Zurriola

Zurriola is an amazing Spanish restaurant in the heart of Ginza, Tokyo. Chef Honda-san is a fantastic chef, and all the dishes are top-notch with a great balance between tradition, creativity, and product quality. We enjoyed it a lot and have been several times. The service is elegant and correct, a bit stiff, and the atmosphere is also slightly cold, in line with a two-Michelin-star fine-dining restaurant. Love the restaurant.

ZURRIOLA’s “Specialty Full Course” was not simply a Michelin-starred dinner — it was a carefully composed narrative of restraint, elegance, and quiet confidence. Tucked away in Ginza, the restaurant feels like a sanctuary: soft light, calm pacing, and an atmosphere that invites you to listen closely to what each plate is trying to say. The meal began with snacks and tapas that immediately established ZURRIOLA’s refined sense of play. Small bites of anchovy, beef tongue, and squid arrived with immaculate balance — bold in flavor, yet never aggressive. A striking opening followed: lightly smoked caviar paired with a delicate milk torrija. The contrast was mesmerizing — briny pearls of the sea resting atop a cushion of gentle sweetness, as if luxury and comfort had decided to coexist. A lightly cooked oyster with apple vinegar jelly offered a crystalline freshness, its acidity sharpening the oceanic depth without overpowering it. Then came a foie gras emulsion lifted by Pedro Ximénez sherry — velvety, decadent, yet surprisingly poised, with the sherry’s raisin-like sweetness adding warmth rather than weight. Perhaps the most daring and memorable course was the “shirako” cod milt in pil-pil sauce: creamy, marine, and almost ethereal, made even more captivating by the silky emulsified richness of the sauce. It was the kind of dish that speaks to true culinary courage — executed with such finesse that it becomes deeply comforting. The “Kaga” lotus root soup arrived like a whisper, earthy and serene, grounding the meal before the main savory crescendo. A charcoal-grilled Spanish mackerel with potato mousse and ajillo sauce delivered smoky intensity softened by a cloud-like richness. The wagyu that followed was cooked with reverence — charred edges, tender interior, and a purity of beef flavor that required no theatrics. Dessert continued the same philosophy: bergamot and yogurt brought brightness and calm, while the final milk variations — ice, mousse, dulce de leche — felt nostalgic yet elevated, like childhood sweetness rewritten in Michelin language. Handmade chocolates and coffee or tea closed the experience with quiet generosity. What makes ZURRIOLA exceptional is not only technical mastery, but emotional precision. Every dish feels intentional, every texture polished, every flavor layered with respect. It is a restaurant that does not chase attention — it earns admiration through sincerity. ZURRIOLA is a place where cuisine becomes memory. For anyone seeking a Tokyo dining experience that is both artistic and deeply human, this is a table worth traveling for.

An Unforgettable Culinary Experience – 7/5 Stars! From the moment we stepped into Zurriola, we were welcomed with warmth and genuine kindness by the servers, friendly, fun, and incredibly attentive, they set the tone for what became an extraordinary evening. Chef Honda captured our attention right away with a delightful amuse-bouche that hinted at the magic to come. The tapas were elegant and perfectly balanced, and then came the smoked caviar and torrija of milk, both simply divine. Every dish delivered a wave of euphoria. The eel and beef tongue paella was rich and comforting, the squid melted in our mouths, and the wagyu… it was something out of this world. That cow must have lived its best life, because the flavour and tenderness were beyond words. We opted for the 5-glass wine pairing, which was masterfully curated, each glass complementing the dishes flawlessly. A particular stroke of genius was the Valdeón cheese and black fig, which served as a beautiful bridge from the wagyu to the desserts. Highly recommended!!!

I visited Zurriola during the New Year holidays, and overall, it was a pleasant experience. The food was good — not particularly memorable or mind-blowing, but certainly enjoyable and well-executed. The service was solid and met the standard you’d expect from a place of this level. Looking back a few months later, nothing really stands out in my memory, which says a lot. It’s the kind of place you leave feeling satisfied, but not necessarily eager to return. Still, if you’re in the area and looking for a decent meal with reliable service, Zurriola is a safe choice.

NOV 2024 Visited here with a reservation for the lunch course. Service was good in general; the head chef was serving the dishes while explaining the ingredients and Spanish flavors incorporated. The amount of food for the price was reasonable and I enjoyed most of the dishes, especially the fried nora fish paired with the chili pepper soup, marinated surf clam, and the roasted pigeon. The homemade chocolate at the end of the meal was also tasty. However, the bread could have been presented better as it seemed like it was pulled apart by hand. Also the foam on top of the crumbed longtooth grouper fish barely had any flavor; a bit disappointing as it sounded promising on the menu.

Amazing place. Unlike overrated Sezane. This place is impressive. There were 3 exceptional dishes and one good. For a Michelin 2 star this performance even put some 3 star to shame. 1. The main dish Iberico shoulder. The meat is tender and none of the pork strange flavor. It was perfectly seasoned with not too sweet sauce. It was already a great dish. But that plum garnish acidity completely changed the dish. Amazing flavor. 2. The salad is such a wonderful surprise. Everything is conflicting from the sauce, temperature (hot and cold), texture. Never thought a dish full of conflicting ingredients would go so well. The only miss tonight was the potato leek with shirako and truffle. This dish lacked flavor and was over powered by the onion chip. But still worth a visit and one of the better restaurants in Tokyo.

Of all of the amazing foie gras dishes that I have been fortunate enough to taste around the world, the Foie Gras Emulsion with Pedro Ximenez Sherry at Zurriola is the only one I dream about. The sweet, tart sherry gelee on top perfectly balanced the richness of the foie beneath that was unique. It is a triumph of innovation and technique that makes you crave more. The other courses, including Eel and Beef Tongue Paella and expertly grilled wagyu, were sublime. There was nothing on any plate that did not belong to enhance the dish, and the entire meal unfolded with anticipation and excitement. Its two Michelin stars are exceedingly well deserved. We will return on our next trip to Tokyo.

The overall culinary experience was commendable, but did not justify the price tag associated with a two-star Michelin establishment. The tapas were exquisite, and dishes such as the smoked caviar with French toast and the cod milt with truffle and potato and leek soup were standouts. The following courses - salad, fish with pil pil sauce and wagyu main course - were enjoyable but lacked the sophistication in both presentation and execution that one would expect from a two-star menu. Desserts such as the orange and chestnut soufflé (which was good) and the friandise (which was excellent) provided a nice end to the meal. The wine pairing was well thought out; however, the wine glasses themselves were rather crude and seemed a little cheap, which was surprising for a place of this caliber where you would expect hand-blown glasses. The waiter also seemed unfamiliar with sake and whisky, which was disappointing. On a positive note, the chef was exceptionally personable and I hesitate to give this review as it reflects my genuine perception of the experience.