Ginza Yoshizawa (Kaiseki)
Tokyo
Reseñas
Dined here on May 27, 2026. Located along a street in Ginza, the restaurant's entrance is very understated. Walking down the stairs, you are greeted by a chic, elegant space steeped in Japanese Zen aesthetics. The food here cannot be described simply as "delicious." Throughout the entire evening, the restaurant's warmth and dedication were deeply palpable in every single detail. While I cannot comment on whether this Kaiseki cuisine is "authentic" by expert standards, the chef selects seasonal ingredients and executes every culinary detail with absolute precision. The choice of tableware and the plating are equally exquisite. Special thanks to Head Chef Mr. Ito and Mr. Arima (I hope I didn’t misremember their names under the slight buzz from the wonderful "Isojiman Yamada Nishiki" sake that evening). Both were exceptionally courteous and attentive, taking the time to carefully introduce every single dish to me using a translator. Although the cuisine here doesn't impact the palate with the intensity of French cuisine, every dish is so flavorfully nuanced that it feels heartwarming and leaves a lasting impression. I am truly grateful to Mr. Ito’s team for providing such a healing evening. This is a restaurant I will absolutely recommend to my friends, and I will definitely return when I have the chance in the future! That Evening's Menu Experience (Based on the translation and a slightly buzzed understanding and memory that day) Iris Sake: Sweet, floral, and incredibly smooth. Squid Sushi: Extremely fresh with a wonderfully gelatinous texture. Seaweed Watershield (Junshai), Edamame Tofu, Wheat Gluten (?): The ingredient resembling wheat gluten had a soft, chewy texture just like mochi, which was highly surprising and impressive. Surf Clam (Hokkigai) Tofu: The surf clam was fresh and sweet without being rubbery, paired with an egg tofu that was soft, fragrant, and rich. Flathead Fish (Kochi) Sashimi: The fish had a slight chewiness and a very mild flavor. Paired with perilla flowers, the accompanying sansho pepper sauce and soy sauce performed exceptionally well, creating a unique and delightful shift of focus. (Though my personal palate usually leans towards lighter, more refreshing seasonings.) Hassun (Fried Tofu / Deep-fried item / Grilled Salmon / Leaf-wrapped Shrimp Sushi / Pickled Fish): The heat control for the deep-fried item (especially the cherry) and the grilled salmon was flawless—crispy on the outside while remaining perfectly moist on the inside. The shrimp sushi carried a delicate, lovely fragrance from the leaf wrapper. Straw-Smoked Tuna with New Onions: The ponzu-marinated onions had absolutely no stringiness, zero sharpness, and were incredibly sweet! When the tuna was eaten together with the freshly grated wasabi, garlic chips, sea salt, and onions, the smoky aroma from the straw was beautifully prominent and harmonious. Red and White Sea Urchin (Uni), Fish, Firefly Squid, Round Radish: A dish where fresh sweetness completely exploded on the palate. The refreshing crunch brought by the round radish was a stroke of genius. Egg Grouper: Another high-caliber deep-fried dish, paired with a warm egg custard that was deeply comforting. Beltfish (Tachiuo) and Asparagus Rice, Pickles, Miso Soup: The beltfish wasn't dry at all; it carried an oily richness similar to eel but without being greasy, making it the best beltfish I have ever eaten! The leftovers were thoughtfully made into rice balls (onigiri) to take home, and they were still deeply satisfying when enjoyed the next morning. Frozen Yogurt, Blood Orange, Kiwi: The dairy flavor was extremely rich and the texture was velvety smooth. Paired with fruits that had absolutely no sourness, bitterness, or astringency, it was a perfect finale. Shincha (New Tea) Yokan: The texture was on the lighter side, and the aroma of the new tea was delicate without being bitter. However, tasting it right after the rich frozen yogurt made it fade slightly into the background.
The food was absolutely delicious. The chef thoughtfully introduced each dish, which made the experience even more special. I highly recommend this place and would love to come back the next time I visit Japan.
Best kaiseki I’ve ever had. Very fresh and excellent seasonal dishes. We had 12 dishes in total (or lost count). Highly recommended and will definitely come back again!
Incredible ingredients & ambiance. Mind blowing. Best Kaiseki experience ever. Super lovely chefs. Best hojicha ice cream I’ve ever had. Their menu changes every month. 10/10 you won’t regret it!
One of the best meals I’ve had and the service was phenomenal. I’ve included pictures of a few of the dishes. The meal centered around seasonal seafood and vegetables, prepared meticulously. Great dining experience!
