Yotsuya Minemura
Japanese Kappo · Tokyo · 3 · Michelin One Star · Chef Shohei Minemura
Michelin one-star kappo-kaiseki counter in the geisha district of Arakicho with only eight seats. Chef Shohei Minemura personally crafts both the cuisine and daily handmade soba noodles, offering a single omakase course focused on seasonal seafood and vegetables.
2F, 3-21 Arakicho, Shinjuku-ku, Tokyo 160-0007, Tokyo
- Michelin 1 Star (2026)
Menu
Dishes
- Steamed Seasonal Dish — Mushimono (steamed seasonal dish) — a traditional kaiseki course featuring seasonal ingredients steamed in a lidded vessel.
- Pickles and Miso Soup — Accompaniment pickles and miso soup.
- Minemura Yasai Nimono — Preparation highlighting peak-season vegetables.
- Handmade Soba — Chef Minemura's handmade soba noodles, crafted daily as the closing course.
- Owan — Clear soup course, typically dashi-based with seasonal garnish.
- Yakimono — Grilled course, featuring seasonal seafood or vegetables.
- Hassun — Seasonal assorted plate reflecting the season's bounty.
- Agemono — Deep-fried course.
- Sunomono — Vinegared dish as a palate cleanser.
- Sakizuke — Opening appetizer featuring seasonal ingredients.
Tasting Menu
- Minemura Kappo Omakase (30000) — Single-seating dinner omakase course featuring seasonal seafood and vegetables, concluding with handmade soba noodles crafted daily by the chef.
- Dinner Omakase (30000)
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