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[ STORE INTRODUCTION ]
Opening hours [ Tuesday - Sunday ] 6:00 pm - 1:00 am
Bar / Lounge available 9:00 pm - 1:00 am
Last order: Course 8:30 pm | Drinks 0:30 am
Performance time 7:00 pm - 10:00 pm / Multiple performances

* Our restaurant offers seasonal "omakase" courses (where the selection of food is left to the chef). For that reason, when making a reservation, please inform us in advance if there are any foods you cannot eat due to allergies, vegetarianism or other reasons.

* A cover charge of ¥ 1,000 per person will be added to the Bar / Lounge available.
For customers ordering a dinner course or those who have reservations for events, the cover charge is included in the menu price.

* Please note that children under 10 years of age are not allowed to enter the restaurant.

[ Lunch service ]
Reservations are required, and we accept reservations only for parties of 15 or more.
We will accommodate the number of guests through dish selections and the like, so feel free to consult with us.
For a reservation, please contact us at least five days in advance of your visit, by phone or via the email form on our [CONTACT] page .

* With the exception of special performances, lunchtime stage performances are an optional add-on.

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* The contents of performance and the pricing will vary depending on the day.
Please check performance of the day on the [STAGE]page .

* Please note that we may not be able to accommodate your seat selection requests.

* We may be forced to cancel your reservation if we are unable to contact you 30 minutes past your reservation time. Please contact us if you will be late.

* Please contact our restaurant directly for group reservations of 9 or more guests.

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[ CONTACT ]
Email: email form on our [CONTACT] page

Phone: +81-3-6262-0826
(Telephone hours: Tuesday - Sunday 3:00 pm - 11:00 pm)

Closed: Monday
* Open on January 13 , 2025 (Mon/Holiday)
Year-end temporary closing day: December 31 (Tue)
New Year's temporary closing days: January 14 , 2025 (Tue), 15 (Wed), 16 (Thu)
Fully booked: January 11 , 2025 (Sat)

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Cuisine: "Wagyu ( Japanese beef ) Kyōzen"
appetizer, first seasonal platter, simmered dish, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

Indulge in the luxury of a savory Wagyu (Japanese beef) kaiseki (traditional Japanese multi-course meal), made possibly through SUIGIAN's dedication to providing only the best in Japanese cuisine.
Enjoy the exquisite flavor of specially selected Wagyu and our carefully selected choices of the freshest, seasonal ingredients.

Doors Open 6:30 pm / Shimai 7:30 pm / Noh 8:30 pm

Viewing & Dining Plans: Fūkikisshō
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

Enjoy the rich blessings of the changing seasons, as crafted by nature, through our course offerings.
Delight in our carefully selected ingredients, such as fresh seafood, meats, vegetables, and rice, used to craft exquisite dishes, together with beautiful adornments to match the season.

Program: Noh "Tōru (Minamoto no Tōru)"

Appearance: Komparu school
Minamoto no Tōru: Tsunao Yamai
Flute: Ryuichi Onodera
Small hand drum: Takashi Mori
Large hand drum: Yoshitaro Tsukuda
Stick drum: Yuichiro Hayashi
Chorus: Kiyomi Muraoka, Mayuko Kashiwazaki

* We present abridged version of Noh title "Tōru", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with family crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

Doors Open 6:30 pm / Shimai 7:30 pm / Noh 8:30 pm

Viewing & Dining Plans: Kachōfūgetsu
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

This is a course recommended by our head chef, where you can enjoy the elegant taste of ``Clear soup bowl'' and slowly grilled ``Charcoal-grilled Wagyu ( Japanese beef ) ."
The dishes we serve change to allow guests to enjoy the best ingredients in season based on the ancient Japanese calendar "24 seasons."

Program: Noh "Tōru (Minamoto no Tōru)"

Appearance: Komparu school
Minamoto no Tōru: Tsunao Yamai
Flute: Ryuichi Onodera
Small hand drum: Takashi Mori
Large hand drum: Yoshitaro Tsukuda
Stick drum: Yuichiro Hayashi
Chorus: Kiyomi Muraoka, Mayuko Kashiwazaki

* We present abridged version of Noh title "Tōru", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with fmily crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

Program: Noh "Tōru (Minamoto no Tōru)"

Appearance: Hosho school
Minamoto no Tōru: Manjiro Tatsumi
Flute: Takahiro Fujita
Small hand drum: Ikio Sowa
Large hand drum: Kazuyuki Haraoka
Stick drum: Noriyoshi Okawa
Chorus: Hajime Tazaki, Kazuma Tatsumi

