Ginza Wakuta

Conveniently located just five minutes from Ginza Station, Ginza Wakuta has made a name for itself as one of the premier kaiseki restaurants in the highly competitive district, with a loyal following built up over its 20 years of operations. The central philosophy of the restaurant is the holism in its offerings: much like the first character in its name (“wa”, or peace), every dish is prepared with harmony in mind. Everything placed before the customer must be the perfect balance of taste, texture, and aesthetic, coming together to form a dish that is greater than the sum of its parts. The restaurant adopts a similar outlook when choosing its ingredients. Through its carefully-crafted course menus, Wakuta invites diners to taste the toil of farmers beneath the sweltering sun, as well as the relief of fishermen returning to port with nets bulging with fish. It is only through the support of the restaurant’s suppliers and customers that Wakuta continues to thrive, says owner and head chef Masakazu Kameyama. To that end, the restaurant’s chefs also constantly aspire to hone their skills, so as to do justice to the hard work of the men and women who make their culinary endeavors possible — and to show appreciation to the customers who partake of their food. The donabe-gohan (rice made in an earthenware pot) is the restaurant’s specialty. It features ingredients that rotate according to the season, with salmon roe one season, and matsutake mushroom the next.