• Recommended by Google reviews with 4.5 stars or above.
• Conveniently located, a 5-minute walk from Akasaka-Mitsuke Station
• A restaurant that has been on the Michelin list for 17 consecutive years
• Enjoy the culture and beauty of Japan surrounded by the handicrafts of the Rosan people

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reflect the actual information, please take this into consideration before
booking.

ーRestaurant Introductionー

As Lushanren said, "The deliciousness of a dish depends on the choice of
ingredients to a large extent." The Fukuda family's cooking also attaches
great importance to the careful selection of ingredients, making full use of
the quality of the ingredients and bringing out the characteristics of the
ingredients themselves. Furthermore, since Japanese cuisine is considered to
be enjoyed visually, harmony between dish and tableware is of vital
importance. We believe that when food and tableware are in perfect harmony, a
fascinating world of taste is born. Not only the ingredients and tableware,
but also the room in which you enjoy your meal is important. Please enjoy the
seasonal delicacies and feel the harmony of visual beauty and taste. The story
of the Fukuda family began with the previous owner, Fukuda Machi, who was
fascinated by the world of food and beauty of Kitaoji Rosanjin and was
committed to realizing his ideals at the Fukuda family. Under the guidance of
Rosanjin, she continues to pursue all-round "hospitality" that satisfies the
five senses, including taste and service. As an inn and restaurant, Fukuda was
once a frequent stay for cultural celebrities such as Kitaoji Rosanjin,
Kawabata Yasunari, Yukawa Hideki, and Noguchi Isamu.

- Course Introduction - Chef's Special Course

Sakura sesame tofu, raw sea urchin, avocado, wasabi soy sauce,
deep-fried shrimp

Octopus, simmered squid with cherry blossoms, Temari sushi,
caviar, white clams, koji (sauce of the ingredients poured over the stewed
dish), morels, fish roe, Yamato taro, yuzu, and simmered tendou with white
vinegar

Clams, sakura sea bream, scallops, clams, angelica (cut into
small pieces), cauliflower, mushrooms, buds

Horse mackerel, the first batch of bonito in season, grilled button
shrimp

Golden eye snapper grilled in Saikyo style with rapeseed
sauce and zucchini

Two-color dengaku, salt-grilled shirako, koji miso, silken
tofu, walnut miso

Hot pot with squid, steamed sea urchin, kujo scallions, bamboo
shoots, water celery, wild vegetables, potato gluten, eggs

Grilled Japanese Kuroge beef with wasabi soy sauce and spicy soy
sauce

Grilled flat shell frost, scallops, red shells, camellia
buds, bracken, Australian olives, Tokyo lemon French jelly, flower spike

Bamboo shoots, beef and minced meat with safflower rice

Red miso soup, raw mushrooms, white asparagus, mitsuba

Lightly pickled spring cabbage, cucumber, carrot, young
ginger, radish, bran pickled bell pepper, mustard yam

Cantaloupe, red and white strawberries from Murata Farm

Sakura mochi, red bean paste, blueberry jam