Wakuden, led by Mr. Fujiyama who served as the head chef, has produced numerous renowned restaurants. This restaurant is located just a 3-minute walk from Ginza Station. The restaurant has 2 private rooms and a counter, with a narrow but atmospheric space made of earthen walls. The dishes include: Hair Crab Jelly, Sea Urchin and Myoga Seaweed Roll, Egg Tofu and Softshell Turtle Soup, Raw Prawns and Conger Eel, Assorted Appetizers: Eel Wrapped in Lotus Leaf, Jellyfish and Cucumber Sunomono, Pickled Plum, Shinjo Fish Cake, Shark Fin with Cold Boiled Sweet Potato, Blue Maple Leaf and Kaji Leaf (Tanabata Leaf), Ayu Sweetfish from Miyagawa, Fried Tade Leaves, and Shishito Peppers, Fried Tai Fish Scales, Summer Kabura Turnip, and Shrimp Kudzu Sauce, Steamed Abalone with Liver Sauce and Lotus Root Bun, Black Somen Noodles with Mixed Brown Rice and Homemade Karasumi, Beef, Round Eggplant, and Neyama Pepper Sauce, Tamba Koshihikari White Rice from Tango, Fried Tofu Miso Soup, Seaweed, Hishiko (Mackerel Pickled in Rice Bran) Rice, Beef Sukiyaki Rice, Hojicha Jelly, and Matcha Yokan, Mango. Indeed, the food at Fujiyama is wonderful. The quality of the ingredients, starting with the Hair Crab, is top-notch, and the Ayu and Abalone are also very delicious. The meticulous work in the assorted appetizers is outstanding. It's a bit pricey, but I plan to go again.

It was a wonderful restaurant that made me forget I was in Ginza. The broth was simple, and all the dishes were assembled around the ingredients, so the taste was really soothing. Depending on the season, crab and other specialties seem to be featured, but I was completely satisfied with the delicious rice at the end.

I visited the restaurant for a business dinner, and I was very impressed by the perfect hospitality and service. The dishes such as shirako, crab, homemade caviar noodles, and bear hot pot all reflect the seasonal flavors beautifully presented on simple plates. The casually displayed rapeseed flowers picked in the countryside were also lovely. Why not experience the four seasons of Japan by visiting Ginza?

Located on the 7th floor of a building in Ginza 3-chome, is the Japanese restaurant "Ginza Fujiyama." Upon stepping into the restaurant, one is greeted with a refined Japanese setting that evokes the atmosphere of Kyoto despite being in Ginza. The interior design, enveloped in Jyuraku walls, is said to be crafted by a skilled Kyoto carpenter. The owner is Mr. Takaaki Fujiyama. He began his culinary training at a Kyoto restaurant in Kiyamachi at the age of 18, joined "Wakuden" at 24, became the head chef of "Muromachi Wakuden" three years later, and at 32, became the head chef of "Kodaiji Wakuden." After serving as the executive chef, he left his 20-year tenure at "Wakuden." In March 2019, he opened his own restaurant, "Ginza Fujiyama." Mr. Fujiyama, who left Kyoto and ventured into Tokyo without the "Wakuden" name, stated, "In this era, Tokyo and Kyoto have developed a close relationship, so I am confident in presenting my cuisine without issues. Additionally, I find it interesting that the customer base in Tokyo is different from Kyoto, and I saw it as a good experience to challenge myself, hence deciding to expand into Tokyo. I also wanted to see how far my name could go." The concept of the cuisine at "Ginza Fujiyama" is to simply prepare quality ingredients. Based on the techniques of Kyoto cuisine cultivated over the years, Mr. Fujiyama approaches and interprets ingredients differently, adding his unique touch to create the dishes. Ingredients such as vegetables, fish, and water are mainly sourced from familiar places in Kyoto and Kansai, and Mr. Fujiyama stated, "I want to challenge various ingredients without being too particular about the production area, while maintaining the same sensibility as in my Kyoto days." Sit at the counter on time. The meal consists of only one course with 12-14 dishes. The composition allows you to fully enjoy the blessings of the sea, mountains, rivers, and countryside. Cheers with "Okuaizu Kanayama Natural Carbonated Water." Enjoy the pre-meal drink of "Biwa Leaf Tea," a fruity tea blended with biwa leaves. From the head chef, receive a cup of "Junmai Sake" with "Tsukinokatsura Daifukuzettai" from Fushimi. The mellow sweetness gradually extends with a beautiful aftertaste. The first course is "Fugu Shirako Porridge with Homemade Caviar," mixing shirako with porridge cooked in dashi and topped with homemade caviar. The "Wakatake Stew" features tender bamboo shoots and simmered seaweed in a gentle dashi with a hint of sansho leaf. The elegant dishes are served using tableware by ceramic artist Kaoru Tsujimura. The "Fugu Karaage," "Aburi Bachiko," "Ebi Head Karaage," "Namako Vinegar," and "Tsubugai Shaoxing Pickles" make up the "Hassun" course. The thick and juicy fugu is crispy in the karaage. Bachiko is a delicacy made by stretching and drying sea cucumber ovaries, resembling the bachi of a shamisen, hence the name. The "Ebiimo White Miso" features chewy taro, daikon, and Kyoto carrots in a subtly sweet white miso soup with dissolved karashi. The "Sashimi" course includes fresh "Shiroamadai and Kuruma Ebi" with crispy scales of shiroamadai served as senbei. Enjoy with roasted sake and Tosa soy sauce, along with negi, wasabi, and more. The "Kyoto Tango Black Abalone" in the "Steamed Dish" features a richly textured black abalone with deep-fried renkon and abalone liver sauce. The abalone is both tender and resilient in flavor. The "Kumanabe" hot pot is prepared in front of you by the head chef. It consists of Tsukinowa bear thigh and belly meat simmered with negi, gobou, seri, and ginger in a dashi broth. Yuzu kosho and sansho powder are served on the side. The robust meatiness is complemented by the gentle dashi. Inside are minced bear meat balls, adding richness and flavor.

