Ginza Koju

Obviously the environment and service can understand why it was downgraded, but the delicious Kaiseki cuisine provided did not disappoint, especially the performance of the puffer fish dishes was impressive. It is worth trying the few slices of wild goose in the hot pot, which is full of game flavor and should be a dish that gourmets with mature taste buds appreciate! The performance of fish dishes and wagyu sushi is also above the standard! The only thing that is not so special is the dessert, which is a bit ordinary! But you can feel the sincerity of the chef to preserve the original flavor of the precious ingredients and the moderate seasoning and refreshing taste! Compared with Kyoto Kisho, the price is affordable 😆

I was in a hurry to come to Tokyo this time, so I didn't make reservations for restaurants such as "Ryugin" and "Aoyagi", but I unexpectedly booked a private room at "Ginza Koju". "Ginza Koju" is located on the fourth floor of a building in Ginza. It is a two-star restaurant in Ctrip Food Forest and two-star Michelin. Chef Toru Okuda and Yamamoto Seiji of "Ryugin" are the three top disciples of Yuku Koyama of Tokushima Ryotei "Aoyagi". The name of the restaurant comes from the chef's friend, ceramic artist Nishioka Koju, so there are many ceramic works of Nishioka Koju in the restaurant. Ginza Koju has no menu. It is made according to the ingredients of the day. The price of the set meal is 28,000 yen, and drinks are not included. From the first dish of edamame cold soup, I fell in love with this place. The overall style of the dishes is light and focuses on the original taste of the ingredients. The appropriate sense of form is all for the content. The smoky flavor of the charcoal-grilled sea bream in the spotless bonito broth is like the work of a potter: the artificial incompleteness and irregularity are to break the routine and perfection, and present vitality and cycle in the "natural" state. The ingredients of Ginza Xiaoju are very exquisite. We can talk about any egg for a long time, and there are often rare ingredients, such as 10-year-old wild eels today. The Japanese lady who served us was afraid that we didn't know what she was talking about, so she opened her iPad to show us pictures every time she talked about special ingredients. Looking at the big sea bream in its lifetime while eating the charcoal-grilled sea bream in the bowl, this feeling is really mixed [covering face]

This restaurant is so good that we went twice during our stay in Nagoya. The food was very good both times! Some of the staff speak English and they have a menu for Westerners. Both nights were great - food, service, atmosphere were all first class. Had steak one night and sushi the next. Both were excellent. Highly recommend this restaurant in Nagoya.

"Ginza Koten" has won three Michelin stars for three consecutive years. Chef Toru Okuda, Ryuugin's chef, and Kanda's chef both came from Tokushima Ryotei Aoyanagi. Known as the Three Musketeers of Tokyo Japanese Cuisine. The name of the restaurant, Koju, comes from the ceramic artist Nishioka Koju, who has a close relationship with the chef's family. Therefore, the food utensils used in the store are of the highest quality. The table is made of 700-year-old cypress wood. The authentic taste of the ingredients is presented in a simple and elegant way, and the charcoal grilling technique is excellent. The ingredients are also the best of the best, purchased directly from production areas such as Shizuoka and Tokushima. Owner Okuda's grasp of the ingredients and the warm service from the staff will make you a meal that will move you.

I was in a hurry to come to Tokyo this time, so I didn't make reservations for restaurants such as "Ryugin" and "Aoyagi", but I unexpectedly booked a private room at "Ginza Koju". "Ginza Koju" is located on the fourth floor of a building in Ginza. It is a two-star restaurant in Ctrip Food Forest and two-star Michelin. Chef Toru Okuda and Yamamoto Seiji of "Ryugin" are the three top disciples of Yuku Koyama of Tokushima Ryotei "Aoyagi". The name of the restaurant comes from the chef's friend, ceramic artist Nishioka Koju, so there are many ceramic works of Nishioka Koju in the restaurant. Ginza Koju has no menu. It is made according to the ingredients of the day. The price of the set meal is 28,000 yen, and drinks are not included. From the first dish of edamame cold soup, I fell in love with this place. The overall style of the dishes is light and focuses on the original taste of the ingredients. The appropriate sense of form is all for the content. The smoky flavor of the charcoal-grilled sea bream in the spotless bonito broth is like a ceramic artist's work: artificial incompleteness and irregularity are to break the routine and perfection, presenting vitality and cycle in the "natural" state. Ginza Xiaoju's ingredients are very exquisite. We can talk about any egg for a long time, and there are often rare ingredients, such as 10-year-old wild eels today. The Japanese lady who served us was afraid that we didn't know what she was talking about, so she opened her iPad to show us pictures every time she talked about special ingredients. Looking at the big sea bream in its lifetime while eating the charcoal-grilled sea bream in the bowl, this feeling is really mixed...

After searching for several Michelin restaurants, we decided to choose this simple Ginza Xiaoju. The decoration is simple but not without its own style. We finally came here with great expectations. I checked the information online. This restaurant has won three Michelin stars for four consecutive years. The taste must be excellent. There are six main dishes from beginning to end. I picked a few of my favorites to share with you. There are also desserts. Matcha is really a national quintessence. This little luxury is really worth the money!

Ginza Xiaoju, spent three hours eating at this Michelin three-star restaurant. Sashimi is of course my favorite, very fresh. Although the charcoal-grilled steak is also delicious, it is a little greasy, but it complements the slightly bitter spring vegetables. The eel is very well processed, and caramel is used to enhance the freshness, and there is no fishy smell at all. P.S. It turns out that champagne should be paired with smoothies to lose the unique taste of champagne!