MACHIYA LOCALS Exclusive

10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef

24,000 yen / per person (service charge & tax incl.)

This 10-course kaiseki dinner in Shinjuku highlights premium seasonal ingredients such as matsutake, unagi, and wagyu beef, presented with the refined craftsmanship. Each dish is prepared with a delicate sense of seasonality, concluding with freshly whisked matcha and a traditional Japanese sweet.

A message from the Chef

10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef

I first discovered the world of Japanese cuisine as a high school student working part-time at a traditional restaurant, and that experience set me on the path to becoming a chef. After spending twenty years honing my craft at a long-established Japanese restaurant, I opened Arakicho Mitsuki in 2017.

My goal is to listen to each ingredient and reflect the nuances of the seasons in every dish. Drawing on my training in the Urasenke tea tradition, I value offering tea together with the meal as part of my hospitality. In this quiet corner of Shinjuku, I hope to share moments where guests can sense the seasons with all five senses in a peaceful, hidden setting.

About

Arakicho Mitsuki is a Japanese restaurant located about a five-minute walk from Yotsuya-Sanchome Station in Shinjuku. Quietly standing on a corner of the historic Arakicho district, once known as a lively kagai entertainment area, the surrounding stone-paved alleyways and lantern-lit streets create an atmosphere that feels removed from the bustling city center.

Inside, the warm wooden interior offers a calm and intimate space with counter seating and a semi-private room. Accepting only 3 reservations per day, the restaurant provides a relaxing environment where customers can savor each course. The owner-chef, with more than 20 years of experience, presents seasonal flavors with thoughtful, precise preparation. Close to Shinjuku yet rich in local character, Arakicho Mitsuki is a hidden restaurant where customers can enjoy a quiet, distinctly Japanese atmosphere.

Gallery

10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef 10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef 10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef 10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef 10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef

*All images shown are examples and may slightly differ from the menu served.

Course Menu

10-Course Traditional Kaiseki in Shinjuku – Featuring Matsutake, Unagi, and Wagyu Beef(24,000 yen / per person)

  • Sakizuke – A small appetizer to begin the course.
  • Hassun – Seasonal appetizer platter reflecting the flavors of the moment.
  • Matsutake Dobin Mushi – Aromatic matsutake mushroom broth steamed and served in a traditional clay teapot.
  • Otsukuri – Fresh sashimi selected by the chef.
  • Aburimono – Lightly seared seasonal dish.
  • Yakimono – Grilled seasonal specialty.
  • Nimono – Gently simmered dish prepared with seasonal ingredients.
  • Donabe Takikomi Gohan – Claypot-cooked seasoned rice.
  • Akamiso Shiru – Red miso soup to complete the savory courses.
  • Matcha to Kanmi – Matcha tea and a seasonal sweet served after the meal.

*Not all ingredients are listed. Please alert the restaurant if you have any food allergies. All menu items are subject to change according to seasonality and availability.

Ingredients & Dining Philosophy

At Arakicho Mitsuki, the focus is on bringing out the beauty of seasonal ingredients at their peak. Seafood and vegetables are sourced primarily from domestic, natural producers, selected each morning by the chef at the market.

The foundation of the cuisine is a clear dashi stock made from Makurazaki bonito and Rishiri kelp, creating flavors that highlight the natural character of each ingredient. Cooking techniques, such as heat control and seasoning, are adjusted carefully for each dish, whether simmered, grilled, or served in a bowl.

Drawing on his own background in the Urasenke tea ceremony practice, the chef incorporates traditional hospitality by serving tea during the meal. Seasonal elements are reflected in the choice of tableware and presentation, ensuring that guests can feel Japan’s four seasons through the food, the space, and the overall experience.

Seating

Counter Seating ◎
Table Seating ◎
Japanese-style Tatami Seating –
Private Rooms –

Dining Details

Vegetarian/Vegan Menu ×
Gluten-Free Menu ×
Food Allergies Please inquire.
Additional À la carte Menu ×
Children Under 13 ×
Smoking ×
Private Room ×

Hours

6PM~11PM (Last Entry 8PM)

Closed: Mondays

Additional Information

・No Smoking Allowed
・Guests must be 18 years of age or older
・Guests within the same group must order the same course
・Please contact the restaurant directly if you expect to be late. If you arrive significantly past your reservation time, your reservation may be canceled, and a 100% cancellation fee will apply.

The restaurant asks that all guests within the same group select the same kaiseki dinner course. This is to ensure that all guests are able to enjoy each dish in its freshest state, and, as each dish is prepared one-by-one, everyone is able to savor the dinner together.

Restaurant Name

Arakicho Mitsuki (荒木町光樹)

Location

Address

101 Kimura Building, 8 Arakicho, Shinjuku-ku, Tokyo

'Kaiseki' Menu