• Won Michelin one star for 7 consecutive years!

  
  

• Using the teahouse as an image to present a quaint and simple space

  
  
• Faithfully adhering to the basics of Japanese cuisine, surprising food lovers with unique dishes
• A veteran of Japanese cuisine with 43 years of experience, he makes the most of the characteristics of the ingredients and carefully prepares Japanese cuisine with different seasons.
• The particular ingredients are fresh crabs purchased through identification of freshness. The delicious crab meat rice mixed with eggs is very popular among gourmets.

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ーRestaurant introductionー

"Tetsuan" has been awarded one Michelin star for 7 consecutive years. In 1995,
chef Tetsuo Goto opened the restaurant at the age of 30. From purchasing goods
to cooking and receiving guests, he did it all by himself. In addition to the
warm vegetable dishes, crab dishes and seafood dishes have received wide
acclaim. The chef learned from tea kaiseki and insists on going to the Toyosu
market every morning to carefully select the ingredients of the day, focusing
on bringing out the natural flavor of the ingredients. The restaurant is based
on the image of a teahouse, showing the quaint elegance and simplicity that
have been refined over the years in a limited space. The space is small and
warm, where you can enjoy delicious food while chatting with the chef about
the ingredients and dishes of the day.

ーPackage introductionー

Seasonal Kaiseki selected Wagyu beef recommended course

• Appetizer: Tofu skin and Shogoin radish miso soup
• Soup
• Sashimi: Recommended three-item assortment
• Platter: Alocasia, fried chicken, shellfish
• Recommended dishes: Crab dishes - live high-quality Matsuba crab or Ise lobster (one of them will be provided in the way the chef judges the most delicious on the day and will be provided based on the day's stock availability)
• Yakiniku: Carefully selected Wagyu beef grilled at a temperature that highlights the flavor of the ingredients
• Seasonal rice: Rice cooked using seasonal ingredients
• Dessert: Homemade matcha ice cream
• One drink

Luxurious kaiseki course

• Appetizer: Tofu skin and Shogoin radish miso soup
• Soup
• Sashimi: Seasonally recommended five-item platter (if Matsuba crab is available on the day, it will be adjusted to a three-item platter)
• Assorted platter: Alocasia, fried chicken, shellfish
• Recommended dishes: Summer only - Ise lobster, winter only - Matsuba crab (If Matsuba crab is not available on the day, it will be changed to lobster)
• Yakiniku: Grilling carefully selected Wagyu beef at a temperature that highlights the flavor of the ingredients
• Seasonal rice: Cooking rice using seasonal ingredients
• Dessert: Homemade matcha ice cream
• One drink

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store shall prevail.