Tea Season in Tokyo: Discover the Elegance of Shincha at Ise Sueyoshi’s Kaiseki Dining

2025.05.30

Tea Season Blooms

From late spring to early summer, Japan welcomes a uniquely anticipated season—the arrival of fresh tea, known as shincha. One of the most culturally significant milestones during this time is Hachijuhachiya, or the “88th Night,” which marks the 88th day after the beginning of spring according to the traditional calendar. This day is celebrated as an auspicious time when tea farmers begin harvesting the year’s first tea leaves, and it is also a day traditionally associated with prayers for a bountiful harvest across all crops. It reflects the deep connection between nature and the Japanese spirit.

Shincha—the first-picked tea of the season—is celebrated for its vivid fragrance and robust umami flavor. It offers a once-a-year tasting experience that captures the fleeting beauty of the season. Because it can be preserved after processing, it is also a beloved gift item. To savor a flavor that exists only for a brief moment in the year is to embrace one of the core sensibilities of Japanese culture, and for international visitors, it presents a truly unforgettable experience.

At Ise Sueyoshi, we are proud to celebrate the season of shincha by featuring it in harmony with our kaiseki cuisine. In this blog, we will explore how to enjoy shincha at its best—and how it resonates with the art of kaiseki dining.

How to Enjoy

Shincha, or first-harvest tea, captures the very essence of nature’s awakening each year. When hot water is poured over the leaves, it releases a fresh, verdant aroma reminiscent of spring mountain landscapes—utterly distinct from standard green tea. Its flavor is youthful and invigorating, offering a gentle astringency balanced with a vibrant umami that seems to pulse with life.

Across Japan, tea markets come alive during shincha season. In renowned tea-producing regions such as Shizuoka, Kyoto, and Mie, early mornings are filled with the scent of newly picked tea leaves. Auctions and bidding sessions are held, where tea growers and buyers engage in spirited exchanges to determine the most prized harvests of the season.

To fully enjoy shincha at home, a little care goes a long way. One key is the water temperature. Using boiling water can draw out excessive bitterness, so steeping the leaves gently at around 70–80°C (158–176°F) is ideal. On the other hand, if the water is too cool, it will take longer to extract the flavors. By paying attention to the harmony between the teapot, tea leaves, and water, you’ll unlock an astonishing depth of taste.

Proper storage is also essential. Once opened, tea leaves are sensitive to moisture and oxidation. For optimal freshness, store them in an airtight container in the freezer. Just return the tea to room temperature about 30 minutes before brewing to preserve its delicate aroma and flavor.

At Ise Sueyoshi, we present this seasonal treasure at its finest—paired with carefully composed kaiseki cuisine. In this context, shincha becomes more than a beverage; it transforms into an evocation of spring itself, etched into memory through taste, scent, and sensation.

From Leaf to Cup

Among the carefully selected teas served at Ise Sueyoshi, kabusecha holds a particularly special place. This prized variety is cultivated using a meticulous technique in which the tea plants are covered with black shade cloths for one to two weeks prior to harvest. This process reduces direct sunlight, protecting theanine—the compound responsible for umami—while limiting the formation of catechins, which cause bitterness. The result is a tea with a rich, mellow sweetness and a rounded depth, reminiscent of gyokuro, one of Japan’s finest teas. With a texture almost like a delicate broth, every sip of kabusecha offers an extraordinary concentration of flavor.

Supporting this exceptional tea is Marushige Shimizu Seicha, a venerable tea producer in Mie Prefecture. Their relationship with Ise Sueyoshi spans over 35 years. What began as a partnership between our founders has been respectfully maintained across generations, with regular visits and continued trust.

Nestled between Ise Bay to the east and the Suzuka Mountains to the west, Marushige’s tea fields are located in a mountain valley rich in natural beauty. The region is ideal for tea cultivation: early morning mists, bright midday sunlight, and well-draining soil all contribute to tea leaves full of character and fragrance. The temperature differences between day and night further enhance the complexity of the flavor.

During harvest, the shading nets are removed, and the leaves are hand-picked within just one hour. This remarkable speed preserves the delicate sweetness and fresh aroma of the leaves. Each and every leaf, cultivated with such care and dedication, eventually finds its way into the teacups at Ise Sueyoshi—becoming part of your dining experience.

