Ginza Kojyu
Tokyo, Japan
⭐2 Stars
The Experience
From Michelin Guide
Standing at a counter made from a 700-year-old cypress, Toru Okuda celebrates the vitality of nature through his cooking. The shop boasts water from Okuda’s native Shizuoka, fish from Suruga Bay and wasabi and tea from his home prefecture as well. His heartfelt respect and love for Japanese food led him to open a branch in Paris to spread the gospel of true Japanese cuisine. Opening a fish restaurant in a country without a culture of ikejime was a bold move. By proclaiming food in which Japan can take pride before the world, Okuda is leading one of the world’s great cuisines into an exciting future.
Unique Things
From Visitor Experiences
Three Unique / Unconventional Aspects of Ginza Kojyu, Tokyo
1. Eight-Seater Main Dining Room with Paper Screens and Tatami
The main dining area is an intimate eight-seater space divided by traditional paper screens and entirely covered with tatami mats, a rare setup even among high-end kaiseki restaurants, which often opt for larger, more conventional dining rooms.
2. No Overseas Reservations—Local Assistance Required
Ginza Kojyu does not accept reservations from overseas; securing a table requires the help of a hotel concierge or a local contact, a policy that is uncommon for Michelin-starred venues in Tokyo’s international dining scene.
3. Multi-Apple Dessert Featuring Four Varieties Prepared Differently
The restaurant serves a dessert composed of four distinct types of apples, each prepared using a different technique—a creative and unconventional approach to showcasing seasonal fruit in a kaiseki context.
Ingredient Stars
From Visitor Experiences
- Ozaki Wagyu Beef: The finest cut of Ozaki wagyu, a premium Japanese beef, is marinated in sukiyaki sauce and onions, then slow-cooked over charcoal for over 25 minutes. The result is a tender, richly flavored steak, served with stir-fried harusame glass noodles and Manganji chile peppers, showcasing both luxury and meticulous technique.
- Sea Urchin (Uni): Uni is featured in delicate appetizers, often paired with snow crab and taro, highlighting its creamy texture and briny sweetness as a centerpiece of seasonal kaiseki courses.
- Shimonita Scallion: This sweet, mild scallion is used to complement rich ingredients like codfish milt, adding a subtle onion note without overpowering the dish’s balance—exemplifying the restaurant’s focus on harmonizing flavors.
- Codfish Milt (Shirako): Served in a thick turnip soup with yuzu, the milt provides a luxurious, creamy texture and umami depth, with all other ingredients (like the scallion and turnip) serving to elevate its unique character.
- Seasonal Seafood (e.g., Stonefish): Featured in clear broths with edamame tofu, okra, junsai (watershield), and myoga ginger, these ingredients are chosen for their freshness and subtlety, each contributing a distinct seasonal note without dominating the dish.
Menu & Pricing
Current Offerings & Prices
Ginza Kojyu Menu Summary
- Counter Seating and Private Rooms available
- Lunch and Dinner services offered
- Price: From ¥36,300
- Children 13 years old and older welcome, reservations with children under 12 denied entry
- Smart Casual dress code required
- Payment methods: Advance payment online (PayPal or Credit Card), Cash or Credit Card at the restaurant