Top Chef Selection ~Pioneers~
Nihombashi Oikawa
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
Exit Nihonbashi subway station and head along Showa-dori toward Takaracho. Turn left at the first corner, and a logo with a geometric pattern comes into view — this is 'Nihonbashi Oikawa (formerly OIKAWA).' Owner Oikawa comes from a family that has lived in Nihonbashi Hamacho for three generations, and he recalls often taking part in the neighborhood's festivals when he was young. With so many merchants in the area, he came to admire sushi chefs and entered the culinary world. He built up experience cooking at sushi restaurants and Kyoto-cuisine restaurants, and it has now been 10 years since he opened his current restaurant in July 2012.
〒103-0027
2-15-8 Nihonbashi, Chuo-ku, Tokyo
TEL: 03-3272-0757
Hours: 12:00–15:00 (L.O. 13:30), 17:30–24:00
Closed: Sundays and holidays
Autumn-leaf assortment: pine-cone-grilled tilefish, chestnut, ginkgo nuts on a pine-needle skewer, eggplant dengaku, baby taro steamed in its skin, Fushimi pepper grilled and dashi-steeped, maple-leaf wheat gluten, sweet potato chips, lotus root chips, sudachi
At our restaurant, Nihombashi Oikawa, we're mindful of theater and presentation in front of the gues…
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Teapot-steamed soup of peak season and first harvest, kuzu-dusted Ise lobster, abalone, matsutake, spinach, julienned yuzu
This is a dish where you can enjoy together the deliciousness of Ise ebi lobster and abalone, whose …
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COMMENT
The first master chef I trained under was a master of Kyoto cuisine, and naturally I became interested in Kyoto cuisine, which brings me to where I am today. The soba restaurant "Tean" also falls under our umbrella. Given the pandemic as well, rather than expanding into too many locations, I want to focus on the quality of the special dining experience that guests gain through their meal at our restaurant, and make it even richer.