MARUYAMA, A New ‘Izakaya’ Blending Japanese Flavors and Nordic Design
In Tokyo’s Kabutocho, chef Tomohiro Maruyama serves ‘omusubi’ lunches, creative small plates, and rare ‘shochu’ with a modern touch.
‘MARUYAMA Set Meal’ ¥2,300. Each rice ball is wrapped in premium Ariake ‘nori’, carefully selected by ‘nori’ sommelier Yumiko Shimada.
In Tokyo’s Nihonbashi Kabutocho—an area known as ‘Japan’s Wall Street’—chef Tomohiro Maruyama has opened his namesake izakaya, MARUYAMA. The restaurant draws inspiration from water, the elemental force behind the richness of Japanese cuisine.
The interior, designed by a Swedish design unit, blends the stately atmosphere and robust materials characteristic of a historic building with the warmth of wood, creating a quiet harmony between Scandinavian and Japanese aesthetics. During lunchtime, beautiful natural light pours in, making it a perfect setting for a peaceful moment.
On weekdays, the highlight of the lunch menu is a thoughtfully composed omusubi set meal, available exclusively during lunchtime. The seaweed wrapping each rice ball is carefully selected by nori sommelier Yumiko Shimada, sourced from the Ariake Sea. Inside, unexpected yet comforting fillings, accompanied by a hearty miso soup with pork and vegetables (tonjiru) and a thick, fluffy tamagoyaki (Japanese omelet). For something more indulgent, there’s also a full-course lunch that encapsulates MARUYAMA’s refined approach to casual Japanese dining—an ideal midday reward.
Come dinnertime, the space takes on the spirit of a relaxed izakaya, with an à la carte menu that spans from familiar comforts like karaage to inventive dishes laced with French influences. Two standout offerings are the ‘Green Tanuki Cold Tofu’ and the ‘Azumino Free-Range Pork Shumai with Fermented Butter and Black Shichimi’—both crafted with an eye not only for quality ingredients and flavor, but also for visual beauty and aroma.
An extensive drink list complements the menu, including over 50 types of shochu and a seasonal rotation of carefully curated nihonshu. Casual and approachable, yet uncompromising in taste—this is a place that effortlessly bridges comfort and culinary finesse.
MARUYAMA
Address: K5 1F, 3-5 Nihonbashi Kabutocho, Chuo-ku, Tokyo
Phone: 03-6661-0923
Hours: 11:30am–2:30pm, 5:00pm–10:00pm
www.maruyama-tokyo.jp
The interior of MARUYAMA, located inside micro-complex K5, was designed by the Swedish design unit Claesson Koivisto Rune.
Chef Tomohiro Maruyama hand-shapes each rice ball with precision and care.
A la carte dishes served during dinner hours. From left to right: ‘MARUYAMA Original Ginger Sour’ – ¥1,300, ‘Green Tanuki Cold Tofu’ – ¥1,000, and ‘Azumino Free-Range Pork ‘Shumai’ with Fermented Butter and Black Shichimi’ – ¥1,200.
The restaurant also plans to host sake brewery events and release its own original ‘shochu’. Be sure to find your new favorite bottle here.
There’s also a standing bar area with a view of the street outside. Pictured is a ‘Salty Dog’ made with ‘SGS (Shoro Grapefruit Sour),’ a grapefruit liqueur jointly developed by Miyazaki’s Shoro Distillery and lemon sour specialty bar Open Book.
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