A menu-less restaurant. Only the master's choice. This is a place where only those who want to experience the ultimate Japanese cuisine should come. Each dish that comes one after another will leave you in awe, and the best sake will make you numb. It's a place where you can feel grateful for being born Japanese. This is a top-notch restaurant.

I was received warmly. Elaborate dishes and precious Japanese sake arrived one after another with explanations from the chef. I am satisfied. I wonder how much it all cost.

This is a traditional Japanese restaurant located in a prime location in Ginza. As you descend the stairs to the basement, you will find a cozy and warm atmosphere. Since it was a business meeting, we used a private room with a sunken kotatsu table right after entering. The ceiling is a bit low, but once you sit down, you don't really notice it. We had a course meal with dishes like crab and salmon roe, sashimi, simmered dishes, and soup. Unfortunately, I couldn't take any photos due to the business nature of the meeting, and I don't remember much as I got a bit tipsy. I do have a photo from when the main dish, Wagyu steak, was served. It was delicious. The tender meat with marbling was cooked perfectly and tasted amazing. The finale of the meal was the flavorful mixed rice. It seemed like a high-end restaurant that serves creative dishes made from quality ingredients. They also offered unique and delicious sake and shochu that I had never heard of before. Although the prices were unknown to me, the drinks were really good and I felt a bit nervous when they were recommended. If you don't mind being treated to a nice meal, this restaurant is a great choice for business meetings.

The dinner was very delicious. We dined in a private room, which was spacious but the table depth was a bit short, making the distance between opposite customers quite close. The kotatsu table was comfortable, but I wish it had a bit more depth. The meal started with appetizers like abalone and sea urchin, which were very tasty. The shrimp shinjo was a specialty and also very delicious. The wagyu steak had a gentle flavor and was very tender. The dried ayu fish was crispy and had a great texture. The variety of sake was also impressive, with options like Shirakawa and Yamawa being a good match for the meal. The final dish of mixed rice was incredibly tasty, I ended up having three servings.

As always, the dishes were not only visually appealing but also delicious. This time, I tried a rare shochu called Manzen. It is handmade and limited in quantity, so it is not widely available. It is more refreshing and cooler than Morioh Kura. The "Striped Horse Mackerel Clay Pot Rice" I had at the end was excellent. The fish oil seeped nicely into the clay pot, creating a pleasant aroma. The taste was superb, unlike anything I've ever had before.

【Revisit】1506 It's been a while since I visited this place. First of all, the food is amazing. Not only does it look beautiful, but the taste is indescribably wonderful. The mixed rice at the end was exquisite. Also, the alcohol is incredible. They have a variety of brands that you can't find in the market. I tried the Hitori Musume sake. It was my first time trying this brand, and it was as smooth as water! And the shochu, is it the Morinoizumi special selection? I compared it to the regular Morinoizumi, and they are completely different. Everyone was drinking it neat, so I followed suit. 1310 It's located across from the Miyuki Building in Ginza 4-chome. The entrance was a bit hard to find. The restaurant is in the basement. As soon as you enter, there is a private room on the right where we were seated. It can accommodate up to 8 people. The cuisine is creative kaiseki. Every dish is carefully crafted with creativity and ingenuity. They look delicious and taste outstanding. Today, I am dining with people who have refined palates, so I can't let my guard down. As someone who has been cutting back on food recently, the portion size was more than enough for me, but I think it's generally a normal amount.

This is a difficult review to write. I was taken here by the president, who I am indebted to (we split the bill). We sat at the counter. From the moment I saw the cluttered counter, I had a bad feeling. We started with a dish of vinegar jelly. The soup was shirako (milt). Up to this point, everything was fine. Then came the sashimi. The kanpachi (amberjack) was huge and aged, along with almost everything else. As a fan of aged foods, I was pleased, but everything had a strong oily taste, making it hard to discern the flavors. The alcohol was something the president really wanted to drink, and it cost 30,000 yen. It wasn't too expensive for what it was. The course was 11,000 yen, but the seasonal kawahagi (filefish) was missing. As a fan of kawahagi, I added it separately. However, there were too many innards in the dish, which felt unnatural. The soup and grilled dish were decent, but the rice at the end was bad – too mushy. It was difficult to eat it with just pickles. I'm particular about rice as a Japanese person. The bill, even without the alcohol, was nearly 19,000 yen per person, which felt very expensive to me. I don't think I'll come back here. The service from Mr. Shikaoka was good, which was the only positive. Please invite me again, President T.

