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Zurriola Tokyo 2  

Comments

Denise McCann WOW
CONTRIBUTOR
10 reviews
8
14 September 2020
ROCK STAR TREATMENT: In Japan, as is well known, you are treated with the utmost respect and patience. We know so little Japanese it is embarrassing, but it does not stop the staff from taking the time to explain each dish and ingredient. At Zurriola, Owner Chef Seiichi Honda took the time to say hello and serve us some of his fabulous dishes: he made us feel very special. D&D INDULGENCE: Where to start? The layered and tasty oxtail and smoked eel “sandwich”, to the refreshing, exquisite cold tomato soup with pike and red shiso jelly; from the stuffed squid with mushrooms and eggplant in black squid ink sauce to the grilled Iberico pork and beef tongue, every dish was deserving of an appreciative head wobble. We loved it. And it was finished with hand-peeled fresh peach with a fabulous light lime mousse. I could do the whole menu again. As a Basque restaurant, the Spanish wines list was excellent. We started with two different whites by the glass. Venta d’Aubert, a winery located about 3 hrs south of Barcelona (a blend of Viognier, Garnacha Blanca and Chardonnay) and a gorgeous Albarino by one of the most renowned wineries in Rias Baixas region, Adega Pazos de Lusco which is located very close to the Spanish /Portuguese border. WOW FACTOR: We sit at counters that overlook the Chef’s kitchen every time it is on offer to us. So if you like to do the same then this is the perfect place. The kitchen is “wow”. We want one just like it! We loved this place and will go back again and again!
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