"Japanese cuisine" of Ryotei Kawabun

Japan is richly blessed in natural endowments – sea, mountains, rivers, fields – which grace each passing season with their bounty.​ ​
Even in the use of condiments and seasonings, from the essential fermented products such as miso, soy sauce, and mirin to salt, sugar, vinegar, sake, scented sansho pepper, mustard, yuzu, and wasabi, our menus are designed to bring out the unique qualities of seasonal ingredients the year round.

Among the various kinds of washoku, a cuisine that has gained recognition around the world, it’s particularly said of the multi-course meals often served at banquets that "one eats from a vessel, and one eats with the eyes." Items of tableware and a whole mode of presentation suited to the season afford a visual experience that counts as one way to enjoy a meal.
The delicate, beautiful arrangement typical of Japanese cuisine continues to exert its fascination and influence on people the world over.

This is a cuisine that remains faithful to the goodness of the material while following the principle of five flavors: sweetness, pungency, acidity, bitterness, and an ineffable “taste” (umami).​ ​
It’s delicious and yet healthful compared with many national dietary traditions owing to the large number of ingredients used and the relative lack of fat.

Dishes are brought one-by-one to be savored at a leisurely pace.​ ​
Their creators in the kitchens of Kawabun are constantly adding to a heritage of skill and taste in order to present you with new culinary delights.