Kioicho Fukudaya: Tokyo's Legendary Kaiseki with 19 Years of Michelin Stars

Earning two Michelin stars for 19 consecutive years speaks for Kioicho Fukudaya’s legacy. Fourth-generation owner Takayuki Fukuda and head chef Shunichi Matsushita carry forward the essence of kaiseki — Japan’s most refined culinary art that celebrates the harmony of season, flavor, and presentation.

Rosanjin’s influence remains deeply woven into Fukudaya’s identity — a place where cuisine and craftsmanship coexist in harmony. To honor this connection, Kioicho Fukudaya hosts a monthly event dedicated to sharing Rosanjin’s philosophy and aesthetic. Guests are invited to enjoy a special kaiseki menu served on Rosanjin’s original tableware — a rare chance to experience how art and gastronomy intertwine. Each event is limited to just 16 guests per day, creating an intimate celebration of heritage, artistry, and flavor.

A Harmony of Taste and Beauty

At Kioicho Fukudaya, the experience begins the moment you step through the door of its traditional Japanese house. Tatami floors stretch through the space, and guests are asked to remove their shoes and wear socks before entering. Kioicho Fukudaya offers four private rooms, two horigotatsu-style rooms on the first floor, where guests sit comfortably around sunken tables, and two table-and-chair rooms on the second floor for a more contemporary experience.

More than an artist, Rosanjin was a true gourmand who treated cooking as a way of life. He found beauty not only in the dish itself, but in everything that framed it — the plate it rested on, the room it was served in, even the garden just beyond. For Rosanjin, dining was meant to awaken all five senses: sight, smell, taste, sound, and touch.

The Fukuda family carries this philosophy forward, preserving over 2,000 of Rosanjin’s works, from tableware to calligraphy. Each piece reflects his belief that the visual and sensory experience of dining is inseparable from flavor — a principle that continues to shape Kioicho Fukudaya’s spirit today.

The Essence of Ingredients

Rosanjin once said that 70 to 80 percent of a dish’s flavor depends on the quality of its ingredients. That philosophy still guides Kioicho Fukudaya today. Their sea urchin (uni) from Kitasanriku Uni Farm in Hirono is harvested in its fourth year, when sweetness and richness are at their peak. The asparagus comes from Jet Farm in Assabe, which specializes exclusively in this vegetable. The Head Chef Shunichi Matsushita personally visits producers, believing that building face-to-face relationships fosters trust — and with trust, producers often share their finest harvests.

An Enduring Symbol of Japanese Fine Dining
Kioicho Fukudaya continues to stand as one of Tokyo’s most respected kaiseki restaurants, honoring more than 80 years of culinary tradition. With its 19 consecutive years of Michelin recognition, deep connection to Rosanjin’s artistry, and dedication to seasonal perfection, it remains a rare destination where food, culture, and craftsmanship converge in perfect balance.