Shunju Tsugihagi Hibiya
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Founded in 1986 and relocated to Hibiya in 2005, Shunju Tsugihagi is a landmark Japanese cuisine restaurant in the basement of the Nippon Life Insurance Hibiya Building, steps from Hibiya Park. The spacious 275-seat interior — spanning tatami rooms, sunken kotatsu tables, counter seats, and private rooms accommodating up to 60 guests — radiates warm, refined hospitality. The kitchen practices "new Japanese cuisine," layering traditional washoku technique with modern sensibility: fresh seafood arrives directly from Kochi Prefecture, meats include Wagyu, Matsusaka beef, and Hinai chicken from Akita, and approximately 200 wines line the entrance cellar. Ideal for business dining, celebrations, or large parties.
Address
Japan, 〒100-0006 Tokyo, Chiyoda City, Yūrakuchō, 1-chōme−1−１ 日本生命日比谷ビル B1F
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Contacts
Hours
TodayLast order: 21:30
Open now11:30 – 14:3017:00 – 22:30
MondayLast order: 21:30
11:30 – 14:3017:00 – 22:30
TuesdayLast order: 21:30
11:30 – 14:3017:00 – 22:30
WednesdayLast order: 21:30
11:30 – 14:3017:00 – 22:30
ThursdayLast order: 21:30
11:30 – 14:3017:00 – 22:30
FridayLast order: 21:30
11:30 – 14:3017:00 – 22:30
SaturdayLast order: 21:00
11:30 – 15:0017:00 – 22:00
SundayLast order: 21:00
11:30 – 15:0017:00 – 22:00
Features
Reservations recommendedPrivate rooms available (up to 60 guests)Credit cards acceptedFree Wi-FiNon-smoking (smoking booth at dinner only)Wheelchair accessibleSpacious basement restaurant near Hibiya ParkFounded 1986, Hibiya location since 2005Business dining, banquets, celebrations275 seats: counter, tatami, sunken kotatsu, private rooms
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Starters and Cold Appetizers
Meat Dishes
Grilled and Simmered Dishes
Rice and Dessert
Starters and Cold Appetizers
Seasonal Appetizer Assortment
A rotating selection of small seasonal starters reflecting the day's market — typically featuring marinated vegetables, light seafood preparations, and traditional Japanese cold bites.
Seasonal Sashimi Platter
Fresh sashimi sourced directly from Yoryoku Suisan in Kochi Prefecture, served according to the day's market catch. Highlights the clean, seasonal flavors of the Seto Inland Sea.
Tuna and Mekabu Rice Bowl (Lunch)
A beloved lunch staple — fresh tuna sashimi over rice with slippery mekabu (wakame root) seaweed. A long-standing menu classic that rarely changes.
Meat Dishes
Kuroge Wagyu Beef Steak
Japanese black-haired Wagyu beef or Matsusaka beef, cooked using techniques that draw out the natural flavor of premium domestic cattle. Selection varies seasonally.
Hinai Chicken, Charcoal Grilled
Prized Hinai chicken from Akita Prefecture, grilled over charcoal to preserve its distinctive flavor and firm texture.
Seasonal Meat Dish
Rotating meat dish featuring carefully selected Japanese pork (Amatoro pork from Ehime) or duck (Boulgour family's Chalon duck), prepared with traditional technique.
Grilled and Simmered Dishes
Seasonal Grilled Fish
Fresh fish of the season, simply grilled to highlight the natural flavor — sourced from the restaurant's trusted fishery contacts.
Seasonal Simmered Dish
Traditional Japanese simmered dish prepared with seasonal root vegetables and dashi — comforting and deeply savory.
Rice and Dessert
Clay Pot Rice
Rice cooked in a traditional clay pot — served with pickles and miso soup as a traditional Japanese meal closer.
Seasonal Dessert
Rotating seasonal dessert to finish the meal, reflecting traditional Japanese wagashi sensibility with a contemporary touch.