Comments on: Koju (Ginza, Tokyo) – Minimalism and Perfectionism

By: NanaKatch

NanaKatch — Fri, 04 Nov 2011 15:07:00 +0000

Chef Okuda of Kojiu and Chef Yamamoto of Ryugin were colleagues when they trained in Shikoku.

By: NanaKatch

NanaKatch — Fri, 04 Nov 2011 15:05:00 +0000

They have 3 dinners, ¥16,000, ¥ 21,000 and ¥26,000 as of November, 2011. At present exchange rate, pretty pricy but worth it.

By: NanaKatch

NanaKatch — Fri, 04 Nov 2011 15:03:00 +0000

Not 8 seats at the bar, only 6. They have 2 private rooms which each seat 4.

By: Koju « The Dirty Stall

Koju « The Dirty Stall — Sat, 24 Sep 2011 03:40:48 +0000

[...] be at say, Kikunoi in Kyoto, but the keywords here would be austere and minimalist, as described by ChuckEats. Chef Okuda focuses on the bringing across the absolute quality of the ingredients while keeping [...]

By: alkanphel

alkanphel — Fri, 31 Dec 2010 08:16:16 +0000

Ah ok thanks for the advice. I’m guessing you have to give them your credit card number? Since there’s a cancellation charge now.

By: chuckeats

chuckeats — Wed, 29 Dec 2010 02:20:07 +0000

hi alkanphel, it wasn’t that hard to get a reservation, although there are only 8 seats at the bar. just call 1 month to the day – try to get your hotel to do it (things work better that way in japan)

By: alkanphel

alkanphel — Tue, 28 Dec 2010 08:06:32 +0000

I’m very interested to try out Koju on my next trip to Tokyo! Can I ask if it was hard to get a reservation at Koju? I noticed on their site that you can only place a reservation at most 1 month in advance.

By: Cecília Oliveira Gomes.

Cecília Oliveira Gomes. — Wed, 22 Sep 2010 10:23:38 +0000

I just LOVE Toru Okuda dishes !!
By the aspect…althought didn`t tasted them ´yet`.

By: ChuckEats » Harutaka (Tokyo) – The Waiting Room

ChuckEats » Harutaka (Tokyo) – The Waiting Room — Wed, 24 Mar 2010 10:46:31 +0000

[...] was recommended by Okuda-san (Koju) on my first trip and, later, Seiji Yamamoto (Ryugin) also gave it a very high recommendation [...]

By: ChuckEats blog » Ryugin (Nishiazabu, Tokyo) - Pure Excellence

ChuckEats blog » Ryugin (Nishiazabu, Tokyo) - Pure Excellence — Mon, 02 Mar 2009 16:50:58 +0000

[...] see how, if at all, Ryugin would provide insight into Hyotei’s uber-traditional approach or Koju’s ingredient purity. When the chef at Koju mentioned that he & Yamamoto studied together, and [...]