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Discover Nihonryori Yoshiatsu’s approach to Japanese cuisine.
Honoring the Changing Seasons
One Thoughtfully Crafted Dish
at a Time
Nestled between Hiroo and Ebisu, Nihonryori Yoshiatsu is a Japanese restaurant devoted to seasonal cuisine.
Using mainly seasonal Japanese seafood and vegetables, each dish is carefully prepared to bring out the ingredients’ natural aromas and flavors.
Rooted in Japanese culinary tradition while embracing a modern sensibility, the cuisine expresses flavors found only at that moment.
Relax at the serene counter crafted from a single slab of ginkgo wood and savor the changing seasons.
Cuisine of Temperature and Aroma
At Nihonryori Yoshiatsu, we value the temperature and aroma infused into every dish. Through the finest ingredients, we invite our guests to experience the seasons of Japan.
Our menus feature ingredients that reflect the changing seasons: mountain vegetables and bamboo shoots in spring; pike conger, sweetfish, abalone, and sea urchin in summer; matsutake mushrooms and Pacific saury in autumn; and crab and fugu in winter.
We cherish the aroma and texture of each ingredient, its visual presentation, and even the sounds created during cooking, crafting each dish as an experience of the seasons through all five senses.
A Seasonal Finale
Clay Pot Rice
to Savor
To conclude the course, we serve clay pot rice prepared with seasonal ingredients.
Using seafood and vegetables at their seasonal best, we treasure the aroma released as the lid is lifted and the distinctive flavor of freshly cooked rice.
The ingredients change with the seasons, making this one of Nihonryori Yoshiatsu’s signature dishes.
Course Menu
Saturdays and Sundays Only Lunch Omakase Course (Approximately 8 dishes)
Available on Saturdays and Sundays, this lunch omakase course showcases seasonal ingredients and the distinctive flavors of the moment.
*Course contents may change depending on the season and availability.
Seasonal Omakase (Approximately 11 dishes)
This is an approximately eleven‑course tasting menu centered around seasonal seafood and vegetables.
- Spring: Mountain vegetables, bamboo shoots, and Japanese pepper (April)
- Summer: Pike conger, sweetfish, abalone, sea urchin, and summer vegetables
- Autumn: Matsutake mushrooms, Pacific saury, and others
- Winter: Crab, pufferfish, and winter vegetables
*Please note that prices for matsutake mushrooms and crab may vary slightly depending on seasonal availability. If additional charges apply, payment will be settled on-site.
Seasonal Omakase Course with Beverage Pairing
This is our recommended course, featuring a seasonal Omakase menu paired with 8 glasses of alcoholic beverages, including sake, wine, and homemade liqueurs.
Please check the reservation site for course prices.
Make a reservation
