Marunoichi 1-Chome Shichi Jyu Ni Kou
丸の内一丁目　しち十二候

Shichi Jūni Kō is a refined Japanese restaurant located within the prestigious Tokyo Station Hotel, offering unmatched convenience with direct access to Tokyo Station.

Its name refers to Japan’s ancient calendar of 72 micro-seasons, each capturing subtle changes in nature every five days—like the scent of the wind, the budding of plants, and the movement of animals. These natural transitions signal shifts in ingredients—vegetables, seafood, and meats—and form the foundation of the restaurant’s culinary philosophy: to craft dishes that express the essence of each fleeting season.

At the helm is Chef Akio Saito, a legend in the world of Japanese cuisine.
Decorated with honors from the Japanese government, he has served as Executive Chef at luxury hotels including Grand Hyatt Tokyo and Conrad Tokyo. With mastery of both traditional techniques and seasonal artistry, his creations are celebrated for their precision and beauty—even in vegan and vegetarian courses.

Chef Saito’s deep ties with top producers across Japan ensure that every ingredient—fish, meat, vegetables, even condiments—is thoughtfully sourced. His expertise extends to beverages as well, offering a curated selection of sake, Japanese wine, and tea that perfectly complement the cuisine.

All of this unfolds in a truly iconic setting. Housed in the Tokyo Station Hotel, a nationally treasured building designed by renowned architect Kingo Tatsuno in 1915, Shichi Jūni Kō invites guests to experience the harmony of culinary excellence and historic elegance.