Tokuchiyama's Kudo Taisho, a restaurant opened under his own name, has been in business for 5 years, but this was my first visit. Located in Higashi Ginza, in the same building as the famous restaurant Iiyuki. Unlike most Japanese restaurants, there is no counter, only private rooms, creating a cozy atmosphere. I ordered the special Matsuba crab course this time, which included: - Horsehair crab with jelly - Taro, matsutake mushroom tempura, ginkgo nuts - Autumn salmon and salmon roe bowl - Matsuba crab claw and squid sashimi - Crab sake - Grilled Matsuba crab - Matsuba crab miso dip, grilled shell - Zabuton tofu, sukiyaki style - Matsuba crab hot pot - Matsuba crab rice - Karasumi and salmon roe - Kudo Special pudding The crab course was truly impressive. It had been a while since I had such a crab feast. The first horsehair crab was clean and the flavor was exceptional. We devoured the Matsuba crab, one for every two people. Although I couldn't try the famous tai chazuke from the Tokuchiyama era, the crab rice was incredibly delicious. The service in the private room was excellent, making it a fantastic day.

I made a reservation for a 12,000 yen course to celebrate a friend's special occasion, wanting to enjoy Japanese cuisine. With drinks included, the final bill came to around 30,000 yen for two people. The dishes were all carefully prepared and beautifully presented. Each dish was delicious and satisfying, with generous portions. When making the reservation, we had the option of choosing between mixed rice and sea bream rice, and we chose the sea bream rice. Surprisingly, we were offered a free second serving of sea bream sashimi, which was incredibly tasty. The hospitality was exceptional, and choosing this restaurant for the celebration was a great decision. I would love to visit again.

The restaurant is clean and the private rooms are spacious. The lunch course costs 8000 yen, a glass of beer is 1200 yen, and a serving of sake is 1400 yen, making it very affordable. The dinner course starts at a minimum of 30,000 yen, so the lunch deal stands out. The tableware is beautiful. The taste of the dishes is above average, and they look beautiful. I went for the famous sea bream tea pickles, but they didn't impress me. The sea bream was bland, and the sesame sauce was more salty than flavorful. However, the freshly cooked rice (Tsuyahime) was excellent.

- Daytime Kaiseki Course 8800 yen - Scallops and Napa Cabbage with Red Vinegar Jelly - Grilled Sesame Tofu - Shrimp Shinjo, Edible Seaweed, and Tomato Soup - Bonito Sashimi with Ponzu Jelly - Assorted Appetizers: Bonito, Octopus, Fried Sweetfish, Fried Corn, Fried Taro, Fig with Mascarpone Sauce, Seaweed Vinegar, Edamame, Eggplant and Minced Meat - Sea Bream Tea Rice (with unlimited refills of Yamagata Tsuya Hime rice) - Homemade Brown Sugar Pudding with Mango I realized that eating delicious food is the best way to cleanse the soul. I had this realization on a day when I enjoyed the finest Japanese cuisine at Ginza Kudou-san, located just a short walk from Higashi-Ginza Station. While dinner may be a bit pricey, the lunchtime menu offers a more accessible price range, allowing even me to enjoy the experience. The restaurant, located on the third floor of a building, offers private dining rooms with a cozy, warm atmosphere. For this particular day, I opted for the most affordable lunch course. The course started with thick scallops and Napa cabbage with red vinegar jelly, served in a summer-themed glass dish. The scallops had a moist and tender texture, complemented by the refreshing ponzu jelly. Next came the famous grilled sesame tofu, which was incredibly delicious and rightfully a signature dish. The tofu had a crispy and fragrant surface, with a soft and creamy interior. The savory sesame-based sauce was irresistible. The warm soup course was served in a beautiful bowl with a summer fireworks design, containing shrimp shinjo, edible seaweed, and tomatoes. The combination of the slippery texture of the seaweed, the acidity of the tomatoes, and the umami of the broth was comforting. The bonito sashimi that followed was fresh and meaty, a delight to the taste buds. The highlight of the meal was the assorted appetizers, which felt like a work of art. From the fried sweetfish to the bonito and octopus dishes, each item was exquisite. My personal favorite was the fried sweetfish, with its crispy exterior and tender flesh. The meal continued with the sea bream tea rice, where freshly cooked rice and sesame-dressed sea bream were served, with unlimited refills of rice and sea bream available. It was a luxurious and indulgent experience. To end the meal, I enjoyed the restaurant's homemade brown sugar pudding with mango, a perfect conclusion to a delightful dining experience. I left the restaurant feeling satisfied and grateful for the opportunity to enjoy such wonderful food. I look forward to returning on a special occasion, perhaps for the dinner course. Thank you for the feast!

