Ginza Kojyu

Restaurants Type / Japanese
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Location

Tokyo, Japan

Address

Carioca building 4F 5-4-8 Ginza,Chuo-ku,Tokyo, 104-0061, Japan

Getting there

By train:10 minutes walk from JR Yurakucho station (Chuo exist).
3 minutes walk from Ginza station (Exist B6)

Telephone

+81 3-6215-9544

Fax

+813-6215-9545

More information

http://www.kojyu.jp/, https://facebook.com/pages/Ginza-Kojyu

Prices

Menu(Chef's Choice course only)
Lunch ¥21,600(Tax included)
Dinner ¥27,000(Tax included)
* Kindly note that all prices are subject to a 10% service charge.
Cancellation Policy:50% will be charged on the previous day, 100% on the day.

Opening hours

Lunch 12:00-13:00(L.O.)
Dinner 18:00-21:30(L.O.)
Holiday
Sunday, National holiday,
Summer time and New Year's.

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Michelin-starred Ginza Kojyu is one of the best places in Tokyo to experience kaiseki dining. The cosy interior creates the feeling of a meal prepared in someone’s home, with the servers describing each dish as diners watch it being prepared at the counter. The seasonal menu emphasises traditional Japanese cuisine, along with a few experimental dishes which add a hint of surprise. The vegetables dishes and fresh sashimi are particularly exceptional. The restaurant is quite small and relatively affordable, so it’s best to reserve a table in advance.

Highlights

  • Eat a Japanese traditional cuisine at Kojyu
  • Enjoy the food made using seasonal ingredients
  • Spend happy moments in a special environment with an awesome interior

The fourth floor of an anonymous office block in Tokyo appears an unlikely location for one of the city's best restaurants, but the humble premises are all part of Ginza Kojyu's charms. Once inside, visitors are welcomed to a Zen-like dining room featuring a simple cream and yellow colour scheme and wooden counter that seats just eight, plus a series of equally serene private dining rooms divided by paper screens.

Chef Toro Okuda and his team serve a multi-course kaiseki menu, showcasing modern Japanese haute cuisine through ultra-fresh seasonal ingredients. It's an approach that is based on fully expressing and enhancing the natural flavours of the produce in dishes that are deceptively simple and undeniably beautiful. An exquisitely light and soft prawn dumpling floats with angel hair scallions in a broth made with dashi stock, seasoned with sake, salt and soy sauce, while silky smooth sashimi is garnished with balls of cucumber and Chinese yam, plus seaweed and daikon. Okuda advises diners that each piece should first be eaten with a drop of lime-like 'sudachi' juice and salt, with the next seasoned with wasabi and soya sauce.

Diners struggling to get a reservation at the tiny three-Michelin-starred restaurant can try their luck at Okuda's two other outlets in Tokyo or hop on a plane to Paris, where the chef opened a kaiseki restaurant in 2013.Guests must be over 13 years old. Maximum 6 people can be at the same table together. There are three private rooms and each room can accommodate 6, 4 and 4 people respectively. So, the maximum number of people would be 14 people if the guests are okay with separate tables. Also, there are 8 counter seats but usually some seats are already taken so it is difficult for large group to sit at the bar.Ginza Kojyu has counter seats and three Japanese-style private rooms. You need to book seats in advance.

Reservation hours

  • To set up a reservation, please call after 10am.
  • Reservations will be accepted until end of next month. Information of all further reservations can be found in the

Ginza Kojyu Tokyo Reviews

We spent 3 nights in Japan and we ate at several of the best restaurants in the Tokyo. One of them is considered to be one of the top 10 in the world. Our concierge at the Peninsula made reservations for us at Ginza Koyju. We had zero expectations. We were seated at a small intimate bar "chef's table" for 9 people or so. The show began. Okuda san came out and cut some fresh fish and served the guests sashimi. The sashimi was not as good as Sushidai in Tsujiki, but the main event is the live Snow Crab and blue crab. The crab that was served was the best that we have had in our lives. We have eaten Kaiseki back in the States so we had some expectations on the flow of service. We had sashimi, crab, soup, and we ended with a wonderful rice with salmon in a hot stone bowl. Overall, the food and presentation was the best we had in Tokyo. great job.
~anne

