The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.
Can I eat here?
✓ Diets our editors confirmed in person· English menu / support
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Vegetarian
私はベジタリアンで、肉と魚は食べません。
Watashi wa bejitarian de, niku to sakana wa tabemasen.
I'm vegetarian — I don't eat meat or fish.
この料理に肉や魚のだしは入っていますか？Does this dish contain meat or fish stock?
The Ginza outpost of a six-generation Wakayama fruit farm builds its ever-changing parfaits from layers of freshly cut estate fruit, soft serve, and homemade jam.
★ Seasonal fruit parfait with homemade fruit ice cream
A 1946 greengrocer-turned-parfait parlour near Hanayashiki where seasonal fruit from Ota Market is piled over homemade ice cream, drawing patient queues.
★ Tomeshi — soy-cooked rice crowned with broth-soaked tofu
Founded in 1923, this Kanto-style oden institution simmers a decades-old dark dashi and is famous for tomeshi — broth-soaked tofu over soy-stained rice.
★ The 'Zeitaku-don' bowl topped with tuna, uni and ikura, finished tableside as ochazuke with sea-bream dashi
A famous counter-only seafood-bowl shop where every bowl is fish over rice with no meat, so it suits pescatarians well; expect a queue, and note the soy sauce and dashi are not gluten-free.
★ Three styles of juwari soba (inaka, sarashina, dattan)
A specialist serving juwari (100% buckwheat) soba with no wheat flour, so the noodles themselves are naturally gluten-free. Note the standard dipping sauce/soba-yu and a shared kitchen mean it is not certified celiac-safe; confirm the tsuyu if you are highly sensitive.
