ZURRIOLA

Modern Spanish · Tokyo · Michelin One Star · Chef Seiichi Honda

Two Michelin star modern Spanish restaurant by Chef Seiichi Honda. Named after Zurriola Beach in San Sebastián. Blends Basque cooking techniques with Japanese precision and seasonal ingredients. Features nearly 1,000 Spanish wines.

4F Kojun Building, 6-8-7 Ginza, Chuo-ku, Tokyo 104-0061, Tokyo

• One Star
• Bronze

Menu

Dishes

• Grilled Sea Bass — Fresh sea bass prepared with Basque techniques and Japanese ingredients.
• Smoked Caviar over Grapevines — Premium caviar delicately smoked over grapevine wood.
• Kokotxas — Hake cheeks in pil pil.
• Squid Stuffed with Porcini Mushrooms — Japanese squid stuffed with earthy porcini mushrooms.
• Goxua — Basque cream dessert.
• Grilled Asparagus — Celebration of Japanese asparagus with Spanish preparation.
• Salad of Piglet Confit — Tender piglet confit served with fresh seasonal vegetables.
• Pintxos Selection — Traditional Basque bites.
• Foie Gras with Pedro Ximénez — Rich foie gras infused with aromatic Pedro Ximénez grape essence.
• Chipirones — Baby squid in ink.

Cocktails

• Cacao Tea — House specialty tea made from cacao shell byproducts.

Tasting Menu

• Dinner Omakase (25000) — Full dinner experience showcasing chef's modern Spanish creations with Japanese ingredients.
• Lunch Omakase (15000) — Multi-course Spanish omakase featuring seasonal Basque-Japanese fusion dishes.

Phone: +81 3-3289-5331

Visit website

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• Disfrutar — Barcelona (3 Michelin stars)
• La Micheline — Geneva (1 Michelin stars)