Komako Restaurant — Immune Yakuzen Cuisine in Atami, Izusan

Two guests a day

A single counter on the hillside of Izusan, Atami.
Reservation only. Two guests at lunch, two at dinner.

Each day, we bring in the ingredients for that day alone: bluefin tuna chosen at Toyosu market, spiny lobster from the Atami coast, vegetables in season from farmers across Japan. This is why we ask for reservations three days in advance, and why the room is never crowded.

Bamboo shoots and seasonal vegetables in a basket — Ingredients in season

Immune yakuzen

Not bitter. Not medicinal.

Yakuzen is often imagined as bitter, herbal food. Ours is the other kind: everyday cooking that builds a body which stays well. No difficult theory, no difficult technique. We ask the greengrocer, the fishmonger and the butcher what is in season, and cook so that the ingredient tastes of itself.

Five tastes — sweet, sour, pungent, bitter, salty — balanced through the course. Five colours — green, red, yellow, white, black — on every plate. You leave warm, as if you had just stepped out of a hot spring.

Omakase

The course

Lunch — Toyosu Ishiji bluefin tuna, ten courses.
Dinner — aperitif, Toyosu Ishiji bluefin tuna and selected ingredients from across Japan, ten courses and more.
The menu changes with the season. One day's course:

01
Katsumai rice ball and shijimi clam soupOne small bite to begin, so that the whole meal tastes better.
02
Hassun — assorted seasonal bitesFibre and fermented foods, for the gut.
03
Sashimi — wild bluefin tuna from Ishiji, ToyosuChosen fish by fish by a trusted eye.
04
Ushio-jiru — clear broth of the season's seafoodWarm, gentle on the stomach, halfway through the meal.
05
Fried — smelt, eaten whole
06
Grilled — salt-grilled Pacific saury
07
Spiny lobster from Uda Suisan, AtamiSweet, firm, from the sea below the restaurant.
08
Rice — Katsumai, our nineteen-grain riceThe rice Komako has eaten every day for fifteen years.
09
Sweet — Katsumai ohagi
10
—To be confirmed with Komako.

Please tell us in advance about allergies and ingredients you do not eat. We cook around them.

Drinks: Sake pairing (4 × 90 ml) ¥5,000 · Sake tasting pairing (4 × 60 ml) ¥3,500 · Royal Blue Tea pairing (3 × 150 ml) ¥5,000
Wine — Opus One, Corton-Charlemagne Grand Cru and others · Rare sake

Komako

Komako Nishikawa

Through illness, I learned that eating is living.

Trained in Chinese medicinal cuisine, Komako opened her first one-party-a-day table in her Akasaka home in 2017, and moved to Atami, Izusan in January 2020. Fifteen years ago she blended nineteen grains into a rice she could eat every day; that rice is still the centre of every meal here.

Her grandmother's three rules still hold: use what the land gives, choose what is in season, and take the time to make a proper dashi.

Komako Nishikawa · Immune yakuzen researcher · Certified Chinese medicinal cuisine chef

Reservation

Reserve

Omakase only: Lunch ¥22,000
Dinner ¥22,000 / ¥28,000; Tax included. 10% service charge. Drinks separate.
Hours: Lunch from 12:00 · Dinner from 18:00
Open only on days with a reservation.
Advance notice: Three days. Same-day reservations are not possible.
Cancellation: 100% from three days before. No same-day changes.

Phone: +81 80-7230-5050
Japanese. For English, please write.
E-mail: To be confirmed
Also on: Ikyu.com
Payment: Cash and major cards.
House rules: No outside food or drink. Non-smoking.
Address: Jumbo Izusan 1F, 579 Izusan, Atami, Shizuoka
Parking, one minute on foot. A short taxi ride up the hill from Atami Station (Shinkansen).

Reservation form Call