We visited Kohju after a 3-month absence, with two people on a weekday at 6 p.m. We started with an interesting dish. In the world of tea ceremony, it's time to switch from the brazier to the hearth, so at this time of year, a tea ceremony involving the brazier is called a "Nagori no Chaji." Until Mr. Okuda taught me, I didn't know about this, but in a Nagori no Chaji, there is a practice called "yose-muki" or "maze-muki," where instead of serving matching dishes, different dishes are gathered and served in different bowls for each guest. I looked it up online and apparently, by intentionally using mismatched dishes, a sense of simplicity is conveyed, or by using a variety of dishes used in the past, a sense of nostalgia is evoked. Therefore, the first course was served in different dishes for myself and my companion, and what was interesting was that the dishes were not the only different things, but the dishes themselves were different. My companion was served matsutake and managatsuo, while I was served kinmedai. The highlight of the day was undoubtedly the kamameshi of yellowtail wrapped in matsutake. I am always impressed by the quality of the ingredients at this restaurant, but the thickness of the yellowtail and the richness of the fat on that day was truly remarkable. The chef, who loves chestnuts, lightly sweetened the miso-grilled Oizaki beef and added a very light sweet chestnut powder. Despite layering sweetness, it was not overly sweet, but had a wonderful balance.

I like Abura Soba and Owan dishes, but I thought the flavors here are quite strong. I think this place might cater more to inbound tourists. Even though I'm a foreigner myself, I don't necessarily think it's geared towards inbound customers, haha. The food is delicious, but when it's cooked with stronger flavors, it might be to cover up any shortcomings. I'm not a professional chef, just speaking based on my past dining experiences, so please don't criticize what I've said.

This restaurant is clearly aimed at affluent foreigners. Maybe it's because of its location in Ginza, but the prices are way too high compared to the satisfaction of the food. You can't help but think, "Well, I paid this much, so..." It might be popular among foreigners, but Japanese people might not be impressed. There are plenty of cheaper and tastier restaurants around. I won't be returning here.

I came to Tokyo with an invitation from Cartier and visited this famous restaurant, which used to have three Michelin stars but now has two stars. Located just a few minutes walk from Ginza, the location is excellent. The menu offers only one course starting at 6pm sharp, so punctuality is key. Chef Kojū's dishes not only feature high-quality ingredients, but also carefully selected plates, tea, and sake that perfectly complement each dish. I was particularly impressed by the salt-grilled ayu fish. Grilled for an hour, the ayu fish had a texture like fried food and was the most delicious ayu fish I have ever tasted. I was told that even just grilling it requires a lot of practice. The abalone risotto and eel rice were also outstanding with top-notch craftsmanship, flavors, and presentation. I was able to witness the essence of uncompromising Japanese cuisine. Since I was invited, I am not sure about the price, but it was a top-notch Japanese dining experience. Thank you for the meal.

The dishes were so beautiful that they were almost too stunning to eat... One exquisite dish after another appeared in the Bizen-yaki pottery, leaving me full of awe. The appetizer with a touch of devil's lantern was meticulously crafted in each detail. The soup with conger eel was exquisite, the sashimi was irresistibly fresh, the abalone risotto was heavenly, and the shrimp and seasonal vegetable sauce was so flavorful. The ayu fish that had been skillfully grilled since my arrival were crispy and delicious. I savored every bite. The grilled dish featured wagyu beef, followed by a natural eel and crab topped chumaki roll. The meal ended with a dessert of stunning fruits - mango and peach sashimi. Everything was wonderfully delicious. Being in Japan has really refined my palate... what do I do now?

In June, it is the season for the specialty dish at Ginza Koju called "Grilled Young Ayu." I was able to come and enjoy it again this year. The head chef, Okuda, has a policy of never repeating a menu once it has been served, but this dish is an exception that regular customers would not accept being left out. I enjoyed it with a Guinness black beer. The meal included three appetizers, a soup with lobster, sashimi, grilled young ayu, sushi with hairy crab, simmered dish, tonkatsu, and more. The dessert was a refreshing matcha and cherry dish. I hope to visit again next year.

