A Japanese hideaway where you can taste a dish that adds originality to tradition

While Higashi Ginza is also a shopping area for adults, it is also a spot where you can feel the Edo atmosphere, such as the Kabukiza Theater. "Ginza Wakyo" is a 3-minute walk from Ginza Station and a 30-second walk from Higashi-Ginza Station, making it extremely accessible.

Ingredients are purchased from Toyosu Market and the sellers with mutual trust. The tableware is custom-made. The owner visited Arita, Imari, and Karatsu, where potteries are famous, and requested the potteries to make according to the image of the food. And each dish is made with the passion of the producers who made the ingredients and the thoughts of the people involved in everything used in the restaurant—this becomes the foundation of Ginza Wakyo's cuisine. While preserving the traditions and foundation of Japanese cuisine, you can enjoy dishes that you can find only in “Ginza Wakyo”.

Ginza Wakyo's "Omakase Course" consists of a total of 11 dishes. It starts with the specialty "Anpan (usually means red bean bun)". However, it's not an anpan with red bean paste, but an anpan with liver and bread. The monkfish liver is cooked at a low temperature so that it melts in mouth, and the bread baked with Binchotan charcoal is used. The texture of Narazuke (pickles of Nara) and green onion is also great, making it popular and special dish of "Ginza Wakyo".

For the "Sashimi from Japanese Seas”, the restaurant selects fish with outstanding oiliness, carefully cleans the internal organs and blood, and ages them at ice temperature. The best time to eat it is when the fat spreads all over the body and it becomes sticky. The fish is only seasoned with sea salt and wasabi. The taste explodes in the mouth.

Raw bluefin tuna is the topping of sushi that everyone loves. Medium fatty tuna is marinated in soy sauce, and sushi rice is underneath, also accented with onion slices and bonito sake. It is recommended to have it with perilla leaves and fragrant seaweed from Ariake Sea.

At "Ginza Wakyo", you can have "Omakase Course for lunch". There are a total of 7 dishes and a total of 8 dishes for choosing. In the 8-dish course, you can enjoy shabu-shabu of Umeyama pork from Tsukahara Ranch in Ibaraki Prefecture. The marbling of Umeyama pork is more than that of Kurobuta, so you can enjoy the soft pork meat and the sweet Shirobijin green onion together. This is a recommended dish for an elegant lunch course.

Not only Japanese sake from all over the country is recommended, but also the wine selected by the owner who is also a sommelier as a drink that goes well with the food. We also have a variety of French vintage wines and Napa Valley's Kenzo Estate. In addition to alcohol, we also recommend Taiwanese oolong tea, jasmine tea, and homemade ginger ale that are iced for 48 hours. Let’s enjoy the delicate harmony with Japanese cuisine.

Ginza Wakyo’s original “Champagne Oolong”' is also a drink that you should definitely have a try. The tea leaves of Taiwan's Oriental Beauty Oolong Tea are soaked in barley shochu and aged for over a year. When you took a sip, the tea and shochu blended perfectly, making it easy to drink.

"Walnut Rice Cake" is a soft gyuhi, a form of wagashi (traditional Japanese sweet), with bean paste made from only the sweetness of dried dates, fragrant walnuts, and the sourness of Karin. You can have it as a dessert, but you can also take some of it as a souvenir.

"Ginza Wakyo" offers rooms that can be used privately and counter seats where you can see the cooking process up close. The space, which uses one floor of the building, gives visitors an extraordinary impression. All of the plates and glasses used are custom-made, made just for "Ginza Wakyo". When you visit "Ginza Wakyo", you should definitely touch the special tableware. While preserving the traditions and foundations of Japanese cuisine, the outstanding cuisine unique to Ginza Wago is not restricted by the framework. It is recommended if you want your trip to be more Japanese.