Concierge
Beyond the reservation
A table is where it begins. Our desk in Tokyo designs what surrounds it — the briefing you read on the plane, the gift waiting at the counter, the journey that strings the right tables across the regions where Japan's food culture actually lives.
Completing a single table
Each service is arranged by a person on our desk. Add them in the request form, or simply tell us what you have in mind.
Before the meal
A private table briefing
A pre-dinner dossier written for your table alone: the chef's lineage, what the season will put in front of you, the etiquette, the conversation openers, what to wear. Delivered before you fly, set like a private edition (PDF).
¥15,000 · per restaurant
At the table
A gift for the chef — temiyage
The quiet Japanese custom that turns a first-timer into a guest: a gift chosen for that house, prepared and waiting at the counter under your name.
¥30,000 · gift included
At the table
A food-culture docent at your side
More than an interpreter — a guide who can read the counter: why this cut, why this order, what the chef just did and why it matters. The docent's own seat and meal are billed at cost.
¥80,000 · arranged with the house
Before the meal
Order for me — your menu, decided in advance
At à la carte houses we compose your evening before you arrive — dishes chosen around your tastes, with an original drink pairing to run alongside them.
¥15,000 · for the meal
After the meal
Sourcing what you fell for
The ceramicist whose plate you ate from, the knife from the counter, the bottle you can't find at home — we contact the maker and arrange purchase and international shipping.
30% of the item price · min ¥15,000
Your whole stay
A concierge on call
One point of contact, reachable 9:00–22:00 JST. Changes, additions and small emergencies, handled in Japanese while you keep eating well. Up to seven days; longer stays quoted individually.
¥50,000 · for your stay
Journeys into the regions
The best of Japan's food culture is not where the crowds queue — it is regional, seasonal and quietly held by houses that rarely surface abroad. Beyond the tables, we weave in the regions themselves: craft studios, markets, the places the produce comes from. These three journeys show the shape of what we design; every journey is composed individually around your dates and appetite.
¥50,000 per day for up to two guests · +¥15,000 per additional guest per day · booking fees included · every journey individually composed
Snow-country food culture in two days: a morning among the crab and sweet-shrimp stalls of Ōmichō market, a Kutani kiln where the evening's vessels are fired, a sake house in the old port of Iwase, oden at the counter the locals guard — closing at the mountain auberge deep in Toga.
Request this journey
Japan's least exported food region, from field to prayer to table: heirloom-vegetable farms of UNESCO-listed Tsuruoka, the mountain rites of Haguro, a Shōnai sake house among the rice fields — and an evening where those very fields reach the plate.
Request this journey
The gateway the gourmet world overlooks: dawn at Fukuoka's Yanagibashi market, the yakitori culture locals queue for, a Karatsu-ware kiln in the pottery town, Yobuko's morning squid boats, Dejima's trading past — ending at the banquet house above Nagasaki harbour.
Hakata Suigetsu · Torikawa Suikyo · Shiseki Ryotei Kagetsu
Request this journeyTell us what you are imagining
A single impossible table, or a week built around food. Write it in the request form — or simply start with the chat in the corner.
Start a request