Japanese cuisine Seizan (日本料理 晴山) Tokyo

Awards

MICHELIN Guide

Two stars restaurant, 2025

All Michelin stars in Tokyo All Michelin stars in Japan All 2 stars Michelin in Tokyo All 2 stars Michelin in Japan

OAD

Japanese Restaurants 2025, 95

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2025 Gold

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Gold in Tokyo All Tabelog Gold in Japan

La Liste

La Liste, #198

All La Liste in Tokyo All La Liste in Japan

Restaurant Ranking

Restaurant Ranking 2024, #271, PRO #18.67, USER #18.25

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Gault & Millau

4 Torques, 2020

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 4 Torques in Tokyo All Gault & Millau 4 Torques in Japan

Gault & Millau Public Mark

17 / 20

Ratings from the web

Tabelog

4.41

Chef

Haruhiko Yamamoto

Cuisine

Japanese Cuisine

• 2025
• 2024
• 2023
• 2020

Dinner at 晴山

on 12 May 2025

by J T

Tabelog 4.42 🥇

Seizan is perhaps the first group of globally renowned contemporary washoku restaurants in Tokyo. Chef Yamamoto was trained at a famous restaurant in Gifu called Takada Hassho since graduation. He stepped up as the head chef of the branch of Hassho at the age of 25. He returned to Tokyo and established Seizan in 2011 which has been awarded as Tabelog Gold for three years in a row.

Out of my expectation, Seizan’s food features some western influence such the matsubag-gani croquette... More

Tabelog 4.42 🥇

Seizan is perhaps the first group of globally renowned contemporary washoku restaurants in Tokyo. Chef Yamamoto was trained at a famous restaurant in Gifu called Takada Hassho since graduation. He stepped up as the head chef of the branch of Hassho at the age of 25. He returned to Tokyo and established Seizan in 2011 which has been awarded as Tabelog Gold for three years in a row.

Out of my expectation, Seizan’s food features some western influence such the matsubag-gani croquette and strawberry panna cotta. It was also my first time grilling duck at the table with a separate hot stone. Don’t get me wrong - I enjoyed the experience and the wild duck tasted gamey in a good way! Pairing kobako-gani with chestnut rice was another ingenious idea. The meat-in-your-mouth grilled buri otoro with sansho was a smart choice as the fish main course after the powerful duck dish.

The outstanding cospa was a surprise as well given the fact that prices of decent kaiseki/kappo has skyrocketed in recent years. I genuinely hope I can revisit Seizan at the counter so that I can witness Yamamoto San’s cooking and understand his culinary philosophy.
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💴Budget: 35,000 yen⁣⁣⁣⁣ Less

Dinner at 日本料理 晴山

on 04 May 2025

by Melissa F

Our quarterly visit to 2* Nihonryori Seizan #晴山 where favorites included the spring delicacy hanasansho #花山椒 with unagi and takenoko wrapped with beef! Looking forward to our next reservation in the summer season.
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2*, Nihonryori Seizan 晴山
Tokyo, Japan
#supermelJapan #supermelTokyo

Dinner at Seizan Hanare/세이잔 하나레

on 28 Jun 2024

by Omakase Gurume

[한/日/EN] 2024.03 #晴山ハナレ (Seizan Hanare/세이잔 하나레)

ミシュラン二つ星(2024年現在)日本料理晴山が2022年にオープンした「晴山ハナレ」
“Seizan Hanare”, a restaurant in Mita inspired by the double Michelin-starred “Seizan”.
미슐랭 2스타 ‘세이잔’에서 영감을 받은 미타의 레스토랑 ‘세이잔 하나레’를 소개합니다.

「日本料理 晴山」のすぐ前にある「晴山ハナレ」では本館と同じく、日本料理のおまかせが楽しめる。最近では、ホワイトアスパラとキャビア、ほたるいかとうどの天ぷら、松葉蟹の飯蒸しなどが堪能できる。〆のバリエーションも多く猪肉ラーメン、ローストビーフサンド、カレーなどから選べる。料理と合わせてアルコールペアリングも人気とのこと。
予算：¥40,000〜
予約：完全予約制

★... More

[한/日/EN] 2024.03 #晴山ハナレ (Seizan Hanare/세이잔 하나레)

ミシュラン二つ星(2024年現在)日本料理晴山が2022年にオープンした「晴山ハナレ」
“Seizan Hanare”, a restaurant in Mita inspired by the double Michelin-starred “Seizan”.
미슐랭 2스타 ‘세이잔’에서 영감을 받은 미타의 레스토랑 ‘세이잔 하나레’를 소개합니다.

「日本料理 晴山」のすぐ前にある「晴山ハナレ」では本館と同じく、日本料理のおまかせが楽しめる。最近では、ホワイトアスパラとキャビア、ほたるいかとうどの天ぷら、松葉蟹の飯蒸しなどが堪能できる。〆のバリエーションも多く猪肉ラーメン、ローストビーフサンド、カレーなどから選べる。料理と合わせてアルコールペアリングも人気とのこと。
予算：¥40,000〜
予約：完全予約制

★ 日本食に興味がある方？日本食のコツや豆知識など、コメントをお待ちしております！@omakase_gurume & @fine.dining.japan

Just in front of the Japanese restaurant Seizan is Seizan Hanare. Similar to the main restaurant, it offers Japanese Omakase cuisine. Recently, guests can relish in servings of white asparagus and caviar, firefly squid and Udo tempura, steamed Matsuba crab with rice, and more. There are different variations to choose the last dish, including wild boar ramen, roast beef sandwiches, curry, and more. Alcohol pairings are also popular with the dishes.
Budget: From ¥40,000
Reservations: By reservation only