Crab feast... All about crabs... The appetizer of grated radish and yellowtail was a beautiful pink color with a melt-in-your-mouth texture, I could savor it forever. Despite indulging in so much crab, it didn't feel heavy, and I could even enjoy two different desserts afterward. I love taro shrimp so much, what a luxurious evening. Oh, wait, come to think of it, the orange juice that was always served at the end was missing this time! It feels a bit lonely!

First visit, made a reservation for omakase, took the elevator to the 7th floor, the atmosphere felt like Kyoto in Ginza, and of course, the cuisine was Kyoto-style. This time, various dishes with matsutake mushrooms were served. The matsutake mushrooms were truly enjoyable with their aroma and texture. It wasn't flashy, but deeply delicious. It's a place I would be happy to visit seasonally. Had one draft beer and two types of sake, one go each. Once again, I was treated to a feast.

Tonight, I was invited to visit "Ginza Fujiyama." The owner, Mr. Fujiyama, started his career at the age of 24 at "Wakuden" in Kyoto, and three years later became the head chef at "Muromachi Wakuden." At the age of 32, he became the head chef at "Kodaiji Wakuden" and later the executive chef, boasting a brilliant career. After working for 20 years at Wakuden, he left and opened his own restaurant, "Ginza Fujiyama," in March 2019. I met my dining companion on the first floor of the building where the restaurant is located, and we took the elevator to the 7th floor. The calm and traditional Japanese-style interior of the restaurant made me feel like I was in a place in Kyoto, not a building in the city. We greeted Mr. Fujiyama and took our seats at the counter. I was excited to see a large matsutake mushroom in a bamboo basket at the back of the counter, anticipating the dishes we would be served. We started with a toast with draft beer. The dishes we enjoyed included various delicacies like fig leaf tea, Kyoto Fushimi sake, softshell turtle simmered in egg tofu, steamed rice with bracken and fresh ginkgo nuts, homemade scooped tofu and matsutake mushroom soup, sashimi of white squid from Tango and sea bream from Awaji, spring roll of softshell turtle, chrysanthemum greens and traditional gluten potato salad, grilled red sea bream and shiitake mushrooms, black ink-coated black rice noodles with unpolished brown rice, charcoal-grilled Chateaubriand of Iwakuni beef, matsutake mushroom rice in a clay pot, chestnut sweet bean jelly, matcha green tea, and dessert of Shine Muscat and Pione grapes. The dishes were focused on bringing out the natural flavors of the ingredients without unnecessary embellishments. As the autumn season deepened, we enjoyed the simple and delicious dishes. Initially, Mr. Fujiyama seemed reserved, but he was kind and informative when we asked questions, leading to engaging conversations. Apart from the counter seats, there were also two private rooms, explaining the presence of many young staff members. The highly anticipated season for Matsuba crab begins in early November. I would like to thank my dining companion for always inviting me. Thank you for the wonderful food and enjoyable time. Bon appétit!

