Ginza Fujiyama

Takao Fujiyama was born and trained in Kyoto, rising up the ranks throughout an illustrious cooking career in the old capital. In March 2019, he decided to claim his own little piece of territory in the fiercely contested culinary battleground of Ginza, Tokyo. Less than one year later, he has already achieved his first medal of honor: a Michelin star. Despite the change of scenery, he still maintains his links with the producers he used in his Kyoto days. The water he uses is brought from the Tango Peninsula to the north of Kyoto, and his sweetfish from Lake Biwa to the east. These little touches help him to subtly evoke the spirit of Kyoto — the city to which he owes everything. He also brings some Western design touches to his new establishment, including an American redwood countertop, and European aesthetic sensibilities in his dish presentation. To experience Kyoto at its best without setting foot outside of Tokyo, Ginza Fujiyama is the place to be.