This is the second brand of Ginza Koju. Chef Iizuka, who has been in office for six months, is showing off his skills. The restaurant is located underground, smaller and more calming than Koju-san's main restaurant. The drink of the day is plum wine soda. The food is all approved by Chef Okuda and only those that pass his inspection are served. Chef Iizuka has been experimenting and refining his dishes since the previous month. His cooking is gentle and graceful, just to my liking. The meal starts with a refreshing appetizer, followed by a cold chawanmushi with sweet Gold Rush. The fragrant ayu, baked for 50 minutes, is savored with black beer. The natural eel from Lake Biwa is wrapped in young leaves of magnolia. The slight hint of mint adds to the dish. Chef Okuda, originally from Shizuoka, has a particular passion for sencha, and on this day he used three different types. The dishes we enjoyed were as follows: - Appetizer: "Sea urchin, hairy crab, cherry tomato, jellied golden grass, potato stem" - Cold chawanmushi: "North shellfish, Gold Rush" - Fried dish: "Sand lance sandwiched in water eggplant, shrimp-filled edamame potato, okra tempura" - Soup: "Conger eel, Kaga thick cucumber, moist greens" - Sashimi: "Muddy cuttlefish, sea grapes, prawn, striped horse mackerel" - Grilled dish: "Grilled ayu with salt, black beer" - Stir-fried dish: "Abalone, white asparagus, green asparagus" - Steamed dish: "Grouper, lotus root, mitsuba, carrot, baby corn, silver sauce" - Rice dish: "Natural eel from Lake Biwa, rice wrapped in magnolia leaves", "Pickles", "Red miso soup" - Dessert: "Black tea ice cream, peach, jelly, compote", "Young ayu steamed bun" The quiet chef and the talkative female server create a perfect balance. It was a delightful lunch, with the chef even sharing tips on how to cook simmered fish for dinner.

A quiet and lovely Japanese restaurant. The chef recently started his own place, but the food was still excellent. The steamed crab dish was delicious even without any seasoning. The finale of turtle rice was also a delightful way to end the meal. I even received some to take home as a souvenir. Enjoying it with white miso soup was very comforting. I would recommend this restaurant to older customers and foreigners, as they would surely appreciate it.

I had been interested in this restaurant for a while. The atmosphere of the place is very nice. I sat at the counter and enjoyed the interior and the beautiful dishes. The taste was also great. It seems like a restaurant that would be well received for business meetings or dates. The service was also excellent.

When I visited the place where I used to work part-time during my student days to say hello, I happened to meet a retired employee who was in trouble. I volunteered to help out a few times, and today I was invited as a token of appreciation. Although I felt overwhelmed by the excessive gratitude, I was looking forward to it. The restaurant was located underground, and when I passed through the curtain, I was surprised to find that it had counter seats. There were also tatami rooms with only 6 seats. Wow, things were getting exciting. We started with champagne, and later on, we had plum wine. I can't really explain the taste. It's not necessary. In any case, each dish was beautifully presented, with a rich aroma, and each dish had a perfect balance of flavors and just the right amount to the point where I almost forgot what I had eaten by the end. How creative the chefs must be to think about different seasonings, appearances, etc., with just one ingredient. And on top of that, the conversation with the staff and the tableware, it may be natural, but just thinking about it was enjoyable. The atmosphere of the restaurant, the meticulous service, and the delicious food made for a lively and enjoyable time. The four different types of tea, each with its own unique heat and flavor, were wonderful and made me happy. They even prepared a meal souvenir for me to take home. As I left the restaurant, everyone saw me off to the surface. Thank you for the wonderful meal.

I used a invitation to this restaurant. Starting from the appetizer assortment, we had a soup, sashimi, simmered dish, grilled dish, meat dish, and more. The assortment included ikura, crab, hand-rolled sushi, sesame tofu, and tender octopus, all of which were of high quality. The soup with nodoguro fish was elegant and delicious, with a rich umami flavor. Unlike many traditional Japanese meals that consist of white rice and red miso soup, the main dish here was a hearty eel meal. The crispy eel skin added a nice texture and filled us up. This restaurant offers a variety of dishes that are satisfying and not too bland. While it may be a bit intimidating to visit on your own, I would love to come back if given the chance.

