Ginza Kousui

Delights of hometown cooking and the traditional culture of Japan as told by the Shizuoka-born chef. The counter, fashioned of hinoki cypress from Shimada, is laden with seafood and sake from Suruga Bay. Soy sauce used to dress decoratively arranged sashimi is enhanced with nori seaweed from Lake Hamana to impart flavour and a unique character. The importance placed on annual events reflects the chef’s Kyoto experience. The menu sports original touches, appealing to the eyes as well as the tastebuds.

Three unique/unconventional aspects of Ginza Kousui, Tokyo, a Michelin-starred restaurant:

1. Use of Rare and Regional Ingredients
   Ginza Kousui sources exceptional ingredients from across Japan, including Shizuoka's cherry shrimp, mackerel, exclusive Ozaki beef, and eggs from Hirakojidori chicken. This focus on regional specialties highlights a commitment to ingredient excellence rarely seen in typical Michelin-starred venues.

2. Exotic Dishes Like Shark's Fin Rice
   The menu includes unconventional delicacies such as exotic and fresh shark's fin rice, which is not commonly found in many high-end restaurants, adding an unusual and luxurious element to the dining experience.

3. Beautiful and Artistic Presentation
   The dishes at Ginza Kousui are known not only for their flavor but also for their colorful and unique visual appeal, emphasizing a culinary artistry that transforms the meal into a sensory journey beyond taste alone.

• Fugu (Blowfish): Prepared with fresh, locally sourced ingredients, fugu is a signature dish at Ginza Kousui, showcasing the chef's skill in handling this delicate ingredient.
• Echizen Crab: Known for its rich flavor, Echizen crab is another highlight, often featured in dishes that emphasize local and seasonal ingredients.
• Ise Lobster: This premium ingredient is used in dishes that highlight the restaurant's focus on high-quality seafood.
• Rausu-kombu Kelp and Mejibushi (Dried Tuna Flakes): These ingredients are used in a standout soup, combining traditional flavors with innovative techniques.

Tasting Menus

• Chef's Selection Course: ¥27,500

Omakase Courses

• Omakase course (counter): ¥30,525 per person
• Omakase course (Private room): ¥36,075 per person