Japanese restaurant Seizan Tokyo

This restaurant is located about a 10-minute walk from either Shirokane-Takanawa or Tamachi Station. It was my first visit in about four months. I apologize for being late due to train delays. I enjoyed a variety of drinks including sparkling wine, Japanese sake, and white wine. Since the focus was on conversation, I couldn't take detailed notes.Omakase Course:- Seared conger eel with green beans- Eel and winter melon- Nita whale and shima shrimp- Abalone udon- Fried sweetfish- Chateaubriand- Onion and hairy crab rice- Fig dessertIncluding the summer specialty, abalone udon, everything was delicious as expected for this season. I was completely satisfied with the fried conger eel, Chateaubriand, and the rice to finish off the meal. It's a cozy place where I had a wonderful time. I look forward to visiting again soon. Less

I had always wanted to visit this place, but I never had the opportunity until I happened to find a cancellation slot this time.Every dish was clearly crafted with great care, allowing me to enjoy a variety of ingredients from different perspectives. The highlight was definitely the fried sweetfish, which was stuffed with fish paste and uruka. The crispy coating and fluffy filling made it incredibly delicious, leaving a lasting impression on me that day.I had always thought of Japanese cuisine as somewhat formal and tended to avoid it, but this restaurant has a spacious and comfortable atmosphere with several table seats (there's also a counter), making it easy to relax and enjoy my time.I had a very satisfying experience, and I would love to visit again if the opportunity arises. Less

【Restaurant】Japanese cuisine Seizan【Location】Tokyo/Tamachi Station【Order】◇Omakase Course ◇Appetizer: Hamo (pike eel) sashimi with ume (plum) and green beans ◇Main Dish: Grilled eel with winter melon ◇Sashimi: Salt-cured Akashi white sweet sea bream, button shrimp wrapped in kombu, marinated nitari whale ◇Specialty: Abalone Udon ◇Grilled Dish: Kinki fish from Abashiri, sweet long pepper ◇Fried Dish: Ayu (sweetfish) croquette, ginkgo nuts ◇Simmered Dish: Kamo eggplant, Saga beef Chateaubriand ◇Rice: Kitami white onions, hairy crab, crab miso ◇Dessert: Fig, rum ice cream 【Note】This renowned Japanese restaurant is just a short walk from Tamachi Station. It has been selected as a Silver restaurant on Tabelog and is listed among Japan's top 100 Japanese restaurants. I visited during dinner time this time. Thank you for the invitation.As it is summer, I was able to enjoy many seasonal ingredients that evoke the essence of the season.When it comes to summer at Seizan, the highlight is the specialty Abalone Udon. The udon is coated in a rich sauce made from abalone liver, with the added luxury of sea urchin. It’s rich yet refreshing, with the green onion providing a nice accent. Delicious!Following that, the kinki fish, ayu croquette, eggplant, and Chateaubriand were all exquisite. The combinations of ingredients and cooking methods are truly impressive.Overall, it was a delightful experience of Japanese cuisine. Thank you! Less

Nestled quietly in the residential area of Mita, you will find "Japanese cuisine Seizan" in the basement.The owner, Haruhiko Yamamoto, trained under Haruyuki Takada at the renowned Gifu restaurant "Takada Hassho." He gained experience at "Wakamiya Hassho" and "Kogane Hassho" before opening Seizan in 2011.Today, it is one of Tokyo's representative Japanese restaurants, having earned two stars in the Michelin Guide 2026.Michelin praises Seizan for its ability to create surprising dishes while maintaining the authenticity of traditional Japanese cuisine in its soups and sashimi.The charm of Seizan truly lies in this balance.At its core is a meticulous approach to dashi (broth) and cooking techniques.While it honors traditional Japanese cuisine, it also surprises diners with dishes that make you think, "I didn’t see that coming."This summer, I enjoyed a course that beautifully showcased both aspects.First up was conger eel, conger roe, green beans, and plum paste.The conger eel was cooked to perfection, tender and moist, with a slightly rare texture.The fresh aroma of the green beans and the tartness of the plum paste complemented the dish, while the conger roe released a rich flavor with each bite.It was a refreshing summer dish that revealed deeper flavors as I continued to eat.Next was a soup featuring winter melon and grilled eel.This dish exemplified the essence of Seizan.The richness and umami of the eel melted into the dashi, creating a gentle yet expanding flavor as I sipped it.The winter melon, soaked in the flavorful broth, was simply delightful.Rather than the dashi standing out, it filled my mouth with umami before I even realized it.This bowl truly showcased the strength of Seizan's culinary foundation.The sashimi consisted of white sweet sea bream, octopus from Akashi, and striped shrimp.The white sweet sea bream was rich and released its umami with each bite.The Akashi octopus had a pleasant chewiness, gradually releasing its flavor.And then there was the striped shrimp.Its intense sweetness filled my mouth.The simplicity of the dish allowed the unique textures and flavors of each ingredient to shine.Then came the highlight of summer at Seizan: Abalone and purple sea urchin served with Inaniwa udon.This was incredible.A rich, creamy sauce made from abalone and its liver clung to the thin Inaniwa udon.The sweetness of the sea urchin, while rich, had a refreshing finish, adding a different layer of sweetness to the deep umami of the abalone liver, expanding the flavor.Abalone, liver, sea urchin, and udon—all intensely flavored.Yet, remarkably, it didn’t feel heavy, coming together beautifully as one cohesive taste.It’s easy to see why people come to enjoy this dish in the summer at Seizan.What particularly impressed me this time was the fried natural sweetfish from the Yoshida River in Gujo.This was incredibly delicious.While sweetfish is often associated with salt grilling, frying it traps the aroma and moisture within the batter, resulting in an astonishingly fluffy texture.The moment I bit into it, the gentle umami of the sweetfish spread throughout my mouth.Additionally, pairing it with a sauce made from sweetfish and wasabi preserved the sweetfish's characteristic bitterness and fresh aroma.It might even surpass the flavor of grilled sweetfish.I truly felt that way.This dish will surely resonate with sweetfish lovers.Next was Saga beef Chateaubriand with grilled eggplant.The combination of the beef's juices and the juiciness of the grilled eggplant was exquisite.The creamy sweetness of the eggplant combined with the beef fat created a mellow sweetness that gradually revealed the rich umami of the meat.Despite the strength of the ingredients, it surprisingly didn’t feel heavy.Finally, for dessert, we had fresh figs.Fresh figs paired with fig sorbet infused with rum.The gentle sweetness of wasanbon sugar combined with the subtle sweetness of the figs melted smoothly on my tongue.Given the richness of the preceding dishes, this gentle conclusion was delightful.What I realized again this time is that Seizan is a restaurant that cannot be simply described as "delicate Japanese cuisine."While it showcases traditional Japanese dishes in its soups and sashimi,it also presents memorable dishes like:Abalone liver x sea urchin x Inaniwa udon.Fried natural sweetfish.Chateaubriand x grilled eggplant.And it does so without feeling forced or gimmicky.Because the foundations of dashi, ingredient handling, and cooking techniques are solid, even with the inclusion of bolder dishes, it ultimately comes together as "Seizan's Japanese cuisine."This time, the abalone and sea urchin Inaniwa udon and the fried natural sweetfish from the Yoshida River were truly remarkable.Using refreshing summer ingredients, the flavors had a substantial depth.Seizan's summer was simply wonderful. Less

