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Ginza Koju

Japan flag. Michelin Three Stars: Ginza Koju

Ginza Koju 銀座 小十

Ginza Koju in Tokyo's Ginza district is a small kaiseki restaurant tucked in an alley behind the Nikko Hotel. It has a counter seating six, and two private rooms.

Ginza Koju is named after a master potter from Saga prefecture, Nishioka Koju, whose exquisite pieces are among the tableware and other vessels used at Ginza Koju.

Ginza Koju is run by chef Toru Okuda together with his wife. The interior is clean and minimal in design, yet the traditional touches endow it with warmth. Ginza Koju's cuisine is shun (旬), i.e. seasonally based, and Ginza Koju is famous for the freshness of its produce, and the way in which it is prepared, featuring that seasonality both in terms of taste, and in terms of presentation.

Like many such restaurants, and especially with its menu being seasonally based, Ginza Koju's menu is a set menu, the chef determining what dishes are served, according to the season and the produce available.

Ginza Koju has a sommelier.



Ginza Koju cost per person

20,000 - 30,000 yen
13,000 yen course
20,000 yen course
25,000 yen course

Ginza Koju Hours

7.30pm to 1am (last order 10.30pm)
Closed Sundays and national holidays

Ginza Koju Access

1F, Dai-Ni Sanyu Building
8-5-25 Ginza
Chuo-ku, Tokyo
東京都中央区銀座8-5-25 第2三有ビル 1F
Tel. 03 6215 9544 (from 1pm)