Today, our family of 4 visited the restaurant. With the arrival of April, the menu has been refreshed. This time, we were able to enjoy the remnants of cherry blossoms and firefly squid, as well as the first sprouts of bamboo shoots. The seasonal spring ingredients were beautifully presented on a leaf of gold foil, inspired by the cherry blossom viewing story of Ogata Korin. The appetizer featured smoked mackerel, grilled white asparagus, shrimp and abalone in vinegar miso, firefly squid and mountain vegetables, and snapper sushi wrapped in cherry leaves. The main dishes included simmered abalone and bamboo shoots with liver sauce, grilled nodoguro, tempura with mountain vegetables, and tofu white miso served with matatabi. The highlight was the grilled Ozaki beef topped with fuki miso and sea urchin, elegantly presented in an Oribe ware dish. The meal also included a hot pot of simmered sakura sea bream, shabu-shabu with cherry blossom shoots, and cherry blossom soba noodles. For dessert, we enjoyed a strawberry sorbet and compote paired with a rose champagne. The meal began with a glass of champagne and included a Pinot Noir from Sonoma during the meat course. As always, the 2 and a half hours flew by. Next time, we look forward to the ayu in June and the wild eel in July.

This time, I felt the head chef's challenge more than ever when inviting customers from overseas and enjoying the specialities in a private room at Okuda. The menu consisted of: 1. White sake served in a lovely peach blossom cup in remembrance of Girls' Festival 2. Spring specialty dish of hiragai clams 3. Spring pot steamed dish with clams, seaweed, and bamboo shoots served in a wooden cup made of fresh buds 4. Sashimi of cherry sea bream and local tuna from Katsuura 5. Assorted skewers: cherry salmon with asparagus, conger eel wrapped in hickory fern, sea urchin and butterbur sprouts tempura 6. Grilled amadai fish with light soybean sauce, tempura of garlic stems 7. Collaboration of blowfish shirako (winter), grilled firefly squid (spring), and Kyoto bamboo shoots (early summer) 8. Ozaki beef (right side) and Tosa red beef (left side) 9. Ise lobster in white miso 10. Fried legs of snow crab and Gotou udon noodles Dessert: Warabi mochi, seasonal fruits, deep-fried lily bulb bun Tonight, I had hot sake for the first time, which was served in a sake flask and wooden cup made by Professor Nishioka Koju, and it was truly moving! I have visited this restaurant more than 20 times, and this was the first time I ordered hot sake instead of my usual cold sake (Isomasa). Each visit brings new discoveries!

I chose this place because I wanted the people I met in Cambodia to experience Japan. When I visited before, I didn't notice it, but the beautiful waitress was amazing! Even though it was a private room, the service was exceptional, appearing at the perfect timing as if being watched by a camera or something. The hospitality was unbelievable! The way she spoke softly and with a beautiful smile without touching the guest, truly impressed me as a top-class restaurant in Ginza. I learned a lot from Japanese cuisine and hospitality. Thank you very much!!

At this time between Setsubun, the beginning of spring, and Hina Matsuri, it can be difficult to plan a menu. Today's Okuda World felt like a return to the basics of kaiseki cuisine. One thing that stood out was the deliciousness of the rice cooked with far-infrared rays, reminding us once again that the ultimate goal of Japanese cuisine is to enjoy tasty rice. The menu included: first course with clams from Kashima Bay, seaweed from Sanriku, and boiled udo; two appetizers with red abalone and squid, and sea bream and rape blossoms roll with apple vinegar jelly; abalone and beans simmered together in a traditional Setsubun style dish; clear soup with white fish, bamboo shoots, and plum, with grated udo; a decorative chawanmushi with sea urchin, squid, golden threadfin bream, and saury; fried dish with puffer fish milt and butterbur miso in spring roll; two grilled dishes with grilled kinmedai and simmered flower beans and red okara; Saga beef Chateaubriand with Iwate green onion sauce, and Adzuki burdock simmered with Ooura beef; Niigata yellowtail shabu-shabu with steamed rice cooked with far-infrared rays and miso soup with thick tofu and cabbage; and dessert with yuzu ice cream and freshly fried anko roll. The restaurant is getting busier with an increase in inbound customers, and the graduate students were working hard as well.

In the company of Kanda and Ryugin, there is Okuda from Aoyagi, a corner of the town. We had the February seasonal dishes. Although they have maintained three Michelin stars, Okuda has had two stars since its first year. Despite having two stars, the restaurant serves exceptional dishes that are not inferior in any way.

I visited this place for the first time in about 3 years. The head chef seems young and energetic. The apprentices are all young as well, and their determination to preserve the traditional Japanese cuisine is evident. Despite the shortage of staff in many places, it doesn't seem to be an issue here. The dishes are immaculately presented, and I am mesmerized by the beauty of the tableware. I truly feel the essence of Japanese culture here. Among the dishes I had that day were: - Clam and wakame seaweed with a light Ninety-Nine style seasoning - Scallops, red clam, rape blossoms, flounder apple jelly with a sharp tanginess - Beans with abalone, rich in umami - Shrimp dumplings, light beans, whitefish soup - Alfonsino sashimi, kanburi fish, squid topped with sea urchin - Katsuo seared fish with a sweet and savory soy sauce, pairs well with light tenzankyo sake - Natural duck hot pot with a hint of standing soy sauce - Grilled sardines with sansho pepper, medium fatty tuna with seaweed, mentaiko shirataki - Yuzu yogurt, citrus and two types of citrus paste, strawberry spring roll It was a classic Japanese meal that brought peace to both my heart and body.

