Ginza Koju Restaurant Review

Helmed  by chef Toku Ohada, also the master who opened a one-star sushi restaurant this year. Super friendly, found in Carioca building in Ginza 

^ they actually took up the signboard to show me that they used a5 Wagyu champion beef when I asked about it 

Homemade yuzu

Monkfish with prawns 

Crab with crab roe, so generous with the roe 

Clear broth mushroom with fresh vegetables 

Tuna belly and sea bass and squid ika

We were very curious because this is the softest ika/ squid that I've eaten in my life so I questioned the chef Genki, and he said that he used a really sharp knife and a technique that makes many small cuts to give the ika a melt-in-the-mouth butter texture 

Wagyu good with radish and wasabi and garlic 

Grilled many times over for a long period of time 

Prawn with radish 

Steamed rice with seasonal yellowtail 

Fried tofu with shallots

The miso soup had a nice sake fragrance but the chef kept telling me that there was no sake inside lol 

Apple compote with apple ice-cream 

Ok 

Pretty basin 

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