Restaurants / Restaurant Guide

Zezankyo

Saotome was a "locavore" long before the word was ever coined. His guiding principle has always been to serve Edomae tempura -- using the kinds of seafood and vegetables that were available in the shogun's capital a century and a half ago. Everything he puts in front of you is from a species that could have been (and in many cases still are) hauled out of Tokyo Bay.

In line with COVID-19 guidelines, the government is strongly requesting that residents and visitors exercise caution if they choose to visit bars, restaurants, music venues and other public spaces.