Top Chef Selection ~Pioneers~
Roppongi: 'SHOJIN Sougo'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The chef at SHOJIN Sogo in Roppongi
The chef at SHOJIN Sogo in Roppongi
Comments
With my cooking, I'm conscious of making it cute and vibrant, keeping portions a little smaller so guests can enjoy a variety of delicious dishes. I change the course menu every three weeks, but I always make sure to include at least one dish in the course that's really playful.
Signature Dish
Signature Dish
Eggplant Sōmen-Cut
Smooth and easy to swallow, with a refreshing finish.
DETAIL
Seaweed Parfait
Served in a glass for a colorful, showy presentation.
DETAIL
Lotus Root Shinjo, Chrysanthemum-Style Steamed
The chrysanthemum-flower effect is created using finely shredded shūmai wrapper skins.
DETAIL
Yuba deep-fried in kadaif, isobe-style
Even without using any meat, it's plenty satisfying to eat.
DETAIL
Restaurant information
Restaurant information
Step off the elevator and to the right is a bright open kitchen. Stone-built counter seats line up around it, while table seating, semi-private rooms, and private rooms are arranged to the left. Up to about 30 guests can enjoy a relaxed meal.
Want to check the seasoning blend before you cook?
COMMENT
In front of the spacious open kitchen is a marble-topped counter. The dishes that emerge are filled with playful touches that delight female guests.