The freshness of the seasonal ingredients, quality and excellent taste of the meal makes this very worthwhile. The serving ware and pottery used were so beautiful and show excellent craftsmanship. The food, service and experience justifies their being on the World's 50 Best Restaurant List and having the Michelin 3 star rating. We were hoping to be seated at the bar but were placed in the private room. It was nice of Chef Okuda to still stop by to check on us. Satomi was also wonderful. We can't wait to go back again.
~miley

Really delicious and delightful experience. They have the best wagyu beef I've ever tasted. Highlight dishes of our degustation experience are wagyu beef, steamed crab, and scallop dumpling soup. Umami!
The staff are really friendly and helpful. They tried very well to speak in English to explain what the dishes are. When we didn't understand what one of the fish dishes are, one of the chefs went to the kitchen and pulled out a book to show us - it was kingfish! Great effort and we really appreciate it.
~jill

We booked this Michelin star restaurant for a Kaiseki dinner around new years eve - it is one of the few fine dining restaurants open over the new years holiday. We were seated at the counter with 6 other guests, and all of us were served each course at the same time. The head chef was present along with at least 5-6 waiters/sous chef who were attentive to all our needs. The food was delicious - it was a 8 course meal with a wide assortment of foods- salad, crab, soup, grilled meats, sashimi, rice, desert - words dont do the meal justice. It was beautifully plated, and even more delicious to taste. This was by far the most delicious meal we had in Japan, and i would even argue one of the best in the world. A must try for everyone visiting tokyo who enjoy fine dining! Must book at least 1 month in advance
~steve

First of all, TripAdvisor misspells the name of this superb three-star Michelin: Ginza Kojyu. 
Second point of-note: if you are visiting from abroad, many high-end Tokyo restaurants require reservations to be made and confirmed by your hotel. They also have very strict and costly cancellation policies. Seating is often very limited as many Japanese restos have limited counter seating and a few small table options. 
Ginza Kojyu is led by Toro Okuda, a very accomplished - and friendly - chef. Courses are seasonally inspired and great care is taken to craft each course with meticulous care. I did note that on the evening we dined, there were several other Western couples however colleagues assured me that Ginza Kojyu is a favourite of Japanese diners. It is fully-priced but fair, for the Omakase evening dining option. 
Important to advise of any dietary restrictions. The menu is very broad; we loved the sashimi course, and the seafood courses were very special indeed, as was the beef course. Sake, beer and wine options are available. The space is very warm and simple w clean lines. 
We had a very lovely evening and would absolutely visit again - when making reservations, note that Okuda-san has two other restos in Tokyo.
~kaiser

We made our booking through voyagin, but usually your hotel in japan can make booking for restaurants for you (unless they require your credit card details). The restaurant is on 4th floor of a commercial building. Very cozy area and the chef was very very friendly. Food is obviously excellent. Great dining experience in Japan!!
~angela
While everything was very good, it was disappointing overall- Not up to expectations for a 2 Michelin star, and not worth the price with so many options in Tokyo. Instead of being more interesting to watch the prep, as at many restaurants with sushi and counter seats, the counter was a little awkward because the chef hovered there but many dishes, besides the sashimi, were primarily prepared behind the scenes and he just did plating and final touches. It felt overly formal and stiff.
~craig

We splurged on this meal but incredibly it was well worth it! You're not just getting an exceptional meal, you're also getting a show - Chef Tooru Okuda preparing and plating each course with expertise and artfulness. We had front and center stage seats in the middle of the 8 seat sushi bar. From appetizer to dessert we were quite impressed. The portions were small but there were so many courses that we were more than satisfied. We were also treated to a inside peak of the kitchen after the meal which made this evening super special. Certainly extravagant, but a great memory of Tokyo and dining at its finest!
~greg

I've been here twice and both visits have been incredible. First the people there are really welcoming and kind. Second - the food is great. Both times I've gone, it's been the Spring menu but both were different. It was clear a lot of thought and energy has gone into creating a delicious meal.
~tilda
 

Big sold out show and it is hard for non-Japan-based people to get tickets. Voyagin came through perfectly. Great communication for seat selection and tickets waiting for me at hotel. Couldn't ask for better. A+ all around.~Andrew

