Kisui: A New 7-Seat Japanese Cuisine Counter Opening in Nihonbashi Ningyocho, Tokyo, in May 2026, Connecting Producers Nationwide to the Dining Table

In the historic district of Nihonbashi Ningyocho, where the atmosphere of Edo still lingers, a new culinary destination has opened its doors on Geisha Shindo Street, revealing a fresh perspective on ingredients.

On May 20, 2026, the Japanese restaurant 'Kisui (Kisui)' will open in Nihonbashi Ningyocho, Tokyo, offering a new form of kaiseki cuisine that blends traditional Japanese culinary frameworks with the precise technique of tempura, which vividly highlights the contours of ingredients.

The Two Meanings Behind the Name 'Kisui (Kisui)'

Kisui aspires to be like a 'brackish water zone'—where seawater and freshwater converge to nurture a rich ecosystem. We aim to connect what are normally separate: 'people,' 'ingredients,' and 'emotions,' expressing a unique value born only 'here and now' on a single plate, transcending time and place.

The second meaning is the 'exploration of ingredients' through technique. Among cooking methods, tempura holds the power to reveal unknown expressions of ingredients. We deliver the surprise and emotion of seeing how carefully selected ingredients transform through heat, oil, and the artisan's handwork.

The Uncompromising Pursuit of the 'Batter' That Seals in Aroma

The greatest point of pride in Kisui's tempura lies in the 'batter,' crafted through a unique process.

Carefully selected domestic cake flour is meticulously sifted, then matured for over 72 hours in a -60°C freezer. Strict temperature control suppresses the batter's viscosity, achieving a light texture that preserves the ingredient's original aroma and flavor.

For the egg water mixed into the batter, we use eggs from chickens raised on rice, known for their 'white yolks.' Their clean, refined taste enhances the ingredient's inherent character with minimal impurities.

This specially crafted batter enables low-temperature frying that retains the ingredient's moisture and aroma. We present dishes that accentuate the ingredient's natural contours and reveal new expressions.

Reservations here

Signature Dishes and Ingredients That Define Kisui

'Kisui's Symbolic Dish: Iwashi Gunkan Tempura'

Cooked to approximately 40°C—the temperature at which sardines are most aromatic and their fat most flavorful—then wrapped in perilla leaves and nori to gently control heat penetration. Slow-fried at low temperatures, it retains a slight rareness at the center while delivering a tender texture and intense aroma.

This dish embodies Kisui's culinary philosophy of maximizing the inherent charm of ingredients.

Precisely Calculated 'Oil' and 'Water'

The frying oil blends two types of rice bran oil and refined sesame oil. The ratio is adjusted daily based on temperature, humidity, and batter consistency, achieving a feather-light crispness and deep, layered aroma. For dashi extracted from various ingredients and handmade soba noodles, we use 'Setsubara,' natural spring water filtered from Niigata's snowmelt, fully drawing out the delicate flavors of each ingredient.

Premium Rice Sourced from a Specialist Shop in Kiyosumi-Shirakawa

For the meal's finale, we source the finest seasonal rice from a trusted specialty rice shop in Kiyosumi-Shirakawa.

Two varieties of rice are cooked in clay pots according to their individual characteristics and served with rice accompaniments.

This concluding course allows guests to savor the lingering essence of the meal while enjoying the differences in aroma, sweetness, and texture.

Tartary buckwheat jelly served with chicken salt and chicken broth—a signature soba dish

Handcrafted Tableware Infused with Aesthetic Sensibility

At Kisui, we hold equally strong convictions about the tableware and cutlery used to present our dishes.

We feature warm wooden crafts by woodworker Yoshitake Kinohata and bold, expressive ceramics by potter Kazuhiko Fukushima. We also personally select pieces from kilns such as 'Fukusen Kiln' and 'Sairei Kiln' by visiting Arita and Karatsu in person.

Dishes and tableware do not compete for attention but rather enhance each other. We carefully choose tableware that richly reflects the expression of each ingredient and dish, thoughtfully constructing the unique world of every plate.

In this refined space, enjoy not only the cuisine but also the beauty of handcrafted tableware from across Japan.

Woodworker Yoshitake Kinohata's作品 / Pottery by Kazuhiko Fukushima

A Refined Dining Experience in a Tea Room-Inspired, Serene Space

The interior evokes the serene atmosphere of a tea room, featuring only seven counter seats. The centerpiece counter is crafted from a chestnut tree over 300 years old, its strength and warmth from decades of growth lending a quiet presence to the space.

Stripped of unnecessary decoration, the setting highlights the textures of natural materials like wood and stone, offering a sincere encounter with cuisine.

Beyond the counter, the entire process of dish preparation unfolds—sounds and aromas of ingredients being finished become integral elements of the space. The immediacy born from proximity to the chef is a unique charm of this setting.

Step slightly away from daily life and savor a quiet moment devoted to cuisine.

'Brackish Water' Connecting Ingredients and People: Naoki Beppu's Vision for a New Form of Japanese Cuisine

Naoki Beppu, who honed his skills in Japanese and tempura cuisine in Tokyo and Yokohama and served as head chef at a kaiseki restaurant in Akasaka, draws on his experience at a renowned Roppongi establishment to pursue cuisine that maximizes the inherent beauty and individuality of ingredients.

At Kisui, we aim for a new form of Japanese cuisine unbound by existing frameworks. Guided by the idea that new value emerges when different elements intersect, we strive to be a bridge connecting cuisine and people, ingredients and techniques, producers and diners.

Like the 'brackish water zone' that inspired our name, we offer a comfortable space where diverse values and backgrounds converge.

Store Overview

Name: Kisui (Kisui)

Opening Date: May 20, 2026

Location: Geisha Shindo Building 302, Nihonbashi Ningyocho, Chuo Ward, Tokyo

Business Hours: 12:00– / 17:30– / 20:30– ※By reservation only

Regular Holidays: Irregular

Seats: 7 counter seats

Course: Omakase Course 33,000 yen (tax and service included, drinks not included)

Instagram: https://www.instagram.com/kisui__cuisine/

Reservation URL: https://www.tablecheck.com/ja/kisui/

*Information in this press release is as of the announcement date. For the latest updates, please check official SNS channels.