Zurriola

This Ginza restaurant is named after the area that Chef Seiichi Honda lived in when he was training in Spanish cuisine — a choice of name which was driven by a desire to preserve those halcyon days for the rest of his life. Conjuring up his memories from those years, he creates authentic Spanish dishes with a focus on Basque specialties. The most celebrated dish of his is the foie gras infused with the flavor of Pedro Ximénez wine. Oenophiles are in for another treat when they take a look at the wine list, which contains over 800 Spanish vintages. If that isn’t reason enough for a few (dozen) repeat visits to this double Michelin star eatery, nothing is.