The dining space is a modern Japanese-style space equipped with a sunken hearth.and supervised by Mr. Tsuneyasu of Nishi-Azabu "Towa”, which has been awarded one star in the Michelin Guide.The restaurant offers dishes supervised by Mr. Tsuneyasu of Nishi-Azabu "Towa", a Michelin star restaurant.

The menu is centered on carefully selected local ingredients from Minami-Shinshu, as well as rare Ozaki beef from Miyazaki.
Please enjoy the supreme flavors only be tasted here at "Yamahoshi".


From 5:00 a.m. or 7:00 p.m.

  • start time selectivity
  • The table is booked for 1.5 hours.

Dinner at Yamahoshi is served around a classic sunken hearth.Local ingredients and "Ozaki Beef" from Miyazaki will be served by the supervision of Nishi- azabu"Towa," we have created a variety of dishes that can only be tasted here.

The Ozaki beef has a light fat content and does not have any lye even when cooked in shabu-shabu. In order to enjoy such a characteristic of Ozaki beef, we serveyou shabu-shabu and sukiyaki, as well as grilled skewers and beef cutlets.

Please enjoy grilled or sashimi dishes of local ayu from "Takumi Tenryu Ayu" and local Iwana. Hand-rolled sushi with deep-fried river fish by "Tiwa" secret recipe is also one of our specialties. The collaboration of the traditional sunken hearth and modern cuisine creates a blissfultime .

  • Dinner
  • Dinner


7:00 a.m. - 9:00 a.m.

  • We will ask you your preferred start time when you check in.
    (Last start at 9:00 a.m.)

Please enjoy the Japanese breakfast at  "YAMABOSHI" which focuses on water and ingredients.We use natural water from Seinaiji in Achi Village.The spring water from Seinaiji in Achi Village is soft and mild. It’s suitable for cooking.

High quality water is essential for cooking rice. Koshihikari rice from Minami-Shinshu is also cooked using natural water from Seinaiji. Local eggs are used to make dashimaki tamago (rolled egg).The broth for dashimaki tamago (rolled egg) made with local eggs is cooked using this spring water from Seinaiji.

The taste of the ingredients stands out because of the simplicity of the Japanese breakfast at  "YAMABOSHI".Please enjoy a meal that is gentle to the body and soul while feeling the fresh morning sunlight.

  • Breakfast
  • Breakfast

Takaaki Tsuneyasu, owner of "Towa" in Nishi-Azabu Tokyo.

He was born in Okayama Prefecture in 1983.

After training at the long-established Japanese restaurant "Kikunoi," he moved to France and he worked at “Hanawa” in Paris.After returning to Japan, he studied further more at "Kanda" in Tokyo.“Towa” was opened in 2019.“Towa” has got Michelin star for three consecutive years.

About Nishiazabu
“Towa” in Tokyo.