Shokudo Yunoki
Tokyo
Izakaya, Bar
USD 114.0+
Michelin
Michelin Guide, 2025
Michelin Guide, 2024
Michelin Guide, 2023
About Daikanyama Issai Kassai
The owner, Shinji Odahara, previously served as the right-hand man to Chef Koumei Nakamura, known as "the Ironchef of Japanese cuisine" on the TV show, "Nada Man." He further honed his culinary sensibilities by working as an executive chef in several Japanese restaurants in New York.
The subtle lighting complements the counter, and Odahara's past experiences are evident in his creative dishes, showcasing his expertise.
Menu and Courses
Dinner
Issai kassai Course
USD 78.0
Dinner
Seasonal dishes Course
USD 95.51
*Tax and service charge to the restaurant included.
*The course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
*Please note that the price may vary depending on market conditions.
Photos
Reservation notes
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Price Range:
Dinner: USD 78.0 - USD 95.51
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Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are a large number of ingredients that cannot be eaten.
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Arrival time:
We request you to arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.
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Dress Code:
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
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Children:
Children are allowed on weekends only.※Please note that reservations and visits with children are not allowed on weekdays.
By making a reservation, we consider that you understand this policy. If children are present during your visit, the restaurant reserves the right to cancel your reservation. In such cases, please be aware that any incurred costs will be at your expense.
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Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
Service availability
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Al carte menu is available in English.
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Available
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Not available
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Not available
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Children are allowed on weekends only. Please refer to the Reservation Note for more details.
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5,500JPY/Bottle
Reviews of Daikanyama Issai Kassai
4.7(4 reviews)
Brett Jordan
Posted on : 11/02/2024Overall extremely pleased with our meal at Daikanyama Issai! We opted for the seasonal course and I’m not exaggerating the ponzu style sauce on top of the fatty wagyu left me with a childlike smile. Each course felt like a warm hug on a cold rainy day, each being unique with seasonal ingredients. I would and will recommend this place to anyone visiting Tokyo. If you love great food, you will definitely leave feeling full and happy :)Martin Reichardt
Posted on : 09/23/2024We spent a perfect evening in this small, cosy restaurant. Each of the 11 courses was surprising, creative and perfect and it was a pleasure to watch the chef prepare them. The western influences on Japanese cuisine are slightly noticeable, but this is very good for the result. Highly recommended for a culinary highlight.CY
Posted on : 09/07/2024Exceeded expectations. Each sashimi dish was paired with seasonal plants in a complementary way, enhancing the fresh and savory flavors. Very creative. The atmosphere was relaxed. I will definitely come back next time.L.Z
Posted on : 03/04/2024The ambiance of the restaurant was also very nice, and the courses were just the right amount. The service was excellent as well, so I would love to visit again
Information
| Seats | 20 Seats |
|---|---|
| Operation hours | Tue ～ Fri:5:00 PM - 11:00 PM Sat, Sun, Holiday:4:00 PM - 11:00 PM |
| Regular holiday |
Mondays, Alternate Sundays
*The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash, Credit card |
| Smoking | Not Allowed |
| Address | Sato Estate Building 3rd Annex B1F, 2-5, Sarugakucho, Shibuya-ku, Tokyo |
| Nearest station |
Daikanyama Station, Shibuya Station
|
| Directions from station |
9 minutes walk from Daikanyama Station
10 minutes walk from Shibuya Station |
