Shunsai Oguraya

旬菜　おぐら家

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3413-5520 (+81-3-3413-5520)

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Seasonal sashimi (raw fish) that can even be eaten with rock salt

We bring in our sashimi from the Naruto Strait, which features three-star ingredients. We work flavor deep in to the fresh seafood delivered directly to us the same day.

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Seasonal donabe takikomi gohan (rice cooked with soup stock and soy sauce along with other ingredients in an earthenware pot)

Steaming takikomi gohan with ingredients that vary by season. The aburaage (deep-fried tofu) that has absorbed the soup stock and the blackened parts of the rice are tasty.

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Japanese-style course featuring seasonal ingredients brought in every month

We serve the best dishes chosen by the head chef. Please feel free to let us know if you have any preferences.

From 5400

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Monthly Recommendations

Please inquire about the details.

We use seasonal ingredients that we are proud to serve. We prepare them in a variety of ways, such as croquettes, takiawase (a stewed dish with vegetables), clay pot rice, and tempura. Seasonal recommendations change every month.

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Various seasonal vegetables

Seasonal vegetables can be served as an assortment.

Dishes and snacks made with plenty of organic vegetables from Yamanashi, the chef's hometown, and from all over Japan. ◆3-item platter 800 yen ◆4-item platter 1000 yen

All items 500 yen

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Tofu and ginger from Oshino Village, Yamanashi Prefecture

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Yamanashi turnip pickled in vinegar

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Yamanashi cucumber and Japanese pepper miso

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Autumn eggplant and radish salad

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Yam, cucumber, plum and wasabi dressing

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Silkworm

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Spring chrysanthemum with white dressing

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Most of the vegetables are produced in Yamanashi Prefecture.

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Seasonal sashimi that can be enjoyed with rock salt

We source from the Naruto Straits, which is also used by three-star restaurants. Fresh seafood is delivered on the day and prepared with a rich, creamy flavor.

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"Ogura-ya Croquettes" made with Koshu beef

An original croquette with a crispy batter, sticky yam and Koshu beef. The balance is like a thin-skinned manju.

850 JPY

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Rolled egg

700 JPY

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Deep-fried raw yuba

700 JPY

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Warm yuba with wasabi flavor

700 JPY

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Chawanmushi with fresh yuba

700 JPY

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Seared Wagyu Beef

It is served in a variety of cooking methods.

1,000 JPY

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Oyama Chicken Grilled with Rock Salt

Black shichimi dressing

700 JPY

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Deep-fried Daisen Chicken

700 JPY

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Homemade horse meat ham

700 JPY

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Grilled Oyama Chicken with Chopped Wasabi

800 JPY

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Homemade soft boiled herring kelp

800 JPY

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Earthenware pot

We recommend drinking the broth from the earthenware pot, which uses seasonal ingredients. In autumn, the pot uses matsutake mushrooms and conger eel, and you can enjoy the broth made from 100% conger eel.

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Seasonal vegetable tempura

Most of the vegetables are from Yamanashi Prefecture.

1,000 JPY

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Grilled fish from Naruto

Fresh fish caught that morning is slowly grilled.

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Charcoal grill

By slowly grilling over charcoal, the aroma of the charcoal brings out the deliciousness of the food. The vegetables are also juicy.

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Clear Soup

The flavor and aroma of the ingredients stand out in this gentle taste.

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Seasonal clay pot rice

A steaming hot rice dish with sea bream as the standard, with ingredients that change with the seasons. The deep-fried tofu and scorched rice that have soaked up the broth are delicious. Serves 2. Takeaway available.

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Seasonal Menu

Enjoy the fragrant matsutake mushrooms in autumn.

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Summer vegetable platter

Colorful seasonal summer vegetables.

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"Sea Bream Rice Cooked in a Clay Pot" where the delicious flavor of autumn sea bream permeates the newly-wed rice

The autumn leaf sea bream stores up fat as winter approaches. You can enjoy its rich fragrance and the delicious flavor of the broth that has soaked in the newly harvested rice and deep-fried tofu.

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Autumn Ogura Croquettes

An original croquette with a crunchy batter, sticky yam and plenty of Koshu beef. In autumn, it contains large, fragrant matsutake mushrooms.

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It's a thing of the past.

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

Information
Photos
Course Menu /
Menu
From the chef
Map
Reviews

Shunsai Oguraya

旬菜　おぐら家

Ikejiri-Ohashi/Mishuku, Setagaya, Tokyo

Japanese / General , Japanese / Kaiseki (tea-ceremony dishes) , Japanese / Cookshop

Japanese / Kaiseki (course menu)

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3413-5520 (+81-3-3413-5520)

All reservations will be accepted via web form to ensure a smooth reservation process.

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

location_onAccess: A 1-minute walk from the east exit of Tokyu Den-en-toshi Line, Ikejiri-Ohashi station. Follow the road that intersects diagonally with Tamagawa-dori.