Area guide
Ginza dining guide: polish, from a cutlet to two stars
Where Tokyo dresses up
Ginza is the city's most polished neighbourhood — flagship boutiques, art galleries, and dining that ranges from century-old institutions to hushed counters. It rewards both a splurge and a casual lunch.
From accessible to aspirational
Start easy: Tempura Tsunahachi (since 1924) fries Edomae-style in pure sesame oil atop Matsuya Ginza, and Ginza Swiss is the very birthplace of katsu curry (1947). When you want the heights, Ginza Kojyu is chef Toru Okuda's two-Michelin-star kaiseki counter, carved from a single 270-year-old cypress — book well ahead via Ikkyu. For plant-based elegance, AIN SOPH. GINZA spreads vegan puddings and refined courses across four floors.
Tips
Lunch is the smart way into Ginza's famous names. Reserve dinners early, and use the area filter to see every Ginza pick at a glance.
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Ginza Kojyu
Seasonal omakase: grilled Ise lobster, ayu, eel, abalone
Chef Toru Okuda's two-Michelin-star counter, carved from a 270-year-old cypress, distills the season into impeccable Ginza kaiseki.
- Anniversary
- Business
Tempura Tsunahachi (Ginza)
Edomae tempura set fried in 100% sesame oil
Founded in 1924, this beloved tempura institution fries seasonal seafood and vegetables in pure sesame oil piece by piece — the accessible Ginza branch sits atop Matsuya department store.
- Date
- Business
AIN SOPH. GINZA
Vegan pudding & seasonal vegetable course
AIN SOPH.'s flagship spreads across four Ginza floors, where a ground-floor patisserie of vegan pudding gives way to refined plant-based courses upstairs.
- 纯素
- 素食
- 无乳制品
- 无麸质
- Date
- Anniversary
Ginza Swiss
Katsu curry ('Chiba-san's Cutlet Curry')
The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
- Casual
- Solo