Updated: January 25, 2019
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Ginza Koju - One Of The Best Kaiseki Restaurants In Tokyo


For sublime kaiseki Japanese cuisine, one name that is known by connoisseurs of the genre is Ginza Koju, in Ginza, Tokyo. Here is what to expect at this high-end Tokyo restaurant.

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Ginza Koju

Koju is a kaiseki restaurant located in the upscale Ginza district of Tokyo. Kaiseki, if you haven't heard of it, is a kind of Japanese cuisine that consists of a course meal served in many small, meticulously and artfully arranged dishes. The different foods are made from various cooking techniques so they are either boiled, grilled and sometimes fried as well. Sushi is often part of kaiseki cuisine, but you will find meat served too.

Kaiseki is generally very expensive, and the one served at Ginza Koji is arguably among the best in Japan, so eating there will cost you about ¥20,000 for lunch and ¥30,000 for dinner.
The restaurant has a refined, yet simple, Japanese traditional interior. It can seat up to 22 people.

Reservation is a must! See the link below if you'd like to reserve your kaiseki course at Koju.

Koju's Kaiseki Courses

You can only have the chef's course at Koju. As it's the case for kaiseki cuisine, seasonality is a central theme, so what you will get served depends on what is in season at that moment. You only get served the freshest, highest quality ingredients at this high-end restaurant.
In the winter, you're very likely to have crab dishes as part of your kaiseki course, whereas in the spring you can be pretty sure that you'll have some bamboo shoots.
The portion of every plate is small so you get a lot of variety from Japan's most iconic delicacies such as this A5 wagyu Osaki beef, a kind of cattle renowned for its high-fat content and supreme tenderness.
This is prize-winning meat that is so fresh that it can even be enjoyed as meat sushi.
If you go to Koju, you might also be treated to some perfectly grilled unagi (soft water Japanese eel), which is another Japanese delicacy you should try! The unagi done right is plump and juicy on the inside and a little crispy on the outside.
Sushi and sashimi is almost always part of the course. Here you can see some fine uni (sea urchin) sashimi on top of wagyu beef. The combination is exquisite.
You also get served a seasonal dessert, which usually consists of sweet seasonal Japanese fruits, simply yet beautifully prepared. Kaiseki is, in fact, simple cuisine that focuses on the quality of the ingredients and the harmony of the natural tastes.
Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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