"Ginza Fujita," which opened in Ginza in April 2022, is just a 5-minute walk from Ginza Station. As the elevator doors open, you're greeted with a refined and luxurious ambiance, fitting of a top-class establishment in Ginza. Amidst this solemn atmosphere, there's a surprisingly serene air about Master Fujita, welcoming guests with his calm demeanor. This contrast adds to the charm. Master: Mr. Masayuki Fujita. Originally from Fukui Prefecture, Mr. Fujita also worked at "Sushi Arai," where he wasn't behind the counter but rather worked on the culinary side. The counter, with its seven seats in a single row, seems almost fragile. Now, let's dive into today's course featuring 1.4kg of Echizen crab. This crab is of the highest quality, weighing at least 1.2kg, and bears a double tag denoting it as a product offered to the Imperial Household. Oh, how I've missed this! - Tiger puffer fish milt and sea urchin. The combination of flavors is exquisite, with the milt being delightfully chewy. - Echizen crab sashimi. Thanks to the kelp water rinse, the pure flavor is retained impeccably. - Sea bream and bamboo shoot. The clear, direct dashi and beautiful presentation alone make this a dish to remember. And the bamboo shoot, heralding the arrival of the season, stands proudly. - Poached sea bass. As simple as can be. The texture from the cooking and the extracted sweetness are simply outstanding. Can there be a better way to bring out these flavors? - Crab hot pot with crab miso. With each heating, the Echizen crab's flavor deepens. The thick fibers retain a somewhat rare texture, while the crab miso, free from any unwanted smell or impurities, elevates the dish to perfection. - Grilled mackerel sushi. The combination of konbu seaweed and the crispy grilled aroma is magnificent. - Grilled crab. Sprinkled with snow salt, the sweetness is further accentuated with elegance. - Crab fry. Everyone, including the little ones, will love this. The crab miso serves as a perfect sauce. - Crab gratin. Another dish perfect for everyone, especially the little ones. - Meal: marinated lean tuna, Wagyu beef with Kyoto's Horikawa burdock, and simmered beef. - Ponkan (Omasa). Jelly. - Grilled warabi mochi, beer, wine bottle share. The bill came to approximately 80,000 yen for this exquisite meal from the new renowned restaurant. It was a truly delightful experience. Thank you for the feast. -------------------------------------------------------------------- Also, visit Instagram♬【IKKO'S FILMS】https://www.instagram.com/ikkos_films/ Shinagawa Ikko Official Bloghttps://ikkos-films.com/

