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Lunch11:30 a.m. - 3:00 p.m. Daily
Dinner5:30 p.m. - 10:00 p.m. Daily
Last Order: 30 minutes before closing
Tel: +81 3 3344 5111
More than just a Japanese restaurant, Junisoh lets you experience the spirit of Japanese culture through an explosion of tasteful adventures and culinary art. Traditional Japan is masterfully intertwined with a sleek modern style to bring you the embodiment of Japanese cuisine. With the freshest seasonally picked ingredients, our sushi, kaiseki and teppanyaki chefs are constantly engineering new and innovative dishes that convey the nuances of each of Japan's distinctive natural offerings. This combination of historical and contemporary excellence is sure to promise sensations like no other.
Eight private and semi-private rooms, each with its own individual concept and design, are available for small and medium-sized gatherings.
Bringing authentic Japanese cuisine of three different sorts into one elegant and stylish place, Junisoh has a dining experience for every occasion.
"Irodori" means colour assortment in Japanese. The Irodori Bento Lunch offers an array of appetizers, sweet fish & seasonal vegetable tempura, roasted beef salad, and sashimi (raw fish). The set is completed with rice, miso soup, and dessert.
September 1 – October 31, 2018
JUNISOH’s Ladies Sushi Lunch is a beautiful 6-course set with Temari sushi, shrimp & muscat grape appetizer, pumpkin tofu, fish roe & crab’s chirashi sushi, miso soup, and grape jelly.
JPY 4, 500
Kaiseki - Delectable traditional Japanese cuisine in courses, a meal that is often served in ryokan (traditional Japanese resorts) and authentic Japanese restaurants. Enjoy appetizers, sashimi (raw fish), grilled and stew dishes, a rice or noodle, and a dessert, all of which are made from seasonal ingredients carefully selected by our chefs. Option of A4 grade Kobe beef sirloin is also available.
Like his father before him, Chef Aoyagi chose to pursue a legacy in the art of Japanese cuisine. He started his career in 1997 and joined Hilton Tokyo in 2003 as a chef at Musashino, where he would become Sous Chef in 2012.
After the grand opening of Japanese restaurant Junisoh, Chef Aoyagi was awarded Tokyo Governor winner of the 2015 National Japanese Cuisine Competition. In both 2016 and 2017, he took the top titles for National Japanese Culinary Arts Championship. As of April 2017, Chef Aoyagi has been named Head Chef of Junisoh.
*Prices are subject to tax and service charge.
*Promotion details may change without prior notification
*If you should have any food allergies or special requests, please inform our staff.