The Japanese restaurant Shunkasado "Shunka" on the second floor of Hotel Metropolitan in Ikebukuro (Nishi-Ikebukuro 1-6-1, Toshima-ku) will offer a summer edition of its popular "Shikisai Course" starting July 1, 2026. The course runs through August 31, 2026.
The Shikisai Course lets diners choose a main ingredient from a chef-curated lineup, prepared using charcoal grilling, teppanyaki, or other techniques designed to highlight each ingredient's natural flavor. During summer, the standard five ingredient options expand to six, with the addition of a limited-time choice: unagi kabayaki (grilled freshwater eel) paired with charcoal-grilled wagyu beef.
Course Name: Shikisai Course — from ¥7,500
Venue: 2F Shunkasado "Shunka"
Period: July 1 (Wed) – August 31 (Mon), 2026
- July 19 (Sun): Open / July 20 (Mon, public holiday): Lunch only
- July 27 (Mon) – August 31 (Mon): No closures
Hours:
- Lunch: 11:30 AM – 3:00 PM (Last order 2:30 PM)
- Dinner: 5:30 PM – 9:30 PM (Last order 9:00 PM; Dinner course last order 8:30 PM)
Reservations: 03-3980-5533 (10:00 AM – 8:00 PM) / Online reservations also accepted via the official website.
Shikisai Course — from ¥7,500
Each main dish is prepared using a cooking method chosen to best showcase the ingredient — charcoal grilling, teppanyaki, or another technique. The summer highlight is the limited-time "unagi kabayaki and wagyu charcoal-grilled" pairing, where the eel is grilled to a crispy exterior with a tender, fragrant interior, and the wagyu is seared over charcoal to lock in its richness. The combination makes for an indulgent summer plate.
July Menu
The July appetizer features seasonal summer vegetables including zucchini and bitter melon, arranged to stimulate the appetite even on hot days. The sashimi course pairs amberjack in peak season with sweet shrimp in a refreshing salad style. The small hot pot features sea bass steamed with clams in white wine, bringing out the full umami of the seafood. Main ingredient choices include Tamba Ajiwaidori chicken, Azumino Genki Pork, and seasonal fish such as isaki (grunt fish) and anago (conger eel), each prepared with the method best suited to it. The meal closes with a patissier-crafted melon verrines, layering melon flesh, cream, and jelly with a fresh herb accent.
Recommended main ingredient cooking examples
| Appetizer | Tomato tofu, yellow zucchini sandwich fry, bitter melon with whitebait and bonito flakes |
| Sashimi | Amberjack and sweet shrimp seafood salad |
| Small Pot | Sea bass and clams in white wine steam |
| Main | Chef's recommended main ingredient with seasonal vegetables 【¥7,500】Chicken / Pork 【¥9,000】Seasonal fish / Seafood / Domestic beef 【¥11,000】2 items from chicken / pork / seasonal fish / seafood / domestic beef 【¥13,000】Unagi kabayaki and wagyu charcoal-grilled |
| Rice | Shinshu soba with grated mountain yam |
| Dessert | Melon verrines with fermentation and herb accent |
August Menu
The August appetizer features edamame tofu and a toji-age (tofu-skin wrapped corn fishcake), along with a tomato and cheese preparation. The sashimi course offers a colorful bluefin tuna and avocado tartar. The small hot pot serves conger eel in a yanagawa-style preparation — a warming dish helpful for maintaining energy in the summer heat. Main ingredients for August include Tsukuba chicken and Tengen pork, as well as seasonal sea bass. The meal finishes with a peach and red shiso dessert, where the fruity sweetness of peach blends with the refreshing fragrance of red shiso.
Recommended main ingredient cooking examples
| Appetizer | Edamame tofu, corn fishcake toji-age, tomato with cheese filling |
| Sashimi | Bluefin tuna and avocado tartar |
| Small Pot | Conger eel in yanagawa-style hot pot |
| Main | Chef's recommended main ingredient with seasonal vegetables 【¥7,500】Chicken / Pork 【¥9,000】Seasonal fish / Seafood / Domestic beef 【¥11,000】2 items from chicken / pork / seasonal fish / seafood / domestic beef 【¥13,000】Unagi kabayaki and wagyu charcoal-grilled |
| Rice | Shimabara hand-pulled somen noodles |
| Dessert | Peach and red shiso dessert |
All prices include consumption tax and service charge. Menu content and ingredient origins may change depending on availability.
About the Restaurant
Shunkasado "Shunka" is a charcoal grill and teppanyaki restaurant on the second floor of Hotel Metropolitan. The space includes a live-action counter overlooking the grill, a spacious open dining hall, and a private room accommodating up to 12 guests, making it suitable for a range of occasions from casual dinners to group celebrations.
Counter seats
Hall seats
Private room "Shiki"
