Gaze over the canal as you enjoy a meal of caviar and wild game

SØHOLM

スーホルム
Move To Restaurant Info

Sit with friends in this expansive space
and enjoy a delicious meal
made to perfection
from carefully selected ingredients.

In Danish, Soholm means "small town by a lake."

The restaurant shares its space with an interior shop which guests will find is full of Northern European furniture and sundries. The afternoon light flows in from the canal side, illuminating the high-ceilinged restaurant, and contributing to the open feeling of sitting at a table in a Scandinavian restaurant by the sea.

Soholm is built around the concept of being "a home by the water," where one can entertain friends with wonderful foods from the mountains and the sea.

The main menu features wild game, caviar, and home-preserved charcuterie meats. The rustic cuisine of Northern Europe incorporates French and Italian tastes to present something that goes beyond culinary boundaries.

The theme is "gathering" - it is a place where people can come, relax, and enjoy a casual party with delicious food. The long table in the restaurant serves to emphasize that impression.

Groups can enjoy a meal made special for that day, as they sit around a single table, and events held here seem to have a cool underground vibe.

The waters of the canal flow past the restaurant, making you feel as if you are on vacation somewhere new.

Time seems to slow down, and there are so many ways to enjoy a day here - from the terrace tables touched by the ocean breeze, to the counter in front of the open kitchen, or at the long table surrounded by friends.

It's both a cafe and a restaurant - order a glass of wine and enjoy a moment of freedom.

Gallery

Chef Profile

Chef/Yusuke HoshiYusuke Hoshi

Born August 4, 1983, Chiba.
After graduating from culinary college, started at the Sheraton Grande Tokyo Bay Hotel. Has a broad range of experience in Japanese, Chinese and Western cuisines, and in banquet cooking. Working in ethnic cafes and other establishments before becoming chef at Soholm.

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Interview

What made you want to become a chef?
Because my father was a chef. Actually, I never saw him cook, but that made me more conscious of what a chef did. It made me want to know more about what kind of work it was.

It will probably be far in the future, but some day it would be fun open a bar with my father.
What style of cuisine are you aiming for?
As much as possible, I try to make everything by hand. I like cooking, and I want to make something that customers can only get here.

It takes a lot of work, but I also make all the charcuterie meats one by one. The process of making it is a lot of fun.
Have any of your experiences been useful in your work?
When I was a student, I was captain of the soccer team and that experience has really helped me as a chef. A lot of the work done in a kitchen has to be done by different people, so teamwork is really important. I think of each person's specialty and skills when I allot the work so that everything runs smoothly.

Restaurant Info

Restaurant NameSØHOLM
スーホルム
AreaShinagawaku
CuisineFrench Cuisine
Opening day26th April, 2014
Hours of Operation Lunch: From 11:00 (Last order 16:00)
Dinner: From 18:00 (Last order 22:00)
※weekends and holidays
Lunch: From 11:00 (Last order 17:00)
Dinner: From 17:00 (Last order 22:00)
Closed Irregular holidays ※Over the New Year
Budget
Lunch:¥1,800~
Dinner:¥8,000~
Service charge-
Cover Charge¥300 (Per person after 17:00)
Children Permitted
Websitehttp://www.soholm.jp/
Facebook pagehttps://www.facebook.com/soholm.restaurant
Seating/Facilities
Capacity 68 seats

*Terrrace: 10 seats, Counter: 8 seats

Seat area

Counter seating avalible

Terrace seating available

Scenery

*View of canal.

Private party Available
Private party options

Projector

microphone・audio equipment

Cake

Smoking Smoking prohibited
Pets OK Large dog

*Customers with pets may use the terrace.

Parking Unavailable

*Coin parking available nearby.

Services
ReceptionistReceptions/Business Dinners
Characteristics

Specialty Cuisine

Top-quality ingredients

*Caviar, givier

Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available

*English

Foreign Language Speaking Staff Available

*English

Religious Food Restrictions

*Available if ordered ahead of time

Address 2-1-3 Higashi-Shinagawa, Shinagawa-ku, , Tokyo, 140-0002
Phone Number

+81-3-5495-9475

(Available in English)

Access■4 minutes walk from Tennozu Isle St. on the Tokyo Monorail Haneda Line.
■9 minutes walk from Kitashinagawa St. on the Keikyu Line.
■12 minutes walk from Shimbamba St. on the Keikyu Line.
■16 minutes walk from Shinagawa St. on the JR Line.
Available wines

Approx. 40 types

Available Cocktails

Approx. 3 types

Original cocktails using homemade liquors.

Available whiskies

Approx. 6 types

Available beers

Approx. 4 types

All different types of beer on selection.

Drink Carry-out Permitted

*Corkage fee applied

Restaurant Interior