Raindrops and Refined Tastes: Unfolding Japan’s Culture in Tokyo

2025.06.11

Tea Season Blooms

When Rain Falls

Between the gentle breezes of spring and the intense sun of summer, Japan quietly enters a unique season known as Tsuyu, or the rainy season. Typically lasting from late May to early July, this time of year brings humid air, lush greenery, and a deepening of scents in the air.

Being caught in the rain while traveling can sometimes disrupt your plans. Yet in Japan, even the rain is embraced as a “gift of the season.” Moss-covered gardens, glistening stone paths, and the stillness of a rain-soaked city all offer a kind of quiet beauty rarely experienced elsewhere. Tsuyu reveals a softer, more contemplative side of Japan.

If you’re traveling through Tokyo during this season, an umbrella, water-repellent shoes, and a light outer layer will be helpful. But above all, we invite you to open your heart to the beauty that only rain can bring.
Tsuyu is more than just a season—it is an invitation to witness the harmony between nature and daily life, and a perfect way to experience the essence of Japanese culture.

Beauty in Mist

For many around the world, rain is often seen as something gloomy or inconvenient. Yet in Japan, there is a deeply rooted cultural appreciation for the beauty found even in the falling rain and its quiet aftermath. The sound of raindrops in stillness, the vibrant hues of hydrangeas mirrored on wet stone paths, the soft outlines of trees and moss in the mist—Tsuyu is a season that tells a silent story, one painted by nature.

Rain doesn’t only transform the landscape—it enhances scent and atmosphere. The smell of damp earth, fresh greenery, and for chefs, the intensified aroma of dashi broth or matcha—all become more pronounced. On rainy days, your senses feel sharper, more attuned to the world around you.

There are also seasonal sights that gently move the heart. Temples where hydrangeas bloom in full glory, shrines where wet gravel paths take on a solemn elegance, and bamboo forests where raindrops fall quietly from leaf tips—Tsuyu conjures a world that feels like living poetry.

Japanese people have long cherished a sense of beauty known as mono no aware (the pathos of things) and wabi-sabi (the beauty of imperfection and impermanence). It is a way of feeling the fleeting, precious nature of each passing moment. Perhaps Tsuyu is the most intimate invitation to experience this sensitivity.

As you walk through Tokyo wrapped in quiet rain, we invite you to open your heart—and see how profoundly beautiful Japan’s rainy season can be.

Seasonal Delights Bloom

During Japan’s rainy season, the land is gently wrapped in moisture—and with it comes an abundance of seasonal culinary treasures. The high humidity and rich water sources nurtured by the rain bring forth ingredients at the peak of their flavor. For Japanese cuisine, this time of year is truly a “season of blessings.” In the world of kaiseki, many chefs eagerly await this unique moment to showcase ingredients that shine only now.

One such delicacy is hamo (pike conger eel), known as a summer specialty in the Kansai region. Its preparation demands a meticulous technique called honegiri—delicately slicing through the fine bones. The resulting texture is airy and soft, with a refined umami that lingers. Meanwhile, river fish like ayu (sweetfish) and amago are also in their prime, prized for their crisp skin and subtle bitterness when grilled over charcoal—a nostalgic scent of Japanese summer.

Another seasonal highlight is shincha, the year’s first harvest of green tea. Picked in early summer, it carries a vibrant aroma that rises from the rain-kissed tea fields. When brewed, it delivers a fragrance and depth of flavor unlike any other, with each sip tracing the fleeting memory of the season.

Among all these seasonal treasures, one ingredient we especially recommend is the Kuwana clam (hamaguri). From Akasuka in Kuwana City, Mie Prefecture, where three great rivers—the Kiso, Nagara, and Ibi—flow into Ise Bay, this brackish estuary has long been famous for producing some of Japan’s finest clams. As melted snow from the mountains feeds nutrients into the waters, the clams absorb this richness and reach peak flavor in the rainy season.

Larger and meatier than asari or shijimi, hamaguri offer a full-bodied sweetness and the rich aroma of the sea with every bite. They are Japan’s “premium clam,” a coveted ingredient even among chefs. Particularly, clams from Akasuka in Kuwana are rare and exceptional—a seasonal prize many chefs long to serve.

At Ise Sueyoshi, we prepare this exquisite clam in seasonal dishes like shabu-shabu and nyumen (thin wheat noodles in a light broth), crafted to highlight the clam’s natural flavor. We invite you to experience this subtle, rain-nurtured delicacy in the heart of Tokyo.

