Ginza Kojyu
"Toru Okuda’s credo is “investigate daily”. Never one to do the same thing over and over, he’s constantly on the hunt for new preparation methods and presentations. Sashimi rejects rigid preoccupation with soy sauce and wasabi, nor is takikomi-gohan served at the end of the meal; the rice instead is served as inari-zushi, gomoku or okowa. Okuda marshals his finely honed techniques to bring forth a lively, exuberant cuisine. His unflagging curiosity leads him to treasure each day." - Michelin Inspector
