Tabelog ratingYatsugatake Esaki (八ヶ岳 えさき) offers a truly unique proposition: a private meal hosted by Shintaro Esaki, a chef who previously held three Michelin stars for seven years in Tokyo. Now located in a tranquil villa in the forests of Yatsugatake, the restaurant serves just one group for lunch and one for dinner, making each visit an exclusive experience. The focus is squarely on pristine ingredients, particularly seafood sourced from Toyosu market, which the chef sometimes brings back live to an on-site tank.
Reviewers consistently praise the extraordinary quality of the dishes. Signature plates include a large steamed Ezo abalone served with a creamy, dairy-free vegetable sauce, and a whole simmered kinki fish, prized for its deep flavor. Seasonal highlights like the rich ayu (sweetfish) soup and generous portions of high-grade uni (sea urchin) are also frequently mentioned as standouts. The dining room itself, with large windows looking out onto the woods, adds to the serene atmosphere.
The experience is not for everyone. As Chef Esaki runs the entire operation solo, from cooking to serving, his style is often described as efficient and businesslike rather than sociable. Some diners have found the tasting course to be briskly paced and shorter than expected for the price. The remote location also presents a challenge, especially in winter when snowy roads can be hazardous.
The omakase course is priced around ¥18,000 to ¥20,000, with the final bill typically landing between ¥23,000 and ¥27,000 per person including drinks, tax, and service charge. Reviewers recently paid ¥26,257 for a ¥20,000 course with drinks, and ¥23,958 for a ¥18,000 course. Most guests feel it offers excellent value for a private audience with a master chef, though those expecting a long, multi-course meal may feel differently.
- Booking: Reservations are mandatory and can only be made via the restaurant's website. The entire restaurant is booked for one group (up to 6 people) per service. Booking several months in advance is essential.
- Getting There: The restaurant is a 20-minute drive from Kobuchizawa Station. A car is strongly recommended, and parking is available. In winter, be prepared for snow and ice on the roads; snow tires may be necessary.
- Payment: Credit cards (JCB, AMEX, Diners) are accepted. Electronic money and QR code payments are not.
- Seating: The restaurant consists of a single private dining room for your group.
- Service: The chef manages the entire service alone. Expect quiet, focused hospitality.
- Photography: At least one reviewer noted that photography was not permitted. It is best to inquire when booking.
- Smoking: The entire establishment is non-smoking.