I was invited by a gourmet friend to this place, which I had heard about for a while, but it was my first visit. The restaurant has a single wooden counter, creating a clean and elegant atmosphere that reflects the owner's philosophy. As we were discussing what to drink, we were informed that champagne is not poured by the glass, so we started with Japanese sake. We chose ESHIKOTO's famous Daiginjo sake, known for its Water Narcissus Black Dragon. The silver backdrop resembled a luxurious folding screen. The sake had a clean and dangerous taste, quite exquisite. For the second round, we had Juyondai Orizakari Honnama Arasou. The blue accents in the sake vessels gave a sense of early summer. The taste was refreshingly pleasant. As for the food: - Steamed abalone with hairy crab, sea urchin, young fern, and jelly: The sea urchin from Amakusa was exceptional, and the abalone was impressive. A luxurious start to the meal. - Steamed eel rice: Eel from Shizuoka, with delicate fat and plump flesh. A companion who adores eel finished it in a blink of an eye. - White tilefish and bamboo shoot soup: Bamboo shoots from Kagoshima and white tilefish from Yawatahama. The seared skin added a fragrant touch, and the broth was simple, light, and elegant. - Sashimi: Thornhead fish and Ise lobster with miso and sashimi soy sauce. - Grilled bamboo shoot with sansho pepper: The lower part of the bamboo shoot from the previous dish, coated with sauce and charcoal-grilled. Irresistible aroma! - Natural grilled softshell turtle: Rare and exquisite, surprisingly easy to chew. The accompanying pickled cucumber added richness, creating a delightful combination. - Pacific saury miso-grilled with thin red bean paste: Perfect for Pacific saury lovers, with an exquisite blend of thin red bean paste, sweet light beans, and rich miso. - Young ayu with Kyoto sansho pepper: A bold sauce with the tingling sensation of sansho pepper. The live ayu showcased its distinctive form, swimming as if alive. - Meal: Clay pot rice, tuna pickles, beef simmered in red miso, red miso soup, and pickles (water eggplant, cucumber, Shibazuke, plum from Fukui). The Fukui plum pickle was slightly sweet, enhancing the flavor of the rice. A fantastic restaurant! Succumbing to temptation, we had a little more. Finally, thick beef arrived, accompanied by fried burdock and lotus root, topped with lotus root. And then, Yuzu jelly from Yakushima: Unusual and served with a sophisticated bamboo spoon. The jelly itself was firm. Warabi mochi with Nepalese tea: I missed the name of the Nepalese tea, but it had a citrusy scent, chilled and refreshing. The warabi mochi chopsticks were intentionally shaped differently for ease of cutting. The kinako (soybean flour) was delicious. The owner, perhaps noticing my struggling attempt to finish the warabi mochi, kindly brought a spoon. The warabi mochi itself was slightly firm, with a crispy surface (bottom). Could it be due to intensely hot warabi mochi covered in black syrup, creating a caramelized effect? A texture I had never experienced before, truly enjoyable! Though it was a quick two and a half hours, the flow of time and the pace of food service were just right.

I visited "Sushi Arai," a place I regularly go to for sushi, and although I was hesitant due to the prices (starting from 48,400 yen for the course), I decided to try it based on the recommendation of a gourmet friend. The restaurant is located in the same building as Uetakisan in Ginza 7-chome. The atmosphere is elegant with a dignified counter. The dishes I had included blowfish milt, red sea urchin from Kagoshima, abalone and sea cucumber simmered in ink from Obama, steamed rice with fiddlehead ferns, white amadai, shabu-shabu with a 42kg kue fish, grilled mackerel sushi, blowfish tempura, bamboo shoot from Kagoshima, Echizen crab gratin, and a meal with Châteaubriand, simmered beef, and tuna with refreshing citrus jelly. The food was delicious and diverse, with the blowfish ink, white amadai soup, and grilled mackerel sushi leaving a lasting impression. Mr. Fujita, the chef, is both dedicated and playful, making the conversation enjoyable and the overall experience comfortable. However, considering the not-so-frequent affordability, I would like to visit on special occasions. Oh, and a notable point is that they are open on Sundays in Ginza! Amount spent: 49,000 yen Rating: 4.5 points - Definitely want to visit again!!

Ginza Fujita is located approximately a 5-minute walk from Ginza Station, on the 2nd floor of a building that also houses Ginza Uetakisan. The interior exudes a serene atmosphere with a cozy counter seating for 6. The dishes are served with a brisk pace, each showcasing a simple expression of the natural flavors without any extraneous elements. The attention to detail extends to the unique and fitting choice of tableware, contributing to a favorable dining experience. There's no flashy presentation or unnecessary use of luxurious ingredients for the sake of aesthetics. The flavors are gentle on the palate, making it a restaurant suitable for connoisseurs. Highly recommended for those who wish to quietly savor Japanese cuisine. I look forward to revisiting with the changing seasons. The menu includes delicacies such as pufferfish milt and sea urchin with ink sauce, steamed rice with butterbur sprouts, Echizen crab and Seigoin daikon soup, shabu-shabu of kelp grouper, grilled mackerel sushi, deep-fried tiger pufferfish, crab gratin, clay pot rice, Dekopon jelly, warabi mochi.