It seems that the evaluations are quite divided. My impression is that they use high-quality ingredients generously, the presentation is flashy and glittery, but there is also skill and substance behind it. The dishes I tried were horse dung sea urchin and hairy crab ohitashi, shrimp shinjo and shirako soup, kue, sashimi of kue and nodoguro, and wagyu beef. The only thing that was completely normal was the rice cooked in a pot. The high-quality ingredients are used, and the prices reflect that. The owner came to greet us, and the service was polite. The atmosphere in the room I was in did not feel cramped. I would consider this restaurant as an option for entertaining in Ginza. I personally think that the current rating (3.50 at the time of posting) is not accurate.

"Kano Oka" @ Ginza Located on the West Gobangai Street in Ginza, there is a quiet Japanese restaurant called "Kano Oka." It is tucked away in the basement, making it easy to miss as you walk by. I was seated at the counter and ordered a course meal centered around fish. The drink menu included "Shiraho no Ka," which I had enjoyed previously in Daikanyama, so I ordered that. Here is a summary of the dishes: - Appetizer: Hidden behind were yuba (tofu skin) and grilled eggplant. The grilled eggplant was fragrant and the sea urchin was rich, creating a perfect balance. - Fried Ayu (sweetfish): A simple deep-fried dish, where you can even eat the bones. The sweetfish is from Takatsugawa in Shimane Prefecture. - Soup: Shrimp shinjo and sweet sea bream. The shrimp shinjo was fluffy and the broth was delicious. I switched to sake, specifically "Kokuryu No. 38 Junmai," served in a tin sake cup. - Sashimi: Masunosuke (king salmon) on the left, Akamutsu (blackthroat seaperch) in the middle, and Shimagarei (spotted halibut) on the right, with various condiments adding an interesting touch. - Grilled dish: Masunosuke on the left, Akamutsu with sansho pepper on the right, and a cream croquette in the center. - Eel: Eel from Lake Biwa was shown to us at the counter, a unique experience. The eel was cooked in a clay pot with Akita Komachi rice cooked with Kagoshima's hot spring water, "Juzuru." - Rice set: The set included the remaining Lake Biwa eel as a side dish, which I finished completely. - Dessert: A dessert made with Uji matcha and red bean paste, a classic combination that was delicious. It's surprising to find such a wonderful Japanese restaurant in Ginza's "Chocolat Street."

I visited the restaurant for lunch on the weekend after reading reviews from MyReviewer. During weekdays, there is a 5,000 yen course available, but on weekends it starts from 8,000 yen. This time, I opted for the 8,000 yen course. The restaurant is located on the basement floor of a building, where you take off your shoes at the entrance and enter the dining area. To the right, there are private rooms, and further inside, there is a counter. We were guided to a private room, allowing my spouse and I to enjoy our Japanese meal in a cozy setting. The private room had a sunken kotatsu table, making it comfortable for us to sit. We started with a refreshing glass of beer and white wine, and then proceeded with the meal: - Appetizer: Saba (mackerel) and crab with vinegar jelly. The beautifully presented dish featured shining mackerel topped with chrysanthemum, ikura, and crab, all drizzled with vinegar jelly. The balance of vinegar was just right, enhancing the flavors without overpowering the freshness of the mackerel and crab. It set high expectations for the meal. - Soup: Shrimp shinjo, pumpkin mochi, and matsutake mushroom in a bowl. The domestically sourced matsutake had a subtle flavor but a delightful crunch, setting a luxurious tone. The shrimp shinjo, however, stole the show with its incredible taste and fluffy texture. It was a unique and delicious dish that alone made the visit worthwhile. - Sashimi: Aoriika (bigfin reef squid), madai (sea bream), and shima aji (striped jack). Each type of sashimi was delicious, but the sweetness of the aoriika was exceptional. It had a tender texture and a sweetness that could be enjoyed with salt or soy sauce. - Simmered dish: Ishikawa yam and beef tendon stew. The A5-ranked beef was melt-in-your-mouth tender and had a comforting, nostalgic flavor. The yam was also soft and comforting, perfect for a chilly day. - Grilled dish: The extravagant plate featured both flounder and beef as the main items. Accompanied by ginkgo nuts, river shrimp tempura, sweet potato, and potato chips, the dish was visually stunning. The A5-ranked beef from Miyagi was tender and easy to eat, while the rolled flounder was elegantly seasoned. - Main dish: Tajine pot-cooked new rice with shijimi (freshwater clam) miso soup and pickles. The shiny, moist rice was delicious, and the variety of pickles complemented it well. The shijimi miso soup had a rich flavor that was enjoyable. - Dessert: A beautifully presented glass of pumpkin ice cream with soy milk sauce, muscat grapes, and compote of pear. The pear compote was particularly delicious, adding a nice touch to the dessert. It was a delightful and enjoyable end to the meal. After settling the bill, the restaurant owner and head chef saw us off outside. The restaurant offers a calm and leisurely dining experience during weekend lunch hours, and they are accommodating to requests like adding extra dishes. I plan to visit again for weekend lunch.

