KODACHI
KITCHEN
週末の食卓
OPEN
< New Opening Hours from August >
Café Menu:Available from 1:00 PM
Morning (1st, 2nd & 3rd Sun)
7:00 AM – 9:30 AM
Lunch (1st, 2nd & 3rd Fri,Sat,Sun)
11:30 AM – 3:00 PM
Dinner (Reservation Required)
(2nd & 3rd Sat,Sun)
5:30 PM – 8:30 PM
Night Bar (1st & 3rd Fri)
6:00 PM – 9:30 PM
*In August, the Night Bar is open only on Friday, August 7.
Price (+tax,Service)
Lunch: from ¥2,000
Dinner: from ¥8,000
Reservations
☎ +81-70-6460-8773
(7:00 AM – 10:00 PM)
Please Note
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Dinner reservations must be made by 12:00 PM two days in advance.
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We are closed during the 4th and 5th weeks of each month.
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Weddings are our priority on weekends. Restaurant service may not be available on wedding or event days.
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Last admission: Lunch 2:00 PM / Night Bar 8:30 PM
7・8月 昼のお食事セット
July & August Seasonal Lunch Set
- 月替りセット 2品(サラダ・メイン）+ドリンク -
A seasonal lunch featuring a salad, choice of main dish, drink.
鶏肉）夏野菜を添えた スパイシーチキンカレー 1,800円
Chicken) Spicy Chicken Curry with Summer Vegetables
豚肉）夏そうめんと梅肉を挟んだ
薄い豚肉のミルフィーユ仕立て 2,000円
Pork) Chilled Somen Noodles with Mille-Feuille Style Pork
with Japanese plum paste
牛肉）旬野菜と味わう 冷たい牛しゃぶと 紫蘇ご飯 2,300円
Beef) Cold Beef Shabu-Shabu with Seasonal Vegetables,Shiso Rice
デザート）冷んやりいちじくの夏パフェ 400円
Dessert) Chilled Summer Fig Parfait
* (tax10%,Service 10% not included)
Seasonal Dinner Course
6 Courses
From ¥8,000
(tax10%,Service 10% not included)
Unsplash Thanks Boston Public Library
1 | Beginning
Aged Prosciutto with Seasonal Fruits & Garden Greens
2 | Appetizer
Seasonal Vegetable & Fruit Marinade
3 | Soup
Today's Seasonal Vegetable Potage
4 | Main Course
Two Main Dishes (Fish & Meat)
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Pan-Seared White Fish with Green Herb Sauce
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Japanese Beef Sirloin with Local Seasonal Vegetables
If you do not eat beef, please let us know in advance.
5 | Sweet Finale
Basque Cheesecake & a Seasonal Petit Dessert
Served with Coffee or Tea
Desserts may vary depending on the season.
About Wine
Wine at KODACHI
Our wine selection is curated by Sommelier Yuma Suzuki.
Rather than focusing on famous regions or prestigious labels, we choose wines that complement the food and allow the time spent around the table to unfold at an unhurried pace.
Our selection includes red, white, rosé, and sparkling wines, with a few carefully chosen bottles that change according to the season and the menu.
If you'd like a recommendation, we'd be delighted to help you find the perfect pairing.
Sommelier Yuma Suzuki
Selection
We believe wine isn't meant to be complicated.
It's simply there to make time around the table a little richer.
Authentic Wine
Wines of the Terroir
Made with traditional winemaking methods and
inspired by the climate and culture of each region,
these wines express the unique character of their
grapes. Their balanced, food-friendly style makes
them a natural companion to every course.
Natural Wine
Wines with Character
Made from organically grown grapes and crafted
with minimal intervention, these wines are expressive,
vibrant, and full of character.
Their aromas and flavors often reveal new dimensions
when enjoyed with food. Perfect for wine lovers—or
for anyone who feels like discovering something
a little different today.
Premium Wine
Wines for Special Occasions
Selected for the moments worth remembering. Their
character reveals itself from the very first sip.
For anniversaries, celebrations, or an evening shared
with someone special. Enjoy them not only with the
food, but with the time you spend together.
Fruits Ripened Under the Sun
A gentle sweetness to complete your meal.
Made with seasonal fruits, carefully prepared to highlight their natural aroma and refreshing acidity.
Leomon&Orange
Even in Shirakoma's kitchen garden we grow citrus, but in recent years, changing weather patterns have made Chiba an increasingly favorable region for citrus cultivation.
The lemons we use are fragrant and full of juice, with a bright acidity that brings freshness to our dishes.
They are featured in our refreshing
summer lemon squash and also enhance seafood dishes, especially sautéed
shellfish and white fish.
Fig
As our own fig trees are still too young to produce enough fruit, we source perfectly ripe figs directly from a nearby grower.
Fig season generally runs from summer through autumn (July to October), and Chiba is one of Japan's leading fig-producing regions. Enjoy the gentle sweetness of this fruit, lovingly grown close to home.
Kumquat,Kinome&Yuzu
Our kumquats, kinome citrus, and yuzu are shared with us by our neighbors.
Kumquats are slowly cooked into a compote and served with salads. Kinome citrus is hand-picked during its short season and transformed into syrups for ice cream and almond tofu. Yuzu is used in sauces and dressings, adding a delicate citrus aroma that brings harmony to each dish.
From the Land of Chiba to Your Table
At KODACHI, our table is shaped by the people behind each ingredient—local growers, fishermen, and producers who generously share their harvests and knowledge with us.
Beyond the ingredients themselves, they teach us about
the land, the seasons, and the best ways to prepare each product so its natural character can shine.
It is our hope that, through these connections, we can continue sharing the richness of Chiba's landscape at our table.
Cherishing the hands, the time, and the stories behind every dish.
