Exquisite dishes are crafted by visionary and talented chefs and paired perfectly
with Bollinger champagnes for the ultimate gourmet experiences.
#003 Sushi KANESAKAPalace Hotel Tokyo
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The Bollinger ListSushi KANESAKA Palace Hotel Tokyo
Bollinger × KANESAKA
Sophistication Shaped by a True Craftsman’s Spirit
“I want my sushi to be like the character ‘一 (one)’.” These words of Shinji Kanesaka, founder of the globally renowned Kanesaka Group with restaurants in Ginza, Marunouchi, and worldwide, are actually filled with esprit. This may be becuase writing the single stroke of ‘一’ beautifully is deceptively difficult since it reveals the writer’s very character. While Japanese tend to seek “-do,” a way of life and philosophy, in arts such as sado (tea ceremony), kendo, and judo, Kanesaka calls his path “Sushi-do”. It is not merely a matter of skills and techniques, but also of cultivating character and refinement. This philosophy is passed on to every one of his chefs.
At Palace Hotel Tokyo, Sushi KANESAKA is led by head chef Shunsuke Kikuchi. From his childhood dream of becoming a sushi chef, he has grown into a master who now orchestrates a stage where sushi, space, and service come together seamlessly—an experience that attracts celebrities from around the world.
The restaurant’s logo has the character ‘酉’ embedded between ‘魚 (fish)’ and ‘旨 (delicacy),’ a symbol that originates from a sake vessel. As Chef Kikuchi explains, “Delicious sushi is inseparable from good sake. And while Edo-mae (Edo-style) is often misunderstood as “sushi made from seafood sourced from Tokyo Bay,” its true meaning lies in the art of preparing ingredients—simmering, grilling, curing, and marinating—turning them into refined expressions of Japanese cuisine.
From the simmered conger eel to delicately cured gizzard shad and horse mackerel brushed with just enough vinegar, each piece is as complete as a dish in itself. Even the addition of “Atari-negi (freshly grated Koto spring onions)” alongside the horse mackerel leaves a lasting impression.
a Refreshing Ambience, Live Energy, and the Finesse of Craftmanship
A Dignified Atmosphere, Alive with Stories
The restaurant’s interior that pursues a “dignified atmosphere” is serene yet feels as if you are stepping into a treasure box full of stories.
Seated at the counter, guests are immediately struck by the natural beauty of the wood grain, its fine finish, and subtle craftsmanship. The elements are of the finest quality, but never overwhelming, and they settle into harmony throughout the interior. Even the Bollinger engraved glasses placed on the counter seem to savor their place within this tranquil setting. The counter is made from 330-year-old Bishu cypress, a precious material that is also used in cultural heritage restoration. It is polished each night with loofah for a gentle, lustrous finish.
Among KANESAKA’s specialties, the steamed abalone stands out in its exquisite pairing with Bollinger. Steamed gently for six hours in a broth enriched with its own liver, then rested overnight and warmed once more before serving, the abalone unfolds with aromas that Chef Kikuchi compares to Bollinger: “When you slice into the tender flesh, a delicate fragrance rises—much like the way Bollinger’s bouquet lifts from the glass.”
With its refined oceanic essence, the abalone yields effortlessly to the bite, flooding the palate with texture and umami. Matched with the complexity and concentration of Bollinger, the harmony transcends food and becomes a form of sushi as entertainment, guiding the diner into the next act.
Bollinger and I …
“Sushi is not just a sequence of bites, but a series of independent dishes, each expressing the season and its ingredients. To truly enjoy them, you need something to reset the palate between pieces. A hot matcha blend would suit better than tepid sencha. Pickled ginger serves the same purpose. And in that sense, Bollinger Champagne, especially La Grande Année with its refreshing bubbles and refined acidity is a perfect companion.” To sit at this counter, under Kikuchi’s masterful direction, is to be immersed in a performance where flavor, timing, and spirit unite.
| Address |
Address: 6th Floor, Palace Hotel Tokyo, 1-1-1 Marunouchi, Chiyoda-ku, |
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| Contact | TEL:03-3211-5323 |
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Sushi KANESAKA offers a discreet hideaway setting within Palace Hotel Tokyo. While the flagship KANESAKA in Ginza is a Michelin one-star destination for VIPs from across the globe, the Palace Hotel Tokyo location offers a more accessible reservation experience—without sacrificing quality. Located within the hotel’s Japanese resturant, Wadakura, guests can enjoy the finest Edo-style sushi. Private rooms are available, children are welcome, and English-speaking staff ensure a warm, seamless experience.
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Maison Bollinger obtained B Corp certification, an international certification which represents high standards in terms of social, societal, and environmental performance and it allows us to join a community of businesses who are committed to the ambitious development of these values., Maison Bollinger maintains its ongoing commitment to People, to the Land, and to its Roots as well as our continued efforts towards further progress.