【“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.
【Master Craftsman Award】
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.
【TV Appearance】
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.
【Notice of 2025-2026 New Year】
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.22th
* 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.
【Closure of Paris Okuda – Message of gratitude】
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
【Network Outage】
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.
Thank you for your understanding and patience.
【Summer Holidays】
OKUDA will be closed from Aug.14th (Thu.) to Aug.17th (Sun.).
Thank you for your understanding.
We wish you a wonderful Summer holidays.