Breaking through complexity of Japanese cuisine
to provide gentle authenticity served with
the warmest of hospitality.
Suzaku Japanese Cuisine is located on the 5th floor of a building on Miyuki Street in Ginza's 5-Chome.
The cedar counters at the wood-decorated interior produce a warm Japanese feel, and the beaming smile of owner Kazufumi Yamanishi cheerfully greets each visitor.
Suzaku opened in 2009 and relatively quickly grabbed the attention of connoisseurs in the city - attention it truly deserves.
Yamanishi is both owner and chef, and he has an impressive resume. After working as a chef at 1-star Ginza Uchiyama from its launch, he moved to the famous Akasaka restaurant Akasaka Tsuyama and worked there as head chef for five years.
Each course features more than ten dishes, none of which are too big, which allows guests to experience an incredible variety of flavours.
From kinpira to okara, every plate seems to be a simple recreation of Japanese home cooking, but the amount of time spent to create each one results in surprisingly rich flavours and refined textures in every bite.
The final plate is a popular dish called sea bream cha-zuke and a number of customers come to the restaurant just for a taste of that dish.
Yamanishi doesn't focus only on ingredients and cooking method; he has also taken great care in selecting the tableware, which includes antique dishes inherited from older Japanese restaurants and works of ceramic art by artists like Koju Nishioka and Shiro Tsujimura. Diners sometimes even see sake cups made by Rosanjin.
Also, it is even open on Sunday evenings, something rare for a typical Japanese restaurant in Ginza.
