The Season
Spring, summer, autumn, winter — in each season, which ingredient is at its best, and from which region. That is always the centre of a menu.
A sense of the season: the most important theme in Japanese cuisine.
Prologue
Authentic Japanese cuisine, like a spring rising from the ground.
Kioicho, in Chiyoda, Tokyo. The name is said to come from the residences that once stood here — of the Kishu Tokugawa, the Owari Tokugawa and the Ii families.
At Kioicho Ransen we select the best seasonal ingredients from the regions where they are produced and, with techniques passed down over many years, we always aim to serve cuisine that satisfies as many guests as possible.
From Kioicho, a place with this history, and with the spirit of omotenashi at heart, we look forward to welcoming you.
Counter · 12 seats
The Counter
Twelve seats at a counter of Japanese cypress, with the head chef at work in front of you.
There are also three private rooms, for two to twelve guests — for entertaining and for celebrations.
View the seats
Chapter One
Principles
The season, the dashi, the water, and the soba — what is always at the centre when a menu is composed.
The Dashi
Kelp from Rishiri, dried bonito or dried tuna, and natural water. This dashi is the foundation of the cooking.
Used as it is, or combined with a fish or soft-shell turtle broth for a hot pot — it is put to many uses.
The Water
We cook with natural water from Mt. Dainichi in the Hakusan mountain range. It rises in untouched nature and is a soft water, rich in minerals and well suited to Japanese cuisine.
It is also the source of the Nagara River, where the ayu (sweetfish) of our signature dish are caught.
The Soba
Soto-ichi soba (ten parts buckwheat to one part wheat), made by hand by the head chef.
Firm to the bite, smooth to swallow, with the aroma of the buckwheat itself.
Chapter Three
Seats
Twelve seats at the counter, and three private rooms. Non-smoking throughout.
Twelve seats at a counter of Japanese cypress.
A Western-style private room for two to four. Room charge ¥5,500 (tax included).
A private room with table seating for four to six. Room charge ¥5,500 (tax included).
A tatami room set with a table, for six to twelve. Room charge ¥11,000 (tax included).
A 15% service charge applies at the counter and in the private rooms alike. Children are welcome in the private rooms only.
News & Events
News & Events
Seasonal dinners and announcements, newest first. The posts are in Japanese.
【限定販売】藍泉の贅沢おせち✨ご予約承り中！10月末までのお申込みの方年越し蕎麦プレゼント！
国産の厳選した素材を使い、店内にて一つ一つ丁寧に手作りされ、心を込めて詰められたおせち重。おめでたい気分を盛り上げる祝い肴が迎春の食卓に華やぎを与えます……
Read more旬を食べつくす会 『活 松葉蟹』 2026年11月21日(土) 12月5日（土）18：00開始
旬の高級食材を皆さまで食べつくして頂く【旬を食べつくす会】蟹の中でも最高級と言われる【松葉蟹】は、弾力のある肉質と甘みが特徴で、禁漁期間が設けられている……
Read more旬を食べつくす会 『国産 松茸』 2026年10月17日(土)18：00開始
旬の高級食材を皆さまで食べつくして頂く【旬を食べつくす会】毎年大好評の【国産松茸】を食べつくす会、今年も他ではない一日限りの贅沢なメニューとなります。秋……
Read more旬を食べつくす会 『国産 うなぎ』 2026年8月15日(土)18：00開始
旬の高級食材を皆さまで食べつくして頂く【旬を食べつくす会】外国産の鰻に比べやはり国産うなぎは旨味が濃く、皮が薄めで身が引き締まっています。炭火で焼くので……
Read more旬を食べつくす会 『国産 黒鮑』 2026年7月18日(土)18：00開始
旬の高級食材を皆さまで食べつくして頂く【旬を食べつくす会】天然鮑の王様と呼ばれる『国産黒鮑』は、身がしっかりしている為、火を通した際にも身が縮み過ぎず……
Read more第6回 日本酒の会『獺祭 × 藍泉』 5/23(土）12:00開始
大変ご好評をいただいております、紀尾井町藍泉主宰『日本酒の会』を開催いたします。美味しさと楽しさを追求して常に進化を求める獺祭。今回はその様々な取り組み……
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Information
Information
Kioicho RansenTokyo
- Name
- Kioicho Ransen (紀尾井町 藍泉)
- Address
- Arcade Floor, The Main, Hotel New Otani, 4-1 Kioi-cho, Chiyoda-ku, Tokyo 102-8578, Japan (just inside the Kioizaka entrance)
- Getting here
- By train or car/From the airports
- Hours
- Weekdays: lunch 11:30 — 14:30 (last order 13:30) / dinner 17:00 — 22:30 (last order 21:00)
Saturdays, Sundays and holidays: lunch 11:30 — 15:00 (last order 14:00) / dinner 17:00 — 21:30 (last order 20:00) - Closed
- Open every day
- Seats
- Counter 12 / three private rooms (Kaede 2–4, Aoi 4–6, Izumi 6–12)
- Service charge
- 15%, at the counter and in the private rooms alike
- Dress code
- Please refrain from very casual dress such as T-shirts, and from strong perfume
- Smoking
- Non-smoking throughout
- Payment
- VISA / Mastercard / JCB / AMEX / Diners
- Telephone
- +81 3-3514-1751
- Fax
- +81 3-3514-1753
- kioicho@ransen.jp
Arcade Floor of The Main, Hotel New Otani — just inside the Kioizaka entrance.
Open in Google MapsNishinakasuFukuoka
- Name
- Kioicho Ransen Nishinakasu
- Address
- 3F Ren Round Building, 3-20 Nishinakasu, Chuo-ku, Fukuoka 810-0002, Japan
- Telephone
- +81 92-401-9355
- Getting here
- 6 min walk from Tenjin-minami Station (Nanakuma Line); 6 min from Nakasu-kawabata Station (Kuko Line); 8 min from Kushida-jinja-mae Station (Nanakuma Line).
- Hours
- Lunch 11:30 — 14:30 (until 15:00 on Saturdays, Sundays and public holidays; planned from November). Dinner 17:00 — 23:00 (last seating for courses 21:00).
- Closed
- Irregular holidays for now; closed over the New Year period
- Seats
- 16 (counter 6 / private room up to 10)
- Opening
- Grand opening 14 October 2026 (pre-opening 10–13 October)
Third floor of the Ren Round Building.
Open in Google MapsReservation
Reservations
By telephone
Guests who reserve by telephone receive our own jako simmered with sansho, one for each person in the party.
+81 3-3514-1751Online
Choose the date, time and course, and reserve through Tabelog’s online booking.
Reserve onlineCooking class
Cooking classes are reserved through a dedicated form.
Reserve a classCancellation — course reservations
50% on the day before the reservation, 100% on the day. For parties of eight or more, in addition, 30% from six days before.
Cancellation — table-only reservations
¥5,000 per guest on the day before, ¥10,000 per guest on the day. For parties of eight or more, in addition, ¥3,000 per guest from six days before.
Changes in party size
A reduction in party size is charged in the same way. If your party grows, seating is limited — please telephone in advance to confirm.