Zurriola スリオラ

Eating in Japan is not only about Japanese cuisines, it is also a chance to discovery Japanese's persistent in cooking through Western cuisines. Among all the world-class Western cuisines in Japan, my favorite are French and then Italian. I didn't have a lot of Spanish fine dining experiences in Japan, and Zurriola is one of the few Spanish fine dining restaurants i have been to.

Zurriola housed in Barney's Ginza which doesn't sounds a 'wise' location for a top restaurant in my opinion. The chef-owner Seiichi Honda used to work at Michelin restaurants in France including basque areas as well as in Geneva for nine year. Before he opened Zurriola in 2011 at its first location in Azabu-juban, Seiichi-san also trained at 3*RyuGin Tokyo and was appointed sous chef at 2*Sant Pau Tokyo.

To me, fine dining restaurants in Tokyo is rather difficult to get a reservation thus i was quite surprised that i got my seat online, only one day in advance. The restaurant was divided into a main dining room with some semi-private tables and a counter area where the chefs cook in front of you. I sat at the counter as usual, and the restaurant seems unexpectedly popular as it was almost full-house during lunch time.

Only lunch course was served in the noon. With a pocket-friendly price of 5940 JPY, i got two appetizers, one middle course, one main course, a dessert and petit fours. If you are not satisfy with the portioning, you can also add another main course with an additional 2485 JPY.

Amuse Bouche: Tomato and olive oil Petit Pain, Paprika rice crisp

Amuse Bouche: Tomato and olive oil Petit Pain, Paprika rice crisp

1. Scallops, Egoma (perilla) leaf, potato and parsley cream on mille feuille

1. Scallops, Egoma (perilla) leaf, potato and parsley cream on mille feuille

Bread, olive oil & sea salt

Bread, olive oil & sea salt

2. Boiled surf clam, Txakoli & mint

2. Boiled surf clam, Txakoli & mint

3. Slightly bolied snap green pea, sauteed squid

3. Slightly bolied snap green pea, sauteed squid

4. Deep-fried Ankimo (monkfish) & lily bulb

4. Deep-fried Ankimo (monkfish) & lily bulb

5. Roasted deer, dry fruit wrapped in spinach leaf, and sauteed mushrooms

5. Roasted deer, dry fruit wrapped in spinach leaf, and sauteed mushrooms

6. Dessert: Vinegar flavored strawberries, Idiazabal cheese mousse

6. Dessert: Vinegar flavored strawberries, Idiazabal cheese mousse

Petit fours: Chocolate trio

Petit fours: Chocolate trio

Even i walked in without too much expectations, my lunch experience at Zurriola was just at  normal level in general. There's nothing wrong with flavors but lack of surprises. My favorite dish of the meal was the scallops with parsley cream which was a wonderful combination of textures and flavors. I don't mind to come back for dinner again since the quality might be higher. In short, Zurriola is worth a try.


Zurriola

Add: 東京都中央区銀座6-8-7 交詢ビル 4F

Hours: 11:30~13:30(L.O.)

          18:00~21:30(L.O.), closed on Mondays

Cost: Lunch 5500/7800, Dinner 13500/17500 ++

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