Obviously the environment and service can understand why it was downgraded, but the delicious Kaiseki cuisine provided did not disappoint, especially the performance of the puffer fish dishes was impressive. It is worth trying the few slices of wild goose in the hot pot, which is full of game flavor and should be a dish that gourmets with mature taste buds appreciate! The performance of fish dishes and wagyu sushi is also above the standard! The only thing that is not so special is the dessert, which is a bit ordinary! But you can feel the sincerity of the chef to preserve the original flavor of the precious ingredients and the moderate seasoning and refreshing taste! Compared with Kyoto Kisho, the price is affordable 😆

Trip.Gourmet 2024

Ginza Koju

I went there on a weekday evening.
The customer base was on the older side, with about five groups of customers.
The staff were all friendly and provided excellent service.
The food was a bit unique in taste, so I didn&#39;t have any likes or dislikes, and I enjoyed it! (such as vanilla ice cream flavored with bonito flakes)
The atmosphere was relaxed, and I enjoyed it all the way to the final chocolate, so I&#39;d like to go again!

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

It is a western restaurant, the food is super good, and it is located in Ginza, which is very convenient. The seafood tastes good, but the portions are very small. The juice tastes very good.

One of the Top Fine Dining  in Tokyo

A very formal French restaurant, the food service is all three stars. There is only one small flaw, which is related to the facilities. Let me keep it here and write to the restaurant to report it. The last dessert carriage was introduced one by one by a French girl. This part not only tests the English listening of the ingredients, but also tests the immediate memory. It&rsquo;s more than three items! After today&rsquo;s test results, I am glad that my cognitive function should not have fallen off.

The sashimi is very fresh. The bluefin tuna belly^ is so delicious to eat. The sea urchin^ is not fishy and has a sweet taste, so you can eat as much as you want. And the favorite New Zealand lobster^🦐! The sashimi platter^ is quite fresh, all thick cuts 🍣 are very soft and glutinous, super satisfying.
The beef is the best raw beef^, the grilled eel and foie gras^ are big and thick and unlimited, and the charcoal grilled oysters🦪 are also delicious.

2024 Asia 100 - Fine Dining 

A Japanese food store with very high quality ingredients, all the dishes are very exquisite, and the service is also very in place. I like his salmon sushi very much, and there are crab legs. The crab legs are full.

The decoration style of this Japanese restaurant is very traditional Japanese style, and the presentation of the dishes is also very exquisite. The salmon is thickly cut and very satisfying to eat. There is a lot of crab meat. The service is also impeccable. It is a very satisfying meal.

No.18 of Fine Dining  in Tokyo

明显的环境跟服务能理解为何被降星，但提供的美味怀石料理并没有让人失望，尤其是在河豚料理的表现令人印象深刻，值得一试的是那几片野雁刷刷锅，野味十足，应该是要有成熟的味蕾的老饕极度欣赏的一道！在鱼料理及和牛寿司的表现也在水准之上！唯一比较没有特色的是在甜品，略显普通！但可以感受主厨想要保有珍贵食材的原味及调味适中清爽口感的诚意！价位上比起京都吉兆，都算亲民😆

这次来东京很匆忙，没有预定到&ldquo;龙吟&rdquo;以及&ldquo;青柳&rdquo;等餐厅，但却意外地订到&ldquo;银座小十&rdquo;的包间。&ldquo;银座小十&rdquo;位于银座一座大厦的四层，是携程美食林二星、米其林二星餐厅。主厨奥田透与&ldquo;龙吟&rdquo;的山本征治同属德岛料亭&ldquo;青柳&rdquo;的小山裕久门下的三大高徒，店名来源于主厨的朋友陶艺家西冈小十，所以餐厅内有很多西冈小十的陶艺作品。银座小十没有菜单，根据当日食材制作，套餐价格是28000日元，酒水另算，从第一道毛豆冷汤开始，我就喜欢上这里，菜的风格整体清淡而注重食材的本味，恰到好处的形式感都是为内容服务的。纤尘不染的鲣鱼清汤中炭烤鲷鱼的烟熏味就如同陶艺家的作品：人为的残缺和不规则是为了打破常规和完美，在&ldquo;自然&rdquo;的状态中呈现生机和循环。银座小十的食材非常考究，随便一个鸡蛋也可以跟我们讲半天，而且常常有可遇不可求的食材，比如今天就遇到10年野生的鳗鱼。为我们服务的日本大姐怕我们不知道她说的是啥，所以每讲述到特别的食材都打开Ipad给我们看图片，一边看着生前的大鲷鱼，一边吃着碗中的碳烤鲷鱼，这感觉，还真是五味杂陈[捂脸]

