Japanese Kaiseki Fine Dining
Kaiseki Mugen
Course Dining
Chef's Curated Courses
Multi-course experiences crafted by our chef. Each course follows the kaiseki tradition of harmony and seasonality.
10-Course Seasonal Journey
Grand Kaiseki
The ultimate kaiseki experience. Ten meticulously composed courses that follow the traditional progression from sakizuke to mizumono, showcasing the finest seasonal ingredients.
+6 more courses
Chef's Selection — 7 Courses
Omakase
Trust the chef's intuition. Seven courses that respond to the day's best ingredients from Tsukiji, local farms, and mountain foragers.
+3 more courses
Vegetarian Temple Cuisine — 6 Courses
Shojin Ryori
A plant-based kaiseki inspired by Buddhist temple cuisine. No animal products — only seasonal vegetables, tofu, and mountain herbs prepared with reverence.
+2 more courses
12 Pieces — Nigiri Journey
Sushi Omakase
Twelve pieces of the finest nigiri, hand-pressed by our sushi master. Each piece showcases a different fish at its seasonal peak.
+5 more courses
À la Carte
Order What You Love
Browse our full menu and pick your favourites. Every dish is prepared to order with the finest seasonal ingredients.
Gallery
A Feast for the Eyes
Every plate is a canvas. We believe dining is a multi-sensory experience that begins long before the first bite.
Philosophy
The Way of Kaiseki
Kaiseki is the art of balance — a dialogue between chef and season, vessel and ingredient, simplicity and depth. Rooted in the tea ceremony tradition, each course is composed with intention: to honour nature's rhythm and awaken the senses.
At Kaiseki Mugen, we source daily from Tsukiji Market, Kyoto's mountain foragers, and Hokkaido's pristine waters. Nothing is forced. Every ingredient appears at the precise moment of its peak — what we call shun.
15+
Years of craft
47
Seasonal ingredients
2
Michelin Stars
The Chef
Behind Every Dish
Chef Takeshi Yamamoto
Head Chef & Washoku Master
Trained for fifteen years under legendary masters in Kyoto before opening Kaiseki Mugen. Chef Yamamoto's philosophy centers on shun — the precise moment when an ingredient reaches its peak. Every dish reflects decades of discipline, an unwavering respect for nature, and the quiet pursuit of perfection.
"Kaiseki is not about the chef. It is about letting each ingredient speak at the moment it has the most to say."
Achievements
Sourcing
Our Ingredients
We source directly from Japan's finest producers. Every ingredient is chosen at its peak — nothing is compromised, nothing is rushed.
Tsukiji, Tokyo
Bluefin Tuna & Seasonal Fish
Daily auction selection from the world's most renowned fish market
Hokkaido
Sea Urchin & Scallops
Cold-water shellfish prized for sweetness and creamy texture
Kyoto Mountains
Matsutake & Wild Herbs
Foraged from ancient pine forests by generational gatherers
Miyazaki Prefecture
A5 Wagyu Beef
Hand-selected cattle raised on natural spring water and grain
Niigata
Koshihikari Rice & Sake
Snow-melt water and mineral-rich soil create unmatched purity
Kochi Prefecture
Yuzu & Sudachi Citrus
Sun-ripened citrus harvested at the peak of fragrance
This Season
Winter Highlights
Our menu evolves with the seasons. Here are the ingredients and dishes defining our kitchen right now.
Hokkaido Uni
Sweet, creamy sea urchin harvested from the icy waters of northern Japan. At its richest during winter months.
Matsutake Mushroom
The king of Japanese mushrooms, foraged from Kyoto's pine forests. Earthy aroma that defines autumn and early winter.
Fugu (Blowfish)
Licensed preparation of tiger blowfish — delicate, translucent sashimi with a clean, refined flavour unlike anything else.
Yuzu Citrus
Peak-season yuzu from Kochi prefecture. Its fragrant zest and tart juice brighten winter dishes and desserts.
Find Us
Visit Our Restaurant
Address
4-12-15 Ginza, Chuo-ku, Tokyo 104-0061
Hours
Wed – Mon, 17:00 – 22:00
Phone
+81 3-6228-4838
Seats
12 seats available
Experience
Ways to Dine
Every visit to Kaiseki Mugen can be tailored. Choose the experience that suits the occasion.
Counter Omakase
Sit at our hinoki cypress counter and watch Chef Yamamoto compose each course before you. An intimate, immersive experience reserved for up to eight guests.
8 seats · Reservation required
Private Koshitsu Room
Traditional tatami rooms with shoji screens for special gatherings. Enjoy a dedicated chef and server for your party in complete privacy.
2–8 guests · From ¥35,000 per person
Sake Pairing Journey
Our certified sake sommelier curates a flight of five premium sakes to accompany your kaiseki courses. From crisp junmai to aged koshu.
Available with any course menu · +¥8,000
Seasonal Events
Join our monthly kaiseki workshops, sake tastings, and seasonal celebrations. From cherry blossom dinners in spring to hot-pot gatherings in winter.
Next event: February Setsubun Special