The story
In the heart of Tokyo’s Ginza district, Ginza Kojyu offers a refined kaiseki experience that has earned it a Michelin 2-star rating. The restaurant’s approach is quiet and assured: a single chef’s choice course served at lunch and dinner, with a menu that changes with the seasons. The space itself is intimate, with counter dining that brings you close to the kitchen, as well as private rooms for a more secluded meal.
The kitchen’s philosophy is rooted in Japanese tradition, but the execution is unmistakably modern. The chef, recognized as a “Modern Master Craftsman” (現代の名工), prepares each dish with precision and a deep respect for ingredients. Recent news items on the restaurant’s own site highlight seasonal offerings like live ayu (sweetfish) and natural eel, as well as the release of a book titled Wabi no Bi, Shoku no Bi: Onkochishin – a testament to the team’s dedication to the art of kaiseki. Every course is a carefully composed sequence of tastes, textures, and visual beauty.
Lunch is priced at ¥33,000 and dinner at ¥41,800 (tax included, plus 10% service charge). Reservations are accepted by phone from 10am for the current and following month; overseas guests are kindly asked to book through their hotel concierge. The restaurant accepts major credit cards. Whether you sit at the hinoki counter or in a private room, the experience is one of unfussy elegance – a place where the food speaks for itself.
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