Zuicho at The Peninsula Tokyo

Located on 4th floor of The Peninsula Tokyo
Telephone: +81 3-6270-2990
Lunch: Around JPY 25,300 - 35,420 per person
Dinner: Around JPY 35,420 - 48,070 per person (Omakase Menu Only)
Closed on Wednesday and Every 1st and 3rd Tuesday

Zuicho offers an immersive and interactive Japanese culinary experience centered around refined “kappo” cuisine. Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal that is curated entirely by the chef, emphasizing the freshness of ingredients and the closeness between the chef and his guests.

Kojyu
Located in Ginza, around five to seven minutes on foot from The Peninsula Tokyo
Address: 4F Carioca Building, 5-4-8 Ginza, Chuo-ku 104-0061
Telephone: +81 3-6215-9544
Lunch: Around JPY 30,000 - 35,000 per person
Dinner: Around JPY 38,500 or more per person (Omakase Menu Only)
Closed Sundays, Public Holidays and New Year

Ginza Kojyu is Japanese cuisine restaurant located in Ginza -known as an expensive restaurant town which is representative of Japan- has won world gourmet guide award for seven consecutive years. The restaurant owner is Toru Okuda, a Japanese cuisine Chef representative of Japan. Ginza Kojyu is a reputable restaurant loved by food lovers for its dishes which allows guests to experience the four seasons and the essence of Japan with their five senses.

Okuda
Located in Ginza, around five to seven minutes on foot from The Peninsula Tokyo
Address: B1 Carioca Building, 5-4-8 Ginza, Chuo-ku 104-0061
Telephone: +81 3-5537-3338
Lunch: Around JPY 25,000 - 30,000 per person
Dinner: Around JPY 33,000 - 38,000 per person (Omakase menu only)
Closed on Sundays and Public Holidays

The allure of Ginza Okada is its pared down aesthetic, doing away with excess to put raw ingredients to their best use. Anyone who samples the Sumibi-Yaki (charcoal grilled seasonal ingredients) that is the restaurant’s specialty, will understand immediately the owner’s determination. The magnificent taste of the soup dishes in small bowls, which many consider the apex of Japanese cuisine, are not to be missed either

Mutsukari
Located in Ginza, around five to seven minutes on foot from The Peninsula Tokyo
Address: 5-5-19 Ginza, Chuo-ku 104-0061
Telephone: +81 3-5568-6266 (for inquiries) +81 50-5869-3546 (To Reserve)
Dinner: Around JPY 25,000 - 35,000 per person
Closed on Sundays and Public Holidays

The open kitchen is the centre of this restaurant where all the actions of the Chefs can be followed. Chef Yoshihisa Akiyama serves his dishes in tapas form, and they are visual gems and taste bombs, in which the vegetable plays an important role. That can be Yuba, a soup with giant radishes, or a bowl of soup with turnips, tofu, khaki, apple and rice cake, or baked tomato tofu with Chinese cabbage or an aspic of seasonal vegetables.

Ginza Koguma
Located in Ginza, around five to seven minutes on foot from The Peninsula Tokyo
Address: 3rd floor, Sakaguchi Building, 5-5-13 Ginza
Telephone: +81 3-5537-7444
Dinner: Around JPY 22,000 - 30,000 or more per person (Omakase menu only)
Closed Every 1st, 3rd and 5th Saturday and Every Sunday

Utilizing the process of aging, and combining it with his own culinary techniques, Chef Hirotaka Koiwa concocts his dishes with the exceptional range of ingredients unlikely to be found at any other competitors' place, meaning everyone is truly unique. Special dishes are always included in their menu, including aged fish sashimi, specially processed aged wagyu beef and seasonal hot pots.

Ginza Niku Kappou Ukai
Located in Ginza, around five to seven minutes on foot from The Peninsula Tokyo
Address: Basement 1, Jewel Box Ginza, 8-9-15 Ginza, Chuo-ku, Tokyo
Telephone: +81 3-5568-1515
Lunch: Around JPY 13,000 - 15,000 per person
Dinner: Around JPY 33,000 - 37,000 or more per person. (Omakase menu only)

Located in Ginza, the spiritual home of Tokyo’s sophisticated gourmet culture, this traditional kappo restaurant offers up a fusion of Japanese and Western. The counter here is a theatre of fine culinary talent. They offer various set-course menus across a wide price range, and a nice range of sake, wines, and champagnes to go along with them. The setting is a contemporary take on the sukiya tea house interior design of Kyoto — a modern space with atmospheric lighting, and slate gray plaster walls. Serving up seasonal dishes cooked to best represent the earth and sea from which the ingredient came, Kappou Ukai is a perfect place to sample fine Japanese dining in the heart of Tokyo.

Matoi Ginza
Located in Ginza, around ten minutes on foot from The Peninsula Tokyo
Address: 7F, HULIC & New GINZA NAMIKI6, 6-6-5 Ginza, Chuo-ku, Tokyo
Telephone: +81 3-6263-8686
Dinner: Around JPY 20,000 - 45,000 per person (Omakase Menu Only)
Closed on Sundays, Monday and Public Holidays

Matoi Ginza offers a wide variety of wagyu beef dishes and seasonal delicacies from the mountains and the sea with exquisite wines. Enjoy the true fine dining experience with the savory kappo cuisine combined with Japanese Omotenashi hospitality and a luxurious yet peaceful space in the heart of Tokyo.

