Long time holder of Michelin ⭐️ ⭐️ , Ginza Koyju is an excellent entry point into the Kaiseki world for anyone visiting Japan . Not overly fussy , the food is clear and straight forward , service multi lingual and good natured .
Dish of the night was steamed abalone with a terrific sauce based on frozen grated abalone , the sauce has slightly more substance than a foam but still tasted light and ethereal .
Other highlights included a terrific Maguro and Murosaki uni sashimi combination, the richness of the fish , foiled the brine of the uni .
The Wagyu tenderloin was particularly clean in flavour and paired well with fig and miso .