* We present abridged version of Noh title "Tōru", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with family crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

Program: Noh "Tōru (Minamoto no Tōru)"

Appearance: Hosho school
Minamoto no Tōru: Manjiro Tatsumi
Flute: Takahiro Fujita
Small hand drum: Ikio Sowa
Large hand drum: Kazuyuki Haraoka
Stick drum: Noriyoshi Okawa
Chorus: Hajime Tazaki, Kazuma Tatsumi

* We present abridged version of Noh title "Tōru", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with fmily crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

Program: Noh "Tōru (Minamoto no Tōru)"

Appearance: Hosho school
Minamoto no Tōru: Manjiro Tatsumi
Flute: Takahiro Fujita
Small hand drum: Ikio Sowa|
Large hand drum: Kazuyuki Haraoka
Stick drum: Noriyoshi Okawa
Chorus: Hajime Tazaki, Kazuma Tatsumi

* We present abridged version of Noh title "Tōru", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with family crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

In the past, SUIGIAN only allowed traditional performing arts on its stage, but owner Hidetomo KIMURA has created a new art and culture fusion program, "TECHNOH LAB.," which now enters its Tenth installment.

Manjiro Tatsumi, Noh master of the Hosho school of Shite-kata and recipient of the general designation of Important Intangible Cultural Property, together with Asian techno god and driving force in Japan’s techno scene, KEN ISHII, have collaborated as representatives of Japan’s old and new arts. Each time, the tension and depth of their collaborations have increased and they have come ever closer to perfecting their craft.

Using the theme of "Jo-Ha-Kyu," a temporal concept of ancient Eastern music established within the fundamentals of Zeami’s Nohgeiron, the collaboration of Japan’s cutting-edge music and its oldest Noh performance within SUIGIAN’s space will allow the audience to experience a moment of "Shin-Gi-Tai" (the three qualities of heart, technique, and strength).

Using SUIGIAN’s theme of "Playing with culture through Japan’s seasons" and based on the concept of the 24 seasons and 72 micro-seasons "Shōsetsu (Lesser snow)" solar term, the audience can partake of small party dishes prepared using the freshest of ingredients.

As the projection-mapped story plays against the backdrop of the ancient pine tree painted in the Edo period (1608 – 1967) by an artist of the Kano school, cutting-edge techno music will fuse with traditional performing arts to create a SUIGIAN-style hospitality for all to enjoy.

* Jo-Ha-Kyu: Japanese performing arts term which refers to three phases of a musical piece or stage performance. "Jo" is a peaceful introduction; "Ha" is a dense development phase; and "Kyu" is a fast-paced final chapter.

Includes novel japanese party small dishes in the traditional kaiseki style and 2 drinks

Doors Open 7:30 pm / DJ 8:30 pm / Performance 9:00 pm / DJ 10:00 pm Closing 1:00 am

Program

DJ play:
RISA TANIGUCHI

Noh performance: "Tsuchi-gumo (Ground Spider)" the first half
Kaisō: Hosho school of Shite-kata, Manjiro Tatsum
Minamoto no Raikō: Hajime Tazaki
Kochō: Kazuma Tatsumi
Flute: Yusuke Kuribayashi
Small hand drum: Ikio Sowa
Large hand drum: Eitaro Okura
Chorus: Daijiro Tatsumi

TECHNOH: "Tsuchi-gumo" the second half
The spirit of ground spider: Manjiro Tatsumi
Raikō's Samurai: Daijiro Tatsumi, Kazuma Tatsumi
DJ: KEN ISHII

DJ play:
RISA TANIGUCHI

Program: Noh "Shōjō"

Appearance: Kanze school
Shōjō: Tomoyuki Takeda
Flute: Yusuke Kuribayash
Small hand drum: Genjiro Okura
Large hand drum: Yoshitaro Tsukuda
Stick drum: Noriyoshi Okawa
Chorus: Fumiyuki Takeda, Munenori Takeda

* We present abridged version of Noh title "Shōjō", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with family crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

Doors Open 12:00 pm / Performance 1:00 pm / Closing 3:30 pm

Viewing & Dining Plans: Fūkikisshō
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

Enjoy the rich blessings of the changing seasons, as crafted by nature, through our course offerings.
Delight in our carefully selected ingredients, such as fresh seafood, meats, vegetables, and rice, used to craft exquisite dishes, together with beautiful adornments to match the season.

