Ginza Koju

The restaurant is known for its Japanese cuisine that makes the most of seasonal ingredients. The emphasis is on bringing out the best of the ingredients' natural flavors, and by cooking them with as little modification as possible, the original flavor of the ingredients is expressed.

The restaurant is set up with an abundance of natural materials, including a counter made of 700-year-old Japanese cypress, a bamboo-netro ceiling, and clay walls, allowing diners to enjoy their meals in a space that is steeped in Japanese aesthetics. Ingredients, cooking methods, tableware, and space all contribute to a restaurant where one can enjoy the essence of Japanese cuisine.

The restaurant opened in Ginza, Tokyo, on July 17, 2003. Since its opening, the restaurant has attracted attention for its original Japanese cuisine, and was awarded three stars in the "Michelin Guide Tokyo" in 2007, Since then, the restaurant has continued to maintain its star status.

A native of Shizuoka Prefecture, he opened "Ginza Kojyu" in 2003 and has developed it into a renowned restaurant that continues to receive three Michelin stars. He emphasizes cooking methods that bring out the best of the ingredients, and his cuisine features charcoal-grilled dishes and other techniques. In August 2011, he produced Ginza Okuda, and in June 2012, he relocated Ginza Kojyu to the fourth floor of the same building. In September 2013, he opened "OKUDA Paris" in the 8th arrondissement of Paris, and in November 2017, he opened "OKUDA", a kaiseki restaurant in Manhattan's Chelsea district, creating a buzz. He continues to promote the appeal of Japanese cuisine around the world.