There was no signboard so I hesitated a bit, but I noticed the restaurant by the noren curtain. You take the elevator to the second floor. It feels like you're in a multi-tenant building for a moment, but once you reach the second floor, there are two private rooms where you can relax. For lunch, you can choose from a simple bento box to a full course menu. Each dish is carefully prepared and looks beautiful and tastes delicious. It might be a good place for a small business dinner. Just be careful, as if you talk loudly, the group next to you can hear everything. I will definitely visit again.

I was taken to this restaurant as a friend's favorite spot for the second visit! The restaurant is located in a quiet alley with a counter and private rooms available. We had a course meal with beautifully presented dishes, such as white fish tempura and abalone porridge, made with luxurious ingredients. The owner, Mr. Oikawa, was great at engaging in conversation. It's a perfect place for business dinners as well. Every dish was delicious without any complaints. I would love to visit again.

"It used to be" a hidden gem kaiseki restaurant in Nihonbashi. Now, it has become popular at nearby department store events, and has been appearing more in the media. Many celebrities visit, and perhaps due to its convenient location, there has been an increase in business entertainment groups. The menu has been changed slightly over time. The Kyoto beef that was once unavailable has now been served as roast beef bowl. However, the popular dish of assorted rice accompaniments from the opening days is no longer available. On the other hand, the signature "turtle and shark fin soup," considered a business card for this restaurant, is always served no matter how you order. When visiting this restaurant, it is a must-try regardless of the season. The course flow is traditional, but there is always a dish in the middle that surprises you. In this case, it was the steamed dish full of crab meat and crab broth. The abundance of crab in the dish, along with the rich crab broth, was delightful. Crab can become unpleasant if not cooked properly, but the pure essence and aroma of the crab were well extracted in this dish. Although there are private rooms available, this restaurant is best enjoyed with lively conversations with the owner while savoring the dishes. I will definitely visit again. Thank you for the wonderful meal.

(Visit on February 18, 2019) On my way back from a business trip in Tokyo, I stopped by before boarding the bullet train. It's just a 10-minute walk from Tokyo Station, so it's convenient for dinner. It had been a while since my last visit, but the atmosphere hadn't changed in a good way. Since it was still cold outside, I received a hot towel and enjoyed a cup of tea before the meal. First Course: Steamed rice, steamed abalone, abalone liver, greens, kudzu bean paste The first course was steamed rice topped with steamed abalone and abalone liver in sake. A generous amount of kudzu bean paste was poured over it, creating a hot and satisfying dish. Despite its small portion, the combination of the sweet steamed rice, the texture of the abalone, and the richness of the liver, all captured by the kudzu bean paste, made it disappear quickly. The robust flavor of the broth, the refreshing greens, and the crunchy rice crackers left a fresh sensation in the mouth. Soup: Grilled sweet sea bream, shiitake mushrooms, turnips, rapeseed blossoms The grilled thick-cut sweet sea bream was served with shiitake mushrooms and turnips soaked in a flavorful broth. The bitterness of the rapeseed blossoms added a refreshing touch. The sea bream, lightly salted and grilled to perfection, absorbed the broth well, while the turnips and mushrooms were bursting with umami. The slight bitterness of the rapeseed blossoms lingered in the aftertaste. It was incredibly delicious. Sashimi 1: Crab, candied walnuts, pickled ginger The crab, sourced from Tottori Prefecture, was presented in a three-dimensional arrangement. Candied walnuts and pickled ginger accompanied the crab, a seafood known for its cooling properties. The shells were pre-peeled, allowing for easy consumption. The quality of the crab can vary, but this one was undeniably delicious. However, beyond the taste of "delicious crab," there was not much more to be impressed by, highlighting the complexity of this ingredient. Sashimi 2: Fatty tuna, lean tuna, flounder marinated in kombu, botan shrimp, ark shell Another sashimi dish followed, presented on a long plate. The fatty tuna and lean tuna were cut into cubes, a signature style of the restaurant. Each sashimi was accompanied by different vegetables, offering variations in aroma and texture. Served with soy sauce and vinegar, both options enhanced the flavors. The fatty tuna, lean tuna, and botan shrimp were as expected, but the perfectly fatty yet not overpowering fatty tuna was exceptionally delicious. The flounder marinated in kombu had the firm texture I prefer, and was delicious with wasabi. The ark shell had a spring-like crispy texture and a refreshing taste, making this five-piece assortment visually and gustatorily delightful. Grilled dish: Blackthroat seaperch, blowfish milt The fish, blackthroat seaperch, was steamed and grilled between pine leaves. This presentation was another highlight of the meal. The blackthroat seaperch was perfectly grilled, and its rich flavor made me crave a bowl of rice. The blowfish milt on the side was hot and oozing with a creamy juice when bitten into. It was a taste worth risking a burnt tongue for. Hot dish: Shark fin soup, blowfish milt The restaurant's specialty, "shark fin and shark fin soup," is usually served in a bowl, but on this day, it was served here. I have never encountered a menu at this restaurant that does not feature this soup, so it seems to be a signature dish. The ginger-infused soup with tender shark fin was a luxurious treat.

