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価格を変更させていただきました。

天然だし和食コース 7,500円(税込)

​天然だし和食コース 極み 9,700円(税込)

【躍動の翌朝へ丁寧な食が導く】 日頃より「ひとしずく」をご愛顧いただき、 誠にありがとうございます。 当店では開店以来、人工食品添加物を 使わない黄金色の天然だしのお料理と 伝統的な酒造り生酛純米酒 「お料理と生酛純米酒、共にBio」による 「丁寧な食」を通じ、 「明日を躍動に変える食体験」をお届けし、 理想に向かうあなた様に 少しでもお役に立てること。 この道が私の天命であり、 Bio料理人としての存在意義と受け止め、 妥協なく向き合ってまいりました。 昨今、食材や調味料、天然だしの厳選素材を 取り巻く環境は、大きく変化している中、 当店では、「お客様の身体に届ける品質と 手仕事の精度を一切落とさないこと」を 最優先と考えております。 奥六本木・わずか6席の空間で、 5日前からお客様のためだけに 準備を重ねるスタイルを守り抜き、 これまで以上に研ぎ澄まされたお料理と 生酛純米酒の「旨味のハーモニー」を お届けするため、上記のコース価格に 改定させていただきました。 これからも、 このカウンターで過ごす時間が あなたにとって理想の明日へ向かう 至福のひとときとなりますよう、 一期一会のおもてなしに全身全霊を 捧げてまいります。 ご理解と変わらぬご愛顧を賜りますよう、 心よりお願い申し上げます。

Written by Osamu, the Bio chef and shop owner.

Books are now on sale.

Book Promotional Copy
"The Soul of Rice Koji: The Definitive Guide to Junmai Sake - What No One Has Ever Talked About"

Target Audience: Sake Enthusiasts, Restaurants

A book that transforms "those who have been drinking for years" into "those who can talk about the value of sake."

📌 Main Catchphrase
To those who have drunk hundreds of types of Junmai sake:
Can you talk about "the quantity and quality of rice koji"?

📖 Text Copy
We want to ask those of you with over 10 years of experience drinking Junmai sake:
"Why did you choose this Junmai sake?"
"The difference between Kimoto and Yamahai"
Can you talk about it with confidence?

In the opening "Part 1: Conclusion," just 6 pages long,
the "essence" of Junmai sake is condensed.
That is the perspective of "the quantity and quality of rice koji."
When you hold these 6 words in your hands,
the hundreds of types of Junmai sake you have drunk so far will come back to life with a completely different depth and meaning.

Why do brewers, in this age of rapidly advancing technology, deliberately return to the "Edo technique"—the kimoto method?

It's to master "something" that no other sake in the world can imitate, and to enjoy its true essence.

What is that "something"?

Now that it's gaining attention due to its UNESCO Intangible Cultural Heritage registration,
what is the difference between "selected junmai sake" and "overlooked junmai sake"?

The answer lies beyond page 6.

💬 Sub-copy (Authority/Rarity)
A bio chef with over 16 years of experience in kimoto brewing writes about "a theory of junmai sake that resonates with both drinkers and sellers," drawing from the perspectives of both junmai sake and cuisine.

🎯 Closing (Call to Action)
When you finish reading, your perspective will change, and the profound depth of junmai sake will continue to excite you.
To the enthusiast—before you drink a glass tonight, read these 6 pages.

To restaurant owners—this book will give you the words to explain "why you recommend this."
Please place it on your counter.

Your story as a "living witness to the history of pure rice sake" begins on these 6 pages.

Soulful Rice Koji

[The Definitive Guide to Junmai Sake] What Nobody Has Talked About

Available now from Amazon.

Book: 1,595 yen (tax included)

E-book: 800 yen (tax included)

Osamu, the chef and owner of the restaurant.

Members-only blog

No posts published in this language yet
Once posts are published, you’ll see them here.

While enjoying a drink

"Delicious, fun, and relaxing."

It's full of stories you won't hear anywhere else.

Herb tea set: 880 yen (tax included)

(Additional tea leaves and teaware will incur an extra charge.)

My recommendation is,

A blend of jasmine and lemongrass

You can enjoy not just one infusion, but three!

Hitoshizuku Official Line

[Sharing delicious and fun information]

Organic Japanese cuisine and organic kimoto junmai sake, etc.

[Eye-opening, easy and delicious recipes you can make at home]

How to enjoy Kimoto Junmai sake

Get videos by registering on our official Line account.

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Use your favorite stamp to signal "I've registered."

For PC users, scan the QR code on your smartphone.

Line ID: @094syyak

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What kind of shop is Hitoshizuku?

Bio Chef and Owner Osamu

First, register as a member and you will be satisfied with the blog.

[Option for enjoying rice cooked in a clay pot]

New rice harvest starting in 2025

organic rice farmer

Direct delivery of brown rice from Komedaruma-sama

Additional charges apply to each course

1,100 yen (tax included, per person)

White rice, of course,

Brown rice, 50% polished

Tailored to our customers' refined dining habits.

It is cooked using polished rice.

Take happiness!

Please let us know when you make your reservation.

Joshu Farmer Komedaruma's website: https://komedaruma.com/

[The ultimate pickled vegetable dish]

The best collaboration

Izumibashi Sake Brewery's organically grown Yamada Nishiki rice bran. The contents are sake.

(Kuro Tonbo Junmai Kimoto-jikomi Yamada Nishiki)

The rice bran is prepared in our shop for making rice bran beds.

A treasure trove of butyrate-producing bacteria

It would be a waste to wash off the rice bran.

The only thing we can eat is our treasure

Being alone is comfortable.

Even if you're alone, feel free to come.

Please make a reservation.

Health Management Instructor License
Certificate of Completion: Health Management Specialist Education Course.jpg

[Health and beauty start with food]

Supporting a healthy eating lifestyle

The unique aspects of eating out

The essence, the emotion

Bio kimoto sake & Japanese organic restaurant

HITOSHIZUKU

Registration number T5810685729361

106-0032

3-3-25 Roppongi, Minato-ku, Tokyo

☎ 03-6277-6868

Inquiry
Email: hitoshizuku63325@gmail.com

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Reservations required

(Please make your reservation at least 7 days before your desired date.)

 

All seats are non-smoking.

(There is no designated smoking area outside the store as it is located in a residential area.)

 

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