"Ginza Kojitsu" is currently a two Michelin-starred restaurant, but it maintained three stars for seven consecutive years since the first Michelin Guide Tokyo edition was published in 2007. The impression I got from visiting was not just a famous restaurant in Ginza, but a renowned Japanese restaurant that can be proud on a global scale. The level of customer service and hospitality is exceptional, giving a sense of the elegance of Ginza. The clientele is mostly sophisticated regular customers, creating a lively atmosphere. Many repeat customers are drawn by the spirit of innovation in the cuisine. While many traditional Japanese restaurants continue to serve the same dishes, "Ginza Kojitsu" stands out by constantly aiming for evolution and developing new menus.

I completed a phase of work this year and wanted to treat myself to something delicious, so I visited this place. It is located on the 4th floor of the Ginza Carioca Building. I arrived a little early and waited in the waiting area where they served me hot tea. The shelves displayed the beautifully arranged Karatsu tea bowls by Nishioka Kojyu, who the restaurant is named after. The ambiance was classy and sophisticated. At the scheduled time, I was ushered to the counter where the owner warmly welcomed me. In front of me, a stunning flower arrangement with white camellias caught my eye. I started with the lunch course (27500 yen + tax) which included the following dishes: - Appetizer: Matsukawa karei, foie gras, and carabinero shrimp with yolk vinegar sauce. The karei had uni wrapped around it, the foie gras was wrapped in turnip slices, and the carabinero shrimp was served rare. - Chawanmushi with shark fin, abalone, and Ise ebi. It had a strong ginger flavor. - Steamed Kinmedai from Nemuro with a dashi made from the bones and head of the fish. It was served with Kujo negi and yuzu. It was quite savory. - Kegani from Hyogo. It is a delicacy that was almost nearing the end of its season. - Soup: Grilled amadai with fried tofu and kuchiko. The smoothness of the fried tofu stood out. - Sashimi: Tiger pufferfish from Bungo Suido, sliced thinly with the shirako rolled up and served with ponzu sauce. The shirako had a subtle flavor. - Fried dish: Yuzu pot with anago. The yuzu pot contained lily root, hiratake mushroom, and oyster cooked with white miso and egg yolk sauce. The anago from Tsushima was deep-fried and topped with sweet vinegar sauce. - Saga beef fillet cooked medium-rare with salt and pepper. It was incredibly tender and served with sesame-dressed spinach. - Meal: Fuyu udon with kumaniku (bear meat). It had ingredients with the "n" sound to raise energy as per the winter solstice tradition. The thin udon from the Goto Islands was served in a soup made from kurokashi chicken. - Dessert: Christmas plate with matcha sweet potato, hojicha pudding, and strawberry white chocolate cream on Santa and house-shaped plates. The matcha sweet potato had an egg tart base with a gold foil sugar on top. I also received two milky treats to take home. Overall, the food was impressive, with ingredients sourced from all over the country. However, on this occasion, perhaps due to my personal taste or health condition, I found the dishes to be a bit on the salty side. There were two groups of foreigners dining, and the staff used Pocketalk to explain the ingredients, but I thought it might be better to learn the English terms and explain them orally. Am I outdated in my thinking?

