2 Suzunari

• Tempura

• Stone and Light Plaza
• Edo Zone

Japanese cuisine that brings out the best in every ingredient

After training at an established Japanese restaurant, Chef Akihiko Murata opened his own restaurant in Arakicho. This skilled Japanese cuisine chef has maintained his Michelin star for seven consecutive years. Try his event-exclusive "Rice flour Tempura Deep fried conger eel", playfully paired with curry tartar sauce—a creative combination that works wonderfully.

MENU

• Rice flour Tempura Deep fried congereel ¥1,000
  
• Special Selection Bisyo Gyu Kujogreen onion Grill ¥1,500
  

CHEF

Akihiko Murata

Inspired by his grandfather’s fugu (blow fish) restaurant in Monzen-nakacho, he pursued a culinary career after commercial school, training for 13 years at the prestigious NADAMAN . Opening Suzunari in 2005, he earned his first one Michelin star in 2012 and maintained it for seven consecutive years. Known for affordable authentic Japanese cuisine, he has made numerous media appearances. In 2015, he represented Japanese cuisine at the Milan Expo, contributing to the promotion of Japanese food culture and local revitalization.

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