Ristorante Porto Faro - Ginza Main Branch

Italian teppanyaki — a foreign concept? Not at all. For over 25 years, Ristorante Porto Faro has been delighting guests from its original Ginza location with Italian-inspired teppanyaki cuisine, which it proudly proclaims to be “informal, yet sophisticated”. Executive chef Sou Hoshiai initially began his training at renowned Aoyama Italian restaurant Sabatini, before deciding to further his culinary education in Italy, picking up skills from various restaurants and trattorias around the country. Returning to Japan, he served as a chef in Porto Faro’s Kashiwa branch before becoming executive chef of the Ginza outlet, where he continues to enthrall customers. Luxury ingredients abound at Ristorante Porto Faro, including Japanese kuroge wagyu beef and the extremely expensive Japanese spiny lobster, the ise-ebi. But Chef Hoshiai’s cuisine is very much a feast for the eyes as well, choosing his ingredients not solely based on their taste, but also for how beautiful they will look laid out on a plate. And what a selection he has to choose from: not only does he have a vast network of suppliers across Japan, but his restaurant’s own farm as well, ensuring that his guests get nothing but the best. Thanks to its prime location, Porto Faro’s Ginza branch is often booked in advance for special occasions, whether it’s the special private room on the 9th floor, or the entire restaurant for a company event or wedding party. Smaller parties can enjoy window seats, which offer a beautiful view of the Seiko House Ginza Clock Tower, especially at night.