Kyoto Nijoen in Ginza 8-chome

At our Kyoto Nijoen restaurant in Ginza 8-chome, we have prepared a new kind of kaiseki cuisine never before seen at Ganko. Enjoy to your heart’s content ala carte dishes featuring fresh kyo-yasai vegetables, black abalone, and Matsusaka beef served on the finest serving ware prepared by a master chef.

For first timers who want to try kaiseki at an accessible price, our chef recommends our four or six dish "beginners" course. You will be able to feel the change of seasons in Japan through cuisine.

We have both tables and private rooms available for our guests to unwind (serving parties of 2 to 32 people). Whatever the occasion, from celebrations to business deals, we eagerly await your visit.

Open hours
Lunch: 11:30 AM – 3:00 PM
Dinner: (weekdays) 5 PM - 11 PM / (weekends) 5 PM - 10 PM
Jewel Box Ginza 8F, 8-9-15, Ginza, Chuo-ku, Tokyo
Tel 03-5537-5670
Manager: Koichi Kuramori



This Month's Recommended Dishes

1. Houbou no Bainiku-age 700 yen
Houbou (spiny red gurnard) fish deep fried between shiso leaf pickled plum

2. Natsu Fugu Shirako Tomato Ankake 1300 yen
Grilled largehead hairtail fish on cooked amela tomatoes with a soft roe of puffer fish topping and kudzu sauce poured on top.

3. Matsutake Dobinmushi 1800 yen
“Suimono” (clear soup) with matsutake mushrooms, shrimp, ginkgo nuts, and chicken served in an earthenware teapot. The broth is made from pike conger eel bones. Comes with sudachi (a Japanese citrus fruit) to squeeze on top.



[New Menu Items]
Matsutake Chawanmushi (mild egg custard with matsutake mushrooms) 1200 yen
Matsutake Dobinmushi (see above description) 1800 yen
Matsutake Donabe Gohan (rice and matsutake mushrooms cooked and served in an earthenware pot) 2000 yen
Hamo to Matsutake no Tempura (matsutake and pike conger eel tempura) 2800 yen
Matsusakagyu to Matsutake no Sukiyaki (Matsusaka beef and matsutake mushroom sukiyaki) 3000 yen