A Japanese Restaurant Pursuing Its Ideal

Aiming to "give our customers an ideal Japanese cuisine that can be seen and tasted only here," Ginza Koju offers only a Chef's Choice (omakase) course. Owner Okuda Toru says, "I believe that Japanese cuisine represents a unique worldview and culture," one he has dedicated himself to since the age of 18. "First, in Japan's omakase culture, the chef must express seasonality and story in his choice of tableware, balance the flavors within each dish, and adjust the intensity of each dish relative to the others. Also distinctive is the use of raw fish, as in sushi and sashimi. Our customers experience the hospitality of servers in kimono, remove their shoes, and dine at a plain wooden counter in a Japanese-style room; they watch the chef expertly steaming and grilling food and arranging it in carefully selected dishes. We invite you to use all five senses to enjoy the freshness of Japanese culinary culture."

Owner Okuda Toru is passionate about his cuisine. He also trains young chefs and publishes books to promote Japanese cuisine to a wider audience.

The appeal of ayu is its many variations - young in May, full of eggs in October. Charcoal-grilled ayu is available from June to late July. Some 100 steps go into achieving the ideal grilling temperature, including how to place the charcoal, deliver air to it, and so on.

The restaurant offers counter seating and private rooms. Don't miss the gallery displaying works by ceramic artist Nishioka Koju, the restaurant's namesake.