Kaname

Served at Kaname from autumn through winter, Ōoku hot pot is said to have been adapted by the previous generation from a dish its predecessor encountered while working in the Imperial Household Ministry’s kitchens. The recipe was reworked so that anyone could enjoy it. The proprietress serves each guest, helping to keep their kimono clean; the meal ends with rice cooked in the dashi, now infused with the flavours of the ingredients, for a warming finish.

Seasonal kaiseki built around Rishiri kelp dashi

At the heart of the cooking is a clear, fragrant dashi made with carefully selected Rishiri kelp from Hokkaido, sourced at Tsukiji. The seasonal dishes include dobin-mushi, a lidded pot of clear broth scented with matsutake mushrooms and kuruma prawn, a colourful assortment of small appetisers, sashimi made with seasonal fish, and walnut tofu. Evening kaiseki menus include Kasuga, Shinobazu and Hana Inari, with options to suit the season, budget and occasion. Freshly milled Koshihikari rice from Ibaraki and carefully selected wagyu fillet are among the ingredients that lend the menus their considered character.

Private rooms with historic furnishings

Though Kaname is inside a building in Yushima, its quiet tatami rooms offer a welcome sense of calm away from the bustle outside. The rooms retain transoms and lighting from the former teahouse, alongside shoin-style screens and a decorative cabinet finished with raised maki-e lacquerwork. Private rooms with lacquered tables and chairs suit business dinners, celebrations and important family gatherings.

A special meal with fine drinks

The drinks list includes Japanese sake such as Dassai, Kokuryu and Hiroki, as well as shochu and wine, with choices to complement the delicacy of the cooking. At lunchtime, guests can also ask about kaiseki or the Daigo bento, served in a lacquered three-tier box. Reservations are welcome for a relaxed meal at lunch or dinner.