【Notice of 2026-2027 New Year】
Thank you truly for your continued patronage.
We are pleased to inform you of our schedule for the end of the year 2026 and the beginning of the year 2027.
Year-end 2026
Dec. 28(Mon): Open for Lunch and Dinner
Dec. 29（Tue.）・30(Wed): Open for Lunch and Dinner
Dec. 31(Wed): Closed
Year 2027
Jan. 1(Fri): Closed for Lunch
Jan. 1(Fri) to 5(Tue) : New Year’s menu
Jan. 6(Wed) to 11(Mon) : Closed
From Jan. 12(Tue) Dinner : Open as usual
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New Year’s Menu
Lunch: 33,000 yen (tax included) 12：00～
Dinner: 38,500 yen (tax included) 18：00～/20：30～
*12% service charge will be added.
*The course will begin for all guests simultaneously; please ensure you are seated by your scheduled reservation time.
*If you have any dietary restrictions, please inform us at the time of booking.
Please note that due to limited ingredient availability during the New Year period, we may not be able to accommodate all requests.
Cancellation policy for New Year’s menu
From December 22 and December 26; a cancellation fee of 50% of the course price (including tax) will be charged.
From December 27 through the day of the reservation; a cancellation fee of 100% of the course price (including tax) will be charged.
* Please note that any change in the number of guests will also be subject to cancellation fees.
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We wish you all a happy holiday season and a happy new year.
We look forward to seeing you soon.
【“Ginza Koju: 80 Soup and Sashimi”by Toru Okuda】
Toru Okuda’s latest book, “Ginza Koju: 80 Soup and Sashimi”, has just been released.
Following his previous work, “101 Sakizuke and Tsukidashi”, this second volume focuses on “wan” (clear soup) and “tsukuri” (sashimi)—elements often hailed as the “crown jewels” of Japanese cuisine.
The section on “wan” explains the preparation of essential dashi stocks and the creation of seasonal soup ingredients—covering selecting seasonal ingredients to make various “shinjo” (fish dumplings) and garnishes. The “tsukuri” section introduces beautiful, delicious sashimi dishes presented with surprising, inventive flair that departs completely from conventional assortments.
“To me, these two elements are paramount for understanding the foundations of the culinary history and culture built by our predecessors. They are invaluable, enduring elements that I believe can never be fully exhausted, no matter how deeply one pursues them.” — Toru Okuda
Now available at bookstores nationwide.
Click here for the Amazon page.
【Live Ayu and Wild Giant Eel】
It’s the season for charcoal-grilled young ayu and kabayaki-style wild giant eel.
We skewer the live ayu fish after you arrive, and slowly grill them over binchotan charcoal.
The head and body are crispy like fried , the liver has a slight bitterness, and the tail is crisp like dried fish—this is our highly original charcoal-grilled ayu, crafted to deliver a unique texture.
Please enjoy it paired with a dark beer.
Additionally, our wild giant eels are not steamed but slowly grilled over charcoal, carefully brushed with our homemade sauce to create the perfect kabayaki.
Of course, as these are wild-caught, availability may vary depending on weather conditions, but we hope you’ll take this opportunity to try them. *Available starting Monday, June 1.
We sincerely look forward to your visit.
【All Nippon Airways (ANA) International Flights In-Flight Meals】
From June 1st to September 30th, ANA international business class meals will be supervised by Toru Okuda of Ginza Okuda.
Available routes: Flights departing from Narita and Haneda to North America, Europe (excluding Honolulu and Vladivostok), Mexico, and Oceania (NH881, NH889) (excluding some flights)
https://www.ana.co.jp/en/jp/guide/flight_service_info/int-service/c/meal
Other flights are also available with advance booking. For details, please see here.https://www.ana.co.jp/ja/jp/guide/flight_service_info/int-service/c/meal-pre-order/
This summer menu was produced by Toru Okuda. The appetizer is a salad made with the bounty of the sea. Zucchini and red bell pepper add a splash of color. The refreshing side dish combines grilled eel and cucumber, corn tofu, and water shield. Hisui eggplant, fried without batter, is sumptuously topped with shredded crab and scallops. The main dish is wagyu beef, stewed to soft perfection and garnished with colorful shredded vegetables stir-fried and simmered in sugar and soy sauce. Barracuda is coated in white sesame and then tenderly grilled. The sakura shrimp croquette, made with soy milk, is creamy and rich, served with seasonal fresh green pepper fried and soaked in a seasoned dashi broth.
We sincerely hope you will enjoy Ginza Okuda’s cuisine while in the sky.
【Summer Holidays】
OKUDA will be closed from Aug.14th (Fri.) to Aug.16th (Sun.).
Thank you for your understanding.
We wish you a wonderful Summer holidays.