HASABON

Tokyo

①Please introduce your restaurant.

My name is Takahiro Kosaka, and I represent Hasabon.
In a quietly tucked-away traditional house in the backstreets of Kagurazaka, we celebrate the beauty of Japan through cuisine, tea ceremony, and artisanal tableware.

②What values or principles are most important to you as a restaurant?

We hope to provide a place where guests can rediscover familiar traditions and uncover new charms.

③ How do you select your ingredients, and what do you prioritize when sourcing them?

We deeply admire producers who create with conviction and passion, and through our dishes, we strive to share their spirit as well.
Rather than focusing on luxurious ingredients, we take pride in highlighting the hidden potential of everyday foods.

④ What makes your restaurant unique compared to others?

It’s rare to find a place where a restaurant, tea ceremony, and art gallery are seamlessly intertwined.
Our dining experience welcomes everyone—those who enjoy alcohol, those who don’t, and those following a vegan lifestyle.

⑤Do you have any particular approach or philosophy when it comes to plating and presentation?

Each day, I aim to plate dishes in a way that feels organic and free, as if shaped by nature itself.

⑥ How do you curate your selection of alcoholic beverages?

We curate wines from around the world—not bound by trends like “natural” or “classic”—but simply chosen for their taste and how beautifully they pair with our food.
We also offer a rich selection of sake.

⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?

With a kettle simmering over the hearth and music specially composed by a professional pianist to reflect our space and the seasons, we invite guests to relax and enjoy the atmosphere.
Our renovated traditional house offers a welcoming, unpretentious space where guests can truly unwind.
We feature tableware personally selected from Japanese artisans I encountered while visiting galleries.
For those interested, I am happy to share the stories and craftsmanship behind each piece.

⸻
This plate is crafted by Chie Kobayashi.
Its surface is beautifully refined, we specially commissioned it to allow sauces to flow and settle gracefully.

⸻
This piece was created by Akira Yamada.
It features a deep, lacquer-like red, crafted from ceramic.
Such depth of color is rare and the result of painstaking craftsmanship.
Layers of black and red glaze are applied and meticulously scraped away over and over to achieve this unique finish.

⸻
This plate is by Miyako Matsumoto.
Her pieces are distinguished by their striking use of silver overlay.
The plates are fired flat, coated with silver, and then fired again to fix the silver elegantly.

⸻
This piece was made by Katsuhisa Kitano.
It’s a porcelain plate glazed with mica, giving it a gentle, shimmering brilliance.

⑧ What inspired you to become a chef?

I’ve always been passionate about food and dreamed of working in a field connected to it.

⑨ What kind of guests would you like to welcome?

Guests who share our philosophy and find joy in what we offer.

⑩ Are there any rules or things that are not allowed in your restaurant?

We kindly ask guests to refrain from behavior that might disturb others.
For example, wearing excessively strong perfume or speaking loudly.

⑪Do you have a message you'd like to share with your guests?

We would be truly honored if you feel even a little interest in our establishment.

Reserve here

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HASABON

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