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Ginza Toyoda
Japanese
A kaiseki restaurant on the second floor in Ginza where the kitchen's whole argument is restraint: let the ingredient speak, keep the hand light. The broth in the wanmono course is drawn from Rishiri kombu, and it shifts with the seasons, carrying fat greenling in spring and oysters in winter. The mixed rice, cooked in a wide-brimmed pot, arrives at the table as a theatrical lift-the-lid moment that actually earns the drama.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Takikomi-gohan
“Takikomi-gohan, mixed rice, cooked in a broad-brimmed pot is a point of pride.”
Michelin Guide
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- ZURRIOLA Basque Eat · 76
- TSURUTOKAME Japanese Eat · 69
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