Tokyo's Ginza Kojyu — A Feast of Summer’s Finest on the Palate

In July, I visited “Ginza Kojyu,” a two-Michelin-star kaiseki restaurant in the fiercely competitive culinary district of Ginza, Tokyo. Located on the fourth floor of a building amidst Ginza’s glittering facades, its discreet signage is easy to miss if you’re not looking closely.

When the elevator doors opened, a different world unfolded — a small garden with stone paths led me to the counter seats. Chef Toru Okuda, with his gentle demeanor and calm presence, greeted us from behind a 700-year-old hinoki cypress counter. After a brief exchange of pleasantries, he surprised us by bringing out hamo (pike conger), a prized summer fish, and began skillfully performing the traditional honegiri (bone-cutting) technique right in front of our eyes.

全球餐飲動態：新加坡一星Euphoria歇業；香港VEA上海LING LONG四手聯彈

1 新加坡一星Euphoria歇業來源：straitstimesfood

全球餐飲新聞：東京Florilège開設酒吧；特斯拉首家餐廳好萊塢揭幕

1 東京Florilège開設酒吧來源：SODDEN

全球餐飲新聞：新加坡米其林Sushi Sakuta晉升二星；京都蛋包飯達人客座永利澳門

1 新加坡米其林Sushi Sakuta晉升二星

全球餐飲新聞：香港Bar Leone蟬聯亞洲最佳酒吧；芝加哥三星Alinea客座東京文華東方

1 香港Bar Leone蟬聯亞洲最佳酒吧

全球餐飲新聞：新加坡三星Odette、上海LING LONG四手聯彈；巴黎三星Arpège宣佈將轉全素

1 新加坡三星Odette客座上海LING LONG

Crony, Where French-Japanese Cuisine Meets Nordic Minimalism

I’ve always loved trying fusion cuisine, but sometimes it goes wrong—novelty for novelty’s sake. Crony is the opposite: rooted firmly in French technique, showcasing Japanese produce, and taking inspiration from Nordic elements.