In Ginza, I had the pleasure of dining at a Japanese restaurant. As a commoner, the excitement of the name "Ginza" makes my heart race. The chef here trained at "Kura" in Asakusa before. "Kura" is also delicious, right? For my first drink, I chose plum wine with soda. It was delicious! The appetizer included uni from Rishiri, summer vegetables (edamame, tomato, corn, asparagus), abalone, and hairy crab. Everything was fantastic, especially the uni with its large grains and smooth texture. The sake served here was from Shizuoka, called "Garyubai," but I also tried a limited edition called "Kokuryu Hiirazus." It was rich and flavorful! For the soup, I had shrimp dumplings with lotus root puree. It was amazing, with a creamy texture and a whole shrimp inside. The sashimi platter included bonito from Kesennuma, conger eel, flounder, and whelk. The bonito was exceptional, with a perfect balance of flavor. The conger eel and flounder were also delicious. The soup with soft-shelled turtle was rich and flavorful. The grilled dishes included beltfish, Iwate beef, fried hairy crab, and summer vegetables. The beltfish was huge and perfectly cooked. The fried hairy crab on zucchini was like a creamy croquette. The Iwate beef was juicy and flavorful. The rice was cooked in a clay pot and served with pickles. The rice was Akita Komachi, sticky and delicious. The salt used for the rice balls was exceptional. Lastly, for dessert, I had apricot sorbet with simmered green plums and red bean paste. The apricot was flavorful, and the simmered green plums reminded me of "Kura" in Asakusa. This restaurant exceeded all my expectations!

This is a craftsman's shop where you can enjoy the chef's skills at the counter while savoring the dishes!! Instead of boasting about the sushi restaurant's ingredients or origins, they carefully explain each dish. There are 5 seats at the counter. If it's not crowded, you can even have it to yourself with just 3 people (of course, only at the counter).

The counter has seating for 5 people. You can enjoy your meal while chatting with the chef about various ingredients. The menu is not groundbreaking, but the flavors are good. They use high-quality ingredients and focus on their quality. The broth is decent and the seasoning is just right, making it a good match for drinks. Personally, I like the sake brand Kuro Ryu, and this restaurant offers around 3 types from Junmai to Daiginjo. The meal ends with a serving of white rice in a clay pot. If you're full, they can also make salted rice balls for you to take home. Overall, it's a great restaurant.

I used it for a reception. The taste was very delicious. There are private rooms available, which can be used for receptions. There is also a counter at the back, where you can enjoy a meal while chatting with the owner. The shrimp shinjo in a bowl was very impressive and delicious, and the rice was also very tasty. Wagyu beef was also served, and it was very tender and delicious. Overall, both the fish and meat were of good quality, and the seasoning was tasty. The rice in the closing meal was cooked with care and was very delicious. The dessert was a sherbet without any complaints. It was also a restaurant that I would like to use again.

I didn't have much experience with Japanese cuisine, so I was excited to see what would be served. I tried the sake recommended by the chef, called "Senshin." I was a bit skeptical about sake since I once got drunk quickly when I was younger, but I have to apologize - it's really good. This sake is truly delicious and pairs well with the dishes that were served. The "Ebi Shinjo" was especially recommended and it was truly delicious! The broth was flavorful and the texture of the shrimp was amazing. The delicate flavors of Japanese cuisine are not overpowering, allowing you to enjoy the sashimi and meat with a sip of sake. It's such a blissful experience. The gentle flavors of Japanese cuisine really seep into your body in a way that I haven't experienced with other types of cuisine. Also, as it was a celebration, we were served the Kinmedai Takikomi as the final dish. It was so delicious that I couldn't get enough. I'm grateful to the person who brought me here for consulting with the staff to choose dishes they thought I would enjoy, and to the chef and staff for accommodating us. I would love to come back soon, perhaps for some eel, with another delicious sake prepared for me. I know I sound like I'm raving, but it's true. I love it.

Located in the basement of a prime building in Ginza, the entrance might be a little hard to find. The interior is not only new but also clean and luxurious. I had a 10,000 yen course for dinner. The dishes are elaborately designed and each one is beautiful. They offer a refined Japanese cuisine that you can enjoy with peace of mind. It is elegant but not too bland, with satisfying flavors. The wine was okay, but it might be better to enjoy it with sake or shochu. They also have private rooms, making it perfect for business entertainment. It seems like a restaurant that would be appreciated by taking your parents there as well.

Suitable for DPG executives or other company presidents. There is a high possibility of exceeding the budget.