Located on the second floor of Jing An Shangri-La, TSURU features classic Japanese Kaiseki cuisine. The interior decoration of the restaurant is inspired by the traditions and culture of Japan and uses red, chocolate and pine hues as its main colours. TSURU consists of a sake bar, a restaurant with seating for one hundred guests, a beautiful sushi and sashimi counter and 2 VIP rooms. As such, diners have a great number of dining environments to suit any occasion.
As a Director of Japanese cuisine in TSURU, Chef Masami Honda would like to present authentic Kaiseki to every customer. Chef Honda creates his own distinct seasonal set meals, which contain almost all the highlights of Japanese cuisine, including appetizers, sashimi, tempura, meat, grilled fish, boiled dishes and staple foods, etc. For each dish, Chef Honda selects seasonal ingredients personally and meticulously follows the principles of Kaiseki. He insists on using homemade sauces made from fresh ingredients and basic soy sauce, salt, sugar and fish sauce only.
Chef Honda spares no expense to bring fresh fish slices from Kagoshima and prepares his own sauces with kelp, pure water and other fine ingredients. His consummate culinary skills and passion for work are evident in all his creations.