Ginza Toyoda

Plenty of restaurants in Japan follow the seasons, but Toyoda tracks their changing with even greater fidelity than most. The menu here separates seasonal ingredients into three categories: first harvest, in-season, and last harvest. This allows the chef to express the changing of the seasons in even greater detail through the omakase course menus. The charcoal-grilled bamboo shoots and sweetfish are two of the main highlights of spring and summer respectively. Chef Keiichi Okamoto gets his ingredients fresh every morning from Toyosu Market to construct such dishes. The sukiya-style interior was designed by a renowned Kyoto design firm as a homage to the city that birthed kaiseki cuisine. Counter seats, two tables, and a partitioned private dining area are available, making Toyoda an excellent space for anything from solo dining to a celebration with a small group of friends.