Menu to Taste

ZURRIOLA

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

Awarded one Michelin star, chef Seiichi Honda presents modern Spanish cuisine in Tokyo. Named after a beach in San Sebastián, the restaurant blends Basque culinary techniques with seasonal Japanese ingredients. Signature preparations include grapevine-smoked caviar.

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

  • One Star
  • Bronze

Menu

Dishes

  • 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.
  • Iberico Pork Shoulder with Plum — Premium Iberico pork shoulder garnished with Japanese plum.
  • Txuleton Steak — Dry-aged beef chop.
  • Idiazabal Cheesecake — Basque burnt cheesecake.

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.

Cocktails

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

The Experience

Built around the chef's counter. The meal is structured around a tasting menu. A good fit for dining solo and group dining.

Phone: +81 3-3289-5331

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