Ginza Kitagawa
Japanese Kappo · Tokyo · 10 · Michelin One Star · Chef Kazu Kitagawa
Awarded one Michelin star, Ginza Kitagawa in Tokyo is led by Chef Kazuyuki Kitagawa and presents a contemporary take on Japanese kappo cuisine. The restaurant highlights innovative oil-cooked dishes, including tsukuri par-cooked in oil and kakiage served in a clay pot. Dining centers around a 10-seat counter.
3F, 2-10-11 Ginza, Chuo-ku, Tokyo 104-0061, Tokyo
- Michelin 1 Star (2026)
Menu
Dishes
- Tabelog's budget estimate places the restaurant in the (30000)
- Children (10)
- Price (TABLEALL) (44500)
- Hassun — Seasonal assortment.
- Mushimono — Mushimono (steamed course) — a traditional element of the kaiseki progression, using seasonal ingredients in a delicate steamed preparation.
- Miso Soup and Pickles — Closing accompaniments.
- Mizumono — Japanese dessert.
- Gohan — Rice course.
- Tempura Course — Selection of tempura items within the omakase.
- Sakizuke — Opening appetizer.
Cocktails
- Tea Service — Closing tea.
Tasting Menu
- OMAKASE (direct) (31900)
- Kitagawa Kappo Omakase (31900) — Multi-discipline kappo omakase blending kaiseki and tempura techniques.
The Experience
An intimate room built around the chef's counter. The meal is structured around an omakase experience.
- Atmosphere: Intimate
- Format: Omakase
- Setting: Chef's counter
Phone: +81 3-6264-2872
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Related restaurants
- Award-winning restaurants in Tokyo
- More Japanese Kaiseki & Omakase restaurants
- More from chef Kazu Kitagawa
- Ginza Kousui — Tokyo (1 Michelin stars)
- Ginza Kojyu — Tokyo (2 Michelin stars)
- amarantos — Tokyo (1 Michelin stars)
- Ginza Shinohara — Tokyo (2 Michelin stars)
- L'AFFINAGE — Tokyo (1 Michelin stars)