We highly recommend using Voyagin to book your tickets for Tokyo Dome. When we first inquired about tickets to a Yomiuri Giants game, there were standing only tickets available in our price range. The staff at Voyagin when above and beyond and found us tickets in our price range in the visitors team section. This was okay because we still got to experience the wonderfulness of Tokyo Dome and Japan Baseball!~Joelle

So easy to book with voyagin! I traveled around Japan for a few weeks and almost forgot I had booked tickets to this game - showed up at my last hotel in Tokyo a few days ago and they reminded me I had a package! Was as easy as that, booked and the tickets get delivered to whatever hotel you require. The game was lots of fun, the fans were very enthusiastic and I had an amazing time. Would love to go again!~Emma

I went here on a lunch reservation on a trip to Tokyo that included lunch and dinners at RyuGin, Koyju, Saito, Sawada, and lastly the original Jiro. Jiro was a disaster and Saito did not live up to the presentation and atmosphere of the other three.The lunch sitting was myself on one side of the sushi bar and two older women on the other side. This allowed for some time to chat with Okuda-san. While I can appreciate English can be a challenge in Japan it is nice to have a chef try and make for a nice experience. At the end of the day, the top restaurants in Tokyo are all excellent. Why not make it a great experience for guests if you can help it.~gambit76

Was fortunate enough to secure a reservation at Ginza Kojyo with the help of our hotel's concierge. Most of the best restaurants in Tokyo won't take online reservations or telephone reservations from outside of Japan. So, you must secure reservations through locals or hotel concierges. Kojyo is the Michelin-two star showcase of chef Tooru Okuda. This restaurants has only 8 seats at the counter where you can watch the chef and his team and two nightly seatings. They also have 2 private rooms to accommodate groups of 4-8. Here, the chef provides a tasting menu (no a la carte ordering) featuring Kaiseki cousine with minimalistic techniques, small plates, minimal use of seasonings and simple presentation. Chef Okuda is a master of letting the highest quality ingredients speak for themselves and not trying to take away from the delicate flavors with unnecessary ingredients, sauces, or fancy presentation.

Our 8 course dinner was exquisite and it was a thrill to watch the chef expertly create and plate this courses in front of us. The meal was complimented with carefully selected sake. They also offer wine and champagne. The meal was made even more special by the friendly, inviting, and unassuming manner of chef Okuda. He introduces himself to all the diners before starting the meal. He and his staff are more than happy to answer any question you may have about the meal and/or ingredients.The incredible attention to details continued even after the meal was over. Chef Okuda kindly offered to show us the private rooms and also gave us a tour of his kitchen. One of the servers even walked two blocks with us to make sure we found the taxi stand.All in all an unforgettable experience. Thank you chef Okuda and staff!~TampaDocFoodie

We arrived slightly after 6:00 p.m. (a few minutes late which is not good in Japan but the cab driver struggled a bit) and were warmly greeted and shown to our seats at the amazing sushi bar made from one solid piece of cypress that is over 150 years old that seats eight. From the very start the people were outgoing, warm and really interested in us and making sure that we had a great experience. The preparation and presentation of the food was absolutely flawless -- the best we have ever experienced in a sushi format and the complexity and subtlety of the flavors was something that we have never before experienced with a sushi focused meal. They also included a Kobe beef course that rounded the meal out nicely. Koju also has a solid and reasonably priced wine list. The meal was relaxing and flowed smoothly with no perceived pressure for us (or any of the other diners) to vacate so they could prep for the 8:30 seating.

We believe that meals at Michelin starred restaurants are about both the experience as well as the food and the experience is remembered long after the food becomes a distant memory. Having visited a number of the best restaurants around the world including El Cellar de Can Roca, The French Laundry, Astrid y Gaston (x3) and Per Se it was our view that Koju clearly ranks in the top tier of these exclusive restaurants. We try to be very discriminating in our reviews and would note that we distinguished very clearly between Koju and Kanda where we visited two nights later -- Kanda is simply not in Koju's league from an experiential perspective. So, if you only have time for cash for one we would recommend that it be Ginza Koju.~rickm5282016

Ginza Koju was my introduction to kaiseki and it was certainly memorable for all the right reasons. The actually restaurant and atmosphere is so beautiful that it compliments the food perfectly. Each of the courses subtle flavours were so masterfully balanced that we could taste the care and thought behind them. I am so impressed with this restaurant and our waitress was wonderful and answered all our foodie questions throughout the night in perfect english.~ChiaWY90

