Seika Kobayashi
Japanese restaurant · Shinjuku ·

Seika Kobayashi

Japanese restaurant · Shinjuku ·

Japanese cuisine paired with unique pottery, intimate setting

chef-prepared
beautiful presentation
intimate atmosphere
quality ingredients
private room
cozy atmosphere
seafood focus
charcoal grilling
Seika Kobayashi by null
5.0
Yelp
Rated 5.0 stars by 1 reviewers
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null
Seika Kobayashi by null

Information

10-17 Arakicho, Shinjuku City, Tokyo 160-0007, Japan Get directions

¥10,000+

Reserve a table
See Menu
Reservations required
Restroom
Popular for dinner
Cozy
Alcohol

Information

Static Map

10-17 Arakicho, Shinjuku City, Tokyo 160-0007, Japan Get directions

+81 3 6380 0978
seika-kobayashi.com
@seika_kobayashi_official

¥10,000+ · Menu

Reserve a table

Features

•Reservations required
•Restroom
•Popular for dinner
•Cozy
•Alcohol
•Wine
•Beer
•Small plates

Last updated

Jan 19, 2026

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Seika Kobayashi

"Owner-chef Yuji Kobayashi has a passion for the works of Seika Suda, a Kutani porcelain potter. Kobayashi, who began collecting pottery as a teenager, pairs each dish with just the right vessel to accentuate the flavour. To bring the flavour of each ingredient, seasoning is restrained, consisting of salt and the umami of dashi. Kobayashi’s charcoal grilling technique brings forth a smoky aroma. Items are plated without unnecessary artifice, enhancing the ingredients’ bold presentation." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seika-kobayashi
Seika Kobayashi

律

Google
Savor the sophisticated flavors of carefully-prepared Japanese cuisine Since opening in Roppongi in 2009, the prestigious Japanese cuisine restaurant Seikakobayashi has relocated to a quiet back alley in Arakicho in 2016. The owner chef Yuji Kobayashi is extremely particular about the ingredients, believing "there are few things in this world that are truly delicious," and offers a menu centered on fish. Reservations are limited to two parties for a maximum of six people every evening. After taking off their shoes and entering the cozy restaurant, guests can observe the chef carefully preparing the food entirely by himself. Here you can spend a wonderful evening filled with a stunning variety of traditional Japanese cuisine and friendly conversation with the chef. The cozy atmosphere will make you feel at home and is recommended for dinner with close friends. ※ Awarded 1 star on world-renowned gourmet guide Tokyo 2023

Kate G.

Google
The food along with the presentation and the dishes they were served on were beautiful. We had a beautiful private room to ourselves, which made it very intimate. The food was delicious and plentiful! We were very comfortably full by the time dinner was over. Although we didn't speak Japanese, the chef went out of his way to translate using his mobile app and we appreciated the extra effort he went through. I would highly recommend and it is on our list of places to return to if we come back to Japan.

Ryoichi S.

Google
素晴らしい料理を素敵な器で提供してくれる和食店。 予約は昼夜合わせて１日３組までとのことで、訪問時は貸し切りだった。 店主を独り占めで色んな話ができるのため、会話をしながら料理を楽しみたい方にはおすすめ。 特に気に入った料理は以下。 太刀魚の焼き物はかなり大きなサイズで外側がサクッとしていて中はふわふわ。魚の焼き物にふわふわという表現が使えることに驚く一品。 ホタルイカの沖漬けは抜群。今までで食べた中で断トツにうまい沖漬け。 和食店では珍しいお肉料理は、牛のあぶりに花山椒をたっぷりのせたものをすき焼き風のたれで。かなり贅沢な料理。 ノドグロのお頭は、焼いた後酒蒸しに。こちらも大きなサイズなので身が少ないイメージのお頭とは違いたっぷりと身がついていた。最後の〆は酒蒸しの出汁を使った雑炊。 値段は結構高いのでそう頻繁には行けないけど、また季節が変わったら訪れたい。

歩く人形

Google
お昼に訪問し、広い個室で貸し切り状態。なんだかお忍びできてる雰囲気でとても良かったです。笑 お値段は少し高いですが、どのお料理も美味しくて満足でした。 昼に行ったので、次は夜にも行ってみたいです。

#ヒロ

Google
一つ一つがしっかりとしたボリュームと味でおいしくいただきました。 ごちそうさまでした。

猪腰美穂

Google
以前、格付けBASICで拝見し気になり東北住みですが、小林料理長の和食が食べたく行きました。店内の雰囲気も落ち着いた感じで、勿論料理は素晴らしく美味しかったです！ さすが値段が張るだけだと思いました。 また機会があったら、伺いたいです。

Go Y.

Google
完全予約制 食器は須田菁華 くるみ豆腐 鯖の棒寿司と天豆(ソラマメ)と卵のフライ 穴子のお椀(穴子を炊いた出汁で塩をちょっと入れただけらしい) 焼き白子(瀬戸内産虎河豚使用、2キロを超す虎河豚だけを厳選して使用) シラカワの酒蒸し(白甘鯛)3キロを超える大ぶりなシラカワのみ使用、このサイズは週に5、6匹しか揚がらない幻の高級魚。身がとても濃厚で脂がとても上品。軽く焼いた後酒蒸しに。

大久保裕史

Google
最近テレビに取り上げられているので試しにランチに友人と行く。昼なので酒は小瓶のビール2本。支払いは二人で45000円 代金は極めて重要で満足度が高ければ一人100000円也でも構わないと思う。 料理は普通に美味しいと思うが驚きと感動が無い。