I visited a new restaurant for a change since I usually frequent the same ones. The owner was incredibly lovely and warm. They have a shop in Fukui, and I heard they've also been to Araisan. Their dedication to tuna was impressive, and I learned a lot from our conversation. They had a gentle demeanor and were easy to talk to. I loved their sense of aesthetics, especially when it came to the dishes. They mentioned that their shop opened last year.

We enjoyed a crab feast at Ginza Fujita for our last meal of the year! We ordered a course menu, but the final price ended up being about double. Maybe the crab was pricey because we didn't drink that much alcohol? Nevertheless, the crab was truly exquisite! Every dish was delicious, and we left completely satisfied! We'll definitely come back to indulge in seasonal ingredients again! Thank you for the wonderful meal!

I thoroughly enjoyed Echizen crab to my heart's content. The chef, who honed their skills in Fukui, truly lived up to expectations. The deep-fried crab claws were unbelievably delicious and indescribable. While the other dishes were decent for the price, the meat was a bit disappointing considering the cost. There is definitely room for improvement, such as grilling over charcoal. I'm looking forward to seeing enhancements. The portions are incredibly generous, so I felt that one dessert and some tea treats would be sufficient.

I revisited "Ginza Fujita" located just a 4-minute walk from Ginza Station. This restaurant opened on the 2nd floor of the "AG1 Building," a trendy dining building completed in April this year in Ginza 7-chome. The proprietor, Mr. Masayuki Fujita, originally from Fukui Prefecture, honed his skills at renowned sushi restaurants like Sushi Takumi before opening his own establishment in his hometown. Afterward, to further his personal goals, albeit regretfully, he closed his restaurant temporarily and polished his craft at the esteemed Sushi Arai. The meticulously selected ingredients from Fukui Prefecture, along with the sophisticated ambiance featuring a single plank counter, exude a sense of luxury. Despite its modest size of 12 seats, the restaurant offers a serene atmosphere where diners can savor their dishes while feeling the proprietor's love for his hometown evident in every detail, from decor to accessories. Moreover, the restaurant boasts a lineup of sought-after Japanese sake, particularly "Kokuryu," sourced through unique channels, as well as a wine cellar at the back of the premises sure to tantalize enthusiasts. On this visit, approximately six months after my initial reservation, I eagerly anticipated the crab-centric course, which likely costs around ¥70,000 given the base price of ¥44,000. True to his Fukui roots, Chef Fujita presented a menu brimming with dedication, primarily featuring Echizen crab. Below are the dishes I enjoyed on this day along with my impressions: - 1kg extra of grilled mackerel sushi from Kochi Prefecture, accompanied by Konbujime seaweed. - A soup of natural tiger blowfish with turnip from Otokawa. - Crab sashimi and Ise lobster. - Grilled Echizen crab. - Hiroshimura taro with turnip from Otokawa. - Boiled Echizen crab. - A 3.3kg Kochi Managatsuo (butterfish) grilled with miso. - Freshly harvested rice cakes from Fukui Prefecture with this year's karasumi (salted mullet roe). - Grilled river snail with liver sauce. - Seiko crab gratin. - Natural eel rice bowl. - Clay pot rice (Fukui Prefecture) with pickled vegetables and a 137kg tuna from Toido, Hokkaido, served with sake lees. - Charcoal-grilled fillet meat. - Chestnut sweet potatoes. - Warabi mochi. The confident pricing reflects the restaurant's unwavering faith in each dish. However, upon closer inspection, I couldn't help but notice what could be termed as "stinginess." While the use of top-notch ingredients and cooking techniques aimed at revealing the true essence of flavor were evident, there seemed to be a lack of uniqueness that I personally hoped for in terms of pure taste, hospitality, or even performance. I wanted to experience something truly unique and exclusive to Ginza Fujita, something I couldn't taste or feel anywhere else. Thank you for the wonderful meal.

