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.