Restaurant Details

It was a gamble that could have easily faltered. Yet, the ambitious Hakobune brand has reaffirmed Tokyo’s appetite for traditional Japanese sunken hearths, or "irori," just as the city witnesses their revival. The restaurant plucks one of the most lauded chefs, Maeba Tsuyoshi, who’s worked and staged in high-end restaurants in Tokyo, to lead its kitchen. The venue sits on the seventh floor of the 888 Building, peering over Ginza’s boutique-lined Chuo-dori Street. It's the only place in Ginza that offers private rooms with sunken hearths. And it’s mostly a tasting menu.

But together, it all forms a winning combination. Chef Maeba’s menu centers around food cooked over binchotan charcoal in the irori and takes cues from the Hokuriku region. Most of the seafood is sourced directly from the Sea of Japan, with seasonal catches from Ishikawa, Toyama, Fukui and Niigata Prefectures: white shrimp and firefly squid in spring; rock oysters in the summer; Wakasa Guji tilefish in autumn; and yellowtail in winter.

The restaurant’s charcoal-fueled firepower imparts exceptional finesse. It’s there in the grilled Iwana trout from Niigata, seasoned with “DENEN” salt harvested in the seawater-sprayed salt fields in Oku-Noto, or the Kuzuryu sweetfish from Fukui Prefecture. It’s also there in the whole-roasted nodoguro (blackthroat seaperch) delivered fresh from Hokuriku’s fishing ports, and abalone and snow crab are cooked atop iron mesh. Flavors get robust from the help of Yamato Soy Sauce and miso sourced from Kanazawa's small port town of Ono.

The sake collection is equally impressive, stored in a cellar that can hold 500 bottles of nihonshu. Popular brands to rare finds from Hokuriku and Shin-etsu — area consisting of Nagano and Niigata Prefectures — are served in special tinware, reputed to "absorb impurities and purify water.”

Ginza Hakobune Daiginjyo IRORI Remarks

• Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.

• The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.

• The course menu content listed below is an example, and is subject to change based on seasonal availability.

• While the restaurant will do its best to reserve guests’ preferred seating options, it may not always be possible due to availability.

• The pictures provided are for illustrative purposes.

Ginza Hakobune Daiginjyo IRORI Business Days

Ginza Hakobune Daiginjyo IRORI Address

Ginza 888 Bldg. 6F, 8-8-8 Chuo-ku, Tokyo 104-0061

Ginza Hakobune Daiginjyo IRORI Access Info

• Ginza Hakobune Daiginjyo IRORI is a 3-minute walk from Ginza Station (Exit A2), a 2- or 3-minute walk from Shimbashi Station (Exit 1 or Ginza Exit), or a 5-minute walk from Yurakucho Station (Ginza Exit).

Ginza Hakobune Daiginjyo IRORI Phone Number

Ginza Hakobune Daiginjyo IRORI Cancellation Policy

Cancel your reservation at least 48 hours before the dining start time to receive a full refund.