日本のよいものを世界へ

Founded in Meiji 13 (1880)

Enjoy traditional beef hotpot in an exceptional hospitality setting

The “Kesa” building stands in the Shimbashi station-front area, once known as the gateway to Tokyo.
When you enter from the entrance facing Daiichi Keihin Avenue, the first thing you see is the vibrant mural “Wagyu & Grape,” created by mural painter Hideki Kimura, featuring grapes and Japanese Black Wagyu, symbols of abundance.As you walk upstairs with the uplifting feeling of the artwork, a spacious waiting area welcomes you with a calligraphy sign reading “Kesa,” written by philosopher Konan Abe, a student of Natsume Soseki known for his wide contributions to politics and education.

The tatami room with an alcove displays a hanging scroll personally changed by the owner and seasonal flowers, expressing the true spirit of Japanese hospitality.Here, you will enjoy traditional Kanto-style sukiyaki made with “warishita,” a seasoned sauce.A stove and iron pot are set on the table, and the dish is cooked as you eat.The staff will guide you step by step, from how to use the sauce to the order of ingredients, so even first-time sukiyaki guests feel at ease.

The 50-year-old Nambu iron pot was custom-made by the previous owner in Iwate, with attention paid even to the angle of its edge.The pot’s surface is seasoned with a soft sheen of fat, reflecting its long history.

The hot iron pot brings the sauce to a boil as the meat sizzles, and once cooked, it is dipped into beaten egg.The tenderness and flavor of the meat melt in your mouth.This is because only high-grade Japanese Black Wagyu, mainly A5-rank Matsusaka beef, is served here.The craft of slicing each piece by hand with a knife—now rare—is a true art.Admiring the beauty of the raw meat before cooking it is one of the pleasures of sukiyaki.

The vegetables, called “zaku,” are also carefully selected.Among them, the traditional Edo vegetable Senju green onion, delivered by a specialized supplier, is exceptionally sweet and juicy.Even the tofu is freshly delivered daily from a longtime tofu shop in Shimbashi.

The fifth-generation owner, Akira Fujimori, has extensive overseas experience and deep knowledge of wine.The wine cellar holds an excellent collection and is highly regarded by international guests.Of course, Japanese sake suited for sukiyaki is also available.

Please enjoy an authentic sukiyaki experience that reflects the spirit of traditional Japanese hospitality.

History

Founded in Meiji 13 (1880). This is a photo taken in front of the restaurant in Meiji 37 (1904).The history of Kesa, which began as a beef hotpot restaurant shortly after Tokyo changed its name from Edo, can also be seen through the past cooking pots displayed at reception.Over generations, the restaurant expanded and once featured a beautiful Japanese garden before wartime air raids.It temporarily closed during evacuation but later reopened in the same location.Today, it continues to serve exceptional sukiyaki in Shimbashi.

We offer an authentic sukiyaki experience

Akira Fujimori

Fifth-generation owner of Kesa

With overseas experience, I can also assist foreign guests. If you prefer wine, please feel free to ask.I hope many guests, both domestic and international, will experience traditional sukiyaki in a comfortable environment.

This Notable Item

Lunchtime Sukiyaki Set

3,300 yen

A classic lunch consisting of sukiyaki, vegetables, egg, rice, pickles, and red miso soup—highly recommended.It is cooked in a special Nambu iron pot right in front of you so you can enjoy it freshly prepared.Perfect for first-time sukiyaki diners or those wanting to learn the proper way to prepare it.

Sukiyaki Rice Bowl (with egg)

1,980 yen

A popular casual lunch dish where sukiyaki is simmered with egg and served on rice.The rice absorbs the rich sauce infused with the flavor of the meat—unique to a rice bowl.It is a satisfying dish that offers authentic flavor even when time is limited.Served with pickles and red miso soup.

Sukiyaki Course — Premium

16,940 yen

A dinner course that represents the finest of Kesa.It includes carefully selected ingredients and 180g of hand-sliced Matsusaka beef loin.The course includes appetizers, seasonal dishes, sukiyaki, rice, miso soup, pickles, and dessert—all well balanced. (The meat shown is for two people.)

Spot Overview