Zarai Oita

Zarai Oita spares no expense in both its cuisine and decor to make an ode to Oita Prefecture. Diners first enter their gallery showcasing selections of Oita's unique crafts and produce: donko shiitake mushroom, chopsticks made from Moso bamboo and the area’s classic confectionaries called zabieru. All items are beautifully displayed on cedar cabinets sourced from Hita, the prefecture’s historic town. A stoned corridor leads to a spacious dining area with cedar floors and artisan-finished plastered walls, framed by large windows offering expansive views of Ginza. The dining experience, orchestrated by head chef Masayoshi Sakurai, is a culinary journey through Oita’s seasons. The menu offers an array of freshly flown-in seafood (if weather permits), Oita’s prized A4 and A5-grade wagyu beef and locally sourced vegetables. Guests can choose from the ever-changing a la carte selections or indulge in meticulously curated full-course meals like the Zarai, Hozan and Hokai, which showcase a rich mix of seafood, beef and vegetables. Counter seats provide a romantic backdrop for dinner, while private rooms for three to 16 guests cater to more intimate or professional occasions.