Wagyu beef

KOJYU 銀座小十, Ginza, Tokyo – Impeccable Three Michelin Starred Kaiseki (with video)

Dining date: July 23, 2013

Dining occasion: Dinner, chef’s tasting menu ¥26,250(tax included) + 10% service charge

See the Eater’s Highlights: Located in a small building in Ginza, Kojyu delivers the freshest and superb pleasures in both gustatory and visual senses. The intimate main dining room only seats eight guests, but there are additional small private dining rooms available. Guests are seated in a sushi bar style setting where they can observe the chefs. Besides owner and head chef, Toru Okuda, there were a number of other chefs specialized in preparing various dishes. For example, one chef specialized in grilling fresh ayu fish. The first thing I saw when I entered the dining room was a chef spearing live ayu fish and was grilling it to perfection for a good hour. Along with the impeccable service, the eating experience was heightened with the opportunity to watch how much detail and effort was used to create each dish.

The Details:

Not understanding Japanese, I found my way to the small building with Google Maps on my phone. Like most of my experiences in Tokyo, I was in fear of the language barrier at this restaurant. Luckily, one of the chefs studied in Australia before, so he spoke great English and explained the various dishes well.

I had the prime seat in the center of the bar, right in front of where Chef Toru Okuda was working. To provide an idea of the intimate dining room, I have embedded a video taken through the Instagram app. (Follow see_lim on instagram, click here)

Click here if the video does not load.

Chef Okuda and the staff are very friendly as they try to make sure we are having the best experience possible.

Simple table setting. Chef Toru Okuda also provided his business card.

Simple table setting. Chef Toru Okuda also provided his business card.

Uni with jellied asparagus in VERY sweet corn

Uni with jellied asparagus in VERY sweet corn`

This was a wonderful and eye-opening dish. The mushed corn, I believe is from Hokkaido. The uni was very fresh and sweet as well.

Chef Toru Okuda

Chef Toru Okuda

Cold noodles with abalone.

Cold noodles with abalone.

This was a wonderful dish, the noodles were chewy and was filled with flavor.

Refreshing pike eel soup

Refreshing pike eel soup

Chef Toru Okuda preparing sashimi

Chef Toru Okuda preparing sashimi

Three types of sashimi

Three types of sashimi

Various condiments for different sashimi

Various condiments for different types of sashimi

Notice that wasabi is not provided. The chef made his special sauces to go with the different types of fish. Very detailed and well executed.

Chefs bringing out the grilled ayu fish

Chefs bringing out the grilled ayu fish

I literally watched the chef on the right hand-side handle the ayu fish from spearing them live to grilling them for at least a good hour. The results were delicious.

Grilled ayu fish

Grilled ayu fish

It is amazing how these still look like they are alive and swimming! The whole fish can be eaten and it is not too salty either. One of the best ayu fishes I have had so far.

Wagyu beef

Wagyu beef

Fresh ground wasabi

Fresh ground wasabi

Chef chopping the fresh grilled unagi (eel)

Chef chopping the fresh grilled unagi (eel)

Unagi (eel)

Unagi (eel) with wasabi and spices

Rice and condiments to go with the fresh unagi eel

Rice and condiments to go with the fresh unagi eel

As an unagi eater since childhood with a family business related to unagi, I have to say this is the best unagi I have had so far in my life. As the chef was chopping the eel to pieces, I tingled with excitement from the sound of the crunchiness. When the final presentation was set in front of me, I was very surprised to find wasabi and spices on the side. Wasabi was not even provided with the sashimi! Unlike most unagi drizzled with salty sauce, this one was different. It was amazing. The unique way of using wasabi with the unagi caught my senses, and I still crave for that dish today.

Peach sorbet and jelly

Peach sorbet and jelly

Red bean jelly/cake

Red bean jelly/cake

Fresh green tea

Fresh green tea

Clean kitchen

Clean kitchen

The desserts were all very light and refreshing. I was also very lucky to be invited to take a look at their other small dining rooms and tour their kitchen. Like all things in Japan, the kitchen was very small, but kept clean.

Overall this is a wonderful restaurant. There is no menu provided, so what is served will be a great surprise. It is not cheap and the variety of food may not compare to your 20-course tasting dinners, but I can assure you that the finest ingredients are used with great execution.

Kojyu http://www.kojyu.jp

Address: Carioca building 4F 5-4-8 Ginza, Chuo-ku, Tokyo 104-0061, Japan

Phone. +81-3-6215-9544