Kashiwaya is a kaiseki restaurant on a quiet back street in Nihonbashi. The multi-course meal is rich with seasonal ingredients. 

Chef Yoshiyuki Kashiwabara was a chef in both San Francisco and in Singapore for over two decades. Both he and his wife speak English and can help answer questions about the dishes and it’s a very relaxed environment.

Shinji, the fishmonger in our household, was so impressed with the variety of seafood we had in the one meal. I don’t know if I remember it all but it included awabi abalone, hamaguri clams, ainame greenling, isaki gruntfish, shirauo whitebait, and kasugodai sea bream.

As Girls Day festival is coming up there was a chirashi zushi scattered  sushi served with a creamy amazake, a combination that will be served in many households on March 3rd.

The maguro tuna was from Yamayuki, a famous nakaoroshi vendor at Toyosu market. When it is served it comes with a paper from Yamayuki with the name of the port in Nagasaki where it was caught, and how it was caught, by teichi ami net, set-net fishing.

Other highlights included a creamy goma dofu sesame tofu that was deep-fried, wagyū beef, and also the grilled bamboo shoots.

The last savory course is bamboo shoots cooked with the rice, a classic spring dish. Leftover rice was made into onigiri rice balls and wrapped in dried bamboo leaves which has antibacterial properties. It made for the perfect breakfast the next day.

I have sent many clients here and everyone has loved it. If you’re coming to Tokyo consider a special night out here. Allow three hours for the meal and have a light lunch as dinner is about twelve courses.

Kashiwaya

Chūō-ku, Nihonbashi Kobuna-chō 11-11

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