The restaurant offers a variety of Japanese dishes such as sea urchin and caviar sushi, Yamagata beef with sesame miso sauce, and sea bream tea pickles, all with bold flavors. The sea bream tea pickles are refillable, which is a nice touch. The restaurant is recommended for those who enjoy Japanese cuisine with strong seasonings and meat dishes like Tsunomori Sakashiba and Tanimoto Moto.

I visited the restaurant again, this time to experience a different season. The dishes and serving ware had changed, providing a new and enjoyable experience. The famous sesame tofu, sea bream tea pickles, and black sugar pudding were delicious as always, and the seasonal items like tomatoes, eggplants, and bonito were also tasty. The rice, cooked in an earthenware pot, used the local "Tsubaki Hime" rice from Yamagata. The non-alcoholic "Yamagata Representative Series 100% Peach Juice" was rich and delicious. Thank you for the wonderful meal.

Delicious! Impressive! Will definitely come back. Each room is private. Limited to 3 groups for lunch and dinner each day. The lunch course costs 15,000 yen. The drink menu is also extensive. Soft drinks are served during lunch, such as green tea and oolong tea. They frequently refill the hojicha during the meal. Green tea is served for dessert. From the appetizer to dessert, it was a continuous stream of impressive dishes. Honestly, based on past experiences, I had resigned myself to the fact that there may be one dish in a course meal that doesn't exceed expectations, but here, everything was impressive! It was visually appealing, the aroma heightened expectations, and the taste surpassed them! The use of dashi was exquisite, the seasoning was light but satisfying, and each dish left me completely satisfied. The balance of flavors, such as the paprika sauce and plum sauce, was perfect! Especially the dish of bonito with paprika sauce made me want to savor it in my mouth constantly. The aroma of paprika, bonito, and the seared bonito skin lingered in my mouth, making me close my eyes and savor the happiness. I wonder when was the last time I was this impressed... It's the first time I've wanted to share a meal with someone... I'm glad to be Japanese... Thank you for a wonderful time. I will definitely come back for dinner next time.

Visited Kudo-san from the Kudo Group in Ginza, which seems to be gaining momentum! We were seated in a private room, as is the norm, and the cleanliness of the private room was impressive. The staff were prompt in their service. However, the balance of the course was a bit disappointing. While the sea urchin dish was substantial, other high-end items were not as prominent. The flavors were not particularly outstanding, and the signature sea bream rice dish had a strong sesame sauce flavor, lacking the natural sweetness and flavor of sea bream. It felt like we were eating rice with sauce rather than enjoying the true taste of the fish. The price of around 15,000 yen was reasonable, but at double the price, it felt a bit steep.

There is a step at the entrance to the building, so you need to lift the stroller. The aisles inside the store are narrow, but the staff assisted me. On the way back, there was unexpected rain. The staff informed me and kindly offered a black umbrella. The lunch kaiseki course for 8800 yen was delicious. The sesame tofu, a specialty, had a unique texture. I was happy to have seconds of the sea bream tea pickles, and the rice cooked in a clay pot was shiny and delicious. I ended up eating a lot. Even the dessert was satisfying. The taste and service were very polite and the restaurant is lovely. They even gave me the hand towel and chopsticks as souvenirs. Thank you for the feast.

Tokyo Metro Hibiya Line, 1-2 minutes walk from Higashi-Ginza Station. A prestigious restaurant. We used it for dinner. The calm atmosphere of the private room is not particularly spacious, but you cannot hear voices from other rooms. This is because it is limited to 3 reservations per day. We enjoyed carefully prepared and delicious dishes such as appetizers, fried food, side dish, soup, sashimi, grilled dish, and hot pot. The final dish was sea bream sashimi on rice, a type of sea bream tea pickles where you put it on rice yourself. The Akita rice "Sakihokore" was delicious. It seemed a waste to make it into tea pickles, so we almost ate it like a sea bream bowl. We were able to relax, and the service was good, with two people taking turns to care about the room. Revisit: I will ask again. Thank you for the meal.