Behind every cup of tea lies the bounty of the land, the devotion of its farmers, and the deep trust built over decades. At Ise Sueyoshi, this quiet legacy is infused into every pour—an experience that can only be felt when tea is not just served, but honored.

https://marushige-cha.jp

Elegance in Every Sip

At Ise Sueyoshi, our Tobikkiri Kabusecha—an exceptional shade-grown green tea—offers a true expression of the soul of Japanese tea. As its name implies, each sip reveals a harmony of rich umami and delicate aroma, leaving behind a lingering sense of serenity. The first infusion envelops the palate with gentle sweetness and a dashi-like depth. The second introduces a refined touch of astringency, creating a well-balanced flavor. By the third infusion, the tea becomes refreshingly clean, allowing the natural purity of the leaves to shine.

To bring out the full spectrum of these flavors, we take meticulous care in adjusting water temperature and brewing time. The first infusion is brewed at 60–70°C, with slightly higher temperatures used for subsequent brews. Everything from the amount of water to the way it is poured into the teapot is carefully controlled—ensuring the tea reveals its most elegant expression.

Our Ise Sparkling Green Tea is another favorite among our guests. Breaking away from traditional images of tea, this effervescent beverage features delicate bubbles and a bright, leafy aroma—like the breeze of early summer captured in a glass. It makes for a perfect starter or celebratory toast, offering a non-alcoholic yet sophisticated option that leaves a lasting impression.

To conclude your meal, we serve our special roasted hojicha, known for its deep, toasty aroma and smooth finish—bringing a sense of calm to the palate. And at the end of our kaiseki course, freshly whisked matcha is offered. Its gentle bitterness and rich umami bring the entire dining experience to a tranquil close, without the need for ceremony.

We also carefully select the most appropriate vessels and temperatures for each tea. Just as a beautifully plated dish relies on its presentation, the teapot and teacup shape the character of the tea itself. This quiet pursuit of pure flavor reflects not only the spirit of chado (the Way of Tea), but also the deep care and precision that define every element of our kaiseki philosophy.

Perfect Pairings

In kaiseki cuisine, the experience is not only shaped by the precision of each dish, but also by the harmony between food and drink. At Ise Sueyoshi, we offer “elegant pairings” thoughtfully curated to complement both your preferences and your moment.

To begin, our Ise Sparkling Green Tea is a graceful choice for the opening toast. Served in a crystal-clear glass, this non-alcoholic beverage features delicate bubbles and a gentle aroma reminiscent of an early summer breeze. For guests who prefer not to drink alcohol, it offers the celebratory feel of a special occasion—without compromise.

Throughout the meal, our Tobikkiri Kabusecha (exceptional shade-grown green tea) quietly accompanies each course. Its mellow umami and rich body harmonize beautifully with every dish, adding depth and serenity to the flow of the meal. At the end of the course, our house-roasted hojicha is served—lightly toasted, fragrant, and ideal for gently concluding the dining experience.

For dessert, we present our original Fondant Kabusecha—a house creation made by blending powdered kabusecha into creamy white chocolate. Its melting texture and lingering tea aroma offer a final note of elegance. This is followed by a freshly whisked matcha, a tranquil moment that marks the close of the meal, like a quiet ritual to center the heart and palate.

Of course, for those who enjoy sake, we offer traditional sake pairings as well. Our carefully selected lineup complements seasonal ingredients and dishes, offering a refined contrast to the tea-focused experience. Whether paired with tea or sake, each beverage is chosen to heighten the beauty of the meal and reflect the changing seasons.

At Ise Sueyoshi, pairing is not just about matching flavors—it’s about crafting a rhythm, a dialogue, and a memory to be savored.

Kaiseki Meets Shincha

The connection between kaiseki cuisine and tea is more than a pairing of food and beverage—it is rooted in the spiritual and artistic practice of the Japanese tea ceremony, perfected by Sen no Rikyu. Originally, kaiseki referred to a light meal served before a tea gathering. Its name comes from the warm stone (kai-seki) monks would place in their robes to ward off hunger.

The dishes served at a tea gathering were simple yet poetic, capturing the fleeting beauty of each season. Over time, this evolved into the modern-day kaiseki—a sophisticated form of cuisine that fuses artistry, seasonality, and heartfelt hospitality. In essence, kaiseki became the stage on which tea was to be savored in its most meaningful context.

