Menu to Taste

Ginza Fukuju

Kaiseki · Tokyo · Michelin Two Stars · Chef Katsuhiro Onodera

Two Michelin-starred Ginza Fukuju in Tokyo features refined seasonal kaiseki by chef Katsuhiro Onodera. Rooted in the chef's Tohoku heritage, the kitchen emphasizes minimal intervention to showcase single prime ingredients. A signature course presents turban shell and bamboo shoot soup served directly inside seashells.

5F Iseyoshi Building, 8-8-19 Ginza, Chuo-ku, Tokyo 104-0061, Tokyo

  • Two Stars

Menu

Tasting Menu

  • Ginza Fukuju Omakase (33000) — Kaiseki omakase dinner. Three course tiers. Chef Katsuhiro Onodera. Counter and private rooms. Ginza, Chuo-ku.

Dishes

  • Simmered Shark Fin — Luxurious shark fin simmered in delicate Chinese cabbage broth.
  • Grilled Seasonal Fish — Yakimono course featuring expertly grilled seasonal catch.
  • Tai Chazuke — Sea bream tea-infused rice, traditional Kyoto-style preparation.
  • Turban Shell and Bamboo Shoot Soup — Spring specialty served in seashells with tender bamboo shoot and turban shell.
  • Seasonal Hassun — Multi-dish appetizer plate.
  • Crab Baked in Shell — Hearty yet delicate crab baked and served in its shell.
  • Fugu Preparations — Seasonal pufferfish prepared in traditional Japanese style.
  • Grilled Japanese Vegetables — Celebration of seasonal Japanese vegetables with minimalist preparation.
  • Miso Soup — House-made miso.
  • Seasonal Sashimi Selection — Premium seasonal fish prepared as sashimi with minimal adornment.

Cocktails

  • Sencha — Sencha to close Chef Katsuhiro Onodera's kaiseki at Ginza Fukuju — a clean, vegetal finish after the multi-course progression. Two Michelin stars.

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience. A good fit for celebrations.

Phone: +81 3-3571-8596

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