A black rice onigiri and a clam broth bowl Bluefin tuna and spiny lobster on a large plate A sea urchin soup in a red lacquer bowl Hassun on a red lacquer tray Seared beef and watercress on a stone plate Grilled turban shell on a green-glazed plate Four bottles of sake on the counter Bamboo shoots and mountain vegetables in a bowl The plain wood counter and chairs The entrance of Komako Restaurant
Komako Restaurant駒子レストランKomako Restaurant · Atami, Izusan

Eating is living.

KOMAKO RESTAURANT · IMMUNE YAKUZEN CUISINE · ATAMI, IZUSAN

Two guests per seating

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, matsutake and seafood at their peak, 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 mountain vegetables in a bowl on the counter
A quiet bowl of clear broth
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:

  1. 01
    AperitifSacred sake from Ise Jingu — Hakutaka. (sweet)
  2. 02
    First small dishKatsumai topped with negitoro; Ishigaki salt broth drawn with Rakkyoku kombu; large clams from Aomori. (salty)
  3. 03
    Cold dishHair crab from Hokkaido dressed in its own miso; citrus jelly; hair crab with yellow chives and aubergine. (sour)
  4. 04
    Seasonal dishMatsutake soup from Iwate. (salty)
  5. 05
    HassunThe ingredients of the season, and the five tastes.
  6. 06
    SoupUshiojiru — sea bream from Aichi with sea urchin. (salty)
  7. 07
    SashimiIshiji bluefin tuna; octopus from Hokkaido. (umami)
  8. 08
    MeatSaigodon beef shishin from Kagoshima, cured in garlic koji; Hasegawa mushrooms and watercress from Shizuoka. (salty / sweet)
  9. 09
    Warm dishYoshikiri shark fin from Kesennuma, with seaweed noodles. (umami)
  10. 10
    RiceKatsumai with saury from Hokkaido; pickles of aubergine, cucumber and carrot; miso soup of sea bream broth with mekabu. (sweet)
  11. 11
    DessertThe equinox is near — ohagi made with chokatsu rice. (sweet)

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, at the counter
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