Zuicho Tokyo Experience
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.
The restaurant’s environment is the perfect portal to experience entertaining Japanese dining culture. A beverage list of wine and sake has been curated to perfectly complement the ever-changing seasonal menu courses.
Chef
Head Chef Hideki Inaba leads our Tokyo restaurant with nearly 30 years of culinary expertise in Japan.
His dedication to mastering diverse techniques and presentations ensures that each dish not only delights the palate but also captivates the eye.
Chef Inaba meticulously selects utensils and employs various cooking methods to enhance the natural flavors of premium ingredients.
At Zuicho, we offer curated Omakase courses that embody the essence of Japan’s four seasons.
Under Chef Inaba’s guidance, Zuicho Tokyo delivers an exceptional dining experience, showcasing his world-class culinary artistry.
Menu
Zuicho offers course options, consisting of the finest ingredients sourced from all over Japan.
Premium Omakase course 41,800 JPY
Sushi Kappo course 35,200 JPY
Omakase course 30,800 JPY
Tasting course 22,000 JPY
Holiday Menu
2024/Dec/20 – 2025/Jan/5
Premium Omakase course (Dinner Only) 52,800 JPY
Omakase course (Lunch & Dinner) 41,800 JPY
*Sushi Kappo course and Tasting course will not be served during 2024/Dec/20 – 2025/Jan/5.
10% Tax included.
15% Service Charge will be applied.
For any dietary restrictions, please inform us in advance.
We do not accommodate vegetarian, vegan, gluten-free, kosher, halal.
Kappo Cuisine
A master kappo chef has a command of diverse cooking methods, a deep understanding of the seasonality and quality of ingredients, prioritizes presentation, and carefully curates the order of each dish in the meal.
Kappo diners enjoy a mixture of both raw and cooked dishes as they observe and interact with the chefs throughout the meal.