You can always enjoy elegant kaiseki cuisine that makes you feel the season. It was excellent today as well. The most delicious dishes were the young sweetfish, swimming in the dish, and the uni with fresh seafood jelly, as well as the eel. The avocado was also delicious. The sashimi and fresh seafood were excellent. The simmered dish was also incredibly tasty. The wine we had together was also very delicious. It was excellent. Lastly, the dessert was a kinako rice cake, which was also very tasty.

I had the pleasure of enjoying Mr. Okuda's carefully prepared sweetfish! The grilling staff took 50 minutes to grill the live sweetfish with salt, resulting in a dish where all the flavors were concentrated and incredibly delicious. The grilled natural eel that followed had crispy skin and was superb even when dipped in broth. The first course, the bowl with conger eel, the dish with ocellate spot fish wrapped in sea urchin, and the Ota beef were all delicious, and the sake pairings were excellent. It was a truly blissful experience!

I visited the Japanese restaurant "Ginza Okuda" located on Ginza Namiki Street. The restaurant is led by renowned chef Toru Okuda. Despite being a second brand in the same building as "Koju," Ginza Okuda has earned a Michelin one-star rating. Over the years, it has been helmed by esteemed chefs such as Igarashi from "Koju" and Ogino from "Ogino." The current head chef, Miyahara, previously worked as the head chef when the restaurant opened and later returned after working as a chef in France. The cuisine at Ginza Okuda is traditional Japanese cuisine that captures the essence of each season. The menu includes dishes like "Lobster" marinated in kelp with a sauce made from high-sugar tomatoes and new onions, "Trigai" from Maizuru cooked rare with white soy sauce, "Ayu" served in a soup with bracken, "Sashimi" featuring bonito, squid, and sea urchin, "Young Ayu" steamed with rice and topped with fried ayu, "Eel" with Sansho pepper, "Ota Beef" charcoal-grilled loin with Manjushage chili peppers, "Tiger fish" served shabu-shabu style in tiger fish broth, a rare rice dish with Amamidori rice and hairy crab, and desserts like warabi mochi with chimaki, kinako and matcha black honey, and Biseikan mandarin ice cream.

Ginza Okuda, an elegant Japanese restaurant standing gracefully on Ginza Namiki Street... In the serene and simple Japanese space, you can enjoy a feast reflecting the four seasons... The exquisite dishes, a fusion of techniques inherited from Master Okuda and modern sensibilities, offer a deep flavor within their simplicity... The sincere cuisine, which fully brings out the inherent charm of the ingredients, delivers the essence of Japanese culture to the guests...[Drinks]❶Plum (with water) x2[Price]31,000 yen (including tax)[Chef's Course]■AppetizerFlounder with grilled shiitake mushrooms and daikon slices■Steamed DishSteamed abalone with abalone liver sauce■SoupSweet snapper, matsutake mushroom, egg tofu, enoki mushrooms, and kombu broth■SashimiRed snapper with vinegar and salted kumquats, Hokkaido tuna with wasabi and soy sauce■Grilled DishGrilled kinki fish with grated daikon and lotus root■Simmered DishTaro, sweet potato, anago eel, and shrimp minced meat■Steamed DishSteamed wagyu beef with natural mushrooms and burdock in miso sauce, chestnuts, and fresh ginkgo nuts■Rice DishNatural eel over rice with grated yam, pickles, and miso soup■DessertPurple sweet potato, vanilla ice cream, and sweet potato chips