I was introduced by a gourmet friend as "one of the favorite Japanese restaurants in Tokyo." I was intrigued. I invited my knowledgeable friend to join me, and we visited together. The owner, Mr. Fujiyama, hails from Kodaiji Wakuden, so I'm excited. The elevator arrived at the 7th floor. In the dim and serene atmosphere, incense was burning. A tranquil space adorned with autumn chrysanthemums unfolded before us. An L-shaped counter stretched out before us, with a large matsutake mushroom displayed in a bamboo basket at the back. We toasted with draft beer. The course menu we enjoyed (priced at 45,000 yen) included the following dishes: Blended tea with loquat leaves, Kyoto Fushimi "Hilarious" sake, Egg tofu simmered with soft-shelled turtle, Rice steamed with spring shoots and new ginkgo nuts topped with grated chestnuts, Homemade scoop tofu and matsutake mushroom soup, Seafood sashimi with white cuttlefish from Tango and red snapper from Awaji, Thin spring roll with soft-shelled turtle filling, Sesame-dressed chrysanthemum greens and Rikyu-style wheat gluten, Charcoal-grilled red sea bream and fragrant mushrooms, Tangzome-wakame seaweed dressed black rice noodles with unpolished rice, Charcoal-grilled Iwakuni Chateaubriand matured in Dassai sake lees, Matsutake rice, Chestnut steamed yokan, Matcha prepared by the owner, Shine Muscat and Pione grapes from Okayama as palate cleansers, Tanba black soybean sweetened natto as a tea accompaniment. The owner was very charming. Initially reserved, but kind and informative when asked questions. I sensed a shy demeanor. The tableware was mainly by Katsuki Kikuchi, a ceramic artist from Oita. All were lovely. A serene, adult space to enjoy the cuisine quietly. Truly reminiscent of Kyoto.

Matsutake mushroom clay pot rice!! The best!! Every dish was delicious! The sea urchin was fresh and tasty. The fried octopus was exquisite! I wish they would put more effort into the timing of taking photos and the presentation of the dishes, but I will definitely visit again! Thank you for the meal.

Today for dinner in Ginza, I visited Ginza Fujiyama, which has an illustrious history and has earned a Michelin star, to enjoy a crab course. Mr. Fujiyama, who is well-versed in the renowned Wakuden, has brought his talents from Kyoto to Ginza. The crab course we had today has a history of 100 years, featuring Matsuba crabs carefully selected by Marunaka Suisan and branded as Taraba crabs. The black and gold tags exude an extraordinary presence. From sashimi to shabu-shabu, claw sake, charcoal-grilled claws and body, breaking the shell miso with soup, and enjoying a whole crab with rice and shell sake, it was a luxurious experience. Grateful for the superb specimen marking the end of the soon-to-be-over season of snow crabs. We indulged in the delicious snow crabs generously this year as well. Today's menu: 144,200 yen for 2 people, Crab course: 60,000 yen. From Fushimi, Kyoto, the menu included pre-dinner sake, Tanba steamed dish, steamed egg custard with crab and this water, deep-fried fish scales, raw firefly squid, crab sashimi marinated in Shaoxing wine, shabu-shabu, crab soup, bamboo shoots, sea snails, watercress, grilled crab claw sake, grilled crab claws and body, shell miso soup, shell rice sauce, grilled shell sake, grated soba noodles, dried halfbeak fish, lotus root, fuki miso, karasumi mochi, crab rice bowl, miso soup, pickles, kudzu cake, matcha, crystal tangerine, and a strawberry.

Kakinohana offers a variety of delicious dishes such as Chawanmushi with persimmon flowers, steamed sea bream with clams and surf clams, shirako with salt and soy sauce, tempura of conger eel, icefish, watercress, firefly squid, homemade caviar, miso-marinated sandfish, lotus root with smelt roe, and sesame-dressed mochi greens.

"Tabelog Bronze Ranking: 4.04. In the 2022 Tabelog Bronze Award and the 2021 Tabelog Top 100 Japanese Restaurants in Tokyo list. I visited this restaurant about six months ago. The atmosphere and food were both delicious. The head chef has extensive experience from a well-known restaurant and opened this place in 2019. This time, I ordered a special menu item featuring crab. The head chef was able to use the highest quality crab from Fukui Prefecture. This crab is not available for sale, but due to the strong bond between the fisherman and the chef, I was able to taste this special dish. We started with the usual appetizer, which had the same great taste and quality as when I had it in August. It was delicious. We enjoyed the crab prepared in various ways such as boiled, grilled, shabu-shabu, and sashimi, and there were also several dishes featuring crab liver. The liver was amazing, with a hint of bitterness that highlighted the freshness of the crab. Overall, the meal was fantastic. I might have to wait until the end of the year to eat winter crab again. The total cost of the meal was around 70,000 yen. Crab prices have been rising recently, so I think this price offers good value for the quality. Additionally, I was able to enjoy delicious wine and sake."

