"Kawagoe": Authentic Japanese Cuisine in Nagoya

Our menu consists solely of a full-course *kaiseki* meal known as the "Seasonal Chef's Selection." We use fresh, flavorful ingredients harvested at their seasonal peak. Each dish is prepared using techniques that honor Japanese tradition while incorporating innovative touches, requiring an extraordinary amount of time and meticulous effort.

The opening *sakizuke* (appetizer) is crafted to evoke the essence of the season. Next comes the *shusai*—a selection of small dishes designed to pair perfectly with sake. For the main course, we prepare meat or fish in a way that highlights the natural quality of the ingredients. The meal concludes with seasonal rice cooked in a special clay pot, followed by a refreshing seasonal dessert.

We prepare every dish with heart, ensuring they are as beautiful as they are delicious, so that our guests leave fully satisfied. Japanese cuisine is also known as *Washoku*—a term that implies dining in a spirit of harmony and ease. Our cuisine in Kawagoe offers a gentle yet profound flavor that soothes both body and soul.

At Kawagoe, guests can dine at a counter crafted from a single, solid slab of cherry wood—the perfect stage for savoring authentic Japanese cuisine. The service at Kawagoe is defined by attentive hospitality that fosters a natural sense of relaxation.

Private rooms are available and can be arranged to accommodate groups ranging from two to fourteen guests. The interior creates a serene atmosphere, featuring elements such as *washi* paper treated with persimmon tannin (*kakishibu*), making it an ideal setting for a leisurely, unhurried meal.

At the far end of the counter stands a beautiful ceramic kiln, created through a collaboration between the owner and "Shigaraki Kumoi-gama," a pottery studio with a history dating back to the Edo period. We curate a selection of fine alcoholic beverages—each personally tasted and approved—and serve the perfect pairing to complement your meal..

Proprietor Fumio Kawagoe has dedicated fifty years to the culinary arts. He honed his skills at the renowned, historic Japanese restaurant "Nadaman" and worked at prestigious establishments such as the Imperial Hotel and Hotel New Otani before serving as the head chef of "Nagoya Nadaman" at the Nagoya Tokyu Hotel, where he played a pivotal role during its golden era.
In 2005, he was entrusted with preparing meals for members of the Imperial Family and world leaders at the Aichi Expo. In 2008, he was honored with the "Aichi Master Craftsman" award in recognition of his exceptional skills in Japanese cuisine.

He subsequently opened "Japanese Cuisine Kawagoe" in 2009. Kawagoe’s philosophy is to create delicious dishes that evoke the changing seasons by highlighting the natural flavors of the ingredients—culinary creations that leave a lasting impression on the diner's heart.
Respect for ingredients.
Gratitude for the seasons.
Faith in tradition.
And an unwavering desire to bring joy to his guests.
We invite you to savor the cuisine cultivated in Nagoya by Chef Fumio Kawagoe—a reflection of the decades he has devoted to his craft.