Ginza Toyoda

Usui, traditionally mid-February, is when falling snow turns to rain, and is also the start of the clam season. The vernal equinox is when the sun rises due east and sets due west; vegetation begins to sprout and crops begin to stir. At this time of year, simmered dishes of bamboo shoots and clams make its appearance on dining tables. Celadon porcelain vessels are dressed with giant butterbur and young pepper leaves, heralding the arrival of young leaves.

Seasonal Ingredient Focus

• Ginza Toyoda emphasizes the use of fresh, seasonal ingredients sourced from various regions in Japan, ensuring that each dish reflects the flavors of the current season.

Sukiya-Style Interior

• The restaurant features a traditional Sukiya-style design, creating a tranquil and luxurious atmosphere that enhances the dining experience.

Chef's Personal Touch

• Head chef Seiji Funashima personally travels across Japan to select the best seasonal ingredients, allowing him to craft dishes that showcase the true essence of Japanese cuisine.

Signature Ingredients

• Fresh seasonal ingredients: Sourced from various regions across Japan, these ingredients are selected at their peak freshness to ensure the best flavors and textures in each dish. The restaurant emphasizes the importance of seasonal produce in creating authentic kaiseki cuisine.
• Seafood: A staple in Japanese cuisine, the seafood served at Ginza Toyoda is meticulously chosen for its quality and freshness, often featuring local catches that highlight the flavors of the sea.
• Vegetables: The restaurant showcases a variety of seasonal vegetables, prepared in ways that enhance their natural flavors, often using traditional Japanese cooking techniques to maintain their integrity.
• Wagyu beef: Known for its rich marbling and tenderness, Wagyu is featured in select dishes, prepared with care to highlight its luxurious texture and flavor.
• Sake and Shochu: A carefully curated selection of these traditional Japanese beverages is offered to complement the dishes, enhancing the overall dining experience with thoughtful pairings that reflect the restaurant's dedication to authenticity and quality.

Tasting Menus

• Lunch Course: ¥12,100 (Svc & tax incl.)
• Evening Omakase Course: From ¥30,250 (Svc & tax incl.)
• Special Evening Course: ¥30,250 (Svc & tax incl.)