Former head chef of the renowned Kyoto restaurant "Kodai-ji Wakuden," Takahiro Fujiyama, has opened a traditional Japanese cuisine restaurant with one Michelin star ⭐️ Upon entering the entrance, you can feel the Kyoto atmosphere in the elegant sukiya-style space ✨ The beautifully crafted wooden counter seats ✨ The interior was tailored by artisans from Kyoto specializing in sukiya construction. We enjoyed a kaiseki meal where you can feel Kyoto. First, a pre-dinner drink ✴︎ Steamed wild mushroom chawanmushi ✴︎ Hand-rolled natural sea eel sushi This time, we had a splendid matsutake mushroom from Mount Koya in Wakayama Prefecture ✴︎ Matsutake and conger eel shabu-shabu The matsutake was crunchy and delicious ~ ✴︎ Matsutake soup ✴︎ Sashimi of kue, turban shell, Setouchi sea urchin ✴︎ Taro, Awabi from Aji, raw kuchiko ✴︎ Ise lobster from Mie Prefecture, rare lotus root homemade karasumi sprinkled on top ✴︎ Chateaubriand and matsutake Lots of matsutake on top of the finest meat! This combination is extremely delicious ✴︎ Chrysanthemum greens, fragrant mushrooms, and white persimmons are very sweet and go well with white persimmons! ✴︎ Freshly cooked rice The ultimate freshly cooked rice! The moment when rice turns into rice from rice is the best delicious The freshly cooked rice, new ikura, chicken soboro, and seaweed are served ✴︎ Matsutake rice Not cooked rice, but freshly cooked new rice with sliced raw matsutake! The crunchy texture and the aroma of matsutake are very nice ~! Sweetness is ✴︎ Chestnut moon dew ✴︎ Walnut and caramel ice cream • Black fig ✴︎ Matcha The season for fresh matsutake is almost over this year! Satisfied with delicious matsutake dishes! Each dish was delicate and had a refined taste, allowing us to feel Kyoto through the cuisine. As expected, Mr. Fujiyama's dishes were very delicious. The atmosphere of the restaurant is also good, and the friendly and easy-to-talk-to head chef creates a calm atmosphere! I would like to visit again each season to enjoy the delicious food.

On a weekday night, I dined alone. There were many lively customers typical of Ginza, which was a bit overwhelming for a country person like me. The alcohol was also priced at Ginza levels, so I had a few drinks within a reasonable price range for the common people. Started with a low-alcohol Japanese sake. The Aomori red sea urchin (raw) jelly, edamame and egg yolk, homemade caviar were all subtly flavored, giving a well-balanced overall impression. Not much odor or peculiar taste, making them easy to eat. The sushi of conger eel, miso-pickled Jerusalem artichoke, and shiso leaf had a moist nori seaweed and a strong shiso aroma. The conger eel had a subtle umami and richness, with a hint of sourness like pickled plum. A dish with a strong impression of shiso leaf. The Amakusa natural shrimp, okawakame seaweed, yuzu, winter melon had a modest umami, sweetness, and aroma. The shrimp had a light umami and sweetness, with a dashi broth that was thick and sweet, almost free of any off-flavors. The Kyoto Mijin sea urchin and sweet flounder had a grape-like aroma from the sea urchin, very sweet in fragrance. The flounder had a delicate balance of umami and sweetness, with a rich flavor despite being light. The seared turban shell with asatsuki flowers, taihaku oil (raw), and soy sauce had a slightly strong aroma, resembling dried squid. The unique sweetness of the shellfish emerged faintly after chewing, with a crunchy texture as its distinctive feature. The cold eggplant, snap peas with sesame dressing, Namba-style tempura, and Gifu Miyagawa natural ayu had a crispy skin yet a juicy texture like shishamo fish. The umami and bitterness were light. The moist and tenderly grilled ayu would be irresistible to those who enjoy it. The yacon noodles with abalone starch pounding (the white one is abalone) were light. The eel hot pot with shin gobou burdock and shin tamanegi onion seemed to be popular among eel enthusiasts due to its fatty finish. The rice dish had moist and soft rice with a subtle aroma and sweetness, possibly not a familiar finish compared to other traditional Japanese restaurants. The "Jiyu no Tsuyu" dessert (Japanese sugar and kudzu) had a delicate sweetness and juiciness, resembling water yokan. It was delicious. The blend of mango and Seike orange juice was uniformly delicious without any outstandingly good or bad points, making everything consistently tasty. It was a very educational experience. Thank you for the meal.