Sliced Hamo (Pike Conger)→ The flesh is fresh and bouncy, with a great texture.Eel and Winter Melon→ Seasonal ingredients with a gentle flavor.Sweet Shrimp, Octopus Sashimi, and some kind of raw fish (forgot the name)→ Perfect for shrimp lovers, the seasoning enhances the shrimp's flavor without overpowering it. The octopus sashimi is incredibly fresh and has a delightful crunch.Abalone and Sea Urchin Udon→ A summer specialty, but it's so delicious that I want to eat it again and again!Simmered Kinki (Rockfish)Fried SweetfishBraised Tenderloin and Eggplant→ The tenderloin is incredibly delicious, melting in your mouth with rich fat and tenderness.Crab and Onion Takikomi Gohan (Seasoned Rice)→ Packed with plenty of crab meat.Fig Dessert→ A winner!! The sweetness and combination are flawless. I wish they would create a course just for desserts.I appreciate that the bill was calculated separately for each drink we ordered. Less

Nestled in a quiet alley in Mita, Japanese cuisine Seizan was a long-awaited visit for me. From the moment I stepped inside, I was overwhelmed by its pristine ambiance and the unwavering elegance of its atmosphere.The dishes I enjoyed were a stunning composition that engaged all my senses—taste, smell, sight, and texture.The standout dish was undoubtedly the "Udon with Abalone and Sea Urchin." The udon, coated in a rich and deep liver sauce, was lavishly topped with sea urchin and firm abalone. The moment it touched my lips, the fresh scent of the ocean and the layered umami flavors left me speechless with delight.Additionally, the "Grilled Eel Rice" that appeared later in the course was exquisite. As I lifted the lid of the beautifully decorated bowl, a fragrant aroma wafted out. The eel, perfectly grilled to a crisp exterior while remaining astonishingly tender inside, was complemented by a refined sauce that made each bite a joy until the very last morsel.The meal continued with a series of dishes that stimulated the senses:• A dish served on a lotus leaf: Its refreshing presentation perfectly captured the essence of a Japanese summer.• Simmered Winter Melon with Shark Fin: The delicate texture of the winter melon infused with a subtle broth harmonized beautifully with the melt-in-your-mouth umami.• Mango Dessert: Ripe and sweet mango, served in a delicately cut glass, elegantly concluded the course.Each dish reflected the chef's exceptional skill and respect for the ingredients.The quality of the cuisine was outstanding, but the satisfaction derived from spending time in this special space called "Seizan" was equally high. It provided a rare experience that made me forget the everyday hustle, striking a perfect balance between formality and comfort.I look forward to returning to immerse myself in this world again with the changing seasons. Thank you for a wonderful experience. Less

During my last visit, I made a reservation for the abalone udon season, and I was really looking forward to it! My daughter loves it too, so it felt like a little girls' gathering or a catch-up session, which made the hot weather worthwhile. With excitement, we headed to Seizan.This restaurant truly excels at stripping away the unnecessary, allowing the flavors of the ingredients and the dashi to permeate your body beautifully.Here’s what we enjoyed:◆ Appetizer: Thinly sliced octopus from Akashi, served on top of Kaga vegetables, specifically thick cucumbers.◆ Soup: A soup made with akou (red sea bream), garnished with vegetables tied together, which you can unravel with your chopsticks.◆ Sashimi: Grilled and chilled conger eel, served warm with plum sauce and flavored soy sauce, beautifully presented on a lotus leaf.◆ Special: Abalone Udon - This was the highlight of our visit! The Inaniwa udon, abalone, sea urchin, and liver sauce combined perfectly. It was an exceptional dish that left me speechless.◆ Grilled Dish: Grilled sweet sea bream with crispy fried green beans and fish scales, served with a white sesame dressing. The crunchy texture and rich sesame flavor were delightful.◆ Fried Dish: Hair crab stuffed with sweet long peppers from Fushimi. It was my first time trying this, and while I thought it could have had more crab filling, it was still quite delicious.◆ Simmered Dish: Shark fin with winter melon, delicately flavored with black seven spice, showcasing the essence of Seizan.◆ Main Course: Unaju (grilled eel over rice) - The rice was cooked a bit firmer, and the chef, who trained in Gifu, grilled the skin to a crisp, Kansai-style finish. While it didn’t have the fluffiness typical of Kanto-style, the seasoning was undeniably delicious.◆ Dessert: Miyazaki mango served with wasanbon cream underneath. The sweetness and aroma were concentrated, melting refreshingly in my mouth.I’ve visited Seizan each season, and once again, I felt it was a wonderful restaurant that maintains its specialties while never disappointing expectations. I believe it will continue to be a place I frequent as long as I’m able! Less

This establishment, born as a branch of the renowned Seizan in Shirokane-Takanawa, exudes a refined atmosphere with no signboard and a single daily seating at the counter.The dishes crafted by Chef Furukawa, a talented female chef, reflect the essence of the main restaurant while showcasing a delicate yet robust character, quietly expanding her unique culinary world.In July, we eagerly anticipate the special summer dish, abalone udon, which is a highlight of the season.On this day, we started with akou (red sea bream) served in a bowl. Its rich fat content spread a delightful umami flavor in the clear broth. The seasonal hamo (pike eel) was served in two styles: freshly blanched and tataki (lightly seared), accompanied by homemade plum sauce, ponzu, and wasabi.Then came the much-anticipated abalone udon. No matter how many times I enjoy it, I am always amazed by its high level of perfection. While I have seen similar dishes offered as homage by other restaurants, this one remains in a league of its own in terms of flavor.The tempura, featuring sweet long peppers from Kyoto stuffed generously with hairy crab, was exceptional in both aroma and texture.To finish, we had the familiar trio (noodles, roast beef, and curry). The hamo ramen had a gentle broth with a velvety texture, and the fried hamo added a delightful accent. This bowl of noodles was also filled with a sense of artistry.Once again, I had a truly fulfilling and wonderful experience. I look forward to the season of "uni dobong," which can only be enjoyed for one month each year. It was a great meal! Less

The beautifully arranged eel on an elegant plate immediately catches the eye. The surface is perfectly grilled, enhanced by the aroma of sansho pepper. Upon tasting, the crispy skin contrasts wonderfully with the tender, fluffy flesh inside, while the sweet and savory sauce accentuates the eel's natural flavors. It pairs exceptionally well with Japanese sake, making the presence of the masu (square sake cup) in the background a fitting choice. This restaurant offers a refined yet relaxed atmosphere, making it a top destination for eel lovers. Less

