Kawagoe

We want you to have a delicious time in Kawagoe and enjoy the seasonal ingredients in the best condition. With that in mind, we will deliver seafood, mountain food, alcohol, and heartfelt hospitality. It is a shop where you can fully enjoy the atmosphere of Shigaraki and Kumoi kilns, and is full of proud commitment. Please enjoy the essence of the kitchen in a relaxed manner.

 

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About Kawagoe

Enjoy a delicious seasonal moment in Kawagoe…
We want you to enjoy seasonal ingredients at their best…
Kawagoe was started with that idea in mind.

Seafood, mountain produce, sake. And heartfelt hospitality.
This is a specialty restaurant where you can fully experience the atmosphere of Shigaraki and Kumoigama. We look forward to seeing you.

Kawagoe Owner: Fumio Kawagoe
Director of Nadaman Co., Ltd. and Head Chef of Nagoya Tokyu Hotel
Cooked for the Imperial family and various leaders at the Aichi Expo
Awarded the “Master Craftsman of Aichi” in 2008

 

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Special kiln

A special kiln created in collaboration with Nakagawa Ippento, the owner of Shigaraki Kumoigama, a kiln beloved by top-class restaurants.

The breathable kiln is a masterpiece handcrafted by artisans, using carefully selected clay and traditional techniques that create the most delicious ware.

 

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A carefully designed counter

In front of the carefully designed kiln, there is a counter with an overwhelming presence. The single piece of cherry wood gives off a soothing Japanese feeling. We are particular not only about the food, but also about the tableware and the space. Please enjoy every moment of your meal.

 

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Reservations are required

Cancellations the day before will incur a 50% cancellation fee, and on the day of will incur a 100% cancellation fee.
We have limited seating and use only carefully selected ingredients.We ask for your understanding.

Evening Kaiseki：16,000 yen (excluding tax) / 17,600 yen (including tax)

10% service charge applies only when using private rooms / 19,360 yen (including tax and service charge)

 

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日本料理　川越(@kawagoe.nagoya)がシェアした投稿

All the dishes were delicious and beautiful to look at

Among them, the conger eel lightly cooked in a sukiyaki-style broth and served with a soft-boiled egg was particularly tasty.
The head chef is originally from Miyazaki, so we ended the meal with cold miso soup. It was a great way to end the season.

 

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日本料理　川越(@kawagoe.nagoya)がシェアした投稿

It’s simply delicious!

Anyone who knows the taste of dashi soup stock will absolutely love it.
Overall, it’s a wonderful restaurant where the chef’s attention to detail is carefully expressed.

Reservation via Tabelog