Best Dishes at Ginza Kojyu
Owner's Omakase Lunch Course
MainsA condensed version of the dinner course, 6-8 dishes instead of 10+, still following the seasonal philosophy. Same ingredients and technique, just fewer courses and a midday pacing.
Owner's Omakase Dinner Course
MainsA paced tasting menu of 8-10 courses that change with the season. Spring features razor clams and wild mountain vegetables; summer brings Tenryu River sweetfish and Lake Biwa eels; autumn showcases matsutake mushrooms; winter offers crab and yellowtail shabu-shabu. Chef Okuda selects each ingredient at peak season from specific producers he has built relationships with. The courses are intentionally paced to allow digestion between dishes.
Lake Biwa Unagi (Grilled Eel)
MainsThe eel skin is grilled until crisp, the flesh stays thick and tender, brushed with a delicate kabayaki glaze, with edges kissed with char where smokiness and fat intertwine. Served with tamagoyaki (sweet egg omelet) and two petite rice balls — one with pickled shiba greens, the other with fresh sansho berries that provide citrusy, peppery contrast.
Matsutake Mushroom Soup
StartersAutumn specialty. A delicate broth made from the essence of matsutake mushrooms, capped with a silky fish and shrimp ball, topped with thin myouga (Japanese ginger) slices. The ginger provides sharp contrast to the creaminess of the ball and the subtle smokiness of the broth.
Spring Razor Clams (Aoyagi)
StartersSpring specialty. Razor clams are notoriously difficult to source at their peak, and Chef Okuda has secured a specific producer. Prepared with minimal intervention — perhaps light salting, brief cooking, or raw — the clams' natural briny sweetness becomes the centerpiece.
Tenryu River Sweetfish (Ayu)
MainsSummer signature. Sweetfish from the Tenryu River in Shizuoka, grilled over charcoal with just salt. The whole fish is edible (including the head and organs), and the grilling brings out natural oils.
About Ginza Kojyu
Chef Toru Okuda moved Ginza Kojyu to its current Ginza location in 2012 and has held two Michelin stars consistently since 2008. The philosophy is clear: select the finest seasonal ingredients and arrange them in a paced omakase with minimal technique — letting the raw material shine. Spring means razor clams, summer brings Lake Biwa eels and Tenryu River sweetfish, autumn is matsutake mushrooms, winter offers crab and yellowtail. Everything is from specific producers Okuda has built relationships with.
Top 5 dishes at Ginza Kojyu:
- Owner's Omakase Lunch Course – 94% recommended(Signature)
- Owner's Omakase Dinner Course – 96% recommended(Signature)
- Lake Biwa Unagi (Grilled Eel) – 92% recommended(Signature)
- Matsutake Mushroom Soup – 91% recommended(Signature)
- Spring Razor Clams (Aoyagi) – 90% recommended(Signature)
Details
- Cuisine:
- Japanese
- Price Range:
- ¥¥¥¥
- Phone:
- +81-3-6215-9544
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 6:00 PM - 9:30 PM(Open Now)
- Sunday:
- 12:00 PM - 1:00 PM
- Monday:
- 12:00 PM - 1:00 PM
- Tuesday:
- 12:00 PM - 1:00 PM
- Wednesday:
- 12:00 PM - 1:00 PM
- Thursday:
- 12:00 PM - 1:00 PM
- Saturday:
- 6:00 PM - 9:30 PM
Reservations are absolutely required — this is not a walk-in restaurant. Book weeks or months in advance, especially for dinner service.
The menu changes entirely with the season. Spring (spring vegetables, fish), Summer (eels, sweetfish), Autumn (matsutake), Winter (crab, yellowtail). Ask what's featured when you reserve.
Two Michelin stars held consistently since 2008. This is elite-level kaiseki where Chef Okuda's relationships with specific producers matter as much as his technique.
Located on Namiki Dori in Ginza 5-Chome, on the 4th floor of the Ginza Carioca Building. Easy to find but easy to miss if you're not looking.
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