Ginza Fukuju
Tokyo, Japan
⭐2 Stars
The Experience
From Michelin Guide
Katsuhiro Onodera unearths exquisite flavours by combining the barest minimum of ingredients. The starting point for his creativity is his Tohoku hometown of Kesennuma, where he grew up surrounded by mountains on one side and ocean on the other. Turban shell and bamboo shoot soup, served in seashells, is a homegrown greeting to welcome the spring. Crab baked in the shell and hot pots are somehow hearty and delicate at the same time. The dishes engage all five senses, leaving lasting memories of what you ate.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin two-star restaurant Ginza Fukuju in Tokyo:
1. Intimate Counter Seating with Direct Chef Interaction
At Ginza Fukuju, a wooden countertop is the only barrier between Chef Katsuhiro Onodera and the guests, creating an intimate dining experience where diners can watch the chef and his assistants transform ingredients into artistic dishes. This close interaction enhances the exclusivity and memorability of the meal.
2. Bold and Unusual Dishes Featuring Puffer Fish and Tai Chazuke
The restaurant is particularly noted for its daring use of puffer fish (fugu) and unique dishes such as tai chazuke, a sea bream stew served with tea-infused rice. These choices highlight the chef’s skill and the restaurant’s commitment to showcasing rare and traditional Japanese ingredients in unconventional ways.
3. Chef’s Background in Traditional Tea Ceremony Influencing Cuisine
Chef Katsuhiro Onodera is not only a trained chef but also a professor of the Omotesenke Fushiryu tea ceremony. This background reflects in his sincere approach to cooking and the high level of craftsmanship in the dishes, blending culinary art with traditional Japanese cultural elements.
These features distinguish Ginza Fukuju from other Michelin-starred establishments by combining intimate presentation, adventurous ingredient choices, and cultural depth.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ginza Fukuju in Tokyo, along with their significance or use in signature dishes, are:
Fugu (Pufferfish) Caviar: Used in a winter dish combining fugu caviar with sesame tofu, served in a classic Baccarat crystal. This dish blends Japanese culinary tradition with modern innovation, creating a three-part harmony of flavors.
Young Gizzard Shad: A summer delicacy featured in nigiri sushi, where the fish is pickled in vinegar to enhance its delicate flesh. It is often paired with shiitake mushroom nigiri inspired by Yairo shiitake from Minamiuonuma, complemented by citrus to balance the aroma.
Shiitake Mushrooms (Yairo Shiitake): Celebrated for their rich flavor, these mushrooms are baked and served as nigiri, showcasing a sultry aroma that pairs well with citrus notes.
Seasonal Spring Vegetables and Masu Salmon: This includes green peas, fava beans, and tomatoes from Awajishima, served with a gelatine made from soy sauce and vinegar, and tempura of masu salmon. This dish highlights the importance of seasonal ingredients and local producers in defining the flavors of the season.
Tomatoes: Bright red tomatoes are presented with clear jelly and sherbet, varying temperature and texture to create layers of sour and sweet sensations. The dish is finished with caviar and smoked sauce for a dense, lingering flavor, emphasizing the restaurant’s homage to its ingredients.
These ingredients are treated with ancient techniques and minimalism to bring out their purest expressions, reflecting the chef’s philosophy of combining simplicity with exquisite seasonal flavors.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Omakase 1 (Chef's Selection): ¥53,724/person
- Omakase 2 (Chef's Selection): ¥80,586/person
- Omakase 3 (High-Quality): ¥107,448/person