■Dinner on June 22, 2021 (Tuesday) ■The restaurant is located on the 7th floor of the Mori Tower along the Brick Street, right in the middle between Ginza and Ginza Itchome. Upon entering, you are greeted by a dimly lit, calm atmosphere with a well-established Kyoto ambiance, including a small garden. The cuisine brings out the essence of ingredients from the blessings of nature - seafood, mountain delicacies, river treasures, and the bounty of the land - all expertly composed for a supreme dining experience. A second branch will be opening in Roppongi. Rian, Minato-ku, Roppongi 6-2-6 GEMS Roppongi 4F 03-6271-5563. ■Course Menu Omakase ¥42,300, including drinks and taxes Total bill ¥48,900. ◉Pre-meal Drink: Herbal tea made from loquat leaves, with an elegant aroma. It warms the lips, soothes the tongue, and prepares the palate. ○Pre-meal Sake: Fushimi sake called "Tsuki no Katsura - Boufuku Zettai" is served by the owner. This sake has a fruity acidity that is refreshing and easy to drink, lifting the spirits as a perfect pre-meal drink. ①Appetizer: Live sea urchin jelly with a fishing basket presentation. Aomori's live sea urchin sits in its shell on a bed of ice, topped with a jelly made from shrimp broth, scattered edamame, and a creamed egg yolk. The homemade caviar is served alongside, creating a stunning display of sea delicacies and land blessings, like a summer craft piece. The freshness of the sea urchin, combined with the rich sweetness of the egg yolk cream, enhances the delicacy, while the jelly covers the tongue, accelerating the deliciousness. The slight saltiness from the caviar at the end adds to the overall experience. ◉Miyazaki Gokase Organic Roasted Green Tea "Kahabai" ¥4,000. ②Palate Cleanser: Grilled conger eel with miso, pickled Jerusalem artichoke, plum meat, and large perilla seaweed. This hand-rolled sushi features thickly grilled conger eel on nori seaweed, topped with Jerusalem artichoke miso, plum meat, and perilla. The combination of flavors and textures creates a delightful experience, with the sweetness of Jerusalem artichoke miso and the acidity of plum meat blending perfectly. ③Soup: A soup with natural caridean shrimp from Amakusa, winter melon, asparagus, and soba ju.

The concept of "Ginza Fujiyama" cuisine is to finish good ingredients simply... Based on the techniques of Kyoto cuisine cultivated over the years, they change their approach and interpretation of ingredients, adding their own unique twists to complete the dishes... For example, with conger eel, they deliberately offer it seared or raw, adding a twist to make it more interesting in the Fujiyama style... Ingredients such as vegetables, fish, and water are mainly sourced from familiar Kyoto and Kansai areas, aiming to challenge various ingredients without being overly fixated on the place of origin, while maintaining the same sense as in the Kyoto days, says Mr. Fujiyama... For drinks, they offer around 10 types of seasonal sake from Kyoto and other Kansai regions, and about 10 types of wine mainly focusing on Champagne and white wine... They offer a wide range of flavors and price ranges to match the dishes... [Price] 42,300 yen (tax included) [Seasonal Chef's Choice Course] 1. Loquat leaf tea 2. "Kyoto" Black Abalone, An Sauce 3. Conger Eel Soup 4. Thornyhead Fish Sashimi, Thornyhead Fish Roe, Thornyhead Fish Liver, Thornyhead Fish Skin 5. Hand Roll, Beltfish, Sea Urchin, Perilla Leaf 6. String Bean, Batico White Sesame Dressing 7. Young Sweetfish 8. Kamo Eggplant 9. Grilled Baby Corn, Bottarga, Baby Corn Tempura 10. Wild Vegetables 11. "Kyoto" Taro 12. Grilled Torigai Shellfish 13. Torigai Shellfish and Yellow Chives Soup, Dipped in Ginger Miso 14. "Meal" Kyoto Tango Rice in a Pot, Shredded Sansho Pepper, Mackerel Heshiko, Pickles, Red Miso Soup 15. Arrowroot Cake with Wasanbon Sugar 16. Mango and Seike Orange Juice 17. Tanba Black Beans 18. Thin Tea

In Ginza 3-chome, the former head chef of Kodaikoji Wakuden has opened a restaurant. I didn't know they had received a Michelin star until now. The food and ingredients are excellent, but the prices are quite high. It's not the casual version of Wakuden as mentioned in reviews. They open at 5 o'clock, so there were mostly solo diners when I visited, but by the time I left, it was fully booked.