At Ise Sueyoshi, we honor this origin by embracing the harmony between cuisine and tea. The fresh, verdant aroma of shincha resonates with the early-summer fragrances of the opening courses, while matcha brings a sense of calm and closure to the meal. Each dish and each cup reflect the spirit of kokoro no ryūtsū—a heartfelt exchange between chef and guest.

To experience kaiseki during the shincha season is to witness a rare reunion between food and tea—a reunion that gently echoes the serenity of a teahouse and the warmth of a shared table.

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.

Flavors of Ise

At Ise Sueyoshi, every course in our kaiseki menu is a delicate reflection of Japan’s changing seasons—an unfolding story told through ten meticulously crafted dishes. Our monthly course offerings evolve with nature, ensuring that each visit brings a new discovery, a new emotional experience.

In spring, sakuradai (cherry sea bream) tinged with the soft pink of blossoms and the gentle bitterness of mountain vegetables signal nature’s awakening. Summer brings hamo (pike conger), subtle yet deeply flavorful, paired with fresh, vibrant vegetables like eggplant, okra, and tomato. Autumn celebrates the harvest with fragrant mushrooms, freshly milled rice, and tender chestnuts. In winter, fatty sawara (Spanish mackerel) and rich, sweet crab bring warmth and comfort to the cold season.

Much of the produce we use comes from the bountiful landscapes of Mie Prefecture—ingredients that speak. The sweetness of Ise lobster, the deep umami of premium wagyu, the supple richness of locally sourced tuna—each carries with it the voice of the land and the heartfelt dedication of the people who raised it.

At Ise Sueyoshi, we believe that a dish is more than just flavor—it is a story shaped by the harmony between ingredients, technique, presentation, and the vessels in which they are served. Here, you are invited to experience the essence of kaiseki: a quiet conversation between cuisine, nature, and culture.

Read More about Wagyubeef

Read More about fugu (pufferfish)

Read More about Ise Ebi Lobster

Read More about Tuna

Chef Yuuki’s Story

At the heart of Ise Sueyoshi’s cuisine stands owner-chef Yuuki Tanaka, guided by his unwavering culinary philosophy centered on the concept of “kokoro no ryūtsū” — the flow of heart.

His journey began in early childhood. Born into a culinary family, he was raised watching his father, Sueyoshi Tanaka, a dedicated chef who embodied the soul of Japanese cuisine. By the age of four, Yuuki had already begun cooking, inspired by the quiet strength of his father’s presence in the kitchen. From a young age, he knew his path: to become a chef, just like his father.

After years of rigorous training, Chef Tanaka set out on a journey across the world. From Europe and Asia to Central and South America, he immersed himself in local kitchens, exchanging thoughts and techniques with chefs around the globe. Through these experiences, he came to understand one profound truth: food is a reflection of culture. Each place he visited taught him something new—but ultimately, it was Japan, and his home of Mie Prefecture, that called him back with clarity and purpose.

In 2015, he founded Ise Sueyoshi in Tokyo—a restaurant that reflects not only his culinary skills but also his deep-rooted life philosophy. At its core is the idea of “kokoro no ryūtsū”: delivering the heart of Mie—its nature, its people, and its traditions—directly to each guest through every plate.

All of the ingredients served at Ise Sueyoshi are sourced from Mie. Chef Tanaka maintains close personal relationships with trusted farmers and fishermen, hand-selecting only what is in season and aligned with nature’s rhythm. These ingredients are not just products—they are expressions of genuine human connection and care.

In every dish, you’ll find a quiet yet powerful narrative: the story of a chef who honors his heritage, who embraces the world yet remains devoted to his roots, and who continues to pass on the heart of Mie—one meal at a time.

For Every Guest

At Ise Sueyoshi, we believe that every guest deserves a deeply memorable kaiseki experience—regardless of their dietary background or cultural preferences. This philosophy drives our commitment to accommodating a wide range of dietary needs, including vegetarian, vegan, and gluten-free requirements.

While traditional kaiseki often features seafood and animal-based ingredients, we offer a completely plant-based kaiseki option, crafted around seasonal vegetables, tofu, seaweed, and grains. Our vegan dashi (soup stock) is made without any animal products—instead, we gently extract umami and aroma from ingredients such as kombu (kelp), Jerusalem artichokes, and burdock root, ensuring a rich and satisfying depth of flavor.

