お勧め料理:The dining space of Shunju Yurari is divided into two distinct themes. To the right of the entrance is ”ripples of water,” represented by a glass partition with round droplets. Its mood is refreshing and energizing. On the left is “sunbeam streaming through the leaves of trees.” In contrast, this section is woody and earthy as ceiling lights scatter onto the slabs of wooden tables. The mood here is comforting and warm. Sugimoto’s designs are more than just pleasant visuals. His sense of hospitality is evident by creating an environment that can be relaxing or energizing. But Sugimoto’s greatest hospitality is of course the food. Shunju, with its characters meaning “spring” and ”autumn,” defines itself as a seasonal kitchen, where the freshest ingredients at their prime are highlighted. The Shunju style of cooking is often referred to as ”new Japanese cuisine.” At Shunju, attention is paid to where ingredients come from and the simple preparation of the food. The charcoal grilled organic vegetables served with a warm foie gras dip are delicious and filling. Meats are grilled and served simply with Okinawan sea salt or with yuzu pepper. Shunju chefs research the quality of soil in a certain region and the minerals in the waters where sea salt comes from. Chefs at Shunju will readily elaborate on what makes an ingredient special enough to be selected for inclusion in the menu, thus regular customers know the name of the farm where certain tomatoes are grown. One should only be so lucky to be invited to this haven of fine dining.
Access: 2 minute walk from Ebisu station
Ebisu South One Building B1F, 1-7-8 Ebisu-Minami, Shibuya-ku, Tokyo
Telephone: 03-5725-7970 (please mention JAPAN RESTAURANT.net for making reservations)
Hours: Lunch: 11:30-14:30 (LO 14:00), Dinner: 17:30-23:30 (LO 22:30) Sundays open until 23:00 (LO 21:30)