Ginza Kojyu

Our dinner experience at the restaurant was truly disappointing. During one of the course, I was stunned to find a strand of hair stuck in the red grouper’s meat. After informing the waiters about this issue, one of the waitresses brought the chef to apologize to us. Though an apology was made it was clearly not genuine. The waitress explained that the chef was deeply apologetic but added that all the chefs had short hair, implying that it was my hair that dropped into the food. Towards the end of the dinner, we kindly asked if there was a refund for my dish as after finding out the hair in the dish, I did not want to eat a second serving of the same dish. After hearing our request, the waitress’ face dropped and refused the request firmly twice. Then, we explained that we felt that their apology would not be sincere enough with no action taken, especially with a Michelin Star standard. Hearing our response, she started demanding what we wanted exactly and made the whole situation seemed like it was our fault. Her harsh and lack of sincerity attitude made us feel that the service of this restaurant is truly a disappointment.

Very enjoyable evening, great service (appreciate the range of languages on offer) and food was very good.

I loved the truly intimate tasting menu experience at Ginza Kojyu! I dined on some new proteins I had never experienced before. The people who worked there were so kind and made my trip and adventures in Tokyo that much more delightful. Even when I had questions that tested language barriers, they found a way to communicate answers, satisfying not only my stomach but my curiosity as well. If you have the pleasure of being able to book a seat at their dinner Omakase tasting menu, you should do it! You will not regret the innovative culinary experience that will swim into your mouth.

I and my husband wanted a Michelin experience in Tokyo. We found that Kaiseki or Umakase are the types of settlings in Japan which are high end and luxurious. So we selected Ginza Kojyu. Here are some remarks: 1. It's about the food and the technique. Most of the meals were Umami in nature. You cannot simply point your finger on the taste. It's your fifth sense of taste which only Japanese culinary experiences can bring forth. Spices are always minimal in Japan. Remember that. 2. Choose wine pairing. It's totally worth it. Let them educate you on why different wines go with different meals. 3. Soak in the experience. Listen to the explanations and engage yourself with the hosts. They're very humble, shy and yet skillful. They deserve our appreciation. 4. The restaurant is very small and it takes a while to get used to the setting of chef and staff serving 8 people all at once with each of them facing them. 5. The staff is more confident and fun when they're with Japanese audience. That is something you cannot change. 6. Always remember. In Japan, the chef is the orchestrator of the restaurant, not only the meals.