Hishinuma
Located in Roppongi, around 15 minutes by car from The Peninsula Tokyo
Address: Basement 1, AXIS Building, 5-17-1, Roppongi, Tokyo
Telephone: +81 3-3568-6588
Lunch: Around JPY 15,000 - 28,000 per person
Dinner: Around JPY 15,000 - 28,000 or more per person (Omakase menu only)
Closed on Sunday

Hishinuma is a contemporary Japanese cuisine restaurant by Takayuki Hishinuma. The dishes created by the well-seasoned Chef go well with a selection of over 130 wines. The restaurant is barrier-free with counter seats, table seats, and private rooms for families and receptions to flexibly enjoy Japanese cuisine.

Moto Akasaka SAKO

Located in Minato around 15 minutes by car from The Peninsula Tokyo
Address: 1-5-3 Motoakasaka, Minato, Tokyo
Telephone: +81 3-5410-1919
Dinner: Around JPY 13,000 - 18,000 or more per person
Open Every Day (Irregular Holidays)

Mr. Sakogawa, the Chef of Motoakasaka Sako, creates the excellent dish by the best simple preparation which is his persistence in adjusting method to bring out the best deliciousness of the ingredients laid in stock by himself. You can enjoy the tastes of not only the fresh ingredients, but also a wonderful dish all the time.

Kikunoi Akasaka

Located near Akasaka station, around 13 minutes by car from The Peninsula Tokyo
Telephone: +81 3-3568-6055
Address: 6-13-8 Akasaka Minato City, Tokyo 107-0052
Lunch: Around JPY 22,000 – JPY 48,000 per person
Dinner: Around JPY 22,000 – JP 48,000 per person
Closed on Sundays, 1st and 3rd Monday

A faithful recreation of Kyoto in the heart of Tokyo, Akasaka Kikunoi is the perfect place to escape the noise and frenetic pace of the metropolis. It is a sanctuary offering sumptuous Kyoto flavours. And not to be missed is the chance to sit at the counter and watch the chefs at work.

Shichijuniko at Tokyo Station Hotel
Located in Marunouchi, around 14 minutes on foot from The Peninsula Tokyo
Address:1-chōme-9-1 Marunouchi, Chiyoda City, Tōkyō-to 100 0005
Telephone: +81 3 5220 - 1111
Lunch: Around JPY 15,000 – JPY 38,000 per person
Dinner: Around JPY 15,000 – JPY 38,000 per person
Open Every Day

Kaiseki is a traditional multi-course Japanese dinner. These fantastically organized little plates of heaven are made with the best seasonal ingredients. The combinations of flavours are meant to evoke the essence of the seasons. Each tiny dish is like a bouquet of flower, layered, colourful and full of texture. The modern interior design of this restaurant is perfected juxtaposed with the ancient, traditional aspects of the meals./p>

Ginza Yoshizawa
Located in Ginza, around 12 minutes on foot from The Peninsula Tokyo 
Address: B1f, Habiulu Ginza Bldg, 1-13-8 Ginza, Chuo-Ku, Tokyo
Telephone: +81 3-6264-4970
Lunch: Around JPY 7,000 – JPY 10.000
Dinner: Around JPY 19,000 – JPY 30, 000
Closed on Sunday and Monday (Noon)

After Sadahisa Yoshizawa accumulated years of experience in Kyoto and Tokyo, he established "Ginza Ibuki" in Ginza in 2010, which later earned one Michelin star. The subsequent opening of "Ginza Yoshizawa" has also won praise and support from foodies the world over. Mr. Yoshizawa personally leads the Japanese cuisine industry, using orthodox Kyoto kaiseki cuisine to present the deliciousness of the season on the dining table and reveal the hidden flavours of the ingredients.

Seisouka
Located in Minamiazabu, around 15 minutes by car from The Peninsula Tokyo 
Address: 4-2-34 Minamiazabu, Minato-ku, Tokyo 106-0047
Telephone: +81 3-3473-3103
Lunch: Around JPY 8,000 – JPY 17,000
Dinner: Around JPY 28,000 – JPY 40,000
Closed on Sunday 

Chef Nozomu Yamai devotes extraordinary time and effort to acquainting himself with his ingredients. The result of all this minute attention is dishes which attain the perfect saltiness, temperature, texture and presentation, and seem to elevate the practice of drawing the natural taste of fresh ingredients into a rare art form. Savour authentic kaiseki cuisine with stunningly original kick.

Tsukiji Jisaku
Located in Akashi, around 10 minutes by car from The Peninsula Tokyo 
Address 14-19 Akashi-Cho, Chuo-Ku Tokyo 104-0044
Telephone: +81-3-3541-2391
Lunch: Around JPY 28,000 – JPY 110,000
Dinner: Around JPY 28,000 - JPY 110,000
Open Every Day

Located a 5 minute walk from the Tsukiji market, the heart of the Tokyo kitchen, where fresh seasonal foods selected from all parts of Japan are readily available. In addition to kaiseki-Ryori, a traditional multi-course Japanese meal prepared from these fresh materials, tori-no-mizutaki, chicken and vegetables cooked in a special broth, is the specialty of Tsukiji Jisaku, the recipe handed down from Jisaku Honda through the generations.

Ginza Uchiyama
Located in Ginza, around 15 minutes by car from The Peninsula Tokyo 
Address 2-12-3, Ginza Tokyo 104-0061
Telephone: +81-3-3541-6720
Lunch: Around JPY 12,000 – JPY 18.000
Dinner: Around JPY 33,000 - JPY 60, 000
Open Every Day

A Japanese restaurant that requires reservations for both day and night. Seasonal vegetables are served beautifully in addition to high-quality seasonal ingredients such as conger pike in the summer, matsutake mushrooms in the autumn, and puffer fish in the winter, providing enjoyment both to look at and to taste. Continues to acquire Michelin stars. The luxurious and relaxed space includes spacious counter seating and private rooms for groups of six to eight people.