Tokyo, Japan｜Kaiseki cuisine awarded two Michelin stars for 18 consecutive years｜Fukudaya in Kioicho

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ーRestaurant Introductionー

As Lushanren said, "The deliciousness of a dish depends on the choice of ingredients to a large extent." The Fukuda family's cooking also attaches great importance to the careful selection of ingredients, making full use of the quality of the ingredients and bringing out the characteristics of the ingredients themselves. Furthermore, since Japanese cuisine is considered to be enjoyed visually, harmony between dish and tableware is of vital importance. We believe that when food and tableware are in perfect harmony, a fascinating world of taste is born. Not only the ingredients and tableware, but also the room in which you enjoy your meal is important. Please enjoy the seasonal delicacies and feel the harmony of visual beauty and taste. The story of the Fukuda family began with the previous owner, Fukuda Machi, who was fascinated by the world of food and beauty of Kitaoji Rosanjin and was committed to realizing his ideals at the Fukuda family. Under the guidance of Rosanjin, she continues to pursue all-round "hospitality" that satisfies the five senses, including taste and service. As an inn and restaurant, Fukuda was once a frequent stay for cultural celebrities such as Kitaoji Rosanjin, Kawabata Yasunari, Yukawa Hideki, and Noguchi Isamu.

- Course Introduction - Chef's Special Course

<Appetizer> Sakura sesame tofu, raw sea urchin, avocado, wasabi soy sauce, deep-fried shrimp
<Appetizer> Octopus, simmered squid with cherry blossoms, Temari sushi, caviar, white clams, koji (sauce of the ingredients poured over the stewed dish), morels, fish roe, Yamato taro, yuzu, and simmered tendou with white vinegar
<Royal Bowl> Clams, sakura sea bream, scallops, clams, angelica (cut into small pieces), cauliflower, mushrooms, buds
<Sashimi> Horse mackerel, the first batch of bonito in season, grilled button shrimp
<Grilled dishes> Golden eye snapper grilled in Saikyo style with rapeseed sauce and zucchini
<Light dishes> Two-color dengaku, salt-grilled shirako, koji miso, silken tofu, walnut miso
<Stewed dishes> Hot pot with squid, steamed sea urchin, kujo scallions, bamboo shoots, water celery, wild vegetables, potato gluten, eggs
<Strong dish> Grilled Japanese Kuroge beef with wasabi soy sauce and spicy soy sauce
<Vinegar dishes> Grilled flat shell frost, scallops, red shells, camellia buds, bracken, Australian olives, Tokyo lemon French jelly, flower spike
<Rice> Bamboo shoots, beef and minced meat with safflower rice
<Leave a bowl> Red miso soup, raw mushrooms, white asparagus, mitsuba
<Spicy side dishes> Lightly pickled spring cabbage, cucumber, carrot, young ginger, radish, bran pickled bell pepper, mustard yam
<Refreshing snack> Cantaloupe, red and white strawberries from Murata Farm
<Dessert> Sakura mochi, red bean paste, blueberry jam