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.

This time I came to Tokyo in a hurry. I didn't book restaurants such as "Longyin" and "Qingliu", but I accidentally booked a private room of "Ginza Xiaoten". "Ginza Xiaoten" is located on the fourth floor of a building in Ginza. It is a two-star and Michelin two-star restaurant in the gourmet forest. Chef Otian Tou and "Longyin" Yamamoto is the same Tokushima Liaoting "Qingliu" Xiaoshan Yujiu Gate three high school, the store name comes from the chef's friend pottery artist Xigang Xiaoshi, so there are many pottery works in the restaurant. Ginza Xiaoshi has no menu. According to the ingredients of the day, the price of the package is 28,000 yen. The wine is calculated separately. From the first edamame cold soup, I like it here. The style of the dish is light and pays attention to the original flavor of the ingredients. The just right form is for the content service. The smoky smell of charcoal grilled salmon in the spotless broth is like the work of a pottery artist: artificial fragmentation and irregularity are meant to break the norm and perfection, presenting vitality and cycle in a state of "natural". Ginza Xiaoshi's ingredients are very elegant, any egg can also tell us for a long time, and often have ingredients that can not be found, such as today encountered 10 years of wild salmon. The Japanese eldest sister who served us was afraid that we didn't know what she was talking about, so every time I told the special ingredients, I opened the Ipad to show us the pictures, while watching the big carp in life, while eating the carbon grilled carp in the bowl, this feeling, it is really mixed...

In the evening, visit the bustling Ginza commercial street in Tokyo and visit the famous Ginza Xiaoshi. It is a famous restaurant that has won Michelin Samsung for many years. Here, there are more guests coming here, and we waited a little while to have a seat. I ordered the famous eel rice and crab salad 🥗. The taste is very good, the ingredients are particularly fresh, that is, the price is small. The location is very good to find, from the Ginza subway station 🚉B6 exit, you can see it in a few minutes. Worth the experience.