Doors Open 12:00 pm / Performance 1:00 pm / Closing 3:30 pm

Viewing & Dining Plans: "Kachōfūgetsu"
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

This is a course recommended by our head chef, where you can enjoy the elegant taste of ``Clear soup bowl'' and slowly grilled ``Charcoal-grilled Wagyu ( Japanese beef ) ."
The dishes we serve change to allow guests to enjoy the best ingredients in season based on the ancient Japanese calendar "24 seasons."

Doors Open 6:30 pm / Performance 7:30 pm

Viewing & Dining Plans: Kachōfūgetsu
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

This is a course recommended by our head chef, where you can enjoy the elegant taste of ``Clear soup bowl'' and slowly grilled ``Charcoal-grilled Wagyu ( Japanese beef ) ."
The dishes we serve change to allow guests to enjoy the best ingredients in season based on the ancient Japanese calendar "24 seasons."

Program: Noh "Shōjō"

Appearance: Komparu school
Shōjō: Tsunao Yamai
Flute: Ryuichi Onodera
Small hand drum: Takashi Mori
Large hand drum: Eitaro Okura
Stick drum: Risa Ubaura
Chorus: Kiyomi Muraoka, Mayuko Kashiwazaki

* We present abridged version of Noh title "Shōjō", where "shite (main character)" wearing a Noh mask and costumes performs its climax scene together with "jiutai (chorus)" and "hayashi (music)".

* Shimai is a Noh playing style where performer wearing a formal kimono with family crest and hakama (formal divided skirt) performs only highlight of a Noh title together with jiutai (chorus).

[ Limited to 12/21 (Sat), 22 (Sun), 24 (Tue), 25 (Wed) ]
Nihon-buyou & Koto, Shakuhachi "Sekka (Snow flower) "
We have prepared exclusive Christmas cuisine and japanese sweets made with seasonal ingredients.
Please experience a "Japanese Christmas" unlike anywhere else with someone special at SUIGIAN, graced with a distinctly Japanese splendor and refinement.

Doors Open 6:00 pm / Performance 7:00 pm – 10:00 pm (Multiple performances)

Cuisine: "Momokawa Sayū"
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, Japanese sweets, matcha green tea

Immerse in Japanese hospitality through your five senses, by enjoying a full traditional experience in SUIGIAN.
This course includes Japanese Tea ceremony experience after enjoying our seasonal cuisine, that will be held in the dedicated tea room exclusive only for this "Momokawa Sayū" course.

A Tea ceremony instructor will carefully explain the etiquette and manners in both Japanese and English.
Feel free to join even if it is your first time or not familiar with tea ceremony.

[ Limited to 12/21 (Sat), 22 (Sun), 24 (Tue), 25 (Wed) ]
Nihon-buyou & Koto, Shakuhachi "Sekka (Snow flower) "
We have prepared exclusive Christmas cuisine made with seasonal ingredients.
we will also serve a Japanese and Western Christmas Sweets Assortment for dessert.
Please experience a "Japanese Christmas" unlike anywhere else with someone special at SUIGIAN, graced with a distinctly Japanese splendor and refinement.

Doors Open 6:00 pm / Performance 7:00 pm – 10:00 pm (Multiple performances)

Cuisine: "Wagyu ( Japanese beef ) Kyōzen"
appetizer, first seasonal platter, simmered dish, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

Indulge in the luxury of a savory Wagyu (Japanese beef) kaiseki (traditional Japanese multi-course meal), made possibly through SUIGIAN's dedication to providing only the best in Japanese cuisine.
Enjoy the exquisite flavor of specially selected Wagyu and our carefully selected choices of the freshest, seasonal ingredients.

[ Limited to 12/21 (Sat), 22 (Sun), 24 (Tue), 25 (Wed) ]
Nihon-buyou & Koto, Shakuhachi "Sekka (Snow flower) "
We have prepared exclusive Christmas cuisine made with seasonal ingredients.
we will also serve a Japanese and Western Christmas Sweets Assortment for dessert.
Please experience a "Japanese Christmas" unlike anywhere else with someone special at SUIGIAN, graced with a distinctly Japanese splendor and refinement.

Doors Open 6:00 pm / Performance 7:00 pm – 10:00 pm (Multiple performances)

Cuisine: "Gokokuhōjō"
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

Enjoy the rich blessings of the changing seasons, as crafted by nature, through our course offerings.
Delight in our carefully selected ingredients, such as fresh seafood, meats, vegetables, and rice, used to craft exquisite dishes, together with beautiful adornments to match the season.