★ Curious about everything Japanese? Leave a comment about Japanese dining tips, tricks, and trivia you'd love to see from us next! @omakase_gurume & @fine.dining.japan

일식당 세이잔 바로 앞에 있는 “세이잔 하나레”는 메인 레스토랑과 마찬가지로 일본식 오마카세 요리를 제공합니다. 최근에는 화이트 아스파라거스와 캐비어, 반딧불 오징어와 우도 튀김, 마츠바 게찜과 밥 등을 맛볼 수 있습니다. 마지막 요리는 멧돼지 고기가 들어간 라멘, 로스트 비프 샌드위치, 카레 등 다양한 메뉴도 준비되어 있습니다. 요리와 어울리는 술 페어링도 인기입니다.
예산: 40,000엔부터
예약: 예약제로만 이용 가능

★ 일본에 대해 어디까지 알고 계시나요? 다음 포스팅에서 다뤘으면 하는 주제를 알려주세요! (일식 식사 팁, 예절, 문화 등) @omakase_gurume & @fine.dining.japan Less

Dinner at 晴山

on 07 Jun 2024

by Omakase Gurume

[한/日/EN] #日本料理晴山 (Seizan / 세이잔)

三田の桜田通りにあるミシュラン二つ星（2024年現在）、日本料理店「晴山」
"Seizan", a double Michelin-starred (As of 2024) Japanese restaurant located on Sakurada Dori in Mita.
미슐랭 2스타(2024년 기준)를 보유하고 있는 일본요리전문점 “세이잔” - 미타 사쿠라다도오리 위치

和とモダンなインテリアの店内の中にあるカウンター席や個室で味わえる季節の旬な素材を使ったおまかせコース。オープン当時には自分の「スタイル」が分からなく、困っていた山本晴彦氏は自分がどう料理と向き合い楽しくできるかを考えたメニューを考案。最近では泥障烏賊と車海老、自家製からすみ... More

[한/日/EN] #日本料理晴山 (Seizan / 세이잔)

三田の桜田通りにあるミシュラン二つ星（2024年現在）、日本料理店「晴山」
"Seizan", a double Michelin-starred (As of 2024) Japanese restaurant located on Sakurada Dori in Mita.
미슐랭 2스타(2024년 기준)를 보유하고 있는 일본요리전문점 “세이잔” - 미타 사쿠라다도오리 위치

和とモダンなインテリアの店内の中にあるカウンター席や個室で味わえる季節の旬な素材を使ったおまかせコース。オープン当時には自分の「スタイル」が分からなく、困っていた山本晴彦氏は自分がどう料理と向き合い楽しくできるかを考えたメニューを考案。最近では泥障烏賊と車海老、自家製からすみ 蛤出汁、明太子の西京味噌漬け、松葉蟹とフカヒレの湯葉包み揚げなどが味わえる。
予約：Pocket Concierge *完全予約制
予算：昼/夜￥40,000〜

★ 「美味しそう」と思ったら"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

The omakase course using seasonal ingredients can be enjoyed in the stylish modern Japanese interior at the counter or in a private room.
Haruhiko Yamamoto had trouble finding his own "style" when the restaurant opened and decided to make a menu based on the aspects of cooking he enjoys. Recently, the menu has featured dishes such as bigfin reef squid and Kurumaebi, homemade dried mullet roe and clam soup, Mentaiko marinated in Saikyo miso, and deep-fried Matsuba crab and shark’s fin wrapped in Yuba.
Reservations: Pocket Concierge *Reservations required
Budget: Lunch from ￥15,000 / Dinner from ￥40,000

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

해당 레스토랑은 모던한 일본풍의 인테리어로 꾸며져 있으며, 카운터석이나 개별룸에 앉아 제철식재료를 사용한 오마카세 코스를 즐기실 수 있습니다. 코스는 이곳의 헤드 셰프인 야마모토 하루히코씨가 자신의 스타일이란 어떤 것인가에 대하여 고민을 거듭하며 탄생시킨 요리들로 구성되어 있습니다.
최근에는 무늬오징어와 구루마에비(보리새우), 직접 만든 염건 숭어알과 조개탕, 사이쿄 된장에 절인 명란젓, 마츠바 게 튀김과 유부에 싼 샥스핀 등을 선보입니다.
예약 : Pocket Concierge(예약제운영)
예산 : 런치 15,000엔부터~ / 디너 40,000엔부터~

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!) Less

Dinner at 日本料理 晴山

on 24 May 2023

by Reisa Jiang

Been a few years since my last visit, the food and service was definitely top notch. Favorite dishes were suppon meatball soup, clams and bachiko rice nabe and seared fukahire (which paired perfectly with 02 Rayas Pignan). The lively atmosphere and attentive wine service were great for byo wine dinner. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry... More

Been a few years since my last visit, the food and service was definitely top notch. Favorite dishes were suppon meatball soup, clams and bachiko rice nabe and seared fukahire (which paired perfectly with 02 Rayas Pignan). The lively atmosphere and attentive wine service were great for byo wine dinner. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #seizan #tokyo #japan #japanesefood #kaiseki #晴山 #東京 #日本 #日本料理 #懐石料理 #michelinstar Less

Dinner at 晴山

on 12 Jul 2020

by Justin Hurst

A famous restaurant that really lived up to all the praise I’d heard over the years. Quietly confident, excellent technique, sublime flavors. I was lucky enough to be invited by a friend with regular counter seats; alas I wasn’t able to reserve my own for next time... a common problem at the top end of Japanese gastronomy. Nonetheless, I will endeavor to return as soon as I can. Special thank you to @davidkinch for being the first to tell me to come here, years ago.