え
炊き合わせ　蕪　松茸　海老　粟麩
松茸ご飯
シャケのハラスご飯
蕨餅 Less

Iyuki, located in Ginza, is an exclusive kaiseki restaurant run by Chef Masahiro Ueda, who honed his skills for many years at the legendary Japanese cuisine establishment, Kyo-mi. With an astonishing Tabelog rating of 4.31, this restaurant operates strictly by reservation, keeping its address and phone number confidential, and prohibits photography inside the premises. This policy ensures that guests can fully immerse themselves in the temperature and aroma of the dishes before them while enjoying genuine conversations with the chef.The dishes served beautifully capture the essence of seasonal ingredients, showcasing the "first of the season, peak, and last" of each ingredient. Signature offerings include the "Sea Bream with Sesame Dressing and Steamed Rice" and seasonal flower pepper shabu-shabu, along with Matsuba crab, all highlighting the distinct characteristics of the ingredients. The inability to document these experiences through photographs makes the flavors even more vivid, providing visitors with a unique experience of "luxury that can only be savored in memory." This space, where serene tranquility coexists with warmth, truly serves as a sanctuary for adults seeking culinary excellence. Less