Highly refined Japanese cuisine. I visited this place due to its high reputation. The handmade karasumi (salted mullet roe), meticulously prepared eel, and fried ayu (sweetfish) with persimmon peel exhibit skill and creativity throughout. Even acclaimed food bloggers on Tabelog (Japanese restaurant review site) praise it highly. The course menu, from the beginning to the last bite of warabi mochi (bracken starch dumpling), is flawlessly organized, ensuring no boredom. However, when asked to recall a memorable dish, I might hesitate. Unfortunately, my health wasn't perfect that day, so I'd like to give it another try.

Today, I visited Ginza Fujita, located from Ginza 7-chome to behind the Shiseido Building, to enjoy their omakase course. The gentle master's impressive work right before my eyes, combined with each dish, which seemed to require a lot of effort with every single bite, highlighted the excellence of craftsmanship in Japanese cuisine, bringing out the best in each ingredient while eliminating any impurities. Despite its modest appearance, Ginza Fujita is sure to become popular with its outstanding dishes. The menu for today totaled ¥50,095, with the omakase course priced at ¥44,000. - Two types of sea urchin and Tochigi-grown dadacha beans - Steamed abalone from Echizen-cho with liver sauce and white wood ear mushrooms - Lotus root manju from Kanazawa, white ama-dai (red sea bream) from Hachiman-Hama, Ehime, in a soup - Sea urchin, tai (sea bream) from Akashi, sashimi of carabineros from Chiba - Natural eel from Lake Biwa, grilled with sauce - Deep-fried Kyoto duck and eggplant soaked in broth - Hair crab from Funamachi Bay, tomatoes from Nagasaki, cucumber sherbet, and somen noodles - Conger eel from Jeju Island with plum and onions from Awaji Island, soy sauce - Deep-fried sweetfish from Ikeda-cho, Fukui, served with clay pot rice, sesame-flavored tai (sea bream), Saga beef Chateaubriand charcoal-grilled with sweet pepper, ikura (salmon roe), pickles, miso soup - TKG (tamago kake gohan) and katsuobushi (dried bonito flakes) rice bowl - Ice cream with Japanese sugar, baked mochi (rice cake) filled with red bean paste - Nepalese tea - Other drinks

I had high expectations for this place and wanted to try everything as it all looked delicious! I almost finished the entire pot of rice by myself, and they even prepared special dishes like egg over rice for me. The course meal was extremely satisfying. Since it's still easy to make reservations, I'm thinking of visiting again even if it's just by myself. Thank you for the wonderful meal.

Visited Ginza Fujita for the first time! Took a photo at the counter as the first customer! The simple counter is calming. The huge lobster sashimi had an amazing crunchy texture! The eel, was it charcoal-grilled? Crispy on the outside, juicy inside, delicious! The prawn was also huge! (laughs) I think there wasn't a menu for alcohol? Even though they said, "We have everything!" there wasn't anything I wanted to drink, so I'm expecting more next time! Anyway, the food was impressively delicious, and the atmosphere was great, so I'd like to revisit soon. Thank you for the meal!

I visited Ginza's "Fujita" which opened in April. The restaurant has 8 counter seats and no private rooms. I made an early reservation anticipating future difficulty. I was surprised by the generous portions starting with the abalone. The chef, Mr. Fujita, mentioned, "They need to be this thick for a satisfying bite," and indeed they were. Mr. Fujita himself goes to Tsukiji for fish and vegetables, showcasing his excellent selection. At ¥40,000 per person, the ingredients are of excellent quality. Everything was truly delicious. The chef is friendly and kind, making the experience enjoyable. It was a comfortable atmosphere, so I secured my next reservation. I'll be back in 3 months.

