
Best Dishes at Kisaiya Hide
Tai-Meshi (Sea Bream Rice)
Hot DishesA signature Uwajima dish prepared at Kisaiya Hide using sea bream sourced directly from local Uwajima fishermen. The fish is grilled whole, then shredded and ground with Uwajima's famous barley miso and fish stock in a mortar, creating a rich, textured paste. This is served over piping hot rice, the heat activating the miso's umami. The preparation is painstaking and the result is deeply satisfying — this single dish tells the story of Uwajima fishing culture.
Fresh Sashimi Platter
SashimiEach day's selection changes based on what the fishermen deliver. The restaurant ensures every fish is at peak freshness — sashimi is cut thick and served simply to showcase the ingredient. Seasonal varieties might include horse mackerel (aji), sea bream (tai), and local specialties difficult to find in Tokyo. The sashimi is the restaurant's foundation, establishing the quality standard for everything else served that evening. Reviewers note the consistency and quality of the fish is exceptional.
Fried Rock Oysters
Hot DishesAnother Uwajima specialty. Rock oysters (larger and more flavorful than cultivated oysters) are lightly breaded and quickly deep-fried, creating a crispy exterior while the oyster inside stays plump and briny. The frying brings out subtle sweetness. Served with a squeeze of lemon and perhaps a light dipping sauce. This showcases how the chef takes premium Uwajima ingredients and prepares them with respect and precision.
Deep-Fried Horse Mackerel (Aji Karaage)
Hot DishesHorse mackerel from Uwajima is usually served as sashimi, but Kisaiya Hide prepares it as karaage — whole young fish deep-fried until the skin crisps and the flesh turns tender. The bones become edible and the flesh absorbs the heat while maintaining delicate texture. The contrast of crispy exterior to tender interior is extraordinary. The fresh, briny flavor of the fish shines through the light frying. This represents the chef's creative approach to Uwajima ingredients beyond traditional preparation.
Shark Meat with Mustard Vinegar Miso
Hot DishesA traditional Uwajima preparation. Shark meat is briefly blanched to cook through while maintaining tenderness, then served chilled with a pungent sauce of mustard, rice vinegar, and miso. The shark's slightly firm texture and clean flavor contrasts beautifully with the sharp, complex miso sauce. This is an acquired taste but represents authentic Uwajima cuisine rarely found outside the region.
About Kisaiya Hide
Kisaiya Hide opened in 2014 as the independent project of chef Hideki Onishi, trained at a kappo restaurant in Tokyo and originally from Ehime Prefecture. The restaurant built its identity around a direct relationship with fishermen and suppliers in Uwajima, Ehime, receiving rare seasonal ingredients impossible to find elsewhere in Tokyo. The menu rotates constantly based on what's fresh that day. The intimate counter seats diners directly across from the chef, who prepares each dish with precision. The restaurant has earned a Michelin Bib Gourmand distinction for its quality and value.
Top 5 dishes at Kisaiya Hide:
- Tai-Meshi (Sea Bream Rice) – 92% recommended(Signature)
- Fresh Sashimi Platter – 94% recommended(Signature)
- Fried Rock Oysters
- Deep-Fried Horse Mackerel (Aji Karaage)
- Shark Meat with Mustard Vinegar Miso
Details
- Cuisine:
- Japanese
- Price Range:
- ¥¥¥
- Phone:
- +81-3-5225-2323
- Website:
- Visit Website
- Services:
- Dine-in, Bar, Wine List, Dinner
Hours
- Friday:
- 5:30 PM - 11:00 PM(Open Now)
- Sunday:
- 5:30 PM - 11:00 PM
- Monday:
- 5:30 PM - 11:00 PM
- Tuesday:
- 5:30 PM - 11:00 PM
- Wednesday:
- 5:30 PM - 11:00 PM
- Thursday:
- 5:30 PM - 11:00 PM
- Saturday:
- 5:30 PM - 11:00 PM
The menu changes daily based on what the fishermen deliver from Uwajima. Order the chef's recommendation or omakase — the chef knows exactly what's peak that day.
There are only 6-8 counter seats. You sit directly across from the chef and can watch the knife work and technique. Reservations are essential — the restaurant is small and popular.
This is one of Tokyo's only restaurants with direct relationships to Uwajima fishermen. The owner, Chef Onishi, is from Ehime Prefecture and receives seasonal deliveries of ingredients impossible to find elsewhere in Tokyo.
Located only a 2-minute walk from Kagurazaka Station. The restaurant blends seamlessly into the quiet, atmospheric side streets of Kagurazaka — easy to miss if you don't know it's there.
The restaurant has an impressive selection of local Ehime Prefecture sakes to pair with the Uwajima-based menu. Ask the chef for recommendations — the sake-food pairing is thoughtfully curated.
Page last updated: