**We're on SF Chronicle's top 100**
Kaygetsu has been selected as one of the top 100 restaurants in the bay area ! Please click here for the article.
**5 course menu at $55/person is now available**
We're offering 5 course menu option for reservations after 8:15 p.m. Wednesday through Saturday.
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Business Hours:
During July 4th weekend:
Friday, July 3rd: Open for dinner only
Saturday, July 4th: Open for dinner
Sunday, July 5th: Closed
Normal business hours:
Lunch: Tues - Fri, 11:30 - 1:30 pm
*Please note that the kitchen closes at 1:00 p.m. and there will be only sushi and sashimi menu available after 1:00 p.m.
Wednesday - Saturday:kaiseki menu only. We're now serving July Kaiseki menu. 5 course menu is served after 8:15 p.m. Vegetarian/Vegan menu is available with 3 days notice. We'll try out best to accommodate other dietary requests.
Gift Cards Now Available! They are available for purchase at the restaurant, or by mail. We can mail you gift card if you would call us or fax us your credit card information. Please click here for the order form.
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Our Name
Kaygetsu means beautiful moon; it also means September when the moon is said to be most enchanting. Moon itself has a simple shape; yet there�s a beauty in its simplicity. We strive to present the classic allure of Japanese cuisine represented by our name.
Kaiseki
Kaiseki has its origin in tea ceremony, where small multiple course meal was served to complement the serving of tea. This was known as cha-kaiseki (tea kaiseki), which is written in Chinese characters meaning "warm stone." The name derived from the stone used by Zen priests to fight the cold and hunger.
Kaiseki has evolved in 19th century as restaurants in Japan began to serve kaiseki, in its less formal style. This more popular style of kaiseki is written with Chinese characters meaning "to meet" or "to gather."
In kaiseki, seasonality, presentation and overall harmony are very important. Our kaiseki dinners are designed to delight the mind and the spirit as well as to satisfy the appetite. We have carefully selected ingredients and an array of tableware to reflect the seasonality of Japanese cuisine. Our kaiseki menu is changed every month.
Our Chefs
Our executive chef, Shinichi Aoki, was trained in Kyoto, Japan, where kaiseki style was born. He has been with us since the opening as a co-kaiseki chef and is now overseeing the kitchen. Our sushi chef and co-owner, Toshi Sakuma, has over 30 years of experience in sushi making, including 10 years in Tokyo. Toshi and his wife Keiko owned Toshi's Sushiya on El Camino before opening Kaygetsu in April of 2004.
At Kaygetsu, you'd find a whole new dimension of Japanese cuisine.