Kaiseki in Tsuyu

Kaiseki, regarded as the pinnacle of Japanese cuisine, is far more than a meal.
It is a sensory journey through the seasons, rooted in a uniquely Japanese aesthetic. Even during tsuyu—Japan’s rainy season—kaiseki dining offers delicate expressions found only at this time of year, quietly and deeply touching the hearts of those who experience it.

One early summer course might begin with a dish called Amadare Shizuku (Raindrop Essence). A clear, shimmering broth, reminiscent of raindrops on lotus leaves, is gently poured by the guest themselves into a bowl containing yuba (tofu skin), glazed prawn, and sweet tomato—ingredients that embody the season’s fresh vitality. As the liquid merges with the ingredients, both taste and visual harmony come alive—an interactive beginning to the kaiseki journey.

Next comes the Hassun course, arranged in a shimmering glass bowl with fresh green maple leaves and herbs. Accompanied by rice dumplings resembling hydrangea blossoms and gently simmered green ume plums, this dish offers a refreshing visual and seasonal delight even before the first bite.

For the main course, we highlight a seasonal treasure: Kuwana clam (hamaguri) from Mie Prefecture. Gently simmered in a special dashi broth, the clams are served at the precise moment their shells bloom open—when flavor and aroma are at their peak. After savoring the plump, rich clam meat, guests enjoy the same umami-rich broth transformed into a delicate bowl of nyumen (warm thin noodles), a layered and thoughtful expression of the ingredient’s depth.

The final course evokes the gentle hush of falling rain: Mizu Manju, a translucent chilled sweet filled with smooth red bean paste. Its subtle sweetness and cooling texture provide a serene close to the tsuyu experience.

From the scent and sound of rain to the textures on the palate, kaiseki in tsuyu engages all five senses, offering a glimpse into the soul of Japanese culture. It transforms rain from a symbol of gloom into a cherished blessing—inviting us to embrace nature’s quiet rhythm and savor moments of reflection.
This is the true beauty of Kaiseki in the rainy season.

What is Kaiseki?

Kaiseki, regarded as the pinnacle of Japanese cuisine, is far more than just a meal. It is an immersive experience of “eating the seasons,” a uniquely Japanese aesthetic that engages all five senses. Even during tsuyu—the rainy season—kaiseki incorporates subtle seasonal touches that gently and deeply resonate with each guest.

Take, for example, the appetizer of the day: Amadare Shizuku (“Raindrop Essence”). Guests are invited to gently pour a clear, dashi-based broth into their bowl—evoking a raindrop collecting on a lotus leaf. Inside await delicate ingredients such as silky yuba (tofu skin), tender simmered prawn, and sweet, ripe tomato—each representing the fresh and vibrant essence of tsuyu. It is a dish completed not only by flavor but by the moment of interaction, transforming the guest into part of the creation.

The hassun course, titled Ajisai Shitate (“Hydrangea Style”), is served in a glistening glass bowl adorned with seasonal green maple leaves. It features a dumpling shaped like a hydrangea bloom and a softly sweet green plum preserved in syrup. Visually refreshing, this course invites the diner to experience the season even before the first bite.

The main dish centers around the seasonal delicacy of Kuwana hamaguri (Japanese clams), served two ways: shabu-shabu and nyumen (thin noodles in broth). The clams are gently simmered in a special dashi until their shells softly open—the precise moment they reach their peak flavor. Guests savor the plump, juicy meat first, followed by the clam’s umami-infused broth transformed into a comforting bowl of noodles. A luxurious two-part dish that captures the very soul of the season.

Finally, the dessert—Mizu Manju—brings the meal to a gentle close. With its crystal-clear jelly and smooth red bean filling, it mirrors the quiet elegance of a rainy day, leaving behind a lingering sense of calm and sweetness.

With its subtle aromas, textures, and quiet rituals, kaiseki in tsuyu expresses the beauty of rain in its most refined form. Rather than viewing rain as gloomy, kaiseki teaches us to cherish it as a gift from nature. Through these seasonal dishes, we invite you to discover the peaceful, poetic charm of Japan’s rainy season.

Read more about Kaiseki Cuisine

Beyond the Teahouse

For travelers with a love of Japanese culture, enjoying a bowl of matcha in a traditional teahouse may seem like a quintessential experience. Seated on tatami, surrounded by silence, the ritual of tea unfolds with quiet elegance—a moment of mindful beauty unique to Japan.

