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Oryōri Katsushi
Japanese
A third-floor kaiseki-style Japanese restaurant in Ginza where a single ingredient, dashi, runs through almost everything on the menu. The chef spent years studying the Kansai approach to stock, layering bonito, kombu, and clam into a base that shows up in egg custard, soups, and hot pots alike. His brother is a sushi chef, and that connection surfaces in the vinegared rice and pressed mackerel sushi. A quiet room for people who notice the difference a good stock makes.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Savoury egg custard
“This dashi is found throughout: in savoury egg custard, soup dishes, hot pots and other Japanese favourites.”
Michelin Guide -
Pressed chub mackerel sushi
“this brotherly bond is shown in his vinegared rice, simmered abalone liver sauce and pressed chub mackerel sushi.”
Michelin Guide -
Simmered abalone liver sauce
“this brotherly bond is shown in his vinegared rice, simmered abalone liver sauce and pressed chub mackerel sushi.”
Michelin Guide
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