How Ginza came to be
Ginza had an unconventional start as a restaurant. Originally opening as a pop-up event, our original aim was to showcase the unique culinary stylings of our head chef, Kabu Natsu.
When it became clear that there was going to be continued interest in the eating experience we’d curated, we found a permanent location, expanded our menu, and began regular service. That was 5 years ago, and we’re still going strong today.
Though we’ve come a long way from where we started (we’re up to 12 chefs and 10 servers on a normal evening), our focus has ever shifted. When you eat with us, you can expect to find new flavors, existing foods, and a sparkling evening.
Book a table
Reserving a table beforehand means less waiting. Groups of 8 or more must reserve ahead of time.