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Ginza Kojyu

August 11, 2014
Kaiseki Institution
As is true in global culinary capitals from New York to Paris, securing a coveted table at Tokyo’s most famed and popular restaurants can prove quite challenging. But, when that restaurant happens to be chef Toru Okuda’s 3 Michelin-starred kaiseki institution Ginza Kojyu (aka Ginza Koju), the challenge is perhaps more aptly described as a hands-down Herculean task. Should you be lucky enough to score a seat to savour Okuda-san’s omakase, know that you’re in for a bonafide feast of expertly-executed, critic-wowing dishes.

In a minimalist 4th floor space with blond wood surfaces, dark stone tile floors and cream walls, opt for a perch around the 8-seat counter, affording prime time views into the open kitchen action. Okuda and his team masterfully prepare each dish using choice, seasonal ingredients, and serve it all up on exquisite, handcrafted crockery from pottery master (and restaurant namesake) Kojyu Nishioka. To enhance the experience for non-Japanese speakers, there’s a handy encyclopaedia detailing each element of your meal, which might include summer delicacies like wild eel served either kabayaki-style (with sweet soy sauce) or shirayaki-style (without sauce), grilled ayu sweetfish or jellied in-season vegetables. Pair it all with a bottle of sake from their concise list and toast to your lucky stars for culinary good fortune. Kampai!

4/F / Carioca Bldg / 5-4-8 Ginza / Chuo-ku / +81 3 6215 9544 / book well ahead / lunch and dinner Mon-Sat / kojyu.jp
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