#Japan #Tokyo #Hibiyaro Kuzan-tei #Morisaburo Dojo #Soba Processing

The New Culinary Venture: Hibiyaro Kuzan-tei

A new dining gem is set to grace Tokyo in September 2026, as Hibiyaro Kuzan-tei, a novel restaurant concept inspired by the renowned chef Morisaburo Dojo, will open its doors. Situated on the third floor of Tokyo Midtown Hibiya, this restaurant carries on the legacy of the acclaimed Soba restaurant, Sobagami, which has been delighting diners since its inception in 2018 by Chef Masataka Kamiya. This fresh establishment will fuse the culinary expertise of both Kamiya and Dojo into an exquisite dining experience.

Legacy of Master Chefs

Hibiyaro Kuzan-tei is a unique venture that embodies the culinary prowess of two master chefs who have shaped Japanese cuisine over the last fifty years. The predecessor, Sobagami, was founded by Chef Kamiya with the vision of making fine kaiseki dining easily accessible to the public. Under his leadership, Sobagami achieved notable acclaim and recognition, including accolades from the Michelin Guide. As the restaurant approaches the end of its current era in July 2026, the helm will be passed to the skilled chefs trained under Dojo, who will continue to uphold traditional Japanese cooking while adding their innovative touch.

The fascinating blend of techniques and flavors promises to deliver a one-of-a-kind culinary experience. By combining Masataka Kamiya’s expertise in soba with Morisaburo Dojo’s renowned Japanese culinary artistry, diners can expect inventive dishes that celebrate tradition but are unbound by it.

A New Home in Hibiya

Dojo's first establishment, GINZA ROKUSAN-TEI, has become a beloved spot for enjoying seasonal kaiseki courses over its impressive 55-year history, offering patrons an immersive dining experience. Hibiyaro Kuzan-tei is strategically placed in Hibiya, Tokyo, which is quickly becoming a cultural hub for both cinema and theater with amenities like the TOHO Cinemas Hibiya and the Takarazuka Theatre. Responding to demand from patrons who wish to enjoy high-quality Japanese cuisine before or after their entertainment, this casual yet refined dining spot aims to offer a unique alternative to the classic lacquered experience found in GINZA ROKUSAN-TEI.

Where GINZA ROKUSAN-TEI is a perfect choice for special occasions, Hibiyaro Kuzan-tei invites guests to drop in casually, showcasing the same remarkable flavors at a pace that suits the vibrant life of Hibiya.

Concept: Casual Yet Refined Dining

Hibiyaro Kuzan-tei embodies the idea of “casually enjoying a plate of splendid food” without compromising on quality or price. Led by skilled chefs from Dojo’s kitchen, offerings will include a quick 60-minute lunch course and a la carte options for dinner. Inspired by Edo's rich food culture, dinner will focus on “soba-mae,” allowing diners to indulge in appetizers and beverages while waiting for their soba.

The limited counter space of seven seats will foster an intimate atmosphere to enjoy dishes that can be ordered in any quantity, allowing for maximum flexibility. Signature dishes will also include the much-loved “Karasumi Soba,” which has been a crowd favorite since the Sobagami days.

Lunch and Dinner Offerings

Lunch will feature crowd-pleasers like:

• - Karaage and Seiro Soba (chilled) - ₹1980 (tax included)
• - Duck Meat and Grilled Leek with Seiro Soba (warm) - ₹1980 (tax included)
• - Dashi-Maki Tamago with Karasumi Soba - ₹2480 (tax included)

For those who may prefer a light meal, there will also be a 60-minute lunch course available at a price of ₹5500 (tax included).

Dinner will be highlighted by a wide-ranging selection of a la carte “soba-mae” dishes, priced from ₹500 to ₹1980, featuring ingredients of the highest quality crafted by Yuji Tateno, who has honed his skills in Dojo's kitchens for many years.
For more formal occasions, a 120-minute course is available for ₹13,000 (tax included), with private rooms accommodating four to six guests for special gatherings.

Conclusion

Hibiyaro Kuzan-tei aims to establish itself as an indispensable addition to Tokyo's culinary scene, providing a bridge between traditional Japanese cuisine and a modern, accessible dining experience. As the visionary Dojo remains active in the culinary world at the impressive age of 95, his legacy will undoubtedly continue to inspire both chefs and diners alike.

About Morisaburo Dojo: Born in Yamanaka Onsen, Ishikawa, in 1931, Dojo became a culinary icon and a pioneer in Japanese cuisine, gaining widespread recognition as the first “Iron Chef” through the hit television show ‘Iron Chef’ in 1993. His remarkable achievements in the culinary world continue to resonate, making his upcoming endeavor a highly anticipated event.