Course: Approximately JPY 40,000 per person.Beer and Japanese sake.Aori Ika (Squid) with Grilled Eggplant and Sudachi Jelly.Sweet Sea Bream and Shredded Green Onion Soup.Sashimi of Hamo (Pike Eel) served on a Lotus Leaf with Sudachi.Blanched Hamo with Chiri Vinegar and Condiments.Chilled Abalone and Sea Urchin with Kogori (or Jade Cold Somen/Salad).Grilled Managatsuo (Spanish Mackerel) with Goma-ae (Sesame Dressing) and Edamame.Tempura of Manganji Pepper (or Shishito).Wagyu Roast Beef Sandwich (styled like an egg sandwich).Ramen with Hamo Broth to finish.Unagi (Grilled Eel) Rice Bowl.Everything was fantastic today. It was a great meal! Less

I have visited many Japanese restaurants, but I recently went to the top-class establishment, "Japanese cuisine Seizan." This restaurant enhances the natural flavors of the ingredients with just a touch of magic, rather than relying solely on the pure taste of the ingredients. I visit every time the menu changes, and this time I was surprised to find grilled eel served as the finale. The eel was crispy and delicious, rivaling that of specialty shops. I’m looking forward to the autumn menu next! Less

A beautifully flowing course with each dish seamlessly following the last, creating a captivating rhythm. The balance and lingering flavors of the dishes are meticulously calculated, naturally building anticipation for the next plate. The abalone, in particular, was served at the perfect temperature, showcasing its umami and texture in the most exquisite way. The dish of soba noodles with abalone and sea urchin left a lasting impression. The selection of Japanese sake featured a playful lineup, primarily from emerging breweries. This was a refined Japanese dining experience that beautifully blended tradition with a fresh sensibility. Less

I visited this renowned restaurant, which has maintained high ratings for many years, with great expectations. The skill level of the cooking was certainly impressive. The attention to detail in the dashi and the delicate handling of the ingredients showcased a high level of craftsmanship in Japanese cuisine.However, considering the overwhelming support it receives on Tabelog, I personally did not feel the level of excitement that matched its reputation.Each dish was carefully prepared and had a gentle flavor, but when asked what left the strongest impression after the meal, I found myself at a loss for words. I didn’t experience any memorable dishes or lingering flavors.The service was polite, with no rudeness whatsoever, but overall it felt rather subdued. The passion for the dishes and ingredients, as well as the warmth of the hospitality, didn’t come through strongly. Even though it was a table seating, the proximity to other diners made it hard to concentrate on my meal, as I could hear the conversations from the neighboring table, which had a distinctly Minato Ward vibe.There were no significant drawbacks in terms of the food, service, or atmosphere. However, considering the nearly JPY 100,000 price tag for two, I did not find the experience to be worth the cost in terms of excitement or satisfaction.I believe the culinary skills are outstanding. On the other hand, I might be looking for not just technical skill in dining out, but also an emotionally moving experience and lingering impressions after the meal. In that sense, it did not reach the level of excitement I had hoped for, and I did not feel compelled to return. Given the price, it’s disappointing, but it seems there are plenty of loyal patrons, so I’ll leave it to the devoted fans. Less

I visited Seizan again after a year, and I was once again reminded of what a wonderful restaurant it is. The course meal, featuring seasonal ingredients, showcased the charm of each ingredient to its fullest, with delicate flavors and beautiful presentations that left me in awe. Every dish highlighted the umami of the dashi, allowing me to truly appreciate the depth of Japanese cuisine. The soups and grilled dishes were particularly impressive, reflecting the meticulous craftsmanship in each item. The restaurant's interior remains a calm and elegant space, providing a comfortable atmosphere to enjoy a leisurely meal. The staff were attentive and provided excellent service, offering detailed explanations of the dishes and thoughtful care throughout my visit, making for a pleasant experience. Just like my previous visit, this time exceeded my expectations, leaving me completely satisfied. I look forward to returning in a different season to experience the charm of this renowned Japanese restaurant once again. Less

Nestled in a quiet corner just off Sakurada Street, Japanese cuisine Seizan is run by the young chef Haruhiko Yamamoto, who has earned a Michelin star. The interior features a calming atmosphere with a counter on the left and table and sofa seating on the right. What stands out here is the depth of the meticulously prepared dashi, crafted with care and time. Using carefully selected ingredients such as organic vegetables and fresh seafood, each dish brings out a perfect balance of aroma and umami at the ideal temperature. Among the highlights is the signature "Seasonal Soup," where the depth of the dashi truly resonates upon opening the bowl. The shrimp shinjo (fish cake) and the duck grilled with sansho sauce showcase an astonishing level of refinement. Every visit offers a chance to discover new dishes, reflecting Yamamoto's passion and creativity in his culinary art, making this a truly exceptional dining experience. Less

- Wakame Seaweed from the Shirakami Mountains and Chilled UmePerfectly refreshing for the hot summer.- Okoze Sashimi with Vinegar SauceThe innards are also chopped, adding depth to the flavor, and it pairs well with alcohol.- Pike Conger and Yellow Garlic ChivesServed in a bowl. The pike conger is incredibly fluffy!- Sashimi of Akou, Aori Ika, and TorigaiThe torigai is tender and rich! The akou was also plump and absolutely delicious.- Inaniwa Udon with Abalone and Sea UrchinThis is a dish I want to eat every summer.- Sweetfish and Sweet Long Pepper- Chateaubriand Shabu-Shabu- Grilled Eel with RiceI took the leftovers home, and even when cold, it was delicious, with the sansho pepper providing a nice spicy accent.- Black Sugar Ice Cream with Peach Compote Less

I visited Seizan, a renowned Japanese restaurant listed among the top 100 in Japan and rated Silver on Tabelog, to try their summer specialty, "Udon with Abalone and Sea Urchin Liver Sauce." This dish features thin udon noodles coated in a rich abalone liver sauce, topped generously with steamed abalone and sea urchin. I was already aware that the combination of abalone liver sauce and sea urchin is a classic, thanks to the "Abalone Liver Sauce" at Osasa Sushi in Shimokitazawa, but pairing it with udon brings a uniquely exquisite flavor. The steamed abalone on top was also tender and delicious. The cold pickled plum and junsai (water shield) appetizer served at the beginning was refreshing and perfect for summer. I enjoyed the creativity in each of the other dishes as well. Omakase Course: JPY 36,000 (tax included) - Appetizer: Cold Pickled Plum with Junsai from the Shirakami Mountains - Sashimi: Awaji's Okose, Liver and Egg Mix - Soup: Awaji's Botan Eel - Sashimi: Mikawa's Torigai, Awaji's Aori Squid, Akou (Kijihata) - Main Dish: Udon with Abalone Liver Sauce and Sea Urchin from Rebun Island - Grilled Dish: Hokkaido Tokishirazu Grilled with Wood Leaves, New Burdock Mochi, Grated Daikon - Fried Dish: Awaji's Shiro Amadai, Kyoto's Amano Chili, Fried Scales - Simmered Dish: Cold Simmered Chateaubriand, Kumamoto's Red Eggplant, Green Beans - Rice: Grilled Eel Rice with Pickles and Miso Soup - Dessert: Compote of Yamanashi's White Peach and Delaware, Brown Sugar Ice Cream, White Sugar Mousse Less