Michelin ☆☆ Awarded Japanese Cuisine 2022/11 at Japanese Restaurant "Ginza Koju" ✨✨ Owned by Toru Okuda, who hails from the famous restaurant "Aoyagi" in Tokushima. Many talented chefs who have worked under Okuda have gone on to become independent names in the industry. The restaurant opened in 2003 and is located just a 3-minute walk from Ginza Station on the Tokyo Metro. Inside the building, there is a traditional Japanese house that creates a charming atmosphere. As you enter the restaurant, Okuda warmly welcomes you with a smile. Today seems like it will be another fantastic lunch experience. Let's see how the taste of the dishes are (*´∇｀)ﾉ ■ Lunch Course 27,500 yen (tax included, 10% service charge not included) ⚫ Grilled Kamasu with Shimeji Mushroom, Spinach, and Salmon Roe on a Sichuan Pepper Vessel Unique and rare vessel for serving the classic Grilled Kamasu dish. It is stable and delicious. ……………………………………………… ⚫ Kombu-cured Ise Ebi (Spiny Lobster) and Uni (Sea Urchin) with Scallop Butter and Vinegar Jelly An intricately designed vessel with rustic charm. The delicate and refined flavors of uni, ebi, and vinegar jelly blend beautifully. ……………………………………………… ⚫ Steamed Kegani (Horsehair Crab) Each part of the kani (crab), including its meat, ovary, and other parts, is carefully presented for full enjoyment of its rich flavor. A dish that highlights the deliciousness of seasonal ingredients. ……………………………………………… ⚫ Lotus Root Dumpling with Jumbo Shrimp, Chrome Head, and Matsutake Mushroom An elegant bowl containing three elements. The dashi broth is delicious, and the matsutake mushroom adds a nice touch to the dish. The jumbo shrimp is perfectly cooked, showcasing the skillful execution. ……………………………………………… ⚫ Sliced Kinmedai (Golden Eye Snapper) with Ponzu Jelly Aged Hokkaido-caught Kinmedai fish that has been marinated overnight. The large fish slices are fatty and melt-in-your-mouth tender. Exceptionally delicious. ……………………………………………… ⚫ Grilled Kinmedai with Chestnuts Another delicious Kinmedai dish, prepared uniquely with steamed chestnuts sprinkled on top. A creation that originated at "Ginza Koju." ……………………………………………… ⚫ Ozaki Beef Sirloin A high-quality Ozaki beef sirloin that melts in your mouth, with rich flavors and tender meat. ……………………………………………… ⚫ Oyster, Taro, and Shintry Greens in White Miso A simple yet delicious dish. The large oyster is full of flavor and complements the gentle taste of the taro. ……………………………………………… ⚫ Wild Eel with Egg, Burdock, and Yalagawa-style Rice Bowl A 20-year-old wild eel presented in a Yalagawa-style rice bowl with egg and burdock. The eel is thick and cooked with a robust flavor. This concludes the spectacular meal at Ginza Koju. Thank you for the wonderful dining experience. □ Evaluation as of November 2022 Tabelog rating: 3.89 with 277 reviews □ Toru Okuda Born in 1969 in Shizuoka Prefecture. After graduating from high school, he began his training in Japanese cuisine at a local ryokan called "Kikuya." He further honed his skills at renowned restaurants such as "Tsutaya" in Kyoto and "Aoyagi" in Tokushima. In 1999, he opened his own restaurant "Shunkashuutou Hanamikoji" in Shizuoka. In 2003, he expanded to Tokyo and opened "Ginza Koju." He currently operates "Ginza Okuda" and "Paris Okuda" in France. Toru Okuda is a respected figure in the culinary world known for his exceptional skills and unique approach to Japanese cuisine.

- Appetizer: Flounder sashimi, Matsutake mushrooms, salmon roe, sea urchin, scallops, Ise lobster, wakame seaweed - Soup: Matsutake mushrooms, prawn balls, lotus root cake, gobies - Sashimi: Alfonsino fish - Grilled dish: Golden eye snapper, chestnuts, Awa beef, mushrooms - Simmered dish: Oysters, prawns - Rice dish: Natural eel rice bowl, miso soup, pickles - Dessert: Seasonal fruit blancmange - Sake: Rishin, Bijofu, 14th Generation White Cloud Sake

Ginza 5-chome. On the 4th floor of the building next to Chrome Hearts at the crossroad of Miyuki Street and Namiki Street. Already in the month of Shimotsuki since the beginning of the year... The seasons have come full circle. This time, reservations could also be made for the counter, but I chose a private room again. I don't drink alcohol, and I'm not particularly knowledgeable about food, so I don't feel comfortable at the counter. Ceramic artist Nishioka Kotsubo. Today's order: Chef's special lunch course for 27,500 yen. - Appetizer: Vinegared dish of Japanese salmon, matsutake mushrooms, and salmon roe. - Jellied sea urchin, scallops, spiny lobster, and seaweed. - Steamed dish: Shark fin, rare chicken, black mushrooms, and Japanese mutt eggs. - Soup: Matsutake mushrooms, rock lobsters, lotus root cakes, and jellyfish. - Sashimi: Alfonsino fish wrapped in jelly. - Grilled dish: Grilled bream with yuzu sauce, chestnuts, 4 kinds of mushrooms, grated radish with soy sauce, garlic, red miso, and fried onions. - Simmered dish: Oysters and taro in white miso broth. - Rice dish: Bowl of natural eel rice with miso soup and pickles. - Dessert: Seasonal fruits with white sweet bean jelly. For us non-alcoholic customers, they served three different types of tea at different times. We enjoyed conversations with the staff and the beautiful dishes. Thank you for the wonderful meal.

