The Visit of Oni: Discover Japan’s Unique Setsubun and Risshun Traditions

2025.01.30

Setsubun and Risshun are traditional Japanese events that mark the change of seasons and the arrival of spring. These customs offer a unique way to experience the depth and beauty of Japanese culture.

What Is Setsubun? Chase Away the Oni!

In Japan, the year is divided into four seasons, further subdivided into 24 segments known as “Nijushi Sekki.” Risshun, one of these segments, marks the start of spring and is the first of the 24 seasonal points.

Risshun symbolizes the beginning of spring and the start of a new year, and the day before it, February 3rd, is known as Setsubun. The term “Setsubun” means “dividing the seasons,” and it has long been believed that the change of seasons brings a surge of negative energy, represented by Oni (demons). To ward off these Oni, a variety of customs have been practiced over the centuries.

The most well-known tradition is “mamemaki,” where roasted soybeans, known as “fuku mame” (lucky beans), are thrown while chanting “Oni wa soto! Fuku wa uchi!” (“Demons out! Luck in!”). These beans are traditionally offered in a masu (wooden box), which symbolizes prosperity, as the word “masu” also means “to increase.”

The Fun and Tradition of Mamemaki

In modern Japan, mamemaki is enjoyed as a family event. A common scene involves the father wearing an Oni mask while the rest of the family chants, “Oni wa soto! Fuku wa uchi!” and throws beans at him.

Another part of the tradition is eating the same number of beans as your age to pray for health and well-being in the coming year. Mamemaki is not only a fun family activity but also a cultural ritual deeply rooted in Japanese traditions.

The Custom of Hiiragi Iwashi: Another Setsubun Tradition

Beyond mamemaki, another unique Setsubun custom is “Hiiragi Iwashi,” where holly leaves and a grilled sardine head are hung at the entrance of homes. The sharp thorns of the holly are said to deter Oni, while the smell of grilled sardines drives them away.
This tradition reflects the Japanese way of incorporating humor and creativity into their fears. Seeing Hiiragi Iwashi hanging at the entrance on Setsubun night fills the air with anticipation for a new year starting with Risshun.

Expressing Setsubun and Risshun at Ise Sueyoshi

At Ise Sueyoshi in Hiroo, Tokyo, we celebrate Setsubun and Risshun through our seasonal kaiseki dishes. For this special time of year, our hassun course reflects the themes of Setsubun and Risshun.

Highlights include soy sauce caramel-coated fuku mame, a creative take on Hiiragi Iwashi, and seasonal delicacies like nanohana and ume-tofu. These dishes are crafted to immerse you in the seasonal beauty of Japan, offering a feast for both the eyes and the palate.

Seasonal Kaiseki Dishes Reflecting Japanese Culture at Ise Sueyoshi

At Ise Sueyoshi, we take pride in offering kaiseki dishes inspired by Japan’s traditional annual events. From New Year’s celebrations and Hinamatsuri (Doll’s Festival) to Tango no Sekku (Children’s Day), every dish and presentation is carefully crafted to let you experience the richness of Japanese culture.
Kaiseki is not just about “eating”; it is about immersing yourself in Japan’s seasons, culture, and history. Each plate tells a story, inviting diners to connect with the traditions that shape the beauty of Japanese life.

Inclusivity at Ise Sueyoshi: Kaiseki for All Dietary Preferences

At Ise Sueyoshi, we warmly welcome guests with various dietary restrictions, including vegetarian, vegan, and gluten-free preferences. Our chefs are dedicated to creating dishes that not only meet these dietary needs but also highlight the best of seasonal ingredients and the essence of Japanese traditions.
Whether you have specific dietary restrictions or not, we aim to make your experience memorable by offering kaiseki dishes that reflect the beauty of Japan’s annual events. We believe that food can bridge cultures and create unforgettable memories for your journey through Japan.

For more about our vegan and gluten-free philosophy, please visit this page.

Customer Reviews

significant Japanese culinary artistry!
Aug.2023 friends
Ise Sueyoshi offers a truly exceptional kaiseki experience, showcasing the artistry and precision of Japanese cuisine. Each dish in the multi-course meal was a miniature masterpiece, beautifully presented and bursting with delicate, seasonal flavors. The chef’s skill in combining textures and tastes was remarkable, creating a harmonious and unforgettable dining experience. The intimate and elegant setting further enhanced the meal. While Ise Sueyoshi is a significant investment, it’s an experience worth savoring for those seeking the pinnacle of Japanese culinary artistry.

We are proud to continue delivering an exceptional dining experience that earned us the Tripadvisor Travelers’ Choice Best of the Best 2024 award, ranking among the Best Restaurants in Tokyo. Our commitment to excellence in service and our dedication to offering the finest kaiseki dining experience in Tokyo remain unwavering. Discover more about our journey to becoming one of the best restaurants in the city[here].

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Location: Conveniently located 12 minutes from Roppongi Station and 8 minutes from Hiroo Station.
Hours: Open 5:00 PM – 10:00 PM, reservations only. Closed on Sundays and Mondays.
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Conclusion

At Ise Sueyoshi, we humbly invite you to experience a dining journey that caters to all dietary needs. Whether you’re vegan, halal, or have specific preferences, we are here to create a memorable and inclusive dining experience for you, especially for special occasions like a honeymoon.

Looking ahead to 2025, we promise to continue striving as the “Best Kaiseki Restaurant,” delivering unique culinary experiences that reflect the beauty and depth of Japanese culture. Reservations are now open through the end of 2025. We encourage you to plan early and join us for a special dining experience. May our dishes and hospitality create cherished memories for your journey.

The Visit of Oni: Discover Japan’s Unique Setsubun and Risshun Traditions | 伊勢すえよし

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