Ginza Hassen
銀座 八仙
From the chef
Specializes in kaiseki cuisine that uses premium ingredients and mixes various elements.
Mr. Sugimoto trained at hotels in Tokyo (kaiseki, globefish, and more) and ryotei restaurants in Akasaka. At the age of 30, became head chef at a ryotei restaurant in Akasaka, and at 35, became head chef of Japanese cuisine at a long-established hotel in Yokohama. After working as the manager of a counter kappo restaurant in Akasaka, he opened Sugimoto in Azabudai in 2005. In 2016, it moved to Ginza and operated as "Ginza Sugimoto." In October 2022, he joined a new project of Hachinohe Sake Brewery to become the head chef and director of "Ginza Hassen."
杉本 修一Shuichi Sugimoto
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- From the chef
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Ginza Hassen
銀座 八仙
Shop
03-6821-2096 (+81-3-6821-2096)
All reservations will be accepted via web form to ensure a smooth reservation process.
- location_onAccess
- 6-minute walk from Exit B3 of Ginza Station on Ginza Line, 3-minute walk from Exit 1 of Shimbashi Station on JR Yamanote Line
- restaurantCuisine
- Japanese / General,Japanese / Sashimi (raw fish)/Seafood,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (course menu),Japanese
- paymentsAverage price
- 30,000 JPY
- scheduleOpen
- [Weekdays, Saturday, Day Before National Holidays] Dinner 5:30 pm - 10:00 pm
- blockClosed
- Sunday, National Holidays
- pin_dropAddress
-
B1F, Ginza BOSS Bldg., 8-5-24, Ginza, Chuo-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都中央区銀座8-5-24銀座BOSSビルB1F
- translateEnglish services
- English menu available.
- credit_cardCredit Cards
- MasterCard / Visa
- listFeatures
-
English menu / No smoking / Reservations / Counter seating available / course meals / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
