Tokyo Food Page
Zurriola/
Ginza: Spanish
₯3289-5331
€Data
This pristine res-
taurant in Azabu-
Juban specializes in
contemporary Spanish
cuisine with a re-
spectful nod to
modern French gas-
tronomy. Chef Seichi
Honda spent nine
years in France and
Spain before return-
ing to Japan to work
at Ryugin and Sant
Pau.

Artistically pre-
sented appetizers -
ethereal zucchini
ravioli veiled in
paper-thin slices of
pancetta, sprinkled
with pickled basil
seeds; perfectly
cooked squid stuffed
with minced shiitake
and eringi mush-
rooms, atop a pool
of cabbage sauce -
aptly display the
chef's verve and
creativity.

The same lightness
of touch is not
immediately evident
in the mains, howev-
er. A neat rectangle
of tender pork
tongue and pig's
cheek, dusted in
herbed breadcrumbs
and grilled, was
tasty but persis-
tently salty.

Prix-fixe meals are
Y4800 at lunchtime
and Y11,000 at din-
nertime (expect a
10% service charge).
The cellar stocks
over 120 kinds of
Spanish wine, with a
number of bottles
priced comfortably
between Y4000-7000.
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₯Nearest restau-
rants

₯Nearest cafes/
bars


Chuo-ku, Ginza 6-
8-7, Kojun Bldg 4F.
 Open 11:30am-1,
6-9pm (LO). Closed
Mondays.
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