
Spain and Japan
Where Two Cultures Meet
Chef Seiichi Honda's journey into the culinary world began with a childhood fascination with food. After training in French cuisine, he moved to France in 1998, gaining invaluable experience at renowned restaurants across Europe. In 2002, he traveled to Spain, where four transformative years reshaped his culinary philosophy through a series of profound encounters.

Seiichi Honda
Born in Chiba in 1976, Chef Seiichi Honda moved to France in 1998
after training at a French restaurant following high school
Born in Chiba in 1976, Chef Seiichi Honda moved to France in 1998 after training at a French restaurant following high school.
Spain, which was at the forefront of Europe’s gastronomic scene at the time, became a turning point for Chef Honda. There, he encountered the richness of nature, simple cooking techniques, and surprising parallels with Japanese cuisine. Techniques such as charcoal grilling and plancha cooking, a shared reverence for the four seasons, and an uncompromising commitment to quality ingredients—these hallmarks of Spanish culinary culture resonated deeply with the philosophies of Japanese cuisine. During his four years as head chef at Casa Urola in San Sebastián, Chef Honda deepened his understanding of ingredients and their limitless potential.
After returning to Japan, Chef Honda gained further experience working at Japanese and Spanish restaurants. His approach emphasizes not only the perfection of each dish but also the cultural and philosophical context behind them. The cuisine at ZURRIOLA reflects this ethos, embodying the harmony between Spanish and Japanese culinary traditions nurtured through years of dedication and experience.
Founded in 2011, ZURRIOLA serves as a stage where Spanish and Japanese cultures converge. Each dish is a celebration of the unique character of its ingredients, elevated by Chef Honda’s culinary philosophy, which is both simple and profoundly intricate. Every visit offers guests a chance to discover something new.
FRANCE
Trained at three-star Georges Blanc(Bresse)and one-star Pierre Orsi(Lyon).
Moved to Geneva, where he honed his skills in game cuisine at the two-Michelin-starred Domaine de Châteauvieux.
Served as sous-chef at Le Fronton in France's Basque region.
SPAIN
In 2002, Chef Honda ventured to Spain, which was garnering attention as a leader in Europe’s gastronomic scene.
He worked for four years as head chef at Casa Urola in San Sebastián, where he discovered profound connections between Japanese and Spanish culinary cultures.
During this time, he was deeply inspired by the richness of ingredients and unique cooking techniques, further deepening his admiration for Spanish cuisine.
JAPAN
In 2006, upon returning to Japan, he joined RyuGin, where he refined his skills under Chef Yamamoto and accompanied him to overseas lectures and events.
In 2008, he met Carme Ruscalleda of "Sant Pau" and went on to serve as sous-chef at the Tokyo branch of Sant Pau, excelling in his craft.
ZURRIOLA
In 2011, Chef Honda opened the Spanish restaurant ZURRIOLA in Azabu-Juban.
In 2015, it relocated to the 4th floor of the Kojun Building in Ginza.
In 2021, he expanded with the opening of Plancha ZURRIOLA in Toranomon Hills.