About Us

Union Square Hospitality Group (USHG) is a pioneer in New York’s dining scene. Established in 1985 by Danny Meyer, often referred to as the "god of hospitality," USHG manages a range of restaurants and cafes, leads the global expansion of Shake Shack, and engages in diverse catering ventures. Union Square Cafe and Gramercy Tavern are among their most celebrated establishments, consistently vying for the top spots in the New York Zagat Survey. The key to their success is their outstanding hospitality. In a culinary landscape once dominated by French cuisine and French chefs, USHG has introduced a "New American Style," characterized by its warm and unpretentious hospitality. By focusing on the local community and adding a special touch of inspiration to their service, USHG has become an essential and cherished part of the local dining scene.

Union Square Tokyo, the first international branch of USHG, opened its doors on March 30, 2007, in Roppongi Midtown. Initially launched as a sister restaurant to Union Square Cafe, it embraced the motto "Welcome Home!" and became a beloved spot, making guests feel as though they were returning to their own home. In April 2020, to ensure it remains a cherished restaurant for years to come, it transcended its role as merely a sister restaurant to Union Square Cafe. It was reborn as a venue where guests can fully experience USHG's distinctive dining culture. The interior was refreshed to create a more open and comfortable atmosphere. The menu evolved to feature unique New York-inspired dishes crafted from seasonal ingredients available in Tokyo. Looking ahead, Union Square Tokyo will continue to embody USHG's vibrant energy, striving to bring "Vibrant" to life in Tokyo together with each and every guest.

Michael Anthony is the Chef Partner at Union Square Tokyo and is recognized as a star chef across the United States. Born in Cincinnati, Ohio, Anthony majored in Japanese at Indiana University. After graduating, he moved to Japan to teach English and immerse himself in Japanese culture. During this time, he also worked at a bakery and on a farm in Nagano. Anthony honed his culinary skills by working for a year and a half at the French restaurant "Bistro Shima" in Japan. This experience led him to enroll in a culinary school in France. After graduating, he worked at Michelin-starred establishments and renowned restaurants in New York. Currently, he serves as the Executive Chef at Gramercy Tavern, which has been named "the most popular restaurant in New York." Anthony regularly visits Japan to host events at Union Square Tokyo, fostering communication and connection with Japanese guests.

At Union Square Tokyo, we hold Jazz Night on the second and fourth Mondays of each month, allowing guests to fully embrace the ambiance of New York, a true jazz haven. The musicians include native vocalists and highly skilled artists. The evening’s repertoire primarily features classic jazz standards from the 1970s, with special songs offered to celebrate guests' anniversaries, tailoring the music to suit the vibe of the event. This unique event combines the spontaneous nature of jazz with the lively and exciting elements of New York cuisine, offering guests an unforgettable and special experience.