Named after its esteemed head chef, Suzuki Yuichiro, this intimate sushi bar accommodates up to 12 diners at its open-kitchen counter, with an additional private dining room seating six to eight guests.
Embark on an immersive journey to Japan, even if only for a brief visit, as Chef Suzuki invites guests to experience Suzuki. Every detail, from architecture and interior design to service and ingredients, has been meticulously curated to deliver an authentic dining experience characterized by uncompromising quality, all at a surprisingly accessible price point.
Designed by the acclaimed Tokyo-based architect Kengo Kuma, Suzuki showcases elegance and sophistication with a subtle nod to its delicate sushi offerings.
The floor-to-ceiling glass facade, adorned in an intricate Kyoto bamboo pattern resembling a wave, sets the stage for a serene dining ambiance. Guests enter through a stone-lined passage into a warmly lit space with a teak floor and a monumental 600kg Gifu stone reception desk.
Central to Suzuki’s allure is its L-shaped open kitchen, where diners gather around a counter bench hewn from a single plank of rare 150-year-old hinoki wood sourced from Nagano. This exceptional timber enhances the sushi experience with its subtle woodsy notes, perfectly complementing the flavors of fresh fish. Above, a floating bamboo platform creates an illusion of a tranquil Japanese forest glen, drawing the eye towards the serene nakaniwa garden.
Behind the kitchen lies a discreet glass-walled private dining room adorned with bamboo motifs and a half scrim of washi paper, allowing glimpses into the adjacent rock garden. Every detail at Suzuki is bespoke or handmade, from the intricately embroidered cloth napkins by Kyoto-based calligrapher Tomoko Kawao to the handmade washi paper adorning the kitchen.
Chef Suzuki, renowned for his tenure at esteemed establishments like Kikunoi in Kyoto, curates a menu that celebrates seasonal Japanese flavors with precision and finesse. Highlights include kinki fish and Hokkaido uni, Kyushu tuna, and silverbelt from Osaka’s waters. Seasonal delights such as sea bream in spring, hamo in summer, notogoro in autumn, and buri in winter promise an unforgettable culinary journey.
At Suzuki, each moment is meticulously orchestrated, from the selection of premium ingredients flown in from Japan weekly to the impeccable plating and the unfolding of pristine flavors. This dedication, overseen by Chef Suzuki and complemented by the traditional kimono-clad staff ensures an unparalleled dining experience.