Chef Shinji Ishida refined his skills at the well known Japanese restaurants Tokushima Aoyagi, Ginza Kojyu, Okuda Paris and General Manager / sommelier Yasuhide Tobita, who worked in the French restaurant L’Embellir and the Japanese restaurant Okuda Paris, opened this restaurant together. Ishida makes a delicate dashi, a Japanese broth, with the robust flavor of kombu while still retaining the aroma of dried-bonito. Even while following the...
Located on a rather low-profile street in Ginza, Toku-Uchiyama is run by the young chef Junya Kudo, born in 1978, who has clocked many years of experience at traditional Japanese restaurants both at home and abroad. What makes his dishes unique is that he does not use more than three ingredients per dish. In doing so, he concentrates on umami and enhances the ingredients’ natural texture...
The light-filled Edo-style (Tokyo-style) sushi restaurant in Grand Hyatt Tokyo features 74 seats including a 14-seat sushi counter and an outdoor terrace. If you want to appreciate the art of sushi making by chefs, reserve ahead at the sushi counter. Chef ’s Special Nigiri course is an excellent lunch option, which includes appetizer, a 13-piece nigiri sushi (a slice of raw fish over pressed vinegared rice), sushi roll, miso soup,...
Shinji Kanesaka opened his first sushi restaurant in Ginza in 2000 and was awarded two Michelin stars in 2021. In 2012, he opened a sushi restaurant with 12 counter seats in the Palace Hotel Tokyo. Choosing prime ingredients, Kanesaka goes to great lengths to obtain the best balance of a slice of fish, rice seasoned with vinegar and salt, and wasabi. He also calculates...
