Chojiya began business in 1596. That’s 7 years before the Edo Period which started in 1603.
Why the name “Chojiya” (丁子屋) ?
Choji (丁子) is the Japanese name for the clove spice. Cloves were once an important ingredient in traditional Chinese medicine and are even preserved at the treasure house Shōsō-in located in Todai Temple. During the Edo Period cloves were treasured as a lucky item and many shops used the name “Choji” or “Chojiya” with the wish for a successful business.
There are still many “Chojiya” in Japan but at one point there were so many that a “Chojiya Summit” was even held.
Why are there 55 Ukiyo-e prints in the Fifty-three Stations of Tokaido?
Fifty-three represents the connecting stations within the Tokaido. The 55 Ukiyo-e prints in the series includes Tokaido’s starting point, Nihonbashi, and ending point, Kyoto. But the Tokaido actually continues to Osaka’s Koraibashi so today it is called the 57 Stations.
The reason for calling it Fifty-three Stations is because the publisher thought it would sell better if Kyoto was the goal. The publisher was right and the work became a huge hit in the Edo Period.
[Dining at Chojiya]
Do you have chair seating?
In the entrance area there are 10 tables with chairs and the tatami rooms have special chairs for more comfortable seating.
We also have chairs for small children.
Can we bring children?
We can change rooms for you if needed and we also have coloring books, blocks and other toys. Feel free to ask.
Do you have a children’s menu?
On Saturdays and Sundays we have a children’s plate.
Chojiya is aiming to be a restaurant that children can also enjoy.
Are reservations needed?
We usually do not accept reservations except for room reservations for special gatherings. Please call or email us to inquire.
I don’t really like tororo…
We serve a Sashimi Set (limited quantity) for those who don’t want tororo.
I am allergic to some foods.
We can accommodate those who have food allergies. Please inform us when you arrive.
Please allow for extra time for adjustments to ingredients including jinenjo (wild yam), barley rice, and egg.