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 the head chef CERULEAN TOWER TOKYU HOTEL when it opened. Since then, he has been involved in the hotel's food-related projects.
As the general producer, he leads and oversees the food and beverage department.
He is aggressive and passionate, and his attitude of always striving for greater heights has earned him great support from his customers.
With the theme of "cultural exchange," he has friendships with not only culinary world but also famous people from various fields, including intellectuals, opera singers, and winemakers, and has hosted many collaborative dinner parties with them. He is also actively involved in food education activities that aim to help children become "food independent" and "develop their five senses" through food.
He continues to play an active role as a driving force behind food at TOKYU HOTELS nationwide and as an opinion leader on Japan's leading food culture.

2017: Appointed the 7th President and International Vice President of the Escoffier Society of Japan
2019: Appointed Executive Chef of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2021: 6th President of the French Agricultural Order of Merit (MOMAJ)
2022: Appointed Senior Managing Executive Officer of TOKYU HOTELS Co., Ltd. (currently TOKYU HOTELS & RESORTS CO., LTD.)
2024: Appointed Honorary Chairman of the Escoffier Society of Japan (remaining International Vice President)
In 2025, he became the chairman of the Japan Rice Flour Association and was appointed Honorary Executive Chef CERULEAN TOWER TOKYU HOTEL and Executive Chef of the Tokyu Group, a position he holds to this day.
He also serves as a professional director for the Japan Headquarters of the Association La Chaine des Rotissers Japan and as an advisor to the Japan Food Culture Council (General Incorporated Association).

[Awards]
2017: Received the "Contemporary Master Craftsman" award from the Minister of Health, Labour and Welfare in recognition of outstanding craftsmen in the first year of the Reiwa era
2018: Received the "Officier of the Order of Agricultural Merit" from the French government
2021: Received the Outstanding Technical Advisor Award from the All Japan Chefs Association
2024: Received the Minister of Health, Labour and Welfare Award for Outstanding Contributions to Chefs
2025: Received the title of Chevalier of the National Order of Merit from 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.