四季の旬を日本橋で食す。毎朝河岸で仕入れる、天然ふぐ、はも、松葉蟹、桜鯛、京竹の子、天然鮎、天然鰻、のど黒、甘鯛、すっぽん、国産松茸など天然素材を和の技法で調理いたします。コロナ対策は万全です。
- トップ
- English（海外の方へ）
To foreigners
The chef of Kichisei goes to the fish market every morning, and prepares
Hamo (pike eel) in the summer,
Fugu (Blowfish) and Mastuba Crab dishes in winter.
You can enjoy the Washoku of the four seasons of Japan.
Hamo (pike eel) in the summer,
Fugu (Blowfish) and Mastuba Crab dishes in winter.
You can enjoy the Washoku of the four seasons of Japan.
※ Fugu (Blowfish course) book the day before.
Address
2-21-5, Nihonbashiningyocho, Chuo-ku, Tokyo, 103-0013
Phone
Closed
Every Sunday, Public Holiday
Reservation
Access
Subway:
Hibiya Line Ningyocho Station Exit A1 3-minute walk
Toei Asakusa Line Ningyocho Station Exit A3 4-minute walk
Subway Hanzomon Line Suitengumae Station Exit7 6-minute walk
Toei Shinjuku Line Hamacho Station Meijiza Exit 6-minute walk
Hibiya Line Ningyocho Station Exit A1 3-minute walk
Toei Asakusa Line Ningyocho Station Exit A3 4-minute walk
Subway Hanzomon Line Suitengumae Station Exit7 6-minute walk
Toei Shinjuku Line Hamacho Station Meijiza Exit 6-minute walk
Seating
Counter seats
Tatami room table
Private room table
