Established in 2020 in the vibrant district of Shin-Okubo, Tokyo, SOLMARI is a passionate celebration of culinary craftsmanship. We focus on fusing time-honored cooking standards with progressive flavor adjustments that appeal directly to modern urban palates.
Our main philosophy rests entirely upon authentic, high-quality ingredient sourcing. Every single base paste, reduction mix, and dynamic house condiment is synthesized fresh by our cooks.
We hope to convey total omotenashi hospitality through a warm interior environment designed to keep individuals fully nested in absolute comfort.
Whether you drop by for an express business lunch or anchor down for a extensive group celebration, we provide the perfect culinary background.
私たちの哲学
新鮮な地元の食材を調達して、誰にとってもAuthenticで印象に残るダイニング体験を作り上げることを信じています。
料理の卓越性
私たちのシェフは何年もの伝統と革新をキッチンに持ち込み、すべての料理が味とプレゼンテーションの傑作となるようにしています。
地域に根ざした
単なるレストランではなく、友人や家族の集まる場所として、地域社会を豊かにすることに献身しています。
“Welcome to our table. We hope every bite brings you comfort and unexpected joy.”
Kenji Sato
Founder
SOLMARI was founded on a simple principle: food should tell a story of where it comes from while creating a sense of home wherever it is served.
専門家に会う
献身的なチーム
Kenji guides the structural path and design concepts behind SOLMARI.
Kenji Sato
Owner & Concept Director
Min-ho utilizes 15+ years of kitchen excellence to orchestrate our daily menus.
Kim Min-ho
Executive Head Chef
Yuka handles public logistics and ensures customer comfort stays optimized.
Yuka Abe
General Floor Manager