Western-style dishes centered on European cuisine have fused with Japanese ingredients and culture to create yōshoku—a uniquely Japanese style of Western food.
For visitors from abroad, yoshoku offers a refreshing experience, while for Japanese people, it’s a comforting and familiar taste. Over time, yoshoku has become a firmly rooted local cuisine distinct to Japan.
“Napolitan Spaghetti” at Kayashima in Kichijōji
“Kayashima”: a name recognized around the world
About a 6-minute walk from the north exit of Kichijōji Station, away from the hustle and bustle around the station, you’ll find “Kayashima,” established in 1975.
While Kayashima offers an extensive menu, its most popular dishes are all classic yoshoku staples: Napolitan spaghetti (spaghetti made with a ketchup-based sauce), hamburger steak, and omurice (omelet rice).
Exterior of Kayashima
It’s not uncommon for lines to form before the 11:00 AM opening on weekends, and the kitchen operates at full capacity during lunch hours.
Though Kayashima has long been a well-known spot among Kichijoji locals, its popularity spread overseas after it was featured in the Japanese TV drama and film adaptation of the manga Kodoku no Gourmet (Solitary Gourmet on Netflix).
After Kayashima was featured in the show, the number of visitors from other Asian countries began to grow significantly.
A poster of Solitary Gourmet at Kayashima in Kichijoji
The “Hamburger Steak” and “Napolitan Spaghetti,” as featured on Solitary Gourmet
One of the most sought-after dishes is the “Napolitan Spaghetti” that the show’s main character, Goro Inogashira, eats in the show.
Made with simple ingredients—bacon, onion, and green pepper—everything is stir-fried in a wok with butter. Spaghetti is added, then flavored with tomato ketchup to finish the dish.
Kayashima serves up their generous portions of Napolitan spaghetti piping hot, fresh from the pan. The rich aroma of spaghetti coated in tomato ketchup instantly whets the appetite.
“ナポリタン,” Napolitan Spaghetti 1,100 JPY (tax included)
The lightly charred edges on the vegetables add a depth of savory flavor and pair perfectly with the tangy ketchup, while maintaining a nice bite.
Though it’s seasoned simply with butter, ketchup, and a dash of pepper, the richness that unfolds on your palate is remarkable.
The “Hamburger Steak” that Goro Inokashira also ate in the show is another must-order dish.
You can add a mini hamburger steak to spaghetti or rice dishes for 100 JPY (tax included), or enjoy it as part of the “Hamburger Bento” with salad and side dishes.
“ハンバーグ弁当,” Hamburger Bento 1,200 JPY (tax included)
Kayashima’s hamburger steak has a smooth texture and is incredibly soft and fine-grained—it’s sure to impress from the first bite.
Made from a blend of pork and beef, the patty has a luxurious flavor where the savory qualities of each meat shine through.
With every bite, the juices burst out, carrying a subtle sweetness that enhances the natural richness of the meat blend.
Once topped with the house-made demi-glace sauce, the sweetness and umami come together in perfect harmony.
It’s juicy and tender, but still meaty enough to be satisfying all the way through.
The secret to its deliciousness lies in the meticulous, hands-on preparation process.
Starting with hand-kneading the ground meat mixture, breadcrumbs, and minced onions, each patty is individually shaped, requiring considerable time and effort.
After being shaped, the patties are first seared in a frying pan, then baked in the oven for 20 minutes, followed by another 20 minutes of resting before they’re finally ready to serve.
As one of the restaurant’s most popular dishes, a massive number of hamburger steaks are prepped each day before opening.
Preparing hamburger steaks for the lunch rush
Umami-packed omurice that will have you coming back for more
The hamburger steak also pairs excellently with the “Omurice.” This dish is huge—easily enough for one and a half servings—and delivers great value and satisfaction.
Bacon, onion, and green pepper are stir-fried with rice, making for a flavorful base where the umami of the ingredients really comes through.
“オムライス,” Omurice 1,200 JPY (tax included)
The tomato sauce used to season the rice is well-balanced—not too sweet or too tangy. Combined with the savory ingredients, it creates a nostalgic flavor, even for many first-timers.
Kayashima’s omurice features perfectly cooked rice that holds together without being mushy, topped with a silky soft-boiled egg that looks as mouthwatering as it tastes.
When you dig in with a spoon, the rising steam reveals just how fresh and hot it is.
At lunch, Kayashima offers hearty, satisfying meals. At night, guests can enjoy small dishes alongside drinks. For many years, the restaurant has been feeding the hearts and stomachs of people in Kichijoji.
Without using any fancy ingredients or special seasonings, the food at Kayashima manages to deliver a one-of-a-kind taste found nowhere else.
With a lineup of exceptional dishes you can’t find anywhere else, it’s no wonder Kayashima has such devoted regulars!
Information
| Store name | カヤシマ Kayashima |
|---|---|
| Address | Tomizawa Building 1F, 1-10-9 Kichijōji Honchō, Musashino-shi, Tokyo
|
| Access |
Kichijōji Station 6-minute walk from Kichijōji Station North Exit
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| Phone number | 0422-21-6461 |
| Reservations | Accepted Phone Not accepted for lunchtime on Sat-Sun. & nat’l holidays |
| Payment |
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| Service charge / Table charge | None |
| Hours | 11:00-23:00（last order 22:30） lunchtime 11:00-18:00 |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 50 table seats |
| Smoking | All seats are non-smoking |
| Official website | http://kayashima.org/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of May 2025.
