Ginza Hassen

※ Please note that all shark fin used in Ginza Hassen is sustainably sourced, rather than acquired through the practice of finning. As the eldest son of a sushi chef, Japanese cuisine is in Shuichi Sugimoto’s blood. Before setting up his own eponymous restaurant in Azabudai in 2005, he was head chef of a famous traditional Japanese restaurant (ryotei) in Akasaka, followed by head of Japanese cuisine in a famous Yokohama hotel, and finally manager of a kappo restaurant. Today, Chef Sugimoto is the executive chef and dining director of Ginza Hassen, a restaurant that sees the meeting of his masterful culinary technique and the almost-250-year expertise of the pride of Aomori, Hachinohe Shuzo Sake Brewery. One of Japan's most recognizable breweries, Hachinohe Shuzo has won numerous awards both domestic and international. It clinched the top spot in the World Sake Brewery ranking in 2021, won the Platinum Award in the Kura Master Concours in France, and consistently receives Gold Awards in the National Sake Appraisal and National Hot Sake Contest. Using only select rice and yeast grown in Aomori and farmed using traditional methods, the last key component in Hachinohe Shuzo sake is the pristine spring water from the Kanisawa area. This gives it a lightness and purity that can be found in no other sake in Japan. This meticulousness and dedication to quality can be met only by a master of Chef Sugimoto’s caliber. His contemporary yet traditional take on kaiseki cuisine showcases both the unmatched freshness and quality of Aomori’s natural bounties, while also letting Hachinohe Shuzo’s sake speak elegantly for itself. Almost 30 varieties of Hachinohe Shuzo's finest are available at Ginza Hassen, which offers six sake pairings to go with the 10-odd courses in the meal. The encyclopedic knowledge of the sommeliers are also available at guests' disposal, should they wish to request for alternative pairing recommendations.