Name: Ryotei CERULEAN TOWER SUKIYA
Address: 桜丘町26-1 セルリアンタワー東急ホテルB2F, Shibuya Ward, Tokyo, 150-8512, JP
Telephone: +81-3-3476-3420

Sukiya-style architecture, and consists of a large room (30 tatami mats), an anteroom (12 tatami mats), and a tea room (6 tatami mats).
Enjoy the essence of Japanese elegance and kaiseki cuisine.
We accept only one group per day for both day and night reservations, and we will do our best to welcome you and provide you with a once-in-a-lifetime experience.

※: The Noh stage cannot be viewed during performances at the Noh Theatre.

View in 360°

seat: 14 席

Private room: available

floor: B2F

Business hours

11:30～15:00

17:30～22:00

※: Reservation required (at least 3 days in advance)

Fee: Lunch: from 22,000 yen *For 4 people or more
Dinner: from 35,000 yen *For 2 people or more

status as smoker or non-smoker: All seats are non-smoking

telephone number: 03-3476-3420

make a reservation

Click here to see available payment methods and services

Enjoy the essence of Japanese elegance and kaiseki cuisine in a luxurious space

The food is produced by Honorary Executive Chef Yoshihiko Fukuda, one of the leading figures in the Japanese culinary world.
In addition to authentic kaiseki cuisine, we will also be making new proposals such as collaborations with French cuisine.
Enjoy the rich flavors of each season in a space that embodies Japanese culture.

A space packed with Japanese culture

The building is constructed in the traditional Sukiya-style architecture and consists of a large room (30 tatami mats), an adjacent room (12 tatami mats), and a tea room (6 tatami mats). It offers a view of the adjacent Noh theater.

30 tatami mats

Hall

6 tatami mats

Tea house

Producer: Nobuhiko FUKUDA
CERULEAN TOWER TOKYU HOTEL Honorary Executive Chef / Executive Chef, Tokyu Group

In 2001, he became executive chef at the time of the opening of CERULEAN TOWER TOKYU HOTEL. Since then, about hotel food
As a general producer, he leads and supervises the food and beverage department. The dishes created from rich sensibilities are
Aggressive, passionate, and always striving for heights without forgetting the spirit of challenge, he has won high support from customers.
With the theme of "cultural exchange", he has made friendships with celebrities from all walks of life, including cultural figures, opera singers, and winemakers, as well as the culinary world, and has held many dinner parties in collaboration with them. He is also actively engaged in food education activities aimed at children's "food independence" and "cultivation of the five senses" through food.
He continues to be active as a driving force for food in TOKYU HOTELS nationwide and as an opinion leader on food culture representing the Japan.

2017 Appointed as the 7th President and International Vice President of the Japan Escoffier Association.
2019 Appointed as Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2021 Became the 6th President of the French Association of Agricultural Merit (MOMAJ)
2022 Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2024 Appointed Honorary President of the Japan Escoffier Association (International Vice President continues)
2025 Appointed as Chairman of the Japan Rice Flour Association CERULEAN TOWER TOKYU HOTEL Appointed Honorary Executive Chef / Executive Chef of the Tokyu Group. Up to the present day.
In addition, he is also a professional director of the Japan La Chêne des Lotisseur Association Japan Headquarters and an advisor to the Japan Food Culture Council.

[Awards]
2018 Received the "Agricultural Merit Officer" from the Government of the French Republic
2019 Received the "Reiwa First Year Outstanding Technician Award for "Modern Master Craftsman" from the Minister of Health, Labour and Welfare
2021 Received the Medal of Excellence in Chief Technical Advisor from the All Japan Chefs Association
2024 "Minister of Health, Labour and Welfare Commendation for Chef-related Meritorious Service"
2025 Received the "Chevalier of the National Order of Merit" by the President of the French Republic

Joji KANNO
Head chef

Born in 1975
After working in traditional Japanese restaurants, he became head chef at a large wedding hall in Tokyo.
In October 2022, he was appointed head chef at Ryotei Cerulean Tower Sukiya CERULEAN TOWER TOKYU HOTEL.

"I believe it is important to understand the principles of cooking. I always aim to create well-balanced kaiseki cuisine, bringing out the best in each ingredient.
"Cold things are cold, warm things are warm, and beautiful."
We believe this is the minimum we as chefs can do and the best hospitality we can provide."

drink

※: The displayed price includes a 15% service charge and 10% consumption tax.

※: We regret to inform you that children must be 13 years of age or older to use our facilities.

※: Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.

※: We use domestically produced rice unless otherwise specified.

※: Menu items may change based on the availability of ingredients.

※: If you have a food allergy, please let us know when making your reservation. Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.

※: All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.