Ginza Kitagawa

The young kitchen team is a blur of motion at this counter kappo establishment. Believing that dining should be fun, the owner greets guests warmly, fostering a congenial atmosphere. The menu sparkles with originality. Oil-cooked dishes, a must-try, extend beyond deep-fried foods. Tsukuri are par-cooked in oil, in a technique known as aburadoshi. Tempura is fried before your eyes, so their aroma and sizzle reach you before the food does. Kakiage, tempura shrimp over rice in a clay pot, draws the meal to a close.

Innovative Tempura Techniques

• Chef Kitagawa employs a unique approach to tempura, including flash-frying sashimi and using crushed kakiage (tempura fritters) mixed with rice, which deviates from traditional kaiseki practices.

Seasonal and Creative Dishes

• The menu at Ginza Kitagawa changes seasonally, incorporating new flavors and techniques, such as smoked dishes and oil-cooked preparations, which add a modern twist to traditional Japanese cuisine.

Intimate Dining Experience

• The restaurant features only 10 counter seats, allowing diners to closely observe the chefs' techniques and fostering a warm, congenial atmosphere that enhances the overall dining experience.

Tasting Menu

• Chef's Selection Course: ¥31,900

Signature Dishes

• Kaiseki Experience: ¥36,000