For guests requiring gluten-free meals, we take extra care to source appropriate soy sauce, miso, and other seasonings. Even in courses like tempura, where wheat flour is commonly used, we substitute with rice flour to preserve the integrity of the dish while ensuring safety and enjoyment.

One memorable moment came from a vegetarian couple visiting from the United States. After enjoying our vegan kaiseki, they shared, “We’ve never had such thoughtfully prepared food before. It’s very hard to find restaurants in Japan willing to alter their dashi because it almost always contains fish. We’re truly grateful.” They expressed that the experience offered not only comfort, but a “quiet sense of wonder” that arose precisely because of their dietary restrictions.

Our tea experiences—whether savoring the freshness of seasonal shincha or the meditative calm of matcha—also provide every guest with an authentic entry point into Japanese culture. Presented in carefully selected teaware and brewed with precision, each cup engages the senses and becomes a cherished part of the journey.

At Ise Sueyoshi, we strive to create a space where nationality, culture, and personal preferences are not barriers, but bridges. This kind of hospitality—sincere, inclusive, and deeply thoughtful—is, to us, the true essence of Japanese omotenashi.

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

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

Unforgettable Tea Moments

At Ise Sueyoshi, dining is more than just a meal—it becomes a memory etched into the heart. Increasingly, guests from around the world choose to mark their most meaningful moments with us, whether it’s a honeymoon, birthday, or anniversary. Many book our experience as a “gift dinner” for someone they care deeply about.

One couple from New York visited us on the final night of their honeymoon and shared, “Our evening at Ise Sueyoshi became the highlight of our entire trip.” The stories behind each dish, the aroma of the tea, and the heartfelt hospitality created a moment they said they would cherish forever. Their words remain just as unforgettable to us as the evening was for them.

Another memorable visit came from a family from London, who brought their mother for a birthday celebration. “It’s been so long since I’ve seen my mother smile like that,” they said. What stood out most was the combination of freshly prepared matcha and seasonal wagashi at the end of the meal. They described it not just as delicious, but as an experience that offered cultural insight and emotional connection.

These “special days” are never just about the flavor of food or tea alone. The peaceful ambiance, the carefully chosen tableware, and the subtle attentiveness of our staff all come together to create a meaningful story—a quiet, supportive space where memories are made.

We warmly welcome gift dinner reservations at Ise Sueyoshi. If you’re planning a gift for someone special, please make the reservation under the name of the person attending, and note “Gift Dinner” in the comments field. Also, be sure to provide an email address where we can contact you, the gift giver, directly.

For your special evening in Tokyo, we invite you to discover the harmony of freshly harvested shincha and seasonal kaiseki—a quiet, unforgettable moment that may well become the highlight of your journey. It would be our greatest honor to provide the stage for such a memory.

For gift dinners (or booking for someone else):
Gift Dinner in Tokyo – Celebrate with Kaiseki at Ise Sueyoshi

The menu for May, 2025

Our Guest’s Voice

Amazing. Book it now!

Jul 2024

I’ve been lucky enough to go to a lot of good restaurants in my time. This is one of the best very small but the food is astonishing. The menu is incredibly well balanced and for Kaiseki I found it better than most others I have been to because the deep-fried course was not greasy, and overall it was the right amount of food. I left feeling satisfied and full but not like I couldn’t eat anything else ever again! . I also had the sake pairing and that was also very well judged; the amount of sake was perfect. I didn’t end up unable to remember the food but I really enjoyed the taste and each one was selected brilliantly to go with the food it was paired with. I have to say the tea was also very nice . The provenance of all the ingredients is explained, The service is wonderful my water glass was never once empty. The chef/owner is lovely and friendly and also speaks very good English which I found helpful as my Japanese is terrible and I always have good questions! He was also kind enough to speak Japanese very slowly for me. The rest of the team were also great. It’s a bit tricky to find if you aren’t used to vertical as well as floor level buildings it’s up a couple of floors with a small sign outside! A friend of mine recommended this place to me and I am so glad she did. I very much hope that it continues to be successful. There is really nothing I could fault at all. And there were so many lovely things it’s hard to pick a favourite. The day after I am left with thoughts of the beautiful, clear Dashi and the pickled plum sauce used on the cuttlefish as well as the tomato and tofu starter – they were all world class.

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.
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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.

Tea Season in Tokyo: Discover the Elegance of Shincha at Ise Sueyoshi’s Kaiseki Dining | 伊勢すえよし

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