Sliding in safely 😂 Today, I visited the well-known Japanese cuisine restaurant, "Koju's" sister restaurant, Okuda-san. It is located on the basement floor of a prime building in Ginza, with Koju also in the same building. It seems that Okuda-san is not present here. Currently, the head chef is Mr. Miyahara. The previous head chef was Mr. Ogino from Akasaka Ogino, which has already become a difficult-to-book restaurant in Akasaka. Until the end of October, you can enjoy their specialty, natural eel. Just made it in time 😂 I also like eel from eel restaurants, but lately, I've been interested in eel prepared by Japanese cuisine professionals, so I came here for both enjoyment and study. Today, I had the 14,300 yen lunch course. A separate 12% service charge applies. ▶︎Course contents ○October's autumn moon theme. A large magnolia leaf with lots of chrysanthemum petals. Presentation is important in Japanese cuisine. The carefully shaped kabosu container is impressive. ①Smoked tuna and salmon sashimi ②Hairy crab vinegar dish ③Simmered dish ④Flounder with grated daikon ⑤Vinegared dish ○Full moon and susuki grass soup A clear dashi with the aroma and umami of matsutake mushrooms. The scallop's true potato is plenty and chewy with a sweet umami. The faint scent of citrus is refreshing. I love this true potato! Delicious! ○Sashimi Sea bream and bigfin reef squid The 1.8 kg morning-caught sea bream has an elegant fat and umami. The texture is chewy and the squid has a moderate firmness. The wasabi is fluffy and delicious. Goes well with sashimi. The sashimi is truly amazing. ○Steamed rice Wrapped in yuba with chestnuts and topped with karasumi and anko. The chestnuts were baked fragrantly. ○Lake Biwa natural eel grilled eel I've been waiting for this! Specialty! A 1.3 kg eel aged for 5 days is grilled over charcoal. The grilling takes quite long, about 25 minutes. The skin is deep-fried and looks overcooked. It has a crispy texture. Probably, they poked holes in the skin to grill it. They grilled it slowly, so it has a fragrant taste. However, the skin is too crispy, making it hard. The deliciousness of the skin is not felt. They probably grilled it from the outside only. The surface is coated with sauce, crispy on the outside and tender inside. It has a slightly crispy texture due to the right moisture content. They carefully removed excess fat but retained the umami. They took their time to evaporate the moisture. The sauce is light and has a unique umami and aroma. I think there's a bit of sugar in it. That's why it has this coated feeling. This crispy feeling on the surface is unique. The grilling and sauce create this texture. However, if they focused more on the crispy skin, the crispy feeling on the surface might not be suitable. Soft, tender, and crispy would have a better balance in texture. Hmm, the moisture content and how they retain the umami are good, but the skin and texture still bother me. It would have been nice to steam it lightly at the end to soften the skin. ○Side dish Conger eel, eggplant, taro, pumpkin The conger eel is fluffy and delicious. The seasoning is just right. The eggplant is soft and tasty. ○Kamasu, matsutake, and salmon roe cooked rice The presentation is vibrant. Plenty of matsutake mushrooms with a nice charcoal aroma. The popping salmon roe adds a nice touch. The kamasu was fragrant but a bit tough. ○Dessert Chestnut pudding, grape jelly The fresh grapes are sweet. The chestnut-flavored pudding is rich and delicious. This dessert is outstanding.

As expected of Mr. Okuda from around the world! I often use it when I go to Ginza. The service is very polite and comfortable. I felt that the grilled ayu was a little too sweet, but I am always fascinated by the unique dishes and presentation. Thank you always.

Located along Namiki Street in Ginza, a renowned Japanese restaurant run by the Okuda family from Koju. The building houses other famous restaurants like Nanban-tei and Nanpuro, creating a sense of high expectations right from the entrance. The garden-like approach with hydrangeas and moss decorations is truly impressive. The attention to detail in the design and the transition into the dining area transport you to a different world. It must require a great deal of effort and cost to create and maintain this ambiance, which is truly commendable. The dishes, each showcasing the essence of seasonal ingredients, are all impeccably executed. The first dish of sea urchin, with its fresh presentation and sweetness, was a delight. The grilled ayu, while some may find it slightly overcooked, still offers a flavorful experience. The meal concludes with an eel rice bowl, where you can enjoy it as is or pour rich egg yolk over it for a TKG-style finish. The richness of the egg and the umami from the eel leave you wanting more, despite feeling full. The service is impeccable, with the owner, hostess, and staff all providing outstanding hospitality. It's the kind of place you'd want to become a regular at.

