Experience a diverse array of textures in a single classy space

Shunju Tsugihagi Hibiya

シュンジュウ ツギハギ ヒビヤ
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A variety of materials from different times and places
exemplify the multifaceted nature of this
restaurant's stimulating, playful cuisine.

Shunju Tsugihagi is located underneath the Nissay Theatre, a veritable landmark in the Hibiya area. Inside, visitors find a very unique space, with old well covers made of stone, benches made of driftwood, private rooms made of scrap wood from old homes in Bali, semi-private spaces separated by inorganic, iron latticework, and even rooms full of antique toys.

One step in and you feel a sense of exaltation, as if you have wandered into someone's secret lair.

The owner is Takashi Sugimoto, an interior designer active around the world, and the concept behind Tsugihagi was his very own.

The spaces within Tsugihagi are built from wood and iron, Japanese paper and stone, old books and cloth, creating an interior with an infinite number of unique expressions, and an infinite amount of enjoyment for visitors.

Diners are treated to dishes based in Japanese cuisine: from seafood shipped in fresh from ports around the country, to select cuts of char-broiled kuroge beef, to Tanjomai-Koshihikari rice made in traditional iron pots from Akita's Kitauramura.

Chef Eiijoro Naito polished his skills as Japanese cuisine chef over many years at a number of famous hotels, and under his leadership, chefs specializing in French, Chinese and other cuisines have helped create truly diverse seasonal menus for guests to enjoy.

The interior design of the restaurant continues uninterrupted into the massive wine cellar, which holds around 200 different labels from around the world.

Using a wine serving system imported from the Netherlands, the restaurant always has seven labels available for order by the glass. A number of other drinks are also available - including sake, shochu, beer and whisky - to sate the thirst of all of its guests.


Chef Profile

Chef/Eijiro NaitoEijiro Naito

Born Matsue,Shimane,1973.
Began working in Japanese cuisine at the invitation of an acquaintance at the age of 20. Worked at Hotel New Otani's Senbazuru, Ren at Tobu Hotel Levant Tokyo, and other restaurants before starting at Shunju Tsugihagi when it opened in September 2005. Became head chef in 2013.



Features of cuisine?
When we opened, we brought in some amazing staff from a variety of different restaurants. I specialize in Japanese cuisine, but we also have patissiers and chefs who specialize in French, Chinese, and Italian cuisines, too. Our menu isn't limited to Japanese either; we also have dishes that they created. The menu is just like our name, tsugihagi. (Note: Tsugihagi means "patchwork" in Japanese.)
What do you aim for with your food?
We are very particular about ingredients. We use fresh seafood brought here every morning directly from Mitsuhama Fishing Port in Ehime, fishing ports in Shimane, and from Tsukiji. One of our popular dishes is the char-broiled beef, and we use A5 rank kuroge beef from Yamagata and other places. We purchase poultry, pork, horse, lamb and other meats based on how they are raised, and offer dishes that are made to take advantage of each.
How do you hope people will experience your restaurant?
We offer rooms with a variety of designs that are suitable for various situations and party sizes, from casual business dinners to group dining. We have Japanese-style rooms with sunken tables, private rooms with regular tables, and others. One of our private rooms can hold up to 50 diners. On weekday evenings, our sushi counter is also popular, as the sushi chef makes the sushi right before your eyes.

Restaurant Info

Restaurant NameShunju Tsugihagi Hibiya
シュンジュウ ツギハギ ヒビヤ
AreaGinza / Yurakucho / Marunouchi / Yaesu
Opening day1st September, 2005
Hours of Operation Monday to Saturday

Sanday and holidays
Closed Irregular Holidays
*Over the New Year
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service chargeDinner 10%
Dress Code Enforced

* No sandals, shorts.

Children Not permitted
Facebook pagehttps://www.facebook.com/shunjutsugihagi
Capacity 240 seats
Seat area

Sofa seating available

Floor seating available

Sunken tables available

Private Rooms Available

*Private room① available for parties of 6
Private room② available for parties of 14
Private room③ available for parties of 50

*Private room usage fee
\5,000  \10,000  \20,000 \30,000

Private party Available

*Seating for up to 200.Standing for up to 250.
*Weekend and holidays ¥ 1,000,000 -
Weekday \2,000,000-

Private party options

microphone・audio equipment


Can bring own

Smoking Smoking prohibited

*weekends and holidays lunch entirely non smoking.
Other smoking area at the entrance.

Parking Available

*Dinner is the service of one and a half hours.

ReceptionistReceptions/Business Dinners
Can vehicles be arranged?Yes
Vegetarian Possible
Foreign Language Menu Available


Foreign Language Speaking Staff Available

*There is the case of absence.

Religious Food Restrictions Possible

*Please inquire to order ahead of time.

AddressNissay hibiya bldg B1F 1-1-1 Yurakucho,Chiyoda-ku, Tokyo, 100-0006
Access■1 minutes walk from exit A13 Hibiya St. on the Tokyo Metro Hibiya line and chiyoda line and .Toei Mita line.
■7 minutes walk from Yurakucho St.on the Tokyo Metro Yurakucho line and JR Yamanote line.
Available wines

Approx. 200 types

A number of French wines, New-world wines, and so on.

Available sakes

Approx. 20 types

Available Cocktails

Approx. 20 types

You can enjoy our original cocktails.

Available whiskies

Approx. 10 types

Available beers

Approx. 2 types

Drink Carry-out Permitted
sakes Onigiri ¥1,200

Restaurant Interior