Ginza Okuda
Kaiseki restaurant · Chūō ·
Seasonal Japanese cuisine showcasing fresh ingredients and delicate preparation
Seasonal Japanese cuisine showcasing fresh ingredients and delicate preparation
"The menu emphasises the season and textures of the ingredients. In spring, razor clams and wild vegetables are made into ohitashi to represent the breath of life. Chargrilled items are the speciality, with unagi from Lake Biwa and ayu from the Tenryugawa River in summer and matsutake wrapped in straw in the autumn. Winter dishes include buri shabu-shabu and crab with rice cooked in an earthenware pot. Each dish showcases the flavours of the ingredients without affectation." - Michelin Inspector
"This is the sister restaurant of Ginza Kojyu and the style of the dishes is similar. In charge of the kitchen is an head chef who trained at this restaurant and at a ryotei in Kyoto. In the spring, the razor clam and wild vegetables is a standard dish; in summer, there is chargrilled ayu and wild caught unagi. At the end come dishes such as takikomi-gohan with hamo and Awajishima onions. The dishes are orthodox yet original." - Michelin Guide Digital-Singapore
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