I visited this restaurant for Christmas Eve in 2020, as it is a place where kimono suits well. The serene and cozy private dining space offered a gourmet experience with carefully selected seasonal ingredients. The dishes were expertly prepared to bring out the maximum flavor of the main ingredients, and the presentation with the exquisite dishes by up-and-coming artists added to the enjoyment of the four seasons. Every dish was wonderful! The course consisted of the following menu for the day: - Smoked winter yellowtail - Steamed egg custard with softshell turtle and ginger - Snow crab with both innards and roe - Soup with sea bream, bottarga, gold leaf, and a beautiful camellia lacquered bowl - Sashimi of yellowfin tuna from Hachijo Island, thread-sail filefish, and ponzu sauce - Grilled golden-eye snapper with yuzu miso, purple sweet potato, and dried sardines - Charcoal-grilled Ota beef with celery and Kinzanji miso - Simmered abalone and Saint-Guardian turnips - Shabu-shabu of Goto Islands grouper - Eel rice with yuzu - Dessert with various apple dishes Each dish was meticulously prepared, beautiful, and delicious. Thank you for the wonderful meal!

I visited "Ginza Okuda", which has a rating of 3.90 on Tabelog, ranked in the Top 1000 in 2020, and won bronze in 2019 and 2018. The restaurant is located along Ginza Namiki Street, with a charming exterior on the basement floor. The interior features a single row of counter seats with a luxurious hinoki wood atmosphere. During my visit for lunch, they offered only two kaiseki courses: one with hairy crab and purple sea urchin, and the other with eight seasonal dishes including abalone, deep-fried corn, and grilled red sea bream sushi. The courses also included dishes like shrimp cake and grilled red snapper. The highlight was the Ota beef sirloin cooked over charcoal. The meal ended with a Kansai-style grilled eel rice bowl and refreshing desserts like watermelon shaved ice and warabi mochi. This restaurant, supervised by Okuda, offers a traditional kaiseki experience with carefully selected ingredients. It's a great place to enjoy a delicious meal in a prime location on Ginza Namiki Street.

The theme is pure Japanese cuisine, but you can also enjoy a variety of flavors with rustic vegetables and beef. It may not be considered creative cuisine, but it seems to stick to the basics of Japanese cuisine, valuing the seasons and bringing out the best in ingredients. There is a wine pairing incorporating Japanese sake, but it is a safe choice, so simply enjoying sake may also be good. Delicate yet bold, with a high level of sophistication, it could be said that this is a Japanese restaurant that is well put together.

In the scorching heat, I visited a restaurant with my gourmet friends for a regular lunch gathering. One person in the group recommended it over Kojyu, so we decided to give it a try. The location is right near Ginza Station. We ordered the 13,000 yen course. Recently, I found out that my LDL cholesterol levels are high, so I decided to avoid juices and stick to tea for drinks. I have to balance gourmet dining with moderation in order to continue enjoying it in the long term, which can be quite challenging. Despite being slim, the effects of years of indulging in full-course dining may be catching up with me. The meal took place in a private room at noon, with no windows as it was located underground. The room had a serene atmosphere, perfect for enjoying a meal. The kind proprietress also left a good impression. The standout dishes for me were the fruit tomato and wild vegetable salad, as well as the crispy fried sea bass. The rest of the dishes were average, with no standout items. Here is a brief review of each course: 1. Appetizer: Gold Rush puree with corn and yuba. The Gold Rush puree was not to my liking as it lacked a clean finish. I have had better versions elsewhere. 2. Assorted ingredients salad: High-end lotus root, prawn, edamame, sea urchin, hairy crab, and tomato jelly. The standout was the firm texture of the prawn, while the rest were average. 3. Soup: The refined dashi did not impress me, and the flavors seemed muddled. The sesame tofu and winter melon were nothing special. 4. Grilled dish: Grilled ayu fish. The small ayu lacked white flesh and was overcooked, resulting in a dry texture. I have had better grilled ayu at a nameless stall in Hiroshima. 5. Sashimi: Turban shell and red snapper. Both were ordinary with no particular comments. 6. Side dish: Monkfish liver and soft-shelled turtle jelly. The ginger-flavored jelly overwhelmed the texture of the abalone, making it less enjoyable. 7. Rice dish: Trout and onion rice. The presentation was nice, but the dish was unremarkable. 8. Dessert: Peach sorbet, Japanese pear, and peach flesh. The Japanese pear was a new experience, but its small size left me questioning its necessity. The temperature difference between the sorbet and peach flesh was off-putting. Overall, the meal cost around 15,000 yen, and for someone seeking pure culinary enjoyment, it was a passable experience. It may be suitable for a meal focused on conversation rather than the food itself.