I visited the newly opened Japanese restaurant, Ginza Fujita, located a 4-minute walk from Ginza Station. It's situated on the 2nd floor of the AG1 Building, a trendy dining complex in Ginza 7-chome. The owner, Chef Masayuki Fujita, expressed a desire to contribute to the local community in his own way. Originally from Fukui Prefecture, Chef Fujita honed his skills at renowned sushi restaurants like Sushi Takumi before opening his own establishment in Fukui. After achieving his goals there, he temporarily closed his restaurant and further polished his craft at Sushi Arai. The restaurant exudes a refined luxury, from carefully selected ingredients from Fukui to the elegant wooden counter. The decor and details reflect Chef Fujita's love for his hometown. Additionally, the restaurant boasts a wine cellar with an impressive selection. The omakase course, starting at ¥44,000, offered a delightful array of meticulously crafted dishes. Here's a glimpse of what I enjoyed: - Salt-boiled Matsuba crab from Hokuriku, served with kelp broth jelly. The sweet crab meat paired perfectly with the rich kelp broth jelly. - Grilled sweetfish liver from Fukui, showcasing both its savory flavor and subtle bitterness. - Assorted sashimi including flounder and lobster, served with soy sauce, seaweed salt, and a ponzu sauce made with steamed flounder liver at 60°C. - A bowl of Awabi from Echizen, accompanied by Kamo eggplants from a unique Kyoto producer and fresh mushrooms. - Grilled softshell turtle from Amakusa, meticulously deboned and juicy. - Nagasaki tomatoes and Akita water shield fern for a refreshing palate cleanser. - Korean-style pot of large conger eel, nerve-stunned and served with fresh spring onions. - Noodles simmered in broth with a 3.4kg white sea bream, highlighting the deep flavors of the fish. - Saga beef Chateaubriand, charcoal-grilled and served with a side of precious sweet chili peppers that originated from the "10,000 wishes temple". - Two types of rice cooked in different pots and served with pickles including mullet roe, cucumber, and turnip, as well as marinated tuna passed down from Sushi Arai. - For dessert, a combination of crispy Japanese sweet bun with sweet potato ice cream made with refined Japanese sugar, and caramelized warabi mochi. Accompanied by the Nepalese "Ilam Tea", a rare delicacy, and freshly brewed oolong tea served after the meal. Overall, Ginza Fujita is a must-visit new restaurant, and I look forward to my next visit. Thank you for the wonderful dining experience!

Visited upon recommendation from the chef of another restaurant. The interior is still new and clean. The chef is highly skilled, and it's easy to see why food enthusiasts love this place! The crab was delicious ^^ Overall, everything was well-balanced, and I left extremely satisfied! I definitely want to visit again. Thank you for the meal! ------------------------------Your 【Follows】【Likes】【Saving the restaurant】 are very encouraging. Thank you for your support! We also post many videos on Instagram. Please check us out there too. Ari Gourmet《@arimon_gourmet》 https://instagram.com/arimon_gourmet?igshid=NTc4MTIwNjQ2YQ==

Today, I had dinner at Ginza Fujita. First, I ordered a recommended sake, and a unique sake with an unusual name was served. It had a rich aroma and was incredibly delicious. However, it took about 20 minutes from the sake being served to the arrival of the first dish. The 20 minutes with only the sake felt quite long. The dishes that arrived were as follows: 1. Live hairy crab from Akkeshi, Hokkaido, boiled on the spot. The crab, served warm, was exceptionally delicious with a tremendously rich flavor. 2. Live giant spiny lobster sashimi, cut on the spot. The spiny lobster, unusually large and served as sashimi, had a protein-rich taste and was surprisingly delicious. 3. Sashimi of morning-caught young flounder with flounder liver sauce. The liver sauce was exquisite, and it was so delicious that I ended up having all three pieces with the liver sauce. 4. Soup with abalone and abalone mushroom from Maizuru, Kyoto. The giant abalone had a soft and moderately resilient texture, complemented by the gentle flavor of kelp-infused broth. The broth-soaked abalone mushroom was equally delightful. 5. Simmered pike conger and onion hot pot. The lightly boiled pike conger and onion in the broth were delicious, with the eel's cooking being exceptionally well-done. 6. Deep-fried Kamonasu eggplant. This might have been the most delicious dish of the day. The thick, savory Kamonasu eggplant soaked in bonito broth had a sweetness reminiscent of Satsuma imo (sweet potato). Incredibly delicious. 7. White sweetfish noodles. The fragrant flavor of grilled white sweetfish and the delicious broth made this noodle dish outstandingly tasty. It was my first time having such delicious white sweetfish noodles. 8. Saga beef Chateaubriand. Tender and juicy Chateaubriand – no doubt, it was delicious. 9. Red miso soup with asatsuki (chives). The generous amount of finely chopped asatsuki added a comforting touch to the soup. 10. Warabi mochi using Kyoto's Hon Warabi. Crispy grilled warabi mochi with a delicious flavor. It was my first time trying grilled warabi mochi, and it was also incredibly tasty. All the dishes had a well-balanced combination of flavors, with a pronounced umami from the broth. The seasoning was just right, creating a delightful contrast in taste. I enjoyed every dish without getting tired, and it was a truly impressive dining experience. Thank you for the delicious meal.

