Union Square Tokyo opened in 2007 as a modern fine dining restaurant inspired by the Union Square Cafe, bringing to Tokyo the same warm hospitality, seasonal cooking, and high standards of excellence as the original. Founded in 1985 by Danny Meyer, Union Square Cafe has continued to thrive for 24 years in the highly competitive New York City restaurant industry. A critical success from the outset, Union Square Cafe has been ranked #1 or #2 Most Popular Restaurant in the Zagat Survey for the past twelve years and remains one of New York’s most beloved restaurants. At Union Square Tokyo, we pair excellent food and service and the warm and friendly hospitality that has long been cultivated at Union Square Cafe, with our signature Japanese style.
Our menu, created and directed by Union Square Cafe’s highly acclaimed Chef/Partner Michael Romano, alongside head chef Yoshichika Matsuda and his team, features several dishes familiar to guests of Union Square Cafe, best described as American food with an Italian soul. These classics are lovingly paired with brand new recipes based on local market availability in Tokyo. We place a very high value on simply prepared dishes using only the freshest, seasonal, high-quality ingredients. We are exceedingly proud of our authentic pasta dishes, as well as our “signature” Crab Salad, Grilled Tuna, Smoked Steak, Iberico Pork Chop and Dessert Tastings.
At Union Square Tokyo, we value the following key phrases and offer them in each and every meal.
・Concerning season and source
・Avoiding the meaningless combination
・Soul-Connection with Italian cuisine
In addition to salads with a wide variety of vegetables and fruits and a number of unique pasta dishes, try some original New York-style American food that blows away the stereotypes, like the smoked steak that’s also popular at Union Square Cafe.
At Union Square Tokyo, we value our relationships with winemakers. It is our pleasure to serve a wide selection of great tasting wines which also offer good value. Our Wine Director carefully selects wines to best suit our restaurant’s cuisine, and rigorously trains our staff in all aspects of wine education and service.
Inside, copper pendant lamps and handcrafted chandeliers of metallic branches glow warmly against a backdrop of dark wood furnishings, high beamed ceilings, and exposed brick. Large floor to ceiling windows and an outdoor patio overlook lush, green gardens, creating a warm, welcoming yet stylish Tokyo ambiance that echoes the New York classic. We offer five distinct dining areas—the Bar, Kitchen Dining Room, Garden Dining Room, Private Room and Garden Terrace—enabling guests to choose the setting that best suits their mood. Regardless of where you sit, the feeling of the room, combined with our warm hospitality will make you feel right at home.
At Union Square Tokyo, we have a private dining room which can accommodate 8 to 16 guests, with a maximum of 12 guests seated at one table. The room features an exquisite, original painting by New York artist Robert Kushner, whose works grace the walls of Danny Meyer’s restaurants. In addition, the room offers lovely views of the beautiful Tokyo Midtown gardens along with a semi-private outdoor seating area. An excellent space for a celebration with family and friends or a business lunch or dinner.
Yoshichika Matsuda, Executive Chef（Left Photo）
He moved from Fukuoka to Tokyo when he was 20, and started on his path as a chef at La Rochelle in Shibuya. In 1998 he joined Wondertable, Ltd. He worked as head chef at the Vento Yokohama branch (previously the Bellini Yokohama branch), and in 2007 he became head chef at Union Square Tokyo. Together with Michael Romano, Executive Chef of Union Square Cafe in New York, he delivered the seasonal ingredients to make New American cuisine.
Hidekazu Aoyagi, Manager（Right Photo）
He joined Wondertable, Ltd. in 2000. After getting experience starting up a new brand, he became Manager of the company's Japanese-style brands when he was 24. Afterwards, he became Manager of Casual Italian brand in Kawasaki and Italian restaurant in Ginza, and in 2008 he became Manager at Union Square Tokyo. His wish is to make his restaurant with “Welcome Home!” atmosphere just like Union Square Cafe in New York.