Oda is too delicious (⑉• •⑉)♡ If you're looking for a recommendation in Ginza, this is the place! I love the atmosphere here. Whether you sit at the counter or in a private room, both are great (*´꒳`*) At the counter, a wonderful sommelier taught us about wine. The head chef is also very kind and easy to talk to. Of course, all the food is delicious! I prefer this place over their other restaurants!

The dinner here was definitely not disappointing. It was very delicious. The appetizers such as sea cucumber, mozuku seaweed, bonito, etc. were very tasty. The delicious clear soup was followed by dishes like grilled squid and tender grilled squid. The tuna that came next was very delicious, topped with tasty horse dung sea urchin and a very expensive egg that costs 1,000 yen each. The grilled red tilefish was also delicious. The main dish was Ota beef, which was very tender and delicious. Lastly, the bear hot pot from Fukui was amazing. It was the best. Who knew bear meat could be so tasty? It was amazing. The meal ended with a delicious Matsuba crab rice dish and a very sweet strawberry jelly. The service was also very polite. It was the best.

Sometimes I wanted to have a really nice Japanese meal, so I made a reservation at this restaurant which seems to be quite famous. The service when I made the reservation was pleasant, so I was really looking forward to it. The restaurant has private rooms and counter seats, and this time I chose the counter seat. The dinner course costs 24,000 yen. First, there was an appetizer assortment. It was themed around Setsubun. Personally, I really enjoyed the fugu shirako on the top left, and the sayori on the top right. I never expected to eat sayori in Eastern Japan, so I was looking forward to the rest of the meal. Next was the clear soup. The broth was really flavorful, perfect for a cold snowy day. Then came the sashimi of firefly squid. It was a dish meant to savor the firefly squid, and the freshly grated wasabi in front of me was also delicious. There was tuna from Chiba and sea urchin. But the highlight was the yolk of a Shine egg, which costs 600 yen each. It was incredibly rich. The kinki fish was next. It was fatty and paired well with the grated daikon radish. It made me feel happy. The beef was from Kobe, but it was a different kind called Ota beef, named after the farmer who raised it. The meat was flavorful but had a refreshing aftertaste. Before the rice dish, there was a light dish made with yam. The mackerel sushi was almost raw. The mackerel was rich and delicious. The meal ended with a soba noodle dish with soft-shelled turtle. It might not have an immediate effect, but it made me feel energized. Finally, dessert was served. I particularly liked the monaka on the right. It consisted of black bean ice cream, black beans, and shiratama. It was perfect. Overall, I was very satisfied with the course. The restaurant offers an additional drink pairing course for both drinkers and non-drinkers. I added the non-alcoholic drink course (4,600 yen) this time, and it included some unique drinks that I had never tried before. The staff were attentive and there was nothing to complain about. The course menu changes monthly, so I might not go every month, but I would love to visit again on some occasion.

I wanted to eat delicious Japanese food with a friend and found this restaurant. The dishes were chef's choice, meticulously prepared with a wonderful combination of ingredients. For example, the squid sashimi was served with a rich egg yolk soy sauce, and small pieces of grated yam were hidden in it. This added a change in texture and enhanced the deliciousness. The sushi made with thick mackerel was also a pleasant surprise. Pairing it with Japanese sake was a new experience for me, and I enjoyed trying different types of sake from the same brewery. I was very satisfied and would love to go back again.

When it comes to the lunch course, the standout dishes are the sweetfish and eel rice bowl. Overall, the restaurant offers good value for money, with well-balanced flavors. There are no disappointments here, making it a great place to dine. The sweetfish and eel dishes are especially worth trying, you might even want to visit just for those.