"Nihonbashi OIKAWA @ Nihonbashi, a friendly Japanese restaurant supported by the men of Nihonbashi. Today, I was invited by President Watanabe, with whom I am conducting collaborative research at a soba restaurant, to visit this place in Nihonbashi. It seems to be a restaurant supported by the men of Nihonbashi. We started with the sake "Gappaku" from Kamonishiki Sake Brewery in Niigata. The food, starting with appetizers, included shrimp, ayu fish with roe, green soybeans, conger eel sushi, and small dishes of sweetened ankimo (monkfish liver) and pomegranate. The steamed dish included matsutake mushrooms, conger eel, and shrimp shinjo in a rich flavor. Next was sashimi with botan shrimp, sea urchin, scallop, tuna belly, and abalone served with seasonal vegetables. The main dish included abalone, spiny lobster, and matsutake mushrooms steamed in abalone shells with a sauce made from sea urchin and abalone liver. The dish continued with duck and foie gras mashed in a persimmon pot, followed by the famous turtle and shark fin soup, grilled Spanish mackerel with miso sauce, and more. The sake served was Hagi no tsuru special junmai sake. The meal ended with rice cooked with conger eel and matsutake mushrooms, miso soup with eel, and a dessert of chestnuts, black beans, agar jelly with green tea, and matcha. The chef's unique and dedicated approach left a strong impression. The flowing courses and individuality of the dishes make this Japanese cuisine deserving of praise. It is clear why it is supported by the men of Nihonbashi. Nihonbashi OIKAWA, Tokyo, Chuo-ku, Nihonbashi 2-15-8, Phone: 03-3272-0757"

The main focus here seems to be kaiseki cuisine, and there are private rooms with table seating where you can relax and chat. It's just right for around 8 people in a private room. I had been looking forward to trying this place, and I'm happy to say that all the dishes were prepared with care. Since I can't eat fried foods, they kindly accommodated my request to change it to something else. The seasoning is not too strong, which I like. Every dish looked beautiful and tasted delicious. The simmered dishes were outstanding. They also have Kenzo wine available, but it is a bit pricey, so keep that in mind. There aren't many good restaurants in Nihonbashi, but this place is highly recommended!

The food was delicious, but the spoon for the chawanmushi was slightly chipped, the coaster was worn out, and there were tea stains on the teacup. The dishes were good, but it was somewhat lacking.

At lunchtime, I was led to a private room in a separate building. Instead of a kaiseki meal, they served me on a tray. The room was a bit small, or rather, the whole area seemed narrow. But it was not bad at all. The meal, however, was fantastic. Above all, the rice was delicious, with a glossy texture. I would definitely like to come back for dinner.

Worth the price ===========

The dishes were elaborately prepared, and I enjoyed them along with the atmosphere.

I used it for a reception. The private room was spacious and easy to use, and the taste was good.

There is no surprise in the content, and there is no sense of being overpriced or innovative.

6500 yen course ===========

The presentation was beautiful and meticulous!

It was average.