GINZA OKUDA
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
The menu emphasises the season and textures of the ingredients. In spring, razor clams and wild vegetables are made into ohitashi to represent the breath of life. Chargrilled items are the speciality, with unagi from Lake Biwa and ayu from the Tenryugawa River in summer and matsutake wrapped in straw in the autumn. Winter dishes include buri shabu-shabu and crab with rice cooked in an earthenware pot. Each dish showcases the flavours of the ingredients without affectation.
Unique Things
From Visitor Experiences
Counter Crafted from 400-Year-Old Cypress
Ginza Okuda features a striking open counter made from 400-year-old Japanese cypress, seating only eight guests for an intimate, chef-focused dining experience.
Seasonal Menu Narratives
The restaurant’s kaiseki menu is not just seasonal—it is designed to “narrate the story of the Japanese seasons,” with dishes like cherry blossom-themed courses in spring and salt-grilled sweetfish in early summer, each plate reflecting a precise moment in the annual cycle.
Hidden, Zen-Inspired Entrance
Access to Ginza Okuda is via a discreet staircase leading to a zen water feature and a shoji screen, creating a sense of discovery and tranquility before entering the dining room—a departure from the typical high-rise Ginza restaurant experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant GINZA OKUDA in Tokyo are:
Seasonal Fish and Seafood: Including tuna, red sea bream, sea urchin, squid, and wild unagi (eel). These are often served as exquisite sashimi or grilled dishes, highlighting their natural flavors and freshness, such as bite-size sashimi pieces served with cherry blossom jelly.
Sweetfish (Ayu): Salt-grilled young sweetfish is a signature summer dish, showcasing the delicate, seasonal taste of this river fish.
Matsutake Mushrooms: A prized autumn ingredient, used in dishes like baked or fried matsutake mushrooms, valued for their earthy aroma and texture.
Crab and Fugu (Pufferfish): Key winter ingredients that feature prominently in the seasonal kaiseki menu, emphasizing traditional Japanese flavors and craftsmanship.
Special Dashi Broth: Made with Rishiri kombu and freshly shaved bonito flakes, this broth is fundamental in dishes like steamed kinki rockfish with egg tofu and wild vegetables, providing a clean and elegant umami base.
These ingredients are carefully selected and prepared to reflect the changing Japanese seasons, with an emphasis on natural flavors and refined presentation that narrate the story of the season through the cuisine.
Menu & Pricing
Current Offerings & Prices
Ginza Okuda's Menu Summary
Lunch Options
- Ginza Okuda lunch short course: ¥21,000 (includes booking fee of ¥8,000)
- Ginza Okuda lunch full course menu: ¥37,500 (includes booking fee of ¥8,000)
Dinner Options
- Ginza Okuda dinner full course menu: ¥46,500 (includes booking fee of ¥8,000)