Zurriola is the name of a beach in San Sebastián. The chef will never forget his stay in Spain’s Basque Country, where every day was filled with passion. He applies the flame-manipulation skills learned there, such as using the plancha (steel grill) and the charcoal and glowing embers of the asado (barbecue). His culinary style he terms ‘modern Spanish’, is an update to traditional Spanish cooking. Ravioli of grapevine-smoked caviar shows off the Basque style.

Unique Features of Zurriola Restaurant

• Modern Spanish Cuisine: A sophisticated interpretation of modern Spanish cuisine in Tokyo's Ginza district.
• Chef Seiichi Honda's Connection to Spain: The restaurant's name, reminiscent of a beach in San Sebastián, reflects chef Honda's deep connection to Spain's Basque Country, where he honed his skills.
• Intimate Setting: With ten counter seats, twelve dining seats, and two private rooms, the restaurant provides an intimate setting for fine dining.
• Two Michelin Stars: Zurriola currently holds two Michelin stars, a testament to its exceptional cooking and dedication to culinary excellence.
• Blending Japanese Techniques with Spanish Ingredients: Chef Honda blends delicate Japanese techniques with rich Spanish ingredients, creating vibrant flavors that celebrate Japan's four seasons.

Signature Ingredients

• Japanese Wagyu beef: Sourced from high-quality Japanese farms, this premium beef is renowned for its rich flavor and tender texture. Chef Seiichi Honda masterfully prepares it using traditional techniques such as grilling and pan-frying to bring out the full depth of flavors.
• Fresh seafood: Zurriola's commitment to using only the freshest ingredients is evident in their selection of seasonal seafood, including succulent scallops, mussels, and oysters. These are often served raw or lightly cooked to preserve their delicate flavor and texture.
• Japanese vegetables: The restaurant's focus on local and seasonal produce is reflected in its use of a variety of Japanese vegetables such as shiitake mushrooms, lotus root, and daikon radish. These are often used in traditional dishes like tempura and grilled skewers.
• Spanish olive oil: A nod to the restaurant's Spanish inspiration, Zurriola uses high-quality Spanish olive oil to add a rich and fruity flavor to many of its dishes.
• Catalan artichokes: These are a specialty ingredient at Zurriola, often used in traditional Catalan dishes like pa amb tomàquet (bread with tomato). The restaurant's chef carefully prepares them using techniques learned from his time in Spain.

Lunch Menu

• Omakase (Chef's Selection): ¥20,000
• Tasting Menu: ¥30,000

Dinner Menu

• Omakase (Chef's Selection): ¥25,000
• Tasting Menu: ¥40,000

Wine List

• Over 200 selections from around the world

Special Menus

• Vegetarian and Vegan options available upon request