What we longed to see
was your smile
With that single wish, every morning we shave katsuobushi, steep kombu, and picture you on the other side of the steam.
“Dejiru and Cuisine Funyaosu” is a Japanese restaurant that begins with a single bowl, drawing out the blessings of each season with care.
Your shoulders soften, yet your spine quietly straightens — that is the time we promise you.
序Prologue
We cherish its dense umami as a metaphor for the drop that carries life.We hang our noren in a back alley of Asakusa and quietly warm our pots again today,because we wish to witness “the moment you unwind.”Please, let your shoulders relax, and taste how a single spoonful of dejiru loosens the knots of the heart.
Dejiru is like the genes that bind a family
壱Greeting
A childhood memory: waking up wrapped in the aroma of the miso soup his grandmother made at dawn.“Dejiru is like the genes that bind a family,” she said with a laugh.Carrying those words in his heart, chef Toma Ashiichi spent ten years at a ryotei in Gion, Kyoto,and five years at a kappo in Ginza, single-mindedly pursuing “the drop that turns cloudy white.”Loosening the fibers of each ingredient, drawing out their nourishment, placing his soul upon them —when his own philosophy, which holds dejiru to be “the symbol of life,” at last took form,he resolved to open a restaurant of his own in Asakusa.The golden drops now trembling in the potare Ashiichi’s resolve itself: “never to flee into a virtual world, but to embrace reality.”
弐Signature
Honkarebushi from Makurazaki, shaved before dawn and layered with Rishiri kombu — a pure-white drop.
First, with salt alone.
The silky thickness and sweetness spreading across the tip of your tongue evoke the beginning of life.
Whitebait that melts away, hot and engorged matsutake,
and Koshihikari rice generously steeped in the first dejiru of the morning.
Lift the lid, and steam rises as if in the depths of winter,
revealing a scene in which white embraces white within the bowl.
A silken texture born of nothing but egg and dejiru.
A collaboration of life with life.
Over this thick, hot, white chawanmushi, yuzu zest grated at the very end slips a refreshing afterglow into a rich world of life.
参Omakase
Enjoy it with select sake and wines gathered from all over Japan.
Eight courses13,000 yen (tax included)
Matched to the depth of the dejiru — from junmai daiginjo to natural wine and aged umeshu —we offer a pairing in three stages.“From a white drop to a red grape” — experience the gradation as it shifts within your mouth.
肆Counter
Eight seats at a single-plank hinoki counter, and a four-seat semi-private room where soft light filters through shoji.
So that you may watch the dejiru swaying in the pot at eye level,
the counter is custom-built with a slight incline.
“Silence, too, is a seasoning” is our creed.
Our staff never speak to you more than necessary,
and serve each dish once they sense your breathing has settled.
伍News
Articles are available in Japanese only.
漆Reservation & Access
2-8-11 Asakusa, Taito-ku, Tokyo 111-0032
6 min walk from Asakusa Station, Tokyo Metro Ginza Line
5 min walk from Exit A4, Toei Asakusa Line
TEL: 03-1234-5678 (10:00–20:00)
Closed: Wednesdays and the 3rd Tuesday
Private bookings, business dinners and anniversaries are also welcome.