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Ginza, Tokyo

Ginza Kojyu

An eight-seat hinoki counter in Ginza where dashi does the talking and the menu changes by the week.

4.7

FlightLogic expert score: 9.2/10 · Editorial composite rating 4.7/5 · ££££ · Japanese , Kaiseki

Special occasionsFood enthusiastsBusiness dinner Two MICHELIN StarsFlightLogic Gold 2026
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Building housing Ginza Kojyu, Tokyo ★★ Michelin Stars

Photo: LittleT889 / Wikimedia Commons / CC BY 4.0

Quick answer

Is Ginza Kojyu worth visiting? FlightLogic assigns an expert score of 9.2/10 based on editorial research. The 4.7/5 star figure is an editorial composite for guide comparison — not a verified consumer aggregate. It has 2 Michelin stars. Best for special occasions, food enthusiasts, business dinner.

About Ginza Kojyu

Chef-owner Toru Okuda's counter runs on restraint: a dashi built from Makurazaki bonito and Rishiri kombu that anchors every course, and a kitchen that would rather under-season a Kyoto turnip than mask it. The eight-seat hinoki bar puts you close enough to watch the binchotan shift color as sweetfish and Kegani crab move across it. Two MICHELIN Stars have sat with Kojyu since well before its current Ginza address, and the room still runs the way a serious kaiseki counter should — quiet, unhurried, built around what arrived at the market that morning.

Menu highlights

  • Omakase Kaiseki Course ¥33,000 Nine to eleven courses, changes weekly with the market
  • Ayu Sweetfish, Salt-Grilled Whole ¥6,600 Seasonal, June through August only
  • Hairy Crab and Turnip Suimono ¥4,400 Clear dashi soup, served as a standalone course on request

Published reviews

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How far in advance should I book Ginza Kojyu?

Reserve eight to twelve weeks ahead, and earlier still for peak seasons like ayu (June–August) or matsutake (autumn). The eight-seat counter turns over quickly, and same-week availability is rare even on weekdays.

Is there a set menu, or can I request specific dishes?

The omakase kaiseki course is the only format on offer, built around that day's market selections. Guests with allergies or strong dislikes should flag them when booking; the kitchen will adjust within the course rather than offer a la carte substitutions.

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