Name: Ginza Wakyo, Ginza
Address: 4-12-1 Ginza, VORT Ginza East 2, 10th Floor, Chuo-ku, Tokyo, 1040061
Telephone: 09014443973

Ginza Wakyo, Ginza

Chef’s Omakase Course, approximately 10 dishes

A Sample Menu from a Day in September
*Menu items may vary depending on seasonal availability.

■ Ginza Wago Specialty
Anpan

■ Seasonal Appetizer
Grilled eggplant and green bean aspic, grilled matsutake mushroom, mizunomi in dashi marinade

■ Soup
Freshly drawn first dashi, black abalone and winter melon, fine-stripped green onion, kinome

■ Sashimi
Three selections, each prepared in a distinct style

Natural longtooth grouper from Shimonoseki, lightly blanched, served with fresh hon-wasabi and ponzu

Sardine, aged pickled cucumber, finger lime, Fukui mustard, sudachi soy sauce

Fresh bluefin tuna, binchotan-smoked zuke, sushi served in a bowl

■ Fish Dish
Spanish mackerel, slow-cooked at low temperature, fresh ginkgo nuts

■ Special Dish
Pacific saury rolled with shiso, matsutake mushroom, yuzu miso sauce, chestnut

■ Donabe Rice
Uonuma-grown Koshihikari “Yukitsubaki”
Donabe rice with Japanese black wagyu beef and maitake mushrooms, house-made rice bran pickles, miso soup

■ Dessert
Naruto Kintoki lemon compote ice cream, semi-dried fig, blackberry, Omasari peanut

■ Tea and Sweets
Ginza Wago Specialty Kurumi Mochi

Omakase Dinner Course

This plan includes an omakase dinner course with an 8-glass alcohol pairing.
For the first drink of the alcohol pairing, you may choose from Champagne or craft beer, followed primarily by sake, along with selections such as Burgundy wines typically priced in the ¥20,000 to ¥30,000 range per bottle.

As one paired drink is served with each dish throughout the meal, additional drink orders are generally unnecessary. Please feel free to take advantage of this plan for business entertainment or dining occasions with a set budget.

Using carefully selected ingredients sourced from around Japan, we express each dish through precise knife work, cooking, seasoning, aroma, temperature, and combination. We invite you to enjoy encounters with new flavors that can only be experienced at Ginza Wakyo.

Dinner Course + 8-Glass Alcohol Pairing + Guaranteed Private Room with High-Rise Night View

We travel throughout Japan to carefully select exceptional ingredients, expressing on each plate the proper knife work, heat application, seasoning, aroma, temperature, and pairings. Please enjoy an encounter with new flavors that can only be experienced at Ginza Wakyo.

Dinner Course + Guaranteed Private Room with Night View on a High Floor

Dinner Course + 8-Glass Alcohol Pairing

Dinner Course

Chef’s Omakase Course, approximately 8 dishes

Sample Menu for a Day in September
Please note that the actual menu may differ depending on ingredient availability and other factors.

■ Ginza Wagō Specialty
Anpan

■ Appetizer
Grilled eggplant and seared Pacific saury, finger lime

■ Soup
Dashi made from true kombu and tuna flakes, first-drawn broth, grilled eel, winter melon

■ Fresh Fish
Today’s fresh fish sashimi
Bluefin tuna or wild white fish, etc.

■ Fish Dish
Deep-fried Spanish mackerel tatsuta-style, Manganji chili pepper, maitake mushroom sauce

■ “Meishan Pork” from Tsukahara Farm in Ibaraki Prefecture
A rare breed of pork, with only one hundred raised in Japan
Dashi shabu-shabu with plenty of Senju green onion and yellow chives

■ Clay Pot Rice
Uonuma-grown Koshihikari “Yukitsubaki,” served with a variety of accompaniments for rice (such as house-made chirimen sansho and smoked mentaiko)
Miso soup
House-made rice bran pickles

■ Dessert
White syrup mochi, seasonal fruit

[Chef's Selection Lunch Course] Total of 8 Dishes

Weekend Exclusive: Ginza Wagou's Omakase Lunch Course  
Includes a Choice of Complimentary Toast Drink

Course + Selectable Toast Drink (Private Room Guaranteed)

Limited to Friday, Saturday, and Sunday: Ginza Wakyo Omakase Lunch Course  
Comes with a choice of toast drink