This was my second visit to Koju this month. Despite only two weeks passing since my last visit, the autumn season has deepened significantly. The seasonal difference was beautifully expressed through the dishes and presentation in the kaiseki meal. [Appetizer] Grilled needlefish and matsutake mushrooms, topped with salmon roe and grated radish. The artistic presentation required some effort not only in plating but also in eating. It must have been challenging to clean up as well. [First Course] Marinated lobster and sea urchin. The dish was served in a heavy Shigaraki ware bowl that required both hands to hold. [Steamed Dish] Steamed abalone with liver sauce. The thick abalone and liver sauce were delicious. [Soup] Shrimp, taro, and matsutake mushroom soup. Served in a lacquerware bowl from Wajima. The inlay of leaves on the lid was stunning. [Sashimi] Sliced KinKi fish from Abashiri with ponzu sauce. Served in a beautiful Shigaraki ware plate with warm color tones reminiscent of autumn. [Grilled Dish] Grilled golden eye snapper with grated chestnuts. The presentation with persimmon leaves was beautiful. [Grilled Dish] Grilled Oozaki beef sirloin with garlic soy sauce and miso. The sautéed four mushroom medley complemented the deliciousness of Oozaki beef. [Simmered Dish] Simmered taro and oyster. The combination of plump oysters and sticky taro was interesting. [Main Course] Charcoal-grilled natural eel with eel egg rice bowl, miso soup, and pickles. The crispy texture of the eel was as delicious as always. [Dessert] Fruit yokan. Using white bean paste, autumn fruits like persimmons and grapes were incorporated. The full moon-shaped container was a reminder of October. Thank you for the wonderful meal at Koju!

Autumn kaiseki cuisine. This month marks the end of the year tea ceremony, known as the "Nagori no Cha" month. To bid farewell to the last tea of the year, various dishes were served in different dishes. Each dish was a new challenge for Chef Okuda. Familiar dishes included the grilled "needlefish and matsutake mushroom parcels." The menu showcased Chef Okuda's approach of "learning, mastering, and transcending." [Appetizer] Deep-fried bonito and matsutake mushrooms with ginkgo nuts [First Course] Red chicken and black chicken egg chawanmushi [Soup] Steamed tilefish, matsutake mushrooms, hairy crab, and steamed sea bream with sake [Sashimi] Ise lobster with egg yolk, Pacific saury, sea bream with squid ink, fatty tuna with sea urchin [Grilled Dish] Grilled needlefish and matsutake mushroom parcels with tatami sardines [Grilled Dish] Ozaki beef marinated in miso and steamed chestnuts on wild lotus roots [Simmered Dish] Rolled beef with eggplant and pumpkin [Main Course] Charcoal-grilled natural eel with bean rice wrapped in magnolia leaves [Dessert] Halloween sweets (sweet potatoes) and black sugar ice cream On the way to the restaurant, there were many foreign tourists, a sign of the relaxed border restrictions for individual travelers starting from the 11th. The front desk was constantly receiving reservation calls. I strongly felt that we are finally emerging from the long pandemic. The food and beverage industry is expected to thrive throughout the year-end period.

Today, I had lunch at Koju in Ginza for the first time. I ordered the course menu priced at 30,250 yen (including tax). Here is what I had: - Taros and crab meat on taro leaves, jade eggplant, saltwater sea urchin - Conger eel and new noodles in a flavorful broth - Chrysanthemum and mushroom in soy sauce, grilled tilefish - Sake-steamed red snapper, miso soup with broad bean and red bean-filled lotus root cake - Assorted sashimi including fatty tuna tataki, sea bream with sea cucumber eggs, shrimp, fresh Pacific saury with mustard vinegar miso, and simmered gelatin - Natural eel and black fig tempura - Ozaki beef shoulder loin steak with glass noodles, mushrooms, and bell pepper stir-fry in black vinegar - Japanese spiny lobster, crab meatball, baby taro, tender turnip, and matsutake mushroom dish - Ayu rice from Shimanto River (served with miso soup and pickles) - Dessert platter featuring Kyoho grapes, Shine Muscat tofu, pumpkin pudding, Naruto sweet potato pudding, and sweet bean mochi Every dish was rich in umami from the dashi broth and had a mild level of saltiness. It was a delightful experience to savor the essence of Japanese cuisine. I thoroughly enjoyed the meal. Thank you.

Each dish was truly impressive, with a story behind every single one. Wonderful meal, thank you for the hospitality. Bravo Mr. Okuda! Michelin ⭐️⭐️ #MichelinTokyo #Michelin #kojyu #Ginza #foodie #foodstagram