Information

On November 10, 2025, Toru Okuda, proprietor of Ginza Okuda, received the Ministry of Health, Labour and Welfare’s “Master Craftsman Award” as a Japanese cuisine chef.

This program aims to provide a goal for artisans active in the skilled trades and young people aspiring to enter the field, to secure and nurture outstanding future skilled workers, and to pass on excellent skills to the next generation. Having received this honorable award, Toru Okuda and the team determined to continue striving to pass on the culture of Japanese cuisine to the future.

We express my heartfelt gratitude to all our long-supporting customers, producers, and related businesses.

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【A Japanese Cuisine Chef Pursuing the Evolution of Technique, Connecting to the World and the Future】(From the award introduction for “Master Craftsman”)

Over many years, he has refined traditional Japanese culinary techniques while building his own unique cooking methods, unconstrained by conventional ideas. Notably, he has established original grilling techniques for salt-grilled sweetfish and charcoal-grilled large eel, achieving a truly unique taste expression. Furthermore, in Paris, he popularized the “katsujime” (live-slaughtered) technique, significantly influencing local chefs. Domestically, he has worked to promote Japanese cuisine in school lunches and is dedicated to preserving the culture centered around dashi broth. In recent years, serving as an educational advisor at the Tokyo Sushi and Japanese Cuisine Culinary School, he focuses his efforts on mentoring the next generation, contributing to the inheritance of Japanese culinary techniques and spirit.

【Changing “Something” to Create New Japanese Cuisine】(Comment by Toru Okuda)

Upon turning 50, I imposed many self-imposed restrictions: “Never serve the same menu twice,” “Never use familiar tableware,” and so on. I believed that new “something” could only emerge from within these constraints. The challenge proved far more arduous and demanding than I had imagined. Yet, witnessing the joy and surprise on diners’ faces through the refined dishes I created transformed that hardship into tangible reward. It is within the daily repetition of cooking that room for development exists; new possibilities open up through repeated ingenuity and challenge. My mission is to bring happiness to people through cooking and to pass on the culture of Japanese cuisine to the future. I want to continue being a chef who embraces change, keeps challenging myself, and pioneers new frontiers in Japanese cuisine.　

On Monday, October 20th, the executive chef, Toru Okuda, will be appearing on NHK’s “Kyou-no-Ryori Today’s Cooking.”
E-TV: 9:00 PM – 9:24 PM
Please tune in to watch the program.

Thank you truly for your continued patronage.
We are pleased to inform you of our schedule for the end of the year 2025 and the beginning of the year 2026.

Year-end 2025
Dec. 29(Mon): Open for Lunch and Dinner　
Dec. 30(Tue): Open for Lunch and Dinner
Dec. 31(Wed): Closed

Year 2026
Jan. 1(Thu):　　Closed for Lunch
Jan. 1(Thu) to 3(Sat) :　New Year’s menu
Jan. 4(Sun) to 8(Thu) : 　Closed
From Jan. 9(Fri) Dinner to Jan.10 :　Open as usual
Jan. 11(Sun) to 12(Mon) : Closed

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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.

Cancellation policy for New Year’s course
100% cancellation fee from Dec.22^th
* Please note that any change in the number of guests will also be subject to cancellation fees.
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The reservation start date will be announced as soon as it is determined.

We wish you all a happy holiday season and a happy new year.
We look forward to seeing you soon.

Dear customers and friends,

We would like to inform you that Paris Okuda, which opened in 2013, closed its doors in August 2025.

During its twelve years of operation, Paris Okuda has weathered many significant events—terrorist attacks, social unrest, and a pandemic—while remaining true to its mission: to introduce people to the richness of Japanese cuisine and its culinary traditions.

The opening of a live fish market, the introduction of techniques such as ikejime, and the care taken with each product have allowed us to promote Japanese expertise with rigor and passion.

We extend our sincere thanks to all the producers, partners, and collaborators who have contributed to the development of Paris Okuda.

We also express our deep gratitude to all our customers for their trust and loyalty throughout this adventure.

The team will continue its commitment to Japanese cuisine.
We look forward to welcoming you to Ginza Okuda, where you can have experience of authentic Japanese cuisine rich in seasonal flavors.

With our warmest regards.

Toru Okuda
Ginza OKUDA

We are currently experiencing network instability, resulting in temporary phone service disruption.

Restoration efforts are underway. We sincerely apologize for any inconvenience caused.

Please note that reservations can be made online via the link below. We would appreciate it if you could use this service.

PocketConcierge

OMAKASE Japan Eatinerary

Thank you for your understanding and patience.

Full-blown spring is just around the corner, we have prepared seasonal ingredients such as spring vegetables.

Again this year, we are preparing “Pen shell with spring vegetables”.

The weather is getting warmer.

We look forward to seeing you at our restaurant in the spring weather.

Chef Eiji Iizuka

Thank you truly for your continued patronage.
We are pleased to inform you of our schedule for the end of the year 2024 and the beginning of the year 2025.

Year-end 2024
Dec. 29(Sun): Open for Lunch and Dinner　
Dec. 30(Mon): Open for Dinner
Dec. 31(Sun): Closed

Year 2025
Jan. 1(Mon):　　Closed for Lunch
Jan. 1(Mon) to 4(Sat) :　New Year’s menu
Jan. 5(Sun) to 9(Thu) : 　Closed
From Jan. 10(Thu) Dinner :　Open as usual

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New Year’s Menu
Lunch: 27,500 yen (tax included)　12：00～
Dinner: 33,000 yen (tax included)　18：00～/20：30～
*12% service charge will be added.

Cancellation policy for New Year’s course
100% cancellation fee from Dec.26^th
* 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.

Summer is the time for Ayu (sweetfish) at Ginza Okuda.

Ayu fish is purchased fresh every morning, and the cooking process begins with skewering the fish after guests arrive at the restaurant.

After nearly an hour of grilling over charcoal, the ayu is slowly fried in the fat from itself and becomes crispy enough to eat off the bone.

This char-grilled Ayu is a departure from the usual salted Ayu, and is a special preparation only possible at OKUDA during this season. Please come and try Okuda’s char-grilled Ayu, which is only available at this time of the year.

Thank you for your continued patronage.
We are pleased to announce that we will be offering a “Special Kaiseki Lunch” course.

The lunch menu will be as follows.

*Menu Okuda　 25,000 yen
*Special Kaiseki Lunch　11,000 yen
　(Prices include tax/not include service charge 12%)

We hope you will enjoy our seasonal dishes in a short course.
We look forward to welcoming you.