Located near Higashi-Ginza and Kabuki-za, this restaurant is a high-class establishment with private rooms, catering to only three groups at a time. The seasonal kaiseki cuisine is outstanding, with each dish leaving a lasting impression. From the famous sesame tofu to the meticulously crafted dishes, the flavors are subtle yet rich, reminiscent of Kyoto-style kaiseki. The use of wild vegetables adds an elegant touch to the meal, pleasing even the most discerning diners. The signature Ginza pudding dessert, with its black honey flavor, is irresistibly delicious. Although unconfirmed, if they offer takeout, I would definitely want to bring some home! A place worth revisiting, highly recommended.

The food here is always fresh and delicious, with such careful preparation! The clam had a crisp and elegant taste, while the spring flavor of the sea urchin was rich and paired well with sake. The hair crab sushi was so flavorful that you could easily have a whole sake cup with just one piece... irresistible. The bamboo shoot had a beautiful pattern like Shirako, and the sashimi was meticulously prepared. The refined broth of the chicken hot pot also went perfectly with sake. The finale of sea bream tea rice was delightful, first enjoying the sea bream on its own and then turning it into tea rice for two different delicious experiences. The rice cooked for each table was delicious on its own, and the sea bream for the tea rice was surprisingly refillable! They made sure to provide enough food, making it a fantastic restaurant even for those who don't drink alcohol. The prices are high, but if you have an important business dinner, this is the place to go. By the way, the pudding was indeed delicious!! Plus, we received chopsticks as a souvenir!

I made a reservation for the most spacious private room with the expensive course at 12 o'clock. It was a bit too much, so next time I think the lower course will be sufficient. I learned that it's better to make an early reservation to enjoy the private room properly before being kicked out after 2 o'clock. It's a good restaurant, so I will make a reservation again for a lunch meeting in Ginza.

Recently, I had a New Year's meal at "Ginza Kudou." The owner of the restaurant is Junya Kudou, born in Yamagata Prefecture in 1978. He started his career by helping out at his uncle's small restaurant while studying in the cooking department of high school. After training at "Toyoda" in Nihonbashi, he worked at a Japanese restaurant in Bonn, Germany, and further broadened his experience in Italian cuisine upon returning to Japan. Recognized for his skills at Ginza "Uchiyama," he opened "Tokuchiyama" in 2011 as a branch. In 2017, he became independent and opened this restaurant. In 2019, he opened "Tokigumi," an a la carte-only restaurant. He now manages three restaurants in Ginza. I chose the "Sohkyu" tea for my drink as I had to drive later. Despite its appearance, the tea had a noticeable theanine taste. The first course was snow crab, a festive dish perfect for the New Year. Before the soup, we had the specialty sesame tofu inherited from "Uchiyama." The creamy sesame sauce on the sesame tofu with sesame and kudzu was a flavorful contrast to the light first course. The soup was not a clear broth but a Kyoto-style white miso soup with shrimp and turnips from Shogoin. The umami of the shrimp and the sweetness of the turnips were delightful. The sashimi was seared medium fatty tuna. The dish focused on the quality of the ingredients, and the right amount of fatty tuna was excellent. The hassun included prawn, shiitake mushroom tempura, cheese omelet, simmered conger eel with agar threads and wakame seaweed, daikon radish with yuzu jam, miso-grilled Japanese Spanish mackerel, black beans, shrimp tempura, mugwort-fu steamed bun. It evoked the lingering feel of the New Year. The simmered dish was taro and shimeji mushroom with minced chicken. The aroma of shimeji, the chewy texture of taro, and the accent of sansho pepper were delightful. The highlight of the meal was the famous sea bream rice porridge. The rice used was Yamagata-grown Tsuyahime rice, chosen by the owner who is from Yamagata. We started with a bowl of rice with sea bream sesame sauce, then had seconds to make porridge, and finished with pickles for a refreshing end. It was so delicious that the pot was empty in no time. For dessert, we had a black sugar pudding designed by Mr. Kudou, topped with strawberry jelly infused with rum. The design changes with his hairstyle. It was a highly satisfying Japanese lunch. The restaurant does not have a counter, only private rooms, making it easy for children to enjoy high-quality Japanese cuisine without any hesitation. I recommend it.

- Autumn eggplant and purple sea urchin with Tosazu jelly. Both the eggplant and sea urchin were refreshing and delicious. - Fried ayu fish and lotus root. - Fresh salmon roe over red vinegar sushi rice. The salmon roe was light and enjoyable. - Red snapper and corn dish with a moderate richness. - Bonito sashimi with salt and sesame oil or ponzu sauce. I prefer the salt and sesame oil. - Yamagata beef with shiitake mushroom sauce, with a slightly chewy texture. - Chilled fig and rice dish, perfect for the current season. - Delicious hamo fish hot pot. - Red snapper rice bowl, best enjoyed with just the fish at first and then adding the sesame sauce gradually. - The restaurant is clean, and the staff is polite. It's rare to have unlimited red snapper and pickled vegetables. I would love to visit again when the seasons change.

