Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Hiyama
(樋山)The Tabelog Award 2025 Silver winner
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday, Public Holiday
Specialities
Chef
Noboru Kumaki - Pioneer of Matsutake Cuisine
Food
The Essence of Matsutake's Flavor: Professional Techniques and Menu Composition
Food
"Impressive Dishes Using Matsutake Mushrooms to the Fullest"
Review
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サンショウマン
Tokyo
Review 1,647 postsFollowers 2,041 peopleIncredible 250g White Truffle per Pe...
I always make it a point to visit Hiyama during this season to enjoy their white truffles!...View details
Visited on December, 2025
10 times
-
Review 1,765 postsFollowers 2,569 peopleThe Sacred Land of Matsutake
Matsutake & White Truffle Course Numerous alcoholic beverages Total: JPY 95,500 Loca...View details
Visited on November, 2025
1 time
-
Review 164 postsFollowers 133 peopleUltimate Matsutake and White Truffle...
Located about 5 minutes from Higashikawaguchi Station in Saitama, this restaurant is known...View details
Visited on November, 2025
1 time
Restaurant information
Details
| Restaurant name |
Hiyama
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2021
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2025 選出店
食べログ 日本料理 EAST 百名店 2025 選出店
日本料理 百名店 2023 選出店
食べログ 日本料理 EAST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 EAST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
048-296-6450 |
| Reservation availability |
Reservations available |
| Address |
埼玉県川口市東川口2-6-8 |
| Transportation |
JR Musashino Line Higashi-Kawaguchi Station, 5 minutes on foot 263 meters from Higashi Kawaguchi. |
| Business hours |
|
| Average price |
JPY 50,000 - JPY 59,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
20 seats |
|---|---|
| Maximum party size | 20 people（Seating） |
| Private rooms |
Available For 2 people, For 4 people, For 6 people Private tatami rooms available (for 2 to 4 guests) Private tatami rooms available (for 2 to 4 guests) Private tatami rooms available (for 2 to 6 guests) Private tatami rooms available (for 2 to 6 guests) *For more details, please contact us. |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking Smoking space available outside the store |
| Parking |
Available Available: Shared Paid Parking (There are three affiliated coin parking lots with service vouchers near the restaurant.) |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome
Children are welcome. |
| Website |
Our environmental and social efforts
Reducing food waste
We stir-fry the leftover meat from sea bream bones with sake to make sea bream miso. The middle bones are used for a clear soup. We dry-roast shrimp shells and use them in sauces like American sauce, shrimp miso, or mix them into batter for fried dishes, ensuring no ingredients go to waste. Any uneaten meals can be packed up for you to take home.
Offering vegan menu
If you contact us in advance, we can accommodate vegan menu requests.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Higashi Kawaguchi Sta.
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Kawaguchi City
Categories
Rankings in nearby areas
閉じる
ChefNoboru Kumaki - Pioneer of Matsutake Cuisine
Born in Saitama Prefecture. After graduating from high school, he entered the world of Japanese cuisine, mastering various traditional cooking techniques, including eel, pufferfish, and tea ceremony cuisine. In 1984, he opened "Hiyama." From the 1990s, concerned about the declining growth environment for matsutake mushrooms, he visited matsutake producers across the country, deepening relationships while helping with forest maintenance. Through a strong trust relationship, he began direct transactions with matsutake producers, becoming a unique presence in the world of Japanese matsutake. He has become an evangelist for matsutake cuisine.
Food The Essence of Matsutake's Flavor: Professional Techniques and Menu Composition
One dish in the course, "Grilled Matsutake," is prepared using Kishu Binchotan charcoal and a Hida stove made of diatomaceous earth, with a craftsman carefully grilling each mushroom right in front of you. The larger the matsutake, the richer its flavor and aroma become. To allow guests to experience this difference, the matsutake is served in small, medium, and large sizes. Sipping the rich juices that seep from the matsutake and savoring the hot, finely shredded grilled matsutake has been delighting food enthusiasts who visit from all over the country.
Food "Impressive Dishes Using Matsutake Mushrooms to the Fullest"
The Matsutake course at "Hiyama," which can be enjoyed in various forms such as ohitashi (blanched and seasoned), dobin mushi (teapot steamed), chawanmushi (savory egg custard), grilled, sukiyaki, and fried, is truly impressive. What surprises you is the quality and volume of the Matsutake used. For example, in the chawanmushi, there are so many Matsutake pieces that it seems like there is at least one whole mushroom of moderate size. The aroma that spreads as soon as you open the lid and the umami of the Matsutake that fills your mouth completely transform the concept of chawanmushi you had before.
The finest Matsutake mushrooms from all over Japan come together. Indulge in the rich flavors of freshly harvested Matsutake.
From late June to the end of November, we source the finest Matsutake mushrooms directly from renowned production areas like Nagano and Iwate. It's said that a few percent of Japan's domestic Matsutak...e ends up here, making it a hidden gem that supplies famous restaurants and wholesalers. Unlike the Matsutake found in markets, which often lose moisture and aroma over time, "Hiyama" offers only freshly harvested mushrooms, allowing you to fully enjoy their natural fragrance and flavor. In addition to Matsutake, we also feature specialties like wild eel, tiger pufferfish, and Matsuba crab.