Nihonryōri Seizan

Kaiseki restaurant · Minato

Nihonryōri Seizan

Kaiseki restaurant · Minato

2

2 Chome-17-29 Mita, Minato City, Tokyo 108-0073, Japan

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Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null
Nihonryōri Seizan by null

Highlights

Step into Nihonryōri Seizan for a 2-Michelin-star kaiseki experience where innovative seasonal dishes and attentive service come together in Tokyo.  

Featured on Michelin
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2 Chome-17-29 Mita, Minato City, Tokyo 108-0073, Japan Get directions

seizan-mita.com

¥10,000+

Reserve

Information

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2 Chome-17-29 Mita, Minato City, Tokyo 108-0073, Japan Get directions

+81 3 3451 8320
seizan-mita.com

¥10,000+

Reserve

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Last updated

Jul 4, 2025

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@michelinguide

"Beef-wrapped bamboo shoots: Multiple layers of thin beef wrapping bamboo shoots like a ceremonial kimono, elevating a common household dish to a masterpiece of Japanese cuisine." - The MICHELIN Guide

Must-Try Dishes in Tokyo, According to MICHELIN Guide Inspectors
View Postcard for Nihonryōri Seizan
@michelinguide

"Walk through the door and the buzz of activity in the kitchen leaps out at you. A chef must also be able to provide customer service, says Haruhiko Yamamoto – and sure enough, the whole team works together to serve customers. Piled high on every plate is seasonality and creativity. Inaniwa udon noodles combining clams with abalone and bamboo shoots wrapped in beef are exquisite tastes. At the counter, regular customers enjoy priority seating; first-time patrons are seated at tables." - Michelin Inspector

Seizan
View Postcard for Nihonryōri Seizan

miyuki ebara

Google
More than Perfect. Good luck on finding a friend who can book this place. Always occupied the next 6month to a year...

Doan Thai Hoa Tran

Google
Nihonryōri Seizan 晴山 is a 2-Michelin-starred restaurant ⭐️⭐️ specializing in traditional Japanese kaiseki cuisine in Tokyo. The head chef is Haruhiko Yamamoto, who decided to become a chef after feeling the joy of making his parents happy with his own cooking. The restaurant offers a 12-course omakase menu for ¥44,490 per person with a choice of sake pairing. My mom and I chose sake pairing for dinner. This restaurant can be described in one sentence: Exquisite Japanese cuisine made from high–quality ingredients. Throughout the meal, Chef Yamamoto successfully brought out the most quintessential flavors of premium ingredients such as puffer fish, soft–shell turtle, and milk. The flavor of the soup was very clear. In addition, the squid that appeared as sashimi was amazing and I was very impressed. The salmon roe rice was the best dish of this dinner. Chef Yamamoto handled the knife skillfully and carefully, creating a flavor that melted in the mouth and spread with the most natural sweetness. The summer tuna dish with a good balance of umami and acidity without being too fatty. The abalone udon with chilled and chewy udon noodles, blended with a well-balanced liver soup. The sea urchin gave the dish a rich and aromatic aroma, while the green onions added a refreshing and green feeling. A bite full of summer feelings! The abalone itself exudes fragrance and flavor in every bite, and the chef’s combination makes this dish even more appealing. The Isshiki grilled eel is a perfect dish. I rarely eat eel unless I go to omakase restaurants, but I was very satisfied with this dish here when eaten with mozuku. The skin of the eel is crispy, juicy and moist – just one bite and you will be fascinated by the texture of the eel. The flavor is overwhelming from here, the freshness of the grated daikon, the spiciness of the chili makes this eel a very special dish. The fatty taste of the eel and the spiciness of the chili, combined with the sourness of the mozuku, brings a very refreshing feeling. The service is very polite and I can understand why this place is considered a high–class and popular restaurant. ¥50,000 / person ~ 8.4 million VND (US$334)

VL Kong

Google
Pretty good lunch. Organised and tempo of serving was just nice.

充彦

Google
We treated our selves with delicious Japenese cousine! Can’t wait to return as there’s nowhere else that serves such exclusive dishes. 1. Ise lobster with mibuna (special Kyoto grown lettuce) 2. Steamed Matsutake mushrooms with a touch of sudachi (Japanese lime) aroma 3. Pink snapper and squid sashimi 4. Eel and chestnut 5. Wagyu chateaubriand and matsutake mushrooms with sukiyaki style 6. Deep-fried softshell turtle 7. Grilled aubergine with vintage miso sauce 8. Uni form Hokkaido 9. Ikura-don 10. Desert: Japanese vintage honey

Ken

Google
Chef Yamamoto is an absolute delight. Literally a genius in his kaiseki craft, unrelenting focus on seasonal produce leads to a very delicate and refined meal. He is unafraid to try new ingredients and methods of cooking.

Yao Wong

Google
Food was delicious but the tables are not ideal. Counter seating is best.

Guto Velho

Google
Marvelous

Daniel Heer

Google
Delicious traditional Japanese food.