ZURRIOLA

The story

ZURRIOLA Tokyo | Spanish-Basque Dining with Michelin Star in Ginza

Two Cultures, One Plate

At ZURRIOLA, the cooking is a dialogue between two worlds. The kitchen draws on the rich culinary traditions of Spain’s Basque Country — a region known for its natural bounty and bold, ingredient-driven cooking — and marries them with the delicate techniques of Japanese cuisine. The result is a style that feels both rooted and refined, where each dish reveals the essence of its ingredients.

Owner-chef Seiichi Honda trained in France before a formative period in Spain. There, he encountered the simple, respectful approach to ingredients that defines Spanish cooking. That philosophy became the foundation of his work, and at ZURRIOLA he brings it to life with precision and restraint. The menu reflects the seasons of Japan, offering a contemporary Spanish tasting experience that is entirely the chef’s own.

The Space

The restaurant occupies the fourth floor of the Kojun Building in Ginza, Tokyo. Inside, the design is modern and understated, with a ten-seat counter, a twelve-seat dining area, and two private rooms for up to four guests each. The walls are decorated with works by Catalan abstract painter Laforz Casamada and a watercolour of the Zurriola beach in San Sebastián, where the chef once lived. It is a setting that feels personal and calm, suited to focused dining.

Recognition

ZURRIOLA holds one Michelin star, a recognition of its high-quality cooking. The award speaks to the consistency and integrity of the kitchen’s work — a quiet confirmation of what regulars already know.