【Tokyo, Mita】Visiting my favorite restaurant in the Japanese cuisine scene.★Tabelog 4.46 ★2-17-29 Mita, Minato-ku, Tokyo, B1F Grande Mita ★JPY 40,000 - 50,000 per personOmakase Course ◇Chilled Ume and Water Shield A refreshing dish perfect for summer. ◇Blowfish Cubes You can eat everything, including the innards. ◇Hamo Soup with Hamo Swim Bladder ◇Aori Ika, Akou (Hata Family), Torigai Every sashimi at Seizan is truly delicious. ◇Abalone Udon A summer classic! I love it so much that I want a large size. ◇Tokishirazu and New Burdock Mochi ◇Awaji White Sweet Sea Bream The sauce is rich, made from the bones of the sweet sea bream. ◇Eggplant and Roast Beef The visual impact and melting texture are irresistible. ◇Grilled Eel with Clay Pot Rice I wonder if the flavors come from myoga, ginger, and garlic? It’s very tasty and delicious. ◇Peach Compote with Brown Sugar Ice Cream Peaches simmered in white wine.The food is, of course, amazing, but I also appreciate the chef's personality, the staff's attentive service, and the overall atmosphere.I feel lucky to have come during the season for the summer specialty "Abalone Udon!" I will definitely visit again. It was a great meal! Less

This time, I experienced a unique course entirely composed of seafood dishes, without any meat. It was a wonderful showcase that brought out the allure of ocean delicacies to its fullest. Here are some highlights that left a lasting impression:- Sashimi: The seasonal torigai (bird clam) was incredibly tender and sweet, making it very memorable.- Uni Awabi Udon: A signature dish of Seizan. As always, it was delicious, and I was once again moved by its rich flavor and smooth texture.- Japanese Sake: The selection paired beautifully with the dishes, providing a highly satisfying experience and blissful pairing.It had been a while since my last visit, and this special moment allowed me to reaffirm the overwhelming quality and the skill of the artisans. Less

I regularly visit Seizan, and this review is from July 2026.Starting with the visually refreshing octopus, followed by the dazzling akou in broth, the elegantly presented conger eel on a lotus leaf, and the sweet long peppers with hairy crab that embody both vibrancy and grace.Each dish radiates freshness, with the aromas, flavors, and vitality of the ingredients clearly standing out.Even the final mango dessert captures the essence of summer, making this a wonderful course filled with Seizan's signature summer richness and vitality.▪️ Price ▪️ Course + 2 servings of Japanese sake JPY 48,000▪️ Duration of the course ▪️ Approximately 2.5 hours▪️ List of dishes ▪️ 【Appetizer: Thinly Sliced Octopus from Akashi】★★★★★ 【Soup: Akou in Clear Broth】★★★★★★ 【Sashimi: Seared and Chilled Conger Eel from Awaji】★★★★★ 【Special: Abalone Udon】★★★★★ 【Grilled Dish: Sweetfish Grilled in Yuuan Style】★★★★ 【Fried Dish: Hairy Crab Stuffed Sweet Long Peppers】★★★★★ 【Simmered Dish: Winter Melon with Shark Fin】★★★★★ 【Main Dish: Grilled Eel Rice】★★★★★ 【Dessert: Mango】★★★★★▪️ Detailed Descriptions ▪️ 【Thinly Sliced Octopus from Akashi】★★★★★ Served with Kaga cucumber underneath.The octopus, with its refreshing appearance, is visually cooling. The firm flesh releases its aroma and flavor with each bite, while the ginger soy sauce adds definition to the taste. The pleasant texture of the suckers, combined with the crispness and freshness of the Kaga cucumber, beautifully expresses the coolness of summer on the plate.【Soup: Akou in Clear Broth】★★★★★★ Taking a sip of the broth reveals a robust umami that is enhanced by a touch of salt, clear and free of any off-flavors, smoothly melding in the mouth. The charcoal-grilled akou, with its fragrant skin, leads to a mouthful of firm, flavorful flesh, creating a vibrant bite. The generous garnish adds aroma and freshness without overpowering the akou, perfectly fulfilling its role. The akou shines brilliantly in the broth. An exquisite soup.【Sashimi: Seared and Chilled Conger Eel from Awaji】★★★★★ Served with plum sauce and flavored soy sauce.The conger eel, poised on a lotus leaf, presents a striking visual. The lightly seared eel melts in the mouth, its exquisite flavor harmonizing with the subtle plum aroma of the sauce, creating a light and elegant experience. The chilled version dissolves softly in the mouth, spreading its aroma, while the flavored soy sauce tightens the taste beautifully. A delightful way to enjoy the beautiful flavors of summer conger eel, true to Seizan's style.【Abalone Udon】★★★★★ Chilled udon with perfect texture, harmonizing beautifully with the well-balanced abalone liver broth.The rich aroma and depth of flavor from the sea urchin, complemented by the subtle freshness of the green onions, create a summer-inspired bite. The abalone itself releases a powerful aroma and flavor with each chew, making the entire dish a delightful experience.【Sweetfish Grilled in Yuuan Style】★★★★ Served with green beans and sesame-coated scales.The richness of the Yuuan marinade absorbed by the skin harmonizes with the juicy flesh, creating a deep and beautiful flavor in the mouth. The light texture and freshness of the green beans are enhanced by the sesame, while the fragrant and salty scales tighten the overall taste.【Fried Dish: Hairy Crab Stuffed Sweet Long Peppers】★★★★★ The vibrant and slightly bitter sweet long peppers burst with flavor.From within, the soft and delicate fibers of the kombu seaweed reveal the hairy crab, enhancing the aroma and sweetness. A deliciousness that embodies both vibrancy and elegance.【Simmered Dish: Winter Melon with Shark Fin】★★★★★ Winter melon simmered in scallop broth. Shark fin simmered in soft-shelled turtle broth.The bright green skin of the winter melon stands out, maintaining a pleasant texture while melting in the mouth, releasing umami and a fresh aroma with each bite. The shark fin, with its delightful texture, exudes deep umami, and the contrasting flavors of the two ingredients beautifully enhance each other.【Grilled Eel Rice】★★★★★ Crisp and crunchy skin, perfectly grilled.The juicy flesh bursts with flavor, cooked to my liking. The fluffy rice, with each grain standing out beautifully, absorbs the sauce and the fat from the eel, creating a satisfying and flavorful dish typical of grilled eel rice.【Mango】★★★★★ Miyazaki mango flesh, sorbet, ice cream, and wasanbon sauce.The crunchy texture and coolness of the frozen mango are delightful, with the flesh releasing exceptional sweetness and a fresh aroma, accompanied by a hint of acidity. The ice cream is concentrated with the sweetness and aroma of mango, melting smoothly in the mouth. Each mango, with its unique character, is beautifully enveloped by the wasanbon sauce.Once again, this was a wonderful course filled with Seizan's signature summer richness and vitality.It was a great meal.Thank you for reading. If you found this helpful, I would appreciate a "like" or "follow."I also have an Instagram account. I would be grateful if you could check it out as well.Instagram: gatarou19 URL: https://www.instagram.com/ga Less

