From the chef
His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine
Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.
奥田 透
OKUDA TORU
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Japanese cuisine Ryugin
Hibiya/Yurakucho, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
Chef Yamamoto is a cook who I think is a genius. I still think about him when I cook. The place of study was the same, but it is a special skill. I have a feeling of admiration for him.
Chef OKUDA TORU’s Recommendation
2022-02-08
HOMMAGE
Asakusa, Tokyo
Italian/French / French
The Reasons Why I Recommend.
I think it is a decent French. I often go with my family but cooking is evolving every time. I feel the power of the chef.
Chef OKUDA TORU’s Recommendation
2022-02-08
Suruga Izakaya Fukusuke
Shizuoka, Shizuoka
Taverns / Izakaya (Japanese tavern)
The Reasons Why I Recommend.
It is a shop I was part-time job for the first time. It is a popular tavern in the local area. There are a lot of original and delicious things such as “Motu curry simmered”.
Chef OKUDA TORU’s Recommendation
2022-02-08
Ginza Koju
銀座 小十
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050-2030-4678
Shop
03-6215-9544All reservations will be accepted via web form to ensure a smooth reservation process.
Dinner: 6:00 pm. - 9:30 p.m. (last order at 9:30 p.m.)
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English-speaking staff / Lunch / No smoking / Special diet / Reservations / Kotatsu (heated table) / Sommelier/wine steward / Large cocktail selection / Large shochu selection / Large sake selection / Large wine selection
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