MARUYAMA (Kayabacho)
The theme is water. A cultural hub and izakaya.
Tomohiro Maruyama, who runs a number of successful restaurants across genres, including the Yoyogi Uehara bistro Maison Cinquante Cinq, is currently working on a new bar that will curate local sake, food culture, and tableware from all over Japan.
We focus on traditional and innovative brewers of shochu and sake, and suggest ways to enjoy shochu with food, such as by mixing it with a maewari (a Japanese shochu drink).
Today's assorted sashimi (five kinds)
Clockwise from the top: bluefin tuna, Japanese squid, Spanish mackerel, salmon, and cockle shell. The tuna is flavored with the aroma of green onions, the Japanese squid with the bitterness of wild herb Yabugarashi, and the salmon with grated daikon radish and salmon roe, each dish being a unique creation. The green onions served with the tuna are served in puree, oil, or fried, a French twist. 3,800 yen.
Midori's Cold Tanuki Tofu Takayanagi Tofu Shop
The dish's catchy name and gastronomic presentation are a highlight. The tempura flakes are mixed with parsley puree, and the parsley oil and avocado create a green gradation. It's from Kinuyutaka, a long-established tofu shop in the local Nihonbashi area. 1,000 yen.
Squid ink fried noodles with yukari pickled ginger
Although it looks like it's just squid ink, the sauce has a strong, familiar flavor. The thick noodles have a rich texture and are perfect for a snack. Enjoy the change in flavor with the fragrant pickled ginger, plenty of bonito flakes, and lemon, which goes well with sake. 1,500 yen.
The theme of the restaurant is "water," as the bounty of the mountains and seas is "abundant water," as is the sake brewing process. Tastes that depend on water are the mainstay of the restaurant, such as shumai made with free-range pork from Azumino City, Nagano Prefecture, a village of pure streams, and tofu from a long-established store.
Even classic dishes such as sashimi and chilled tofu are enhanced with the sensibility of a French chef, accented with herb puree and oil, and the clever combination of ingredients.
This is the culmination of Maruyama's work to date, having pioneered the updating of the izakaya at Lantern in Ikejiri-Ohashi and proposing craft shochu that can be enjoyed like wine. While preserving the old townscape, it suits the ever-changing Nihonbashi area well.
Maruyama runs five restaurants, including a bistro, a Middle Eastern restaurant, and an izakaya. 
The design of K5 was supervised by CLAESSON KOIVISTO RUNE.
