Hyakuyaku by Tokuyamazushi
Restaurant
Tokyo, Japan
Hyakuyaku by Tokuyamazushi Wine List
About Hyakuyaku by Tokuyamazushi
Tucked into the ninth floor of a Ginza high-rise, the minimalist, earth-toned interior at Hyakuyaku provides an elegant backdrop for chef Hitoshi Sato’s precise Japanese cuisine. Opened in 2024, the restaurant earned its first Michelin star within a year – a testament to the young chef’s talent and his devotion to sourcing, often visiting producers on his days off.
The omakase menu highlights pristine seasonal seafood: succulent grilled kinki (thorny head rockfish) brushed with sweetened soy and wrapped around julienned matsutake, or seared Spanish mackerel served simply with wasabi and sudachi citrus. The delectable brown-bear shabu-shabu nods to consulting chef Hiroaki Tokuyama’s flagship Tokuyama Zushi on Lake Biwa. Tokuyama Zushi’s signature funazushi (fermented carp) appears in a restrained role, lending a whisper of umami to venison gelée accented with shiso flowers.
Sommelier Masato Tada manages a wine list of just under 300 bottles, with plans to expand. The mostly French selection includes around 20 Champagnes, 10 other sparkling wines, eight rosés, and a roughly 60:40 split of whites to reds. Burgundy currently dominates – reflecting guest preferences in Japan – but Masato Tada aims gradually to broaden the range, to showcase notable producers from beyond France. He gravitates toward wines with clarity and concentration that won’t overshadow Sato’s ingredient-driven dishes. Tada selects mature Burgundies from over a decade ago for their balance and subtle aromatics, while Italy’s diverse regions and varieties are a personal point of interest. Rare back vintages appear, but the list remains approachable for both classic-leaning drinkers and those looking to explore.
Great for
- Burgundy
- Fine dining
- Italian wines
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