Ginza in Tokyo

10 places for Ginza in Tokyo, picked by creators — with what they said.

• Sushi Kadowaki — Condé Nast Traveler
  An omakase that adds innovation to a traditional style, sourcing directly from fishermen and specialty distributors rather than the market, serving fish rarely used elsewhere.
  Heads up: Since it's chef's omakase, there's no menu choice — you get only whatever seasonal ingredients the chef decides on that day.
• サッポロ生ビール黒ラベル THE BAR — 픽필름 pickfilm
  Said the foam was smooth and the carbonation just right, making it really crisp and clean — a must-visit for beer lovers, with decent-priced snacks too.
  Heads up: It's a standing bar, so it's not easy to stay seated for long.
• 鰻 ひつまぶし備長 三越銀座店 — 나의시선
  Grilled directly over binchotan, giving a crispy outside and moist inside, with amazing tare — and the final ochazuke step, poured with dashi broth, is said to be out of this world.
  Heads up: Meant to be eaten in four stages, and the speaker strongly recommends the third stage, the ochazuke.
• とんかつ銀座梅林 本店 — 나의시선
  Says the katsu sando, being the original, is far softer and tastier than others, and recommends pairing the gin-katsu set, katsu-don, and katsu sando with beer.
  Heads up: There's a pricier black pork option too, but the difference isn't huge, so the basic gin-katsu set is more than enough.
• 큐베이 — 나의시선
  Raved that the ingredients are excellent and the shari is insane — every grain of rice practically dances alive in your mouth before melting together with the neta.
  Heads up: Reservations aren't easy, but if you show up around 11:30am for lunch and put your name down, you can get in almost walk-in style, and the lunch set is 2-3 times cheaper than dinner.
• 긴자 카츠카미 — 나의시선
  The counter-side pairing of freshly fried pieces served one or two at a time (eaten with capers on top) along with the chef's commentary is entertaining, and calls it the number one restaurant he's experienced in Japan.
  Heads up: The main branch is booked out two months in advance, so aim for the second location instead; for the finishing rice, recommends the curry rice over ochazuke.
• Iroriya Higashiginzaten — Jack's Dining Room
  Raved that they pile on so much salmon roe it overflows the bowl and needs a plate underneath, and that the vibe of drinking beer while eating charcoal-grilled skewers felt like a "Japanese Oktoberfest."
  Heads up: Said the lively atmosphere of drinking beer and getting rowdy might not suit those looking for a quiet meal.
• 쇼타이엔 긴자점 — 나의시선
  Says putting a piece of meat on fluffy white rice is the best, praising the clean, deep flavor from direct charcoal grilling.
  Heads up: The 600-hour aged beef tongue is reservation-only, so you need to call ahead, and he strongly recommends going at night.
• 뉴 토리긴 솥밥 꼬치구이 — 나의시선
  The individual kamameshi (pot rice) servings are small enough that you can order several kinds, and calls the combination of various kamameshi flavors with yakitori as a side dish amazing.
  Heads up: Easy to confuse with the main Torigin branch right next door, so make sure to go to New Torigin; recommends ordering 3 to 5 kamameshi.
• 츠키지 이타도리 초밥 별관 — 픽필름 pickfilm
  Said the neta was remarkably thick and even the rice itself was delicious, with the fatty tuna melting in the mouth and full of flavor.
  Heads up: Said a wait starts forming after 8:30am.

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