I was in a hurry to come to Tokyo this time, so I didn&#39;t make reservations for restaurants such as &quot;Ryugin&quot; and &quot;Aoyagi&quot;, but I unexpectedly booked a private room at &quot;Ginza Koju&quot;. &quot;Ginza Koju&quot; is located on the fourth floor of a building in Ginza. It is a two-star restaurant in Ctrip Food Forest and two-star Michelin. Chef Toru Okuda and Yamamoto Seiji of &quot;Ryugin&quot; are the three top disciples of Yuku Koyama of Tokushima Ryotei &quot;Aoyagi&quot;. The name of the restaurant comes from the chef&#39;s friend, ceramic artist Nishioka Koju, so there are many ceramic works of Nishioka Koju in the restaurant. Ginza Koju has no menu. It is made according to the ingredients of the day. The price of the set meal is 28,000 yen, and drinks are not included. From the first dish of edamame cold soup, I fell in love with this place. The overall style of the dishes is light and focuses on the original taste of the ingredients. The appropriate sense of form is all for the content. The smoky flavor of the charcoal-grilled sea bream in the spotless bonito broth is like the work of a potter: the artificial incompleteness and irregularity are to break the routine and perfection, and present vitality and cycle in the &quot;natural&quot; state.
The ingredients of Ginza Xiaoju are very exquisite. We can talk about any egg for a long time, and there are often rare ingredients, such as 10-year-old wild eels today.
The Japanese lady who served us was afraid that we didn&#39;t know what she was talking about, so she opened her iPad to show us pictures every time she talked about special ingredients. Looking at the big sea bream in its lifetime while eating the charcoal-grilled sea bream in the bowl, this feeling is really mixed [covering face]

这家餐厅很好，我们在名古屋逗留期间去了两次。两次去食物都非常好！一些工作人员讲英文，他们有给西方人的菜单。两个晚上的体验都很棒 - 食物，服务，气氛都是一流的。一天晚上享用了牛排，后一次则吃了寿司。两样都很出色。 强烈推荐这家位于名古屋的餐厅。

This restaurant is so good that we went twice during our stay in Nagoya. The food was very good both times! Some of the staff speak English and they have a menu for Westerners. Both nights were great - food, service, atmosphere were all first class. Had steak one night and sushi the next. Both were excellent. Highly recommend this restaurant in Nagoya.

连续三年获得米其林三星 &ldquo;银座小十&rdquo;，主厨奥田透与龙吟的主厨，神田的主厨，同出于德岛料亭青柳之门。被称为东京日本料理三剑客。店名小十，是因为跟主厨家交情很深的陶艺家西岡小十，而由来。所以，店里所用的食器都是上乘的上乘之品。桌子是700年的檜木，用素雅手法呈现食材真味，炭烤手法出色。食材也都是精品中的精品，从静冈和德岛等产地直接进货。店主奥田对食材的把握，加上店员温馨的服务，会让你感动的一餐。

Three consecutive years of Michelin Samsung &quot;Ginza Xiaoten&quot;, chef Oda Tokuto and Longyin chef, chef of Kanda, the same Tokushima Yuting Aoyogi. Known as Tokyo Japanese cuisine Sanjianke. The name of the store is Xiaoshi, because of the deep love with the chef&#39;s pottery artist Xigang Xiaoshi. Therefore, the food utensils used in the store are all excellent products. The table is 700 years old teak, with a simple and elegant method to present the real taste of the ingredients, and the charcoal roasting method is excellent. The ingredients are also boutiques in the boutique, from Shizuoka and Tokushima and other origins directly. The owner Oda&#39;s grasp of the ingredients, coupled with the warm service of the clerk, will make you move a meal.