I visited for the first time. As indicated by the customer spending, the deliciousness is undeniable. The chef, who used to work at Yamayuki, sources tuna of equivalent quality to a sushi restaurant. However, as it is a new establishment, there are many challenges in terms of operations and consideration, and currently, many people feel that it is a bit expensive. If this is improved, I think it will become a restaurant that is difficult to reserve. If there is a thoughtful hostess, it feels like it could even earn a Michelin star.

I visited the restaurant "Ginza Fujita" located in Chuo Ward, Tokyo. It is situated about a 5-minute walk from Ginza Station on the second floor of a building. Upon entering the restaurant, there is a fresh and new fragrance. The interior is simple with no unnecessary decorations. This establishment was opened by Chef Fujita in April 2022, who gained experience at popular restaurants in Fukui City like "Sushi Arai" after closing his previous restaurant. I sat at the counter and here's what I had: - Kaga Renkon (lotus root) Steamed Dish with Sea Urchin and Tosazu Jelly - Awabi (abalone) and Osaka's Spring Onion Soup - The dish had a simple appearance, but the flavor was rich. It started with the umami of kelp, followed by the richness of sea bream and the sweetness of onions. The taste ended with the lingering flavor of bonito flakes. - Homemade Karasumi (bottarga) and Morning-Picked Snap Pea Steamed Rice - Okoze (stonefish) and Ise Ebi (Japanese spiny lobster) Sashimi - Korean Hamo (pike conger) Hot Pot - Lake Biwa Wild Eel - Maizuru Tori Gai Shabu-Shabu with Kamo Nasu (eggplant) and Yellow Nira (garlic chives) - The dish allowed for enjoying the freshness, and the contrast in texture between eggplant and yellow chives was delightful. - Lake Biwa Moroko (round goby) with Sansho (Japanese pepper) Sauce - Kaga Snow Crab and Brix Nine with Miwa Somen (fine noodles) - Warabimochi (bracken starch dumpling) - The meal included dishes suitable for both enjoying with drinks or as a main course. There was a satisfying feeling after the meal, and the meticulous craftsmanship of the chef was evident. Thanks for the delicious meal.

The quality and technique were extremely excellent! I was impressed.

I visited a Japanese restaurant that opened in Ginza 7-chome in April 2022. It was an exciting experience to enjoy Japanese cuisine after a long time. The ingredients used were top-notch, and the cooking methods were superb, providing a satisfying experience. The sashimi was particularly delicious, leaving me amazed. The elegant and beautiful interior, along with impressive tableware, added to the ambiance. The restaurant's philosophy towards food is wonderful, and if more chefs are like this, the future of Japanese cuisine seems bright. It might have been the best tasting among all the Japanese restaurants I've tried in Ginza so far. I look forward to visiting again in another season. Thank you for the wonderful meal!

Crab galore! Absolutely satisfied!!