I finally had the long-awaited opportunity to visit the renowned Japanese restaurant, Seizan.As I took my seat, I was immediately captivated by the exquisite dishes presented before me, each showcasing meticulous craftsmanship and thoughtful attention to detail. I was overwhelmed by the sheer brilliance from start to finish.Among the highlights was the much-anticipated abalone udon. The rich and flavorful abalone sauce, paired with luxuriously fresh sea urchin and perfectly textured udon, created a harmonious blend in the bowl. The moment it touched my palate, the umami burst forth in an indescribably divine taste.Of course, the other dishes were equally impeccable. The appetizers were beautifully arranged in vibrant dishes, while the gentle dashi broth warmed my soul. The sashimi was incredibly fresh, and the flow of the meal was nothing short of spectacular. Additionally, the expertly grilled items showcased the ingredients' natural flavors, and the beautifully presented meat dish, along with the crispy and fragrant fried items, kept me in a delightful state of anticipation.After savoring the luxurious rice cooked to perfection in a clay pot, I enjoyed the final dessert, which was equally flawless.Throughout the meal, I was immersed in a wonderful sense of awe, and I made sure to secure my next reservation right there on the spot. I can hardly wait for my next visit! Less

I revisited this restaurant, which has long been regarded as the pinnacle of Japanese cuisine. In addition to counter seating, there are private rooms and table seating in a spacious area. The early summer menu begins with refreshing dishes and culminates in a stable offering of grilled eel and rice, showcasing their consistent quality. While there are no extravagant items, this Japanese restaurant is beloved by regulars.◯ Chilled Ume, Jun-sai from Shirakami Mountains ◎ Grilled Mikawa Torigai (clam) over charcoal ◯ Soup with Hamo (pike eel) and yellow garlic chives ◎ Sashimi of Aori Ika (squid), Kijihata (sea bream), and Okose with leek jelly ◎ Abalone, Sea Urchin, Sprouted Green Onion, Inaniwa Udon ◯ Steamed Kinki (rockfish) with kinome (Japanese pepper leaves) and burdock cake ◯ Sweet Tai (sea bream) and sweet long pepper ◯ Chateaubriand Shabu-shabu with sesame sauce ◯ Grilled Eel and Rice ◯ Peach Compote, Delaware Grapes, Brown Sugar Ice Cream Less

Seizan, a renowned Japanese restaurant in Mita, is known not only for its exquisite cuisine but also for the remarkable character of its head chef. Personally, I believe he is the most wonderful chef in Tokyo.He is kind, warm, and genuine. Yet, his focus on cooking, his approach to ingredients, and the delicacy of his cooking techniques are truly overwhelming. Just sitting at the counter brings a pleasant mix of tension and comfort.This time, I was particularly impressed by the shark fin sandwich, exclusive to regular customers. It was simply an exceptional delicacy!The umami, texture, and aroma of the shark fin, combined with the sauce, created a harmony that left me speechless after the first bite.There is a luxuriousness and playfulness within Japanese cuisine, yet it maintains an elegance that is never excessive. I believe this dish embodies the unique essence of Seizan. Of course, the overall quality of the course was also outstanding.The dashi, seasonal ingredients, cooking techniques, temperature, aroma, and aftertaste—every dish is crafted with care, and you can truly feel the effort put into it. These are not flashy dishes, but rather ones that resonate deeply with each bite. The quality of the ingredients and the skill of the chefs quietly yet surely linger in your heart.What’s even more impressive is the teamwork among the staff. Centered around the head chef, the movements, atmosphere, and rapport among the staff create a truly pleasant experience. There is a sense of unity in the timing of the dishes, conversations, and service.A great restaurant cannot be defined by its food alone. Seizan reminds us of this truth.With its cuisine, the chef's character, and the staff's teamwork, it's no wonder I want to return time and again.A Japanese restaurant in Mita that I truly cherish.Once again, it was absolutely wonderful. And as a gift to celebrate the 15th anniversary, they presented me with Yamazaki whiskey (a clever play on the names Seizan and Yamazaki), which really elevated my spirits.Thank you very much. It was a great meal. Less

I was fortunate enough to go after a last-minute cancellation the day before. I had a preconceived notion that a Japanese restaurant of this caliber (including price range) would only have counter seating, so I was surprised when I was led to a table located further down from the underground entrance. While there are places that have a counter but don’t allow you to see the cooking process, I don’t mind the table seating at all. As for the course, each dish was crafted with care. The first dish, featuring crab meat, crab roe, and chopped okra, was impressively high in quality and truly moving. I personally enjoyed the fresh somen noodles, and the grilled eel was cooked to perfection. The final dish, a rice cooked with ingredients, had a delightful texture from the shamo chicken and a refreshing hint of sansho pepper, making it a must-have for seconds. However, overall, I couldn’t shake the impression that it didn’t quite meet my expectations. The number of dishes was on the smaller side, and the time taken to serve them felt excessively long, creating a sense of delay. Personally, I couldn’t understand the appeal of the fried oysters at all. If I were to visit for dinner, my impressions might differ, but I wonder how it would be. Less

This was my third visit. This time, I was celebrated with a luxurious fruit platter and a cute message on a hand towel! I had been here a few times before and really loved it, but during this visit, I felt less impressed with the dishes compared to my previous experiences. Perhaps it was just a matter of personal taste, as the seasonal ingredients can vary. It left me with a slightly disappointing impression. Nonetheless, the service and atmosphere of the restaurant were excellent! There are few counter seats, and I wondered if the quality might drop compared to other Japanese restaurants when seated at a table. Less

