The Tabelog Award 2024 Silver winner
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Food
Grilled soft-shelled soft-shelled turtle, one of the specialties that changed Suetomi's view of cooking
Food
Although the appearance is simple, there is a lot of effort put into the hidden places
Food
A stylish restaurant hidden in the Shibuya 2-chome area known as "Shibuni," a gourmet area for adults
This is Suetomi-san's first visit since Nishi-Azabu. Kasumicho Suetomi was my favorite ...View details
2022/06 visited
1 time
As always, everything he eats at Suetomi is delicious. I visit almost every month, and bo...View details
2023/07 visited
12 times
This restaurant is always mentioned as one of the best places to eat in Tokyo. This is ...View details
2024/08 visited
2 times
Restaurant name |
Suetomi
|
---|---|
Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 TOKYO 百名店 2023 選出店 |
Categories | Japanese Cuisine |
Phone number (for reservation and inquiry) |
|
Reservation availability |
Reservation only
紹介制 |
Address |
東京都渋谷区 |
Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
Average price |
JPY 50,000 - JPY 59,999 |
Average price(Based on reviews) |
JPY 60,000 - JPY 79,999
|
Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
Private rooms |
Available |
---|---|
Private use |
Available |
Non-smoking/smoking |
Non smoking |
Parking |
Unavailable |
Occasion |
|
---|---|
Website |
閉じる
Now back on the market after a three-year hiatus, enjoy simple, high-quality products that capture the essence of the ingredients in a tranquil space.
In 2018, Suetomi Yasuo left his popular restaurant "Kasumicho Suetomi" behind and retired from the limelight for a while. After a three-year break, he has started up "Suetomi" in Shibuya with renewed
...enthusiasm. Suetomi cuisine starts by always keeping in mind the reason for doing something and by pursuing the original flavor of the ingredients. The invisible time and effort hidden in simple dishes such as grilled soft-shelled soft-shelled turtle, which is enhanced by making the sauce soup thicker, creates a unique deliciousness.