Japanese Restaurant SEIZAN

Our carefully crafted dashi (Japanese broth) is mixed with seasonal ingredients and offers an exquisite taste. It is a blend of kombu (kelp) and two types of dried fish flakes, katsuo (skipjack tuna) and maguro (bluefin tuna). We then heat it all up with water and let it stew for eight hours in summer, or twelve hours in winter. As a finishing touch, we lovefully garnish it with yuzu (a citrus fruit) to evoke a delightful fragrance. Not only do we adjust the stewing times based on climate and temperature, but, in December, we also add the delicate taste of Shogoin daikon radish and charcoal grilled amadai (tilefish) to our soup. The chef's role is to satisfy the customers' every wish. We do our best every day to offer food and service that will have you saying "I want to come back," and "That was great!" In addition, employing a black and ivory motif, we incorporate a comfortable and cosy design into our restaurant interior, making it a perfect place for wining and dining. Our three floors offer counter, table, and sofa seating, so we're sure to have something that suits your needs. read more