这次来东京很匆忙，没有预定到&ldquo;龙吟&rdquo;以及&ldquo;青柳&rdquo;等餐厅，但却意外地订到&ldquo;银座小十&rdquo;的包间。&ldquo;银座小十&rdquo;位于银座一座大厦的四层，是携程美食林二星、米其林二星餐厅。主厨奥田透与&ldquo;龙吟&rdquo;的山本征治同属德岛料亭&ldquo;青柳&rdquo;的小山裕久门下的三大高徒，店名来源于主厨的朋友陶艺家西冈小十，所以餐厅内有很多西冈小十的陶艺作品。银座小十没有菜单，根据当日食材制作，套餐价格是28000日元，酒水另算，从第一道毛豆冷汤开始，我就喜欢上这里，菜的风格整体清淡而注重食材的本味，恰到好处的形式感都是为内容服务的。纤尘不染的鲣鱼清汤中炭烤鲷鱼的烟熏味就如同陶艺家的作品：人为的残缺和不规则是为了打破常规和完美，在&ldquo;自然&rdquo;的状态中呈现生机和循环。银座小十的食材非常考究，随便一个鸡蛋也可以跟我们讲半天，而且常常有可遇不可求的食材，比如今天就遇到10年野生的鳗鱼。为我们服务的日本大姐怕我们不知道她说的是啥，所以每讲述到特别的食材都打开Ipad给我们看图片，一边看着生前的大鲷鱼，一边吃着碗中的碳烤鲷鱼，这感觉，还真是五味杂陈&hellip;&hellip;

This time I came to Tokyo in a hurry. I didn&#39;t book restaurants such as &quot;Longyin&quot; and &quot;Qingliu&quot;, but I accidentally booked a private room of &quot;Ginza Xiaoten&quot;. &quot;Ginza Xiaoten&quot; is located on the fourth floor of a building in Ginza. It is a two-star and Michelin two-star restaurant in the gourmet forest. Chef Otian Tou and &quot;Longyin&quot; Yamamoto is the same Tokushima Liaoting &quot;Qingliu&quot; Xiaoshan Yujiu Gate three high school, the store name comes from the chef&#39;s friend pottery artist Xigang Xiaoshi, so there are many pottery works in the restaurant. Ginza Xiaoshi has no menu. According to the ingredients of the day, the price of the package is 28,000 yen. The wine is calculated separately. From the first edamame cold soup, I like it here. The style of the dish is light and pays attention to the original flavor of the ingredients. The just right form is for the content service. The smoky smell of charcoal grilled salmon in the spotless broth is like the work of a pottery artist: artificial fragmentation and irregularity are meant to break the norm and perfection, presenting vitality and cycle in a state of &quot;natural&quot;. Ginza Xiaoshi&#39;s ingredients are very elegant, any egg can also tell us for a long time, and often have ingredients that can not be found, such as today encountered 10 years of wild salmon. The Japanese eldest sister who served us was afraid that we didn&#39;t know what she was talking about, so every time I told the special ingredients, I opened the Ipad to show us the pictures, while watching the big carp in life, while eating the carbon grilled carp in the bowl, this feeling, it is really mixed...

搜了几个米其林餐厅，看到这家简单的银座小十我们就果断选择了这里。装饰简单又不失自己的风格，怀着期待我们终于来到了这里。特地在网上还查了下资料，这家店是连续四年获得米其林三星，味道肯定是好的没话说。从头到尾一共是六道主菜呢，挑了几个我爱吃的跟大家分享，还有甜点，抹茶也真不愧是国粹，这一次的小小的奢华，你会觉得这钱花的真是值！

After searching a few Michelin restaurants, we decided to choose this simple Ginza Xiaoshi. The decoration is simple and not lost in its own style, and we finally came here with the expectation. Specially checked the information on the Internet, this store is four consecutive years of Michelin Samsung, the taste is definitely good nothing to say. From beginning to end, there are six main dishes, pick a few I love to share with everyone, and desserts, matcha is really the national essence, this time the small luxury, you will feel that this money is really worth it!

银座小十，花了三小时吃这家米其林三星餐厅 生鱼片当然是最爱啦 很新鲜。虽然炭烧牛排也很好吃 就是略显油腻 但是配上微苦的春菜倒是相得益彰 鳗鱼处理的非常好 用焦糖提鲜 腥气不见分毫 ps原来香槟要配冰沙才会没用那种香槟独特的味道！

Ten small Ginza, spent three hours eating this Michelin Samsung restaurant sashimi is of course the favorite, very fresh. Although the charcoal steak is also delicious, it is slightly greasy, but the slightly bitter spring vegetables complement each other. The salmon is very well treated. The caramel is fresh. The fish is not a bit of a bit. The original champagne has to be matched with smoothie to use the unique taste of champagne!

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The food was as expected. Only slightly disappointed with the much anticipated dessert &quot;Chocolate Camellia&quot;. This is a dark chocolate cake in the shape of the Chanel logo flower, which should be more suitable for Instagram. However, the chef served it on a black plate, which completely lost the beauty of the cake, which was a waste. We also received a gift of camellia-shaped chocolate when we left. The service was good, but still far from the perfect service we experienced at the newly opened Alain Ducasse Hotel in Morpheus Macau last year.

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