Zuicho Tokyo Experience 

Opened in Hong Kong in 2020, Zuicho was awarded one Michelin star in the 2021 Michelin Guide Hong Kong & Macau—within its first year of opening—and has continued to uphold this distinction every year. With existing locations in Hong Kong, Macau, and Singapore, the restaurant made its Japan debut in February 2024 with the opening of its branch at The Peninsula Tokyo.
Zuicho is a word that signifies auspicious signs and joyful omens. True to its name, the restaurant offers a serene and refined setting where guests may experience moments filled with quiet good fortune.
At the counter, seasoned chefs prepare an omakase-style kappo menu with grace and precision, crafting each dish before your eyes. Incorporating the finest seasonal ingredients, Zuicho presents a monthly-changing menu. Beginning with a delicate appetizer and moving through tempura, soup, sashimi, hot pot, sushi, and dessert, each course is designed to highlight the flavors and textures of the season.

To deepen the culinary experience, Zuicho also offers an extensive selection of sake and wine. The house sake brand, Wa 8, is available in Gold and Silver varieties, along with other meticulously curated labels. A selection of Japanese whiskies—including Yamazaki, Hakushu, and Hibiki—is also offered.
Zuicho’s hospitality is defined by the refined craftsmanship of its chefs and the tranquil atmosphere that embodies the essence of Japanese tradition. At the heart of the restaurant lies the spirit of ichigo ichie—the belief that each encounter is unique and unrepeatable. With ingredients available only at that moment in time, Zuicho strives to create an exceptional experience that engages all five senses, prepared with the utmost sincerity for every guest. 

Chef

Executive Chef – Hideki Inaba

Executive Chef Hideki Inaba, who leads the Tokyo outpost, is a seasoned craftsman with nearly 30 years of experience in Japanese cuisine. Beginning his culinary journey at the age of 19, he refined his foundational skills and aesthetic sensibilities over five years at Kyo, followed by eight years at Toyoda in Kagurazaka, where he cultivated the essence of traditional washoku that continues to shape his cuisine today.

He then spent eleven years at Kitaoji, taking on the role of Sous Chef and gaining extensive experience in training young chefs and orchestrating menus for large-scale gatherings. He further broadened his culinary perspective through short-term stints in diverse fields—including izakaya, meat kappo, and yakitori—adding depth and versatility to his repertoire.

These varied experiences led him to a steadfast culinary philosophy:
“To honor each ingredient and create dishes that resonate with the diner.”

Chef Inaba meticulously develops each menu, refining every dish through countless trials until it reaches a standard he can proudly call his own. From drawing out the pure flavors of seasonal ingredients to the selection of vessels and composition of each plate, his pursuit of excellence is unwavering.
The result is an omakase course that conveys the breath and beauty of Japan’s four seasons.

Within the refined surroundings of The Peninsula Tokyo, a distinguished five-star hotel, we invite you to relax and savor an exceptional dining experience.
The entire Zuicho team looks forward to welcoming you.

 

Menu

At Kappo Zuicho, we offer seasonal course menus that highlight the finest ingredients sourced from across Japan. Guests may also enjoy our sushi & kappo omakase, where the chefs’ masterful techniques can be experienced directly across the counter. Paired with a curated selection of premium sake and wine, Zuicho promises an unforgettable gastronomic journey.

Premium Omakase course 40,000 JPY
Sushi Kappo course 35,000 JPY
Omakase course 30,000 JPY
Light Omakase course 22,000 JPY

Tax included.
Service Charge will be applied.

xmas

Holiday season

19th December, Friday 2025
to 5th January, Monday 2026

Omakase Course 41,300 JPY
Premium Omakase Course 53,100 JPY
Christmas Omakase Course
47,200 JPY (Only for 24 & 25 Dec)

  • All prices include tax and service charge
  • Light Omakase and Sushi Kappo Course will not be available during this season.

For any dietary restrictions, please inform us in advance.
We do not accommodate vegetarian, vegan, gluten-free, kosher, halal.

Kappo Cuisine

A Space Where Japanese Artistry Comes Alive
Located on the 4th floor of The Peninsula Tokyo, our restaurant is a showcase of exquisite Japanese craftsmanship. At the entrance, intricate kumiko latticework crafted from hinoki and cedar welcomes guests, while the ceiling features the refined ajiro weaving technique. The six-meter, single-slab hinoki counter—made from a tree over 300 years old—serves as the centerpiece, complemented by a copper artwork inspired by ocean waves and based on the traditional Edo Komon motif known as Shippo-tsunagi.
Handcrafted tableware and ceramic pieces by Japanese artisans further enrich the space, creating an environment where guests may appreciate the elegance of Japanese aesthetics through all five senses.
Situated in Ginza, a district celebrated for luxury shopping, culture, and gastronomy, our restaurant offers a uniquely refined experience where modern sophistication meets timeless tradition. With eight seats at the main counter, a six-seat private counter, and a six-seat private dining room, Zuicho provides a serene setting ideal for engagement ceremonies, family gatherings, celebrations, and meaningful moments shared with loved ones.