Nihonbashi Suitengu Nanatosha

日本橋水天宮　七灯舎

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-6661-7104 (+81-3-6661-7104)

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Simmered Bowl of Clam Soup - A special course item that serves as the face of the restaurant

The ratio of the dashi broth, which uses Rishiri kelp and authentic 2-year high-grade katsuobushi from Makurazaki, differs depending on the season and the ingredients. It also uses natural hot spring water from Kagoshima. It is prepared with delicate skill, for example, using different salt and soy sauce seasonings depending on the season and ingredients.

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Kaiseki Tray for First Day of Spring - Adding color to the middle part of the course plates

This kaiseki tray lets customers enjoy seasonal ingredients individually, and the appearance and flavors can be enjoyed. One can also feel the culture and traditions of old Japan here. Kaiseki trays are served during the Lunar New Year as dishes that wish for sound health, ward off evil, and spread good fortune.

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Seasoned Rice with Snow Crab - This dish beautifully colors the changing seasons

Every month customers can enjoy seasonal cooked rice. The rice is mainly from Uonuma in Niigata Prefecture, and the production areas are changed following the season's ingredients. The softly fragrant smell brings a sudden smile, and the deliciousness makes one incredibly happy.

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You can enjoy a kaiseki course meal by reservation only.

Shichitosha Style Course 8,800 yen

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Shichitoshatsuki Course 13,200 yen

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Shichitosha Hana Course 16,500 yen

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Shichitosha Kaiseki Course 22,000 yen

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Lunch Menu

Sea bream chazuke Makurazaki 2,800 yen

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Sea bream tea rice Rausu 3,300 yen

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Wagyu beef hitsumabushi 2,900 yen

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Shrimp Tempura Bara Hitsumabushi 2,800 yen

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An example of a dish

Appetizer: Homemade dried mullet roe, sea urchin, and konowata in a yuzu pot

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The face of the restaurant, one of the most important courses: "Nimowan (boiled dish) and clam soup"

The soup stock is made using Rishiri kelp and two-year-old dried bonito flakes from Makurazaki, with the ratios varying depending on the season and ingredients. The water used is natural hot spring water from Kagoshima. Seasonings such as salt and soy sauce are also used depending on the season and ingredients, and the soup is finished with delicate techniques.

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Appetizer: 2 kinds of sashimi (wild bluefin tuna, spiny lobster from Wakayama prefecture)

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The seasonal dish "Hassun Risshun Daikichi" is served in the middle of the course.

"Hassun" is a dish where you can enjoy seasonal ingredients little by little, and enjoy it with your eyes and your taste buds. You can also feel the old culture and customs of Japan. The hassun dish served during the Lunar New Year is a dish to pray for good health, protection from misfortune, and good fortune.

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Grilled food: Grilled true bonito with saikyo miso sauce

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Hot dish: Rapeseed blossoms and scallops in kelp hotpot

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"Echizen crab rice" that reflects the changing seasons

You can enjoy a different seasonal dish every month. The rice is mainly from Uonuma, Niigata Prefecture, and the production area changes depending on the seasonal ingredients. The faint aroma will bring a smile to your face, and the deliciousness will make you feel happy.

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Meal: Oyster rice

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*The dishes served will vary according to the season. Please note that the menu may change depending on what ingredients are available.

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.