The flavors of Edo, since 1850 ― Enjoy the beauty of the presentation

The restaurant also occupied a coveted spot in Edo's Restaurant Banzuke, the equivalent of an "Edo's 50 Best Restaurants" list. Originally listings of sumo wrestlers by rank, banzuke-style rankings were adapted into a popular form of mass infotainment, on everything from hot springs to famous castles to budget-friendly menus. Kappo Shimamura's banzuke listing meant that commoners longed to try it, too.

A visit to Shimamura is a chance to savor seasonal delicacies, from red sea bream in spring and fall, to conger eel and soft-shelled turtle in summer, to pufferfish in winter. À la carte dishes are available, but the multi-course fixed-menu kaiseki option will introduce you to a wide variety of flavors and techniques: first appetizers, then an umami-rich soup, followed by fresh sashimi, and grilled, simmered, and fried dishes.

The pufferfish (fugu) course (October to about February) has a particularly devoted following. Don't miss the very special treat that is hirezake, a sake infused with the essence of seared pufferfish fins. Also recommended is the Bakumatsu kaiseki, an Edo-period menu passed down through the generations at Shimamura. Enjoy Japanese cuisine from over 150 years ago, including kinpura — tempura made with eggs, a rarity in Edo — and the auspicious dish, tai no kabuto-ni, made with the heads of the sea bream. (Reservations required, Saturdays only, limited quantity).

Kappo Shimamura will be closed from late July to late August 2026 for relocation and renovation. Reopening is scheduled for September 2026. Please check the website for up-to-date information.

Private rooms seat 2–20 people