Aged wood detail inside Takanawa Shinzan

Japanese cuisine, close at handHospitality

Owner-chef Shin Hirayama, a native of Saga Prefecture, trained in Kyoto and Tokyo before opening in Takanawa in July 2024. The restaurant welcomes guests through attentive food, space, and hospitality.

Seasonal kaiseki is built around natural fish delivered from Misaki Port and Saga Beef. The meal concludes with selected white rice cooked in an Iga-ware clay pot.

MenuCourse

[Special Omakase Course]

JPY 15,180

9 dishes

A seasonal kaiseki course concluding with the restaurant's signature clay-pot rice.

[Shinzan Course]

JPY 18,150

10 items

Seasonal kaiseki with Saga Beef, followed by a choice of white rice or seasoned rice.

Prices include tax and service charge. Prices may vary with seasonal ingredients.

Reserve

Cuisine and spaceGallery

The warmth of aged woodSeating

The restaurant has counter seating overlooking the chef's work and a private table room for up to four guests. There are 12 seats in total.

Reservations are accepted for up to eight guests. There is no parking; please use public transport or nearby parking.

View access Reserve

InformationAccess

Sake, shochu, wine, and cocktails are available. A birthday plate for celebrations is JPY 1,650.

Fish trimmings and vegetables are used for stock and staff meals. VISA, Mastercard, JCB, AMEX, and Diners are accepted; electronic money and QR payments are not available.