I visited the Japanese restaurant "Seizan" in Mita. Once again, I was delighted by the exquisite flavors and beautiful presentation of the dishes.The first course featured a Miyagi crab. The crab shell was oddly shaped, which caught our attention, but it takes two weeks of meticulous preparation to create this dish. Incredible! The tender crab meat and the rich roe, topped with okra seasoned with dashi, packed a burst of umami and a refreshing aftertaste that was simply irresistible.The soup was made with Awaji's white sweet sea bream. The deliciousness of the fish itself was enhanced by the wonderful garnishes of myoga, white leek, and Edo komatsuna.For sashimi, we enjoyed Akou from Akashi, torigai from Mikawa, and botan shrimp from Hokkaido. Each had a firm texture and delightful flavor, but the torigai stood out with its rich umami and delightful crunch.The next dish was chilled somen noodles from Shodoshima, topped with Awaji's new onions and Okayama's konoko. It felt like a celebration of the Seto Inland Sea. The somen was wonderfully chewy and delicious on its own, but combined with the ingredients and dashi, it was a symphony of flavors. The dish was served in a bowl adorned with nine horses, symbolizing good fortune in the Year of the Horse.The highlight of my meal was the grilled dish: unagi (grilled eel) served as shiroyaki with Kyoto Fushimi chili peppers. The skin was perfectly crispy, while the meat was tender and juicy. The sweetness of the chili complemented the eel beautifully, making it a contender for the best shiroyaki of my life. The balance of grilling and flavor was outstanding.For the fried dish, we had natural oysters from Maizuru, Kyoto. They were large but not overwhelming in flavor; each bite was packed with umami, and the vegetables served alongside were delightful.The simmered dish featured abalone from Aomori's Mutsu Bay, paired with Kumamoto's red eggplant. What I thought was seaweed turned out to be abalone liver, and the layering of flavors was simply extraordinary.As for drinks, we focused on Japanese sake, which ranged from crisp and dry to rich in rice flavor, all delicious. My favorite of the day was "Tanaka Rokugo," with its rich aroma and subtle sweetness, encapsulating the essence of sake. Plus, the design of the sake cup was lovely.I always look forward to the takikomi gohan (seasoned rice), which this time featured Shamo chicken from Shizuoka and flower pepper. This might have been my first time having Shamo takikomi gohan here. The chicken was dense and had a great bite, paired with the refreshing flower pepper, making it easy to eat more (I had seconds). The red miso soup and pickles were also delicious.For dessert, we enjoyed Miyazaki mango and passion fruit atop a gentle sweet wasanbon cream. The fresh flavors and the hint of Cointreau were delightful.I savored each dish, letting out sighs of admiration. I left feeling completely satisfied and full. Less

I was taken here to celebrate my birthday, and it was amazing from start to finish! The eel was particularly thick and well-seasoned, truly delicious! The green beans on top of the fried oysters were crunchy and had a great texture; I could eat a whole bowl of just that! The somen noodles were so chewy, I was genuinely impressed—it was the best somen I've ever had! The dishes were also beautifully presented with vibrant colors, making it a feast for the eyes as well. It was a truly happy experience. I wonder when I can come back next? (laughs) Less

I was recommended by a friend who is a fan of Hanare, saying it’s delicious in its own right, so we decided to go together.It’s located just across the street from the main restaurant. Upon opening the door, you enter a simple yet luxurious space with only six counter seats. A female chef and another male staff member welcomed us from behind the counter.That day, I was so engrossed in conversation that I can’t recall all the details about the dishes and ingredients, but a few items left a strong impression on me: the first dish of crab appetizer, the fourth dish of fresh squid and new onion somen, and the ramen and curry that concluded the meal.The crab appetizer reminded me of the main restaurant, with each ingredient standing out distinctly. It truly felt like I was at Seizan.The fresh squid and new onion somen was absolutely wonderful; I wished I could eat it forever. The slight sweetness and spiciness of the new onion, the gentle dashi, and the squid’s elegant ocean aroma and rich flavor blended together in an incredibly exquisite way. It was a complex and exceptional taste that couldn’t be described simply as "delicious."The ramen served at the end was made with broth from Amakusa’s local chicken, and it was a perfect example of what ramen should be in Japanese cuisine—light yet deeply flavorful, gentle yet robust.The curry featured minced duck, which provided a unique texture and enhanced the meat's sweetness. I learned that frozen curry for takeout is available both online and at the restaurant, and I couldn’t resist buying some to take home. However, the takeout curry is made with beef instead of duck, making it more akin to Seizan’s curry than Hanare’s (which I later enjoyed and found to be incredibly delicious!).Hanare’s dishes might be considered a bit more casual compared to the main restaurant. Especially with ramen, curry, and even sandwiches as the finale, it gives off a more accessible and modern vibe compared to the main restaurant’s clay pot rice.While the overall flow might not differ much from the main restaurant, the sequence of dishes—fried items after eel, followed by ramen, curry, and dessert—felt a bit heavy. It was satisfying but also slightly overwhelming. I thought it might be nice to have a palate cleanser in between, but perhaps the concept is aimed at a younger crowd? Considering that somen was served midway, it felt like there was an excess of carbohydrates.But still, Hanare is part of Seizan, and I left feeling that Seizan is truly wonderful. Less

Tonight, I visited this restaurant.This establishment is a recipient of the Tabelog Award 2026 Silver.I came with a friend, and we sat at the counter.For drinks, we had Japanese sake:Mori ShimaYamada NishikiJunmai GinjoMori Shima Sake Brewery.As for the dishes:◯ Miyagi Prefecture Blue Crab, paired with its roe and okra.◯ Soup.Prepared with Awaji Island White Sweet Sea Bream and Mitsuba.◯ Sashimi:Torigai from Mikawa Bay,Saloma Sweet Shrimp marinated in kombu,Akashi's Akou Tai and Azuki Flatfish.Abalone from Aomori Prefecture.◯ Fresh Somen from Awaji Island,New onions,Thisko,A blend of Iriko and Bonito dashi, with sudachi.The fresh somen had an incredible texture and was delicious!◯ Grilled Eel, served as a complete dish. White grilled eel,Amana Chili Pepper.◯ Fried Rock Oyster from Maizuru, Kyoto,Thin green beans from Chiba Prefecture, cooked in salted water with the rock oysters.◯ Clams from Kujukuri.Kumamoto Prefecture Red Eggplant.◯ Rice with Koshiabura,Amagi Shamo.Dessert:Passion Fruit from Miyazaki Prefecture,Cointreau Ice Cream.Total: JPY 39,840.It was a great meal! Less

