We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report
Owner-chef Shusaku Toba gathered a team featuring all of the people required to make a restaurant great — from food producers and cutlery makers to interior designers and music producers — hoping to precision engineer a perfect dining experience to revolutionize the culinary world.
Sio’s concept is encoded into its name: the word for salt, "shio" as well as the acronym for "shuusaku itsumo oishii" which means that excellent work is always delicious. With attention to every single detail from service and manpower to, of course, the ingredients and preparation of the dishes, Sio provides only the finest at every turn.
Their dishes are evolved and artistic, focusing on classic flavors yet subtly introducing innovative notes. Transcending the boundaries of French cuisine with its infusion of Japanese ingredients and techniques, the courses offered at Shio constantly change to adapt to chef Toba's inventive creations.
Shio's signature starter is an appetizer made of horse meat, beet, and plum. Following a series of a few other dishes is the signature dish of foie gras mousse and macaron featured on its own special plate. The meat included in this ten-course meal can be chosen from pork, beef or even pigeon.
Sio not only pairs wine with its dishes, but also six to seven types of tea, from a range including Taiwanese Tohobijin, blue tea, and Chinese jasmine tea.
Sio Phone Number
Sunday: 12:00 PM - 02:30 PM, 05:00 PM - 08:00 PM
Monday: 08:30 AM - 11:00 AM, 12:30 PM - 03:30 PM, 05:00 PM - 08:00 PM
Tuesday: 08:30 AM - 11:00 AM, 12:30 PM - 03:30 PM, 05:00 PM - 08:00 PM
Thursday: 08:30 AM - 11:00 AM, 12:30 PM - 03:30 PM, 05:00 PM - 08:00 PM
Friday: 08:30 AM - 11:00 AM, 12:30 PM - 03:30 PM, 05:00 PM - 08:00 PM
Saturday: 12:00 PM - 02:30 PM, 05:00 PM - 08:00 PM
1-35-3 Uehara, Shibuya City, Tokyo, 151-0064, Japan
Sio Cancellation Policy
Free cancellation up to 1 week priorRead more