At Ise Sueyoshi, however, we offer an evolved cultural encounter. One that draws inspiration from the teahouse, yet awakens all five senses. Our kaiseki experience invites you to not just taste, but to feel the narrative of each course and each cup of tea as a living expression of culture.

Picture the delicate aroma of shincha dancing alongside early-summer ingredients, or the final plate of wagashi paired with freshly whisked matcha. These aren’t merely components of a meal—they are emotional punctuation marks in a story that unfolds through flavor, aroma, and gesture. And yes, you will enjoy a proper matcha moment at the end of your dining journey.

In Japan, food is more than nourishment—it is a mirror of values, history, and spirit. At Ise Sueyoshi, we share this story with you quietly, yet profoundly, through every sip and every plate.

Tokyo’s Hidden Table

Tucked away in a quiet corner of the vibrant Roppongi district lies a small restaurant that feels like a world apart. Its name is Ise Sueyoshi—a hidden gem with just ten seats, accessible only by advance reservation. From the moment you step through the door, you are enveloped in an atmosphere of calm and warmth, far removed from the bustle of daily life.

At Ise Sueyoshi, the chef himself prepares every dish and explains each course personally. He shares stories of where the ingredients came from, how they were grown, and the people who nurtured them. On the table, guests will find a beautifully crafted “Story Book of Producers” that reveals the faces and lives behind the food, connecting diners to the seasonal rhythms and natural landscapes of Japan.

What surprises many international guests isn’t just the precision of the cuisine—but the heartfelt hospitality that transcends language. Every dish is accompanied by thoughtful explanations in English, and the service is imbued with the spirit of “this is all for you.” It’s a cultural experience that communicates soul to soul—through food, warmth, and intention.

In fact, Ise Sueyoshi was ranked #2 in the world in TripAdvisor’s “Best of the Best” restaurants, and it continues to be celebrated by global media and travelers alike as “Tokyo’s most memorable dining experience.”

A retreat of quiet elegance hidden behind Tokyo’s glittering facades—Ise Sueyoshi offers not just a meal, but a deeper journey into the essence of Japan. Let your time in Tokyo be not only a visit, but a discovery.

Every Guest Honored

Kaiseki cuisine is traditionally a delicate art that celebrates the blessings of the seasons. At Ise Sueyoshi, we believe this cultural experience should be accessible to everyone—regardless of dietary restrictions or religious backgrounds. With the deepest respect, we welcome guests with specific needs and adapt each course accordingly.

Whether you follow a vegetarian, vegan, or gluten-free lifestyle—or require accommodations for religious or cultural reasons—we are happy to adjust the menu to your preferences, as long as we are informed in advance. We take time to understand each guest’s needs and redesign the course from scratch, ensuring that every dish is both safe and soulfully crafted.

To us, this level of attentiveness is not simply service—it is an expression of respect. In a world of diverse cultures, beliefs, and values, we believe that true connection can be forged through the care we put into a single dish. That is the essence of Kaiseki, and the heart of our philosophy at Ise Sueyoshi.

If you require a customized menu, please be sure to let us know at the time of reservation. It is our sincere hope that every guest can feel at ease, and enjoy a deeply authentic experience of Japanese culture.

For more about our vegan or vegetarian please visit this page.

For more about our gluten-free please visit this page.

Fried giant eggplant with summer vegetables

Pairings that Elevate

The beauty of Kaiseki cuisine lies not only in its seasonal ingredients and refined techniques—but also in the harmony created by thoughtful pairings. At Ise Sueyoshi, we select beverages with care to match each dish, enhancing your dining experience through all five senses.

Our top recommendation is the Japanese sake pairing. Featuring carefully chosen brews from the chef’s hometown of Mie Prefecture, the sake selection is designed to complement the specific seasonal flavors of the Kaiseki course. Whether it’s the briny freshness of seafood or the earthy richness of mountain vegetables, each sip reveals a new dimension of the dish it accompanies.

Pairings are decided through close collaboration between the chef and the proprietress, who is also a certified sommelier. Together, they taste and evaluate each menu item, considering aroma, temperature, and finish to create combinations that make you look forward to every next bite. It’s not just about matching drinks—it’s about curating an experience.

