Shunsai Oguraya

The best ingredients from Yamanashi together with fresh seafood

Our freshly prepared sashimi (raw fish slices) is brought to you by way of an exclusive supply route that allows seafood caught in the morning to be s read moreerved the same day at noon, which offers a level of flavor you can't miss out on. Also, when preparing sashimi, we sometimes let the fish rest for two to three days to extract the unique taste of the fish. In addition to that, we like to use ingredients from chef's hometown Yamanashi Prefecture as much as possible. Therefore, we prepare our croquettes using lean ground meat from Koshu beef, which goes well with the nagaimo yam. we want guests to discover something new through our cooking, which gives us the incentive to work hard every day to present guests with the best seasonal flavors Yamanashi Prefecture has to offer, along with great sake. Our restaurant is nestled quietly in a back alley of Sangenjaya, a noted gathering spot for foodies. The secluded location is perfect for dating incognito, and there is also a private room where you can spend your time in peace learn more from chef