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Seika Kobayashi

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Seika Kobayashi Description

Located in the quiet neighborhood of Araki-cho, just off the bustling Carriage Gate Street, Seika Kobayashi is a hidden gem that combines the art of cuisine with the beauty of Japanese pottery. This Michelin-starred restaurant offers a unique dining experience where the flavors of carefully selected ingredients are brought to life through the masterful skills of Chef Yuji Kobayashi.

What sets Seika Kobayashi apart is its focus on simplicity and the use of top-quality ingredients. Chef Kobayashi believes that the true essence of Japanese cuisine lies in showcasing the natural flavors of the ingredients, and he does so with finesse. Each dish is a work of art, beautifully presented on the exquisite pottery of Suda Seika, a renowned kiln in Kutaniyaki.

The menu at Seika Kobayashi is a testament to the chef's dedication to his craft. With a limited number of reservations available each day, guests are treated to an exclusive dining experience. The lunch and dinner courses feature a variety of seasonal dishes, each carefully crafted to highlight the flavors and textures of the ingredients. From delicate sashimi to perfectly grilled seafood, every bite is a delight for the senses.

Step into Seika Kobayashi and be transported to a serene and elegant space. The minimalist decor allows the focus to remain on the food and the beautiful pottery that adorns the tables. The attentive and knowledgeable staff ensure that every guest feels welcomed and well taken care of, adding to the overall dining experience.

For those seeking a truly memorable dining experience in Tokyo, Seika Kobayashi is a must-visit. Immerse yourself in the artistry of Japanese cuisine and pottery, and savor the flavors of the season in every bite.

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Seika Kobayashi Overview


17-10 Arakicho, Shinjuku City, Tokyo 160-0007


+81 (0) 3-6380-0978


5 minute walk from Yotsuya-sanchome Station (Marunouchi Line) or Akebonobashi Station (Shinjuku Line).

Operating Hours

Sun: 10:00AM-9:00PM
Mon: 10:00AM-9:00PM
Tue: 10:00AM-9:00PM
Wed: 10:00AM-9:00PM
Thur: 10:00AM-9:00PM
Fri: 10:00AM-9:00PM
Sat: 10:00AM-9:00PM

Payment methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Restaurant Features

Reservations Accepted

Wine List

Private Dining Room


Sake Selection

Seika Kobayashi Reviews

Seika Kobayashi Google Average Rating



The food along with the presentation and the dishes they were served on were beautiful. We had a beautiful private room to ourselves, which made it very intimate. The food was delicious and plentiful! We were very comfortably full by the time dinner was over. Although we didn't speak Japanese, the chef went out of his way to translate using his mobile app and we appreciated the extra effort he went through. I would highly recommend and it is on our list of places to return to if we come back to Japan.


I saw this restaurant on Rating BASIC a while ago and was curious about it, so even though I live in Tohoku, I wanted to try Chef Kobayashi's Japanese food. The atmosphere inside the restaurant was calm and the food was delicious!
I thought it was just too expensive.
If I have a chance, I would like to visit you again.


A Japanese restaurant that serves great food on beautiful tableware.
Reservations are limited to 3 groups per day for both day and night, and at the time of my visit, it was reserved.
You can talk about various things with the owner all to yourself, so it is recommended for those who want to enjoy cooking while having a conversation.
Here are some of my favorite dishes:
Grilled cutlass fish is quite large and crispy on the outside and fluffy on the inside. It is a dish that surprises that the expression “fluffy” can be used for grilled fish.
Firefly squid pickled offshore is outstanding. By far the best pickles I've ever had.
The meat dish, which is rare in Japanese restaurants, is grilled beef topped with plenty of Hanazansho pepper, served in a sukiyaki-style sauce. Quite sumptuous food.
Nodoguro head is steamed in sake after grilling. This is also a large size, so unlike the image of a small head, it has plenty of body. The final dish is rice porridge made with sake-steamed broth.
The price is quite high, so I can't go there often, but I would like to visit again when the season changes.

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