[ Limited to 12/21 (Sat), 22 (Sun), 24 (Tue), 25 (Wed) ]
Nihon-buyou & Koto, Shakuhachi "Sekka (Snow flower) "
We have prepared exclusive Christmas cuisine made with seasonal ingredients.
we will also serve a Japanese and Western Christmas Sweets Assortment for dessert.
Please experience a "Japanese Christmas" unlike anywhere else with someone special at SUIGIAN, graced with a distinctly Japanese splendor and refinement.

Doors Open 6:00 pm / Performance 7:00 pm – 10:00 pm (Multiple performances)

Cuisine: "Blue Seafood Kaiseki"
appetizer, first seasonal platter, soup, later seasonal platter, rice, dessert, matcha green tea & dry sweets

The course is based on the concept of promoting the recovery of depleted marine resources while supporting the fisheries industry by prioritizing the consumption of sustainable seafood.

With the concept of "Delicious, Enjoyable, and Environmentally-friendly," Suigian offers Blue Seafood course menu and shares knowledge and information to help consumers to make sustainable choices while enjoying gourmet experience.

[ Limited to 12/21 (Sat), 22 (Sun), 24 (Tue), 25 (Wed) ]
Nihon-buyou & Koto, Shakuhachi "Sekka (Snow flower) "
We have prepared exclusive Christmas cuisine made with seasonal ingredients.
we will also serve a Japanese and Western Christmas Sweets Assortment for dessert.
Please experience a "Japanese Christmas" unlike anywhere else with someone special at SUIGIAN, graced with a distinctly Japanese splendor and refinement.

Doors Open 6:00 pm / Performance 7:00 pm – 10:00 pm (Multiple performances)

Cuisine: "Fūshikaden"
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

Inspired by Noh theater, an iconic feature of SUIGIAN, this menu is named after "Fūshikaden," a play written by Zeami, a Noh actor from the Muromachi period who had perfected the art of Noh.
With this menu, you can enjoy the best ingredients in season with the Noh rhythm of "Jo-Ha-Kyu".

[ Limited to 12/21 (Sat), 22 (Sun), 24 (Tue), 25 (Wed) ]
Nihon-buyou & Koto, Shakuhachi "Sekka (Snow flower) "
We have prepared exclusive Christmas cuisine made with seasonal ingredients.
we will also serve a Japanese and Western Christmas Sweets Assortment for dessert.
Please experience a "Japanese Christmas" unlike anywhere else with someone special at SUIGIAN, graced with a distinctly Japanese splendor and refinement.

Doors Open 6:00 pm / Performance 7:00 pm – 10:00 pm (Multiple performances)

Cuisine: "Kakyo"
appetizer, seasonal platter, rice, dessert, matcha green tea & dry sweets

This course features seasonal dishes showcasing the "The 24 seasons and 72 micro-seasons," including an appetizer, seasonal platter, rice, and dessert.
"Kakyo" is also a term that originated from Zeami's works.

Doors Open 6:30 pm / Performance 8:15 pm

Viewing & Dining Plans: Kachōfūgetsu
appetizer, first seasonal platter, soup, later seasonal platter, grilled dish, rice, dessert, matcha green tea & dry sweets

This is a course recommended by our head chef, where you can enjoy the elegant taste of ``Clear soup bowl'' and slowly grilled ``Charcoal-grilled Wagyu ( Japanese beef ) ."
The dishes we serve change to allow guests to enjoy the best ingredients in season based on the ancient Japanese calendar "24 seasons."

Requests

Purpose

Visit History

Question 1 Req

◆ If you have any food allergies or dietary restrictions, please clarify the number of allergic guests and details.
We may not be able to accommodate your requests made after your arrival on the day. Please check with your companions, too.

Entry example)
Kakyo 1 person: Allergic to shellfish, no extracts
Fūshikaden 2 persons: Vegetarian, bonito broth OK, eggs OK, dairy products OK

* We may contact you to confirm details.

◆ If you do not have any allergies or restrictions, please indicate "None".

* The food for TECHNOH LAB. is provided in standing party style with essence of Kaiseki cuisine. We cannot accommodate any personal dietary requests. Thank you for your understanding.

Question 2

◆ Dessert course can be changed to Anniversary plate with short message, for an additional ¥1100 per guest (svc excl./tax incl.) top up.

If you would like to add short message, please indicate below.

* Please keep your message in about 20 characters.
* Please let us know the message at least 2 days before your reservation date.

Message example)
Happy Birthday (Name)！

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