My daughter booked this restaurant as she wanted to experience a high class Kaiseki meal. The meal cost a bomb (more than our flights over) but is was one of those magical life experiences that dont happen too often.The food was amazing - we requested no red meat so it was balanced around many coursed of seafood and vegetable dishes. All had amazing presentation and flavours that in some instances we had never really experienced before and we are very much food lovers.Matched with some nice sake and really lovely staff - our dedicated waitress was fantastic it was a fantasic truly memorable night.The restaurant is a little hard to find we left early thankfully or we would have been late.At the end the chef invited us in for pictures to top the night off.~wongbo

I very much enjoyed this Kaiseki restaurant. It is a beautifully designed restaurant down to the smallest detail. The meal was quite lovely and the flavors were interesting and different. Sitting at the chefs table was a lot of fun. Pricey but a great experience.~USCKaboom

This is definitely one of those very expensive meals that may or may not be worth the money depending on what you are looking for.There were so many courses I couldn't even eat the last two. Each was prepared perfectly and with such attention to detail.They prepare everything in the back so you don't get to watch, but at the end they take you to see the kitchen. I would have rather watched the magic right in front of us.Food included raw lobster (I personally won't eat this so was wasted on me), sashimi course, steamed clam (amazing!), scallop dumpling soup (eh), eel course (amazing), another fish and steak (loved this steak), and a salmon course that I couldn't even touch. And dessert (a fancy cream and fruit concoction in a martini glass). It would have been better if I could have ordered a smaller version of this but my husband was just fine with the amount of food. This was our most expensive meal ever so just be prepared for that.~mel685

After securing the reservation at the restaurant for dinner, we showed up promptly for the appointed time. We had to wait a little bit for the other dinner and as usual, Mr. Okuda showed his talent by serving us plates after plates of perfection. On this particular night, we also met some friendly dinners and we had a great time. The kitchen tour were a plus...~hktransplant

After a lot of preparation, we had fairly high expectations of this kaiseki experience. Our hotel had confirmed the booking in advance and warned us of their policy of cancelling, as it was on the day of our arrival from London (100% penalty) with credit card details taken over the phone. A wise precaution I guess, given the small number of covers, though we hoped for some reciprocity in return. We explained via the hotel that due to food allergies, we could not eat certain seafood. We had the hotel re-confirm this on the day. We also brought along cards in English and Japanese explaining this. We were told it would be fine.

Needless to say, the dietary requirements were completely ignored. I could have understood this if they had told us at any point that this would not be possible to cater for our small needs. But to confirm at the restaurant that all was OK just before serving the offending dishes, made us feel extremely uncomfortable to say the least and quite let down. Though his concentration was to be admired, it was also difficult to engage with the head chef who seemed to be a little on auto-pilot.

Given the very high bill and very lacklustre atmosphere, any such restaurant would have deserved one star but there were some highlights. I quite liked the décor and the head waiter was amiable, even providing us with umbrellas due to the rain! The food presentation was great but many of the dishes lacked flavour - I have a delicate palette and it was quite a disappointment when even the delicately-placed jelly or sauce accompaniments were completely bland - this was not subtle haute-cuisine but serious lack of flavour in those dishes. On the other hand, some dishes shone through and one dish in particular was truly superb! Having dined on kobe beef in a Michelin star teppanyaki restaurant, I can say the beef marinated in miso at Koju was the best I have ever tasted!Overall a hit and miss affair for us which was quite a pity but some definite highlights.~londoneraway

Absolute perfection in every aspect. Mr. Okuda is extremely talented and he told me he used to be a pianist. Hence his sense of finger, taste, brain is completely sync'd. Everything from ingredients, preparation is up to its most best optimal timing and temperature. Everything from a little gesture and move this man makes is an art. He truely understands how the human sense can be controlled through food and with that, he will take you into an adventure. 

This was one of the best meal i have had in my life. Not that food just taste amazing, it will take you into its own world. Visually, aroma, taste, texture, vibe, vibe. At the end of the keiseki course, Mr. Okuda gave me a personal tour of his own kitchen. This man is an artisan beyond. Although they were down graded from 3 michelin star to 2, this was definitely a solid 3 michelin star experience for me, if not beyond that level at Koju, Ginza.~Jae K

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