SUN SHO

Chef Hiroko Tanaka has always loved food. Initially starting her career in Osaka in a sushi restaurant, she later moved to Tokyo to expand her culinary horizons. This led her to a teppanyaki restaurant in Roppongi, where she continued to hone her skills in both cooking and service, eventually leading her to start her own restaurant, Himiko, in 2017. Now called SUN SHO, these skills are clearly evident in each flash of steel during the teppan-dining performance. Such experience and skill beg to be paired with fine ingredients, and Chef Tanaka brings nothing but the finest. The centerpiece of her signature SUN SHO Course is a solid 80 grams of A5-grade Japanese kuroge wagyu black beef chateaubriand — one of the most tender, flavorful cuts available. Seafood lovers can opt instead for the ultra-opulent Live Spiny Lobster Course, which serves up an entire Japanese spiny lobster (ise-ebi) on the grill, slathered in wonderfully creamy spicy cod roe (mentaiko) sauce. Diners can enjoy watching Chef Tanaka work her magic on the grill at first-floor grillside seating, relax in private rooms on the second floor, or even order takeout bento and celebratory cakes. The venue is open till late — Chef Tanaka takes her last order at midnight, making it a popular place for even night owls to enjoy a luxurious meal.