Nestled in a quiet back alley just a short walk from JR Tamachi Station and Mita Subway Station, "Japanese cuisine Seizan" is a culinary gem. The owner, Haruhiko Yamamoto, is a prodigy who honed his skills at the prestigious "Japanese cuisine Takada Hassho" in Gifu, where he was appointed branch manager at the young age of 25.Since establishing his own restaurant in Mita in 2011, he has rapidly earned accolades, now proudly listed among the "Tabelog SILVER 2026," leading the way in Tokyo's Japanese dining scene. Yamamoto's cooking style captivates many food enthusiasts with its straightforward and sincere approach, focusing on top-quality ingredients carefully selected from across the country, combined with his exceptional techniques.• Miyagi Prefecture Blue Crab Meat and Roe with Okra A stunning opening dish that leaves a lasting impression. The delicate sweetness of the blue crab, raised in the rich waters of Miyagi, intertwines beautifully with the rich, creamy roe. The okra adds a gentle texture, creating a remarkable start that highlights the concentrated umami of the roe.• Awaji Island White Sweet Sea Bream in Clear Soup This dish features the high-end white sweet sea bream from Awaji, known for its refined fat and sweetness, served in a clear soup with finely sliced root vegetables. The clear broth is astonishingly gentle, enhancing the tender texture of the sea bream.• Saroma Lake Shima Ebi (Sweet Shrimp) with Kombu, Torigai (Cockle), Akou (Red Sea Bream), and Aomori Abalone An impressive sashimi platter. The Shima Ebi from Saroma Lake, carefully marinated in kombu, has had its moisture drawn out, concentrating its umami to the maximum. Its rich sweetness and sticky texture elevate it to a level beyond that of premium sweet shrimp. The meaty texture of the Torigai, the firmness of the Akou, and the oceanic aroma of the Aomori abalone create a beautiful balance on the plate.• Fresh Somen from Shodoshima, New Onions from Awaji Island, Konoko (Sea Cucumber Roe) A delightful surprise of the evening. The "fresh somen" from Shodoshima, which is rarely available, offers a powerful chewiness and a delightful texture that is a world apart from the usual dried noodles. The refreshing sweetness of the new onions from Awaji Island combines with the intense briny flavor of the Konoko, resulting in a sensuous taste experience.• Grilled Eel from Aichi Isshiki with Sweet Long Peppers from Fushimi The eel from Aichi Isshiki is grilled to perfection by professionals, with the skin crisped to a delightful crunch while the flesh remains astonishingly plump and juicy. The slight bitterness of the sweet long peppers from Fushimi perfectly balances the rich fat of the eel.• Fried Rock Oyster from Maizuru with Thin Green Beans from Chiba Indulging in the "milk of the sea," the rock oyster from Maizuru is luxuriously fried. As you bite into the crispy coating, the rich essence bursts forth from the large oyster. The fresh thin green beans from Chiba provide a lovely accent.• Clams from Chiba, Red Eggplant from Kumamoto, and Flower Pepper While this dish is categorized as a "simmered dish," it possesses an overwhelming presence that transcends that classification. The clams from Chiba are remarkably thick, releasing an unprecedented umami with every bite. The Kumamoto red eggplant, which has absorbed this umami, melts in your mouth, while the seasonal flower pepper adds a vibrant aroma, elevating this dish to a splendid main course.• Amagi Shamo Chicken and Koshiabura (Wild Vegetable) Rice The finale features a rice dish made with the brand chicken, Amagi Shamo from Shizuoka, and the spring wild vegetable king, Koshiabura. The robust umami and chewiness of the chicken permeate each grain of rice, providing a satisfying volume that even men will appreciate. The unique slightly bitter flavor of the Koshiabura elegantly refines the overall impression.• Seasonal Fruits (Mango, Passion Fruit, Ice Cream, Cointreau) A dessert that combines the tropical acidity of ripe mango and passion fruit with cold ice cream. The finishing touch of Cointreau (orange liqueur) adds a delicate aroma, gracefully concluding the meal with a touch of elegance.The charm of "Seizan" lies in its ability to gather top-class seasonal ingredients from across Japan while presenting them in a way that is never ostentatious, allowing them to shine in their best form.What left a particularly deep impression this time were the "fresh somen from Shodoshima," which surprised me with its texture, and the "clams from Chiba," which overwhelmed me with their thickness. I can only admire Chef Yamamoto's skill in bringing out not only the classic high-end ingredients but also hidden gems in their finest state.To top it all off, the thoughtful gesture of sending me home with that exquisite chicken rice as a "souvenir" was perfect. From start to finish, it was a sublime experience that satisfied all my senses. I am eager to return to this remarkable establishment in a different season. Less

Located in Mita, Minato-ku, Tokyo, "Japanese cuisine Seizan" is a renowned restaurant that earned two Michelin stars just a year and a half after opening, making reservations quite difficult. The owner, Haruhiko Yamamoto, is known for his expertise, having honed his skills at the famous Gifu restaurant "Takada Hassho" before becoming a branch owner at the young age of 25.Seizan is characterized by the depth of its dashi, achieved through meticulous preparation, and offers innovative dishes that blend tradition with unique twists, such as abalone and sea urchin udon and crab cream croquettes. Less

I was brought here by a regular customer for my first visit. The place isn’t bad, but the broth in the soup had a somewhat clumsy impression. Some of the other dishes were a bit too salty for my taste, and the prices felt a little high. Overall, I left satisfied after my visit.The Miyagi Blue Crab and Okra Salad had a strong broth flavor that felt heavy.The Awaji Sea Bream and Mitsuba dish was particularly disappointing. The broth was too strong and masked the delicate flavor of the sweet bream.The Shima Ebi, Abalone, and Akou were well-prepared. The Shima Ebi was marinated in kombu, enhancing its sweetness. It was delicious and skillfully done.The raw Konko and new onion somen was the highlight of the day. The somen was thicker and chewy, providing a new texture experience. It had a slightly cold noodle-like bite, and the grated new onion paired perfectly, making it enjoyable to eat.The grilled eel with salt and sweet peppers was cooked perfectly, and the sauce was just right.The fried rock oyster from Maizuru and green beans were a bit disappointing. I prefer my fried food crispy, but the sauce made it soggy.The clam and red eggplant simmered dish was confusing; it seemed to emphasize only the bitterness of the clam.The rice with Shamo chicken, Koshiabura, and bamboo shoots was well-cooked, and the balance of ingredients made me want a second helping.The Miyazaki Mango and Kochi Dekopon with wasanbon cream were a perfect match, offering a gentle sweetness that was delightful. Less

• Appetizer: Soft-Shell Crab (Miyagi) with Okra• Soup: White Sweet Sea Bream (Ehime) with Edo Komatsuna, Toronegi, and Myoga• Sashimi: Akou (Awaji), Abalone, and Shima Ebi with Kombu• Fresh Somen Noodles with Fresh Fish Roe and New Onion• Grilled Eel with Sweet Long Pepper (Kyoto Fushimi)• Rock Oyster with Fine Green Beans• Clams and Sweet Eggplant in a Thin Kuzu Sauce• Rice with Amagi Shamo Chicken and Koshiabura• Miyazaki Mango, Passion Fruit, Dekopon, and Goji Berry Cointreau Ice Cream• Melon with Brown Sugar Ice Cream Less

