Ginza Fujita

One of the quintessential elements of Japanese cuisine, the "owan"  soup bowl offers a taste and style that is truly delightful. The broth is made from the highest quality kelp and fermented dried bonito. They are prepared for a few days in the famous water of Fukui Prefecture, the owner's hometown. The sumptuousness of the ingredients in the bowl is also exceptional, with an aroma, flavor, and depth that resonates with all five senses.

Ginza Fujita is also proud to feature the finest and rarest cuts of Wagyu beef in its course. The photo shows a superb dish in which the delicate grilling process maximizes the flavor and texture of the chateaubriand. Depending on the season, Hokuriku's ducks and wild boars also appear.

The delicious rice cooked in a hagama pot at the end of the course is highly acclaimed. It is often served with pickled tuna, which further enhances the satisfaction of the rice. The finest tuna is excellently marinated to an admirable deliciousness.