For guests who prefer non-alcoholic options, we offer a wide array of carefully crafted beverages. These include homemade ginger ale, sparkling green tea reminiscent of champagne, local craft cola from Ise, premium kabusecha tea, and richly sweet mandarin juice from Mie. Each drink is thoughtfully selected to complement the flavors of the meal.

Pairings at Ise Sueyoshi are not merely beverages—they are “another dish” that completes the memory of your experience. With every sip, the aftertaste of Kaiseki becomes more vibrant and unforgettable.

Chef’s Gentle Spirit

Yuuki Tanaka, the head chef of Ise Sueyoshi, has trained extensively across the world—from Italy and Spain to the United States, Turkey, Peru, and Argentina. These global experiences not only expanded his culinary techniques, but also revealed a universal truth: “Food transcends borders and languages—it connects hearts.”

After returning to Japan, Chef Yuuki opened Ise Sueyoshi in the heart of Roppongi, Tokyo. His philosophy is not simply to serve delicious food, but to create a heartfelt experience where meaningful connection can be felt with every bite.

While the menu features premium ingredients such as wagyu beef, fugu (pufferfish), Ise Ebi lobster, and tuna, what truly sets the experience apart is the gentle and thoughtful way Chef Yuuki introduces each dish. He takes the time to explain the origin of each ingredient, the meaning behind the seasonal elements, and the cultural significance of the preparation—all delivered with warmth, sincerity, and a touch of humor.

He tailors his explanations to each guest, often weaving in light jokes or personal anecdotes that make Japanese culture approachable and engaging, even to international visitors. His calm presence, direct gaze, and authentic manner help guests feel at ease—bridging gaps of culture and language effortlessly.

“If my food can make someone’s trip to Japan truly special, there’s no greater joy,” he says.

Chef Yuuki’s kindness and sincerity go beyond taste—they leave a gentle imprint on the heart. The quiet warmth of Ise Sueyoshi is, in many ways, a reflection of the chef himself.

Moments to Treasure

Ise Sueyoshi is more than just a place to enjoy a meal.
It is a stage for life’s most cherished moments.

Guests from around the world choose this intimate space to mark their honeymoons, propose to loved ones, celebrate birthdays, or reunite with family after years apart. Each visit becomes more than dining—it becomes a memory etched in the heart.

One guest from the United States once returned two years after his first visit, this time bringing his parents. He shared that the experience had moved him to tears, and his parents remarked that they had “never experienced a dinner quite like this.” Their heartfelt words left a lasting impression on us.

We are truly honored to witness and contribute to these meaningful milestones in people’s lives.

Upon request, we gladly offer to take commemorative photos for our guests. We also prepare handwritten cards with celebratory messages—available not only in Japanese but also in English and other languages upon request.

At Ise Sueyoshi, we deeply cherish each and every encounter.
Whether it is the final night of a journey or a once-in-a-lifetime celebration,
we hope to be a place where those moments are made just a little more special—quiet, warm, and unforgettable.

Many choose Ise Sueyoshi as a gift dinner for birthdays or honeymoons.
Learn more this article.

The menu for May, 2025

Our Guest’s Voice

An impeccable Kaiseki Experience

Jun 2023

What an impeccable #kaiseki experience – both culinary and culturally. We were only 4 people in the restaurant and Chef Yuuki Tanaka prepares everything from the seasonal ingredients from his hometown Ise. Our evenings theme was inspired from the “rain season” in Japan. We enjoy every bits of the food but the stand outs of the night are Fugu “puffer fish” and Ise Maguro sashimi, Matcha coated lobster, wagyu, milky clamps and matcha “soufflé” . If you are looking for special night out you won’t regret a second. Highly recommended !

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].

Visit Ise Sueyoshi

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.
Book Your Experience ☟

Reservation Page

Reservation Information

In response to many requests from our guests, Ise Sueyoshi now accepts reservations up to 180 days in advance of your preferred dining date.
With only 10 seats available, we are committed to providing a smooth and personalized reservation experience.
To ensure you don’t miss the opportunity to celebrate your important anniversaries or special occasions with us, we highly recommend making your reservation as soon as your plans are set.

If you are planning a trip to Japan, we warmly invite you to include a special moment at Ise Sueyoshi in your itinerary.
Many of our guests also choose us for their final evening in Japan, as a beautiful and memorable way to conclude their journey.

Please note that our reservation policies may change without prior notice. For the latest updates, please refer to our reservation page.

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.

Raindrops and Refined Tastes: Unfolding Japan’s Culture in Tokyo | 伊勢すえよし

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