This Month at SeizanThe entrance is filled with flowers celebrating the 15th anniversary. It seems many customers are sending congratulatory gifts, but as a humble regular, I’ll refrain from doing so...Now that summer is in full swing, this month features many refreshing dishes.- Appetizer: Octopus from Akashi with Kaga cucumber- Soup: Red sea bream from Awaji- Sashimi: Pike conger with plum sauce and soy dashi- Abalone Udon- Grilled Dish: White sweet sea bream from Awaji with green beans and fried scales- Fried Dish: Sweet long pepper from Fushimi stuffed with hairy crab- Simmered Dish: Winter melon with shark fin- Rice: Unaju (grilled eel over rice)- Dessert: MangoI absolutely love octopus. The firm texture mixed with cucumber is delicious. A refreshing start!The soup has a noticeably different seasoning this time. It has a slight acidity. I’m not a big fan of red sea bream; while I can taste its subtle sweetness, it’s relatively bland. Overall, the soup left a weak impression.The pike conger was served both as sashimi and lightly boiled. The accompanying plum sauce was delightful. However, the sashimi didn’t quite suit my taste; I prefer it to be firmer and perhaps it was a bit lukewarm.The sweet long pepper was tightly stuffed with hairy crab. The gentle bitterness, sweetness of the crab, and saltiness matched perfectly. This was delicious.I had high expectations for the simmered winter melon, but the sauce was quite strong with acidity and pepper. The shark fin was also difficult to eat. It felt like it had the potential for more depth, which was a shame.Feeling somewhat unsatisfied, I moved on to the rice. This month features unaju, so I communicated the amount of rice I wanted in advance. Even though I had experienced this last year, I accidentally said "normal." Since they don’t pour sauce over the unaju, less rice is better for balance. Oh dear.The restaurant is known for grilling the skin to a crisp while keeping the meat fluffy. While the grilling was excellent, I felt it lost a bit of its charm when served as unaju. Perhaps it’s a matter of personal preference.Reflecting on the overall experience, it was a course that lacked a certain sparkle. Of course, it was delicious, so I can’t complain, but in times like this, the specialty dish, abalone udon, truly shines. It’s the most consistent and the most delicious, and it was the saving grace of the course. Less

I visited in early May.Once again, I was deeply impressed by the wonderful sensibility of the head chef, Mr. Yamamoto, and his meticulous work that brings out the best in the ingredients.Here’s a summary of the dishes we enjoyed:- Blue Crab A dish featuring carefully prepared blue crab, rich crab roe, and finely chopped okra. When mixed well and brought to my mouth, the richness of the roe, the stickiness of the okra, and the sweetness of the crab combined perfectly, capturing my palate from the very first bite.- Awaji White Sweet Sea Bream Soup Upon opening the beautifully decorated bowl with a peony design, a delicate aroma of dashi wafted out. The Awaji white sweet sea bream had an astonishingly fragrant skin and moist flesh. As I untied the mitsuba (Japanese wild parsley), the clear dashi seeped into my senses, soothing my entire being.- Sashimi Awaji Akou: A delightful crunch and refined umami. Shima Ebi from Saroma Lake, marinated in kombu: The beautifully striped shima ebi melted in my mouth the moment I took a bite! Wrapped in the umami of kombu, the natural sweetness and richness of the shrimp were elevated to a profound flavor. It was incredibly delicious.- New Onion and Kuchiko (Sea Cucumber Roe) Somen Using fresh somen from Shodoshima, the texture was astonishingly chewy. The penetrating sweetness of the new onion, the rich saltiness of the kuchiko, and the umami of the dashi beautifully clung to the fine noodles. The elegant aroma of yuzu added a pleasant accent.- Eel from Aichi Prefecture and Manjanji Pepper from Kyoto Fushimi Presented in a stunning Oribe-yaki (Mino ware) dish. The grilling of this eel was a work of art! The outside was crispy and light, while the inside was surprisingly moist and juicy. The contrast with the manjanji pepper was perfect.- Fried Abalone and Green Beans from Chiba Prefecture Indulgently fried abalone. The batter locked in the umami of the abalone, releasing a juicy scent of the ocean with every bite. The crisp texture and freshness of the green beans were a perfect accent to the fried dish.- Natural Rock Oyster from Maizuru, Kyoto A large rock oyster heralding the arrival of early summer. It was so creamy and milky that it felt almost wasteful to eat it in one bite! The rich taste of the sea filled my mouth.- Kumamoto Red Eggplant and Clams from Kujukuri, Flower Pepper As soon as it arrived, I was enveloped in the vibrant aroma of flower pepper. The clams from Kujukuri were surprisingly large and had a plump texture. The creamy red eggplant, soaked in their umami, harmonized beautifully with the refreshing kick of the flower pepper.- Amagi Shamo Chicken and Koshiabura Clay Pot Rice The finale of the day was clay pot rice featuring the robust umami of Amagi shamo chicken and the springtime essence of koshiabura. With each bite of the chicken bursting with rich flavor, the slightly bitter notes of the koshiabura provided the perfect accent. Despite being full, I couldn’t stop eating due to its deliciousness.- Miyazaki Mango, Dekopon, Passion Fruit, and Apples Marinated in Cointreau We ended on a refreshing note. The apples, infused with the adult aroma of Cointreau, combined with the sweet mango, and the bursting acidity of dekopon and passion fruit, beautifully wrapped up the course.Drinks we enjoyed: - Glass of Champagne - Daina Chokarakuchi Junmai (Tochigi) - Hiropiki Tokubetsu Junmai (Fukushima) - Kamo Nishiki Nibori Sake, Akaiwa Omachi Shiboritate (Niigata) From the museum-quality beautiful dishes to the combinations of ingredients and the skillful cooking techniques, everything was flawless once again. This is a special place I want to visit with each changing season. Thank you very much. Less

I had a blissful moment at "Japanese cuisine Seizan" in Mita, feeling the remnants of spring.Even after multiple visits, I am still amazed by the new surprises and delicate craftsmanship—truly a gourmet experience for adults.**Spring Specialties that Cherish the Season** • Soft-Shelled Crab with Okra The beautiful presentation, using the crab shell as a dish, captivates the eye from the start. The surprising craftsmanship of flattening the shell, which has been soaked in vinegar for two days to soften it, is remarkable. The tender crab meat and rich roe are gently complemented by the okra.• A Symphony of Blessings from Awaji Sautéed white sweet sea bream, akou (kijihata), island shrimp, and abalone sashimi. The seafood nurtured by Awaji Island is served in its most radiant form.• A Collection of Innovative Dishes Dishes like "Fresh Somen with New Onions" and sweet vinegar sauce with grilled eel and sweet long peppers stimulate the senses with their unprecedented approaches.• Enjoying Aromas and Textures in the Second Half Iwakaki (rock oysters) and clams simmered with eggplant, enveloped in the refreshing aroma of flower pepper. The seasonal ingredients intertwine, creating a depth of flavor that is enchanting.• A Heartwarming Finale and Dessert A rice dish cooked with Amagi Shamo chicken, bamboo shoots, and the fragrance of Koshiabura.Finally, I was enveloped in a luxurious aftertaste with ice cream made from passion fruit and Cointreau.Each visit reaffirms the joy of experiencing the seasons of Japan at this renowned establishment. Less