WELCOME TO TSUBAKI
In the heart of Kutchan's culinary landscape, Tsubaki Wagyu Kaiseki presents an intimate kaiseki journey where time slows and senses awaken. Each meticulously composed dish celebrates the profound marriage of Hokkaido's finest wagyu and seasonal treasures harvested from mountain, forest, and sea. Chef Aoki approaches his craft with reverent precision, reading the subtle language of each ingredient to craft a daily menu that honors nature's ephemeral offerings. Like a carefully arranged ikebana that captures a specific moment in time, each service creates fleeting expressions of culinary perfection shared among just fifteen fortunate guests—an experience as rare and precious as the ingredients themselves.
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ABOUT
Chef Kohta Aoki's culinary philosophy was shaped by decades perfecting traditional kaiseki techniques while developing a profound connection to Hokkaido's natural bounty. After years in Tokyo’s most revered kitchens including the legendary Hotel Okura, he returned to his northern homeland to establish Tsubaki, where his artistry honors both tradition and terroir.
Tsubaki—the camellia flower—blooms with quiet elegance during winter's depths, reflecting our commitment to finding beauty in each season. Like its namesake, our restaurant offers a warm sanctuary where refined simplicity and natural splendor coexist, and every detail carries meaning.
Tsubaki—the camellia flower—blooms with quiet elegance during winter's depths, reflecting our commitment to finding beauty in each season. Like its namesake, our restaurant offers a warm sanctuary where refined simplicity and natural splendor coexist, and every detail carries meaning.
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DINING EXPERIENCE
Kaiseki is Japan's most refined culinary tradition—a choreographed sequence of dishes that balance taste, texture, appearance, and seasonal relevance. At Tsubaki, this ancient art form centers around exceptional Hokkaido wagyu, prepared through various techniques that reveal its remarkable depth and character.
Each visit to Tsubaki reveals nature's progression through meticulously sourced ingredients from local fishermen, foragers, and farmers. We invite guests to surrender to the rhythm of the meal, observing the subtle beauty in each presentation. For special occasions, our entire restaurant may be reserved for private gatherings of up to fifteen guests.
Each visit to Tsubaki reveals nature's progression through meticulously sourced ingredients from local fishermen, foragers, and farmers. We invite guests to surrender to the rhythm of the meal, observing the subtle beauty in each presentation. For special occasions, our entire restaurant may be reserved for private gatherings of up to fifteen guests.
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KAISEKI MENU
Our menus transform daily, guided by the season's finest offerings. What remains constant is Chef Aoki's commitment to showcasing Hokkaido's exceptional ingredients at their peak moment of perfection. While we endeavor to accommodate dietary preferences with advance notice, the true essence of Tsubaki is best experienced through Chef Aoki's carefully orchestrated progression of flavors.
Our cellar celebrates the dialogue between Hokkaido's culinary heritage and global viniculture. Alongside distinguished international selections that complement wagyu's rich character, we take pride in our extensive collection of Japanese sake, whisky, and emerging Hokkaido wines that speak eloquently of our terroir.
Our sommelier, Yuki Takahashi, brings expertise developed in Yoichi's renowned wine community to create thoughtful pairings that enhance each season's distinctive flavors. For connoisseurs, our reserve collection includes limited allocations from artisanal producers and rare vintage bottles acquired specifically to complement Chef Aoki's distinctive approach to wagyu kaiseki.
Lunch: 12:00-14:00 (last seating 13:00)
Dinner: 18:00-21:00 (last seating 19:30)
Our cellar celebrates the dialogue between Hokkaido's culinary heritage and global viniculture. Alongside distinguished international selections that complement wagyu's rich character, we take pride in our extensive collection of Japanese sake, whisky, and emerging Hokkaido wines that speak eloquently of our terroir.
Our sommelier, Yuki Takahashi, brings expertise developed in Yoichi's renowned wine community to create thoughtful pairings that enhance each season's distinctive flavors. For connoisseurs, our reserve collection includes limited allocations from artisanal producers and rare vintage bottles acquired specifically to complement Chef Aoki's distinctive approach to wagyu kaiseki.
Lunch: 12:00-14:00 (last seating 13:00)
Dinner: 18:00-21:00 (last seating 19:30)
RESTAURANT INFORMATION
Address
Hokkaido, Abuta-gun, Kutchan-cho, Kita 4 - Higashi 1
〒044-0004 北海道倶知安町北４条東１丁目
〒044-0004 北海道倶知安町北４条東１丁目
Nearest station
Approximately 8 minutes walk / 2 minutes by car from Kutchan Station
Opening times
Lunch: 12:00-14:00 / Dinner: 18:00-20:30 (last seating)
Seating
8 counter seats, 1 private dining room (seats 8)
Payment Method
Credit card, Cash
Parking
Please use Tsubaki parking lot (there is space for 5 cars).
Reservation
Click Here to make a reservation
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