I have been to this restaurant for lunch twice. You can enjoy your meal in a private room. Every dish is carefully prepared and I was impressed. I think it's a great place for both business meals and dates. The female staff who served us were very friendly, and even the chef came to say goodbye when we left, which left a great impression. I will definitely go back!

Located about a 3-minute walk from Higashi Ginza Station, on the 3rd floor of a building across the street from Kabukiza Theater, is a Japanese restaurant. I ordered the most affordable lunch kaiseki course (8,800 yen) through a certain website. My family and I used a private room. The course included: - Appetizer: Seared scallop, tomato, and vinegar jelly - Specialty: Grilled sesame tofu - Soup: Conger eel and winter melon - Sashimi: Bonito tataki - Hassun (assorted appetizers) - Simmered dish: Beltfish and eggplant - Rice dish: Sea bream rice porridge - Dessert: Cherries and homemade brown sugar pudding While there were no particularly luxurious ingredients, the seasonal dishes brought out the natural flavors of the ingredients, showcasing the true essence of kaiseki cuisine. The white rice, cooked in a clay pot, was made from Yamagata's premium brand rice "Tsunashiki," with each grain standing out and having a slightly firm and excellent texture. It was the most delicious white rice I've ever had. The sashimi in the sea bream rice porridge was also all-you-can-eat, which made up for any initial lack of satisfaction. The only downside was the entrance to the building, which had a few steps, making it a bit difficult to bring in a stroller. However, the private room was perfect for family use, and the convenience was outstanding. I will definitely visit again when the opportunity arises.

I met a friend I hadn't seen in a long time. It's located near Higashi-Ginza Station, on the 3rd floor of a building. As soon as I got on the elevator, I could smell the pleasant scent of incense. I was led to a private room. It was a spacious room for four people. We started with a toast with plum wine and soda. We had the lunch course (8800 yen, tax included). The dishes we had were as follows: - Appetizer: Seared scallop on a lotus leaf with green tomato and yuzu vinegar jelly. - Grilled sesame tofu with wasabi and sesame sauce. - Soup: Clear soup with conger eel and winter melon. - Bonito tataki with cucumber and ponzu sauce. - Hassun: A variety of dishes on one plate, including fig salad, mozuku seaweed, young ayu fish fry, corn tempura, eel roll, edamame, boiled shrimp, miso stir-fried bell pepper, clam, lantern chili pepper, and white miso soup with fukinotou gluten. - Grilled eggplant and shrimp with a lid made of eggplant. - Tai chazuke with freshly cooked rice and pickles. - Dessert: Cherry and homemade egg-free pudding. The service was very attentive and the food, especially the hassun, was delicious. The atmosphere was cozy and comfortable.

The meal was extremely delicious. Kudo is a famous restaurant even in Ginza. It's located in Higashi-Ginza, a little walk from Ginza towards Kabuki-za. The chef is from Yamagata, and the ingredients used are top-notch. They use ingredients like conger eel and delicious sweetfish, all of which are excellent. Today, I enjoyed many delicious dishes while sipping on tasty sake. I tried sake from Akita's Shinsei, Mie's ZAKU, and the delicious KUHEIJI from Nagoya, all of which were fantastic. Fukui's Kokuryu was also delicious. The appetizers included okura, vegetables, and jure, along with delicious sweetfish from Tenryu, sesame tofu, a broth with plenty of conger eel, and a dish with plenty of sea urchin. The red snapper was also delicious. The vegetable stew in a container shaped like an eggplant was tasty, and the eggplant itself was delicious. The daikon was also excellent. Lastly, the red snapper rice porridge was the best. It was truly delicious, with the flavor of the mountains and rivers.

Ginza Kudo was my first visit to Higashi Ginza. I'm not a big fan of scallops or firefly squid, but they were both surprisingly delicious. The scallops had hardly any fishy taste and were very easy to eat! The rolled sushi was the best. The rice used was Tsuyahime. Lately, many Japanese restaurants seem to be using Tsuyahime rice. The tempura was crispy on the outside and fluffy on the inside, very tasty. The egg-free pudding at the end was also very delicious. I would love to visit again. I bet I would enjoy it more in the fall with seasonal ingredients.