Ginza Jotaki (銀座 上瀧) Saga

Ginza Jotaki: Counter-style Chinese Cuisine.Owner-chef Tsuyoshi Jotaki previously ran the popular "Chinese Restaurant Jotaki" in his hometown of Saga City from 2003 to 2015. He then opened "GINZA JOTAKI" in Ginza 6-chome, and in 2022, he relocated and reopened as "Ginza Jotaki" in Ginza 7-chome.The ingredients used in the dishes are exceptional, featuring luxurious high-quality ingredients. You can enjoy delicate dishes that beautifully combine Japanese and Chinese flavors. The quality of each dish is outstanding, and the value for the price is remarkable.The red bird's nest soup was deeply flavorful and comforting. The grilled bonito salad was exquisitely tasty. The braised shark fin was incredibly delicious. The Kobe beef stir-fry was superb. Finally, the mapo tofu, with its bold Sichuan pepper flavor, was also delightful. It was an incredibly satisfying course that left me pleasantly full!I thoroughly enjoyed the wonderful Chinese cuisine here. Chef Jotaki was very kind, and the atmosphere was comfortable. It was a great meal!Menu (as of May 30, 2026):1. Squid from Yobuko layered with caviar and dried fish roe2. Basil stir-fried cuttlefish and broad beans3. Supreme red bird's nest soup (blood nest) with ultra-rare ingredients4. Premium shark fin (Mitsukurishark) braised with flower buns5. Grilled bonito (Kochi) prepared using traditional Cantonese techniques6. Scallops steamed in Hong Kong style7. Tajima beef and freshly harvested princess bamboo shoots stir-fried with green peppers8. Peking duck9. Dan Dan noodles10. Mapo tofu with a numbing Sichuan pepper kick11. Almond tofu served with seasonal fruits. Less

May 2023.Captivating Jotaki CuisineDuring my last visit, I asked the owner, Tsuyoshi Jotaki, "What ingredients are available this season?" He replied, "Squid," and I was excited to return tonight to Ginza Jotaki.As I opened the menu at my table, I was surprised to find squid featured in every dish, even in those where I wouldn’t typically expect it.Caviar and Dried Squid Appetizer - Concentrated flavors of the sea~ Fish Roe Sauce with Squid~♡ This appetizer combines diced mud squid with caviar, enhanced by the crunch of cucumber. The sweetness of the mud squid is accentuated by the saltiness of the caviar, allowing me to enjoy both the creamy texture of the squid and the crispness of the cucumber. Additionally, pairing it with homemade Karatsu dried squid elevates the umami flavor, making it even more delicious.Stir-fried Baby Squid and Fava Beans with Basil - A lingering aroma~ Stir-fried Squid with Fava Beans~♡ This new dish features cuttlefish stir-fried with fava beans, makomo mushrooms, and green peas, all infused with the fragrance of basil and garnished with tomatoes. The sweet flavor of the plump cuttlefish shines alongside the summer vegetables, while the basil adds a vibrant touch. Personally, the refreshing acidity of the tomatoes provides a delightful contrast, making it truly delicious.Hot Pot with Thinly Sliced Cuttlefish - Shabu-Shabu Squid~♡♡ Thinly sliced cuttlefish is briefly dipped in the signature broth of Ginza Jotaki for this hot pot. The cuttlefish has a remarkable bounce even after cooking, and its texture becomes pleasantly sticky, absorbing the broth's umami, resulting in an exquisite dish.Exquisite Shark Fin and Cuttlefish Stew with Flower Buns - Braised Shark Fin with Fresh Cuttlefish and Flower Buns~♡♡ The shark fin stew, a specialty of Ginza Jotaki, is even more delicious tonight with the addition of cuttlefish. The crunchy texture of the bean sprouts served on the side is nice, but the contrast between the chewy cuttlefish and the tender shark fin creates a delightful experience.Cantonese-style Grilled Bonito and Cuttlefish - Grilled Bonito with Fresh Cuttlefish~♡♡ Before my eyes, bonito, mud squid, cuttlefish, spear squid, and red sea urchin are grilled over straw and served as a Chinese-style salad with a side of salted flower pepper paste. The freshness of the fish is outstanding, showcasing the brilliance of Ginza Jotaki. While I was encouraged to mix everything together, I hesitated because each ingredient was so delicious on its own. However, once combined, it transformed into a remarkable Chinese dish, enhanced by the textures and richness of fried wontons and nuts.Steamed Cuttlefish Hong Kong Style with Scallion Oil - Hong Kong-style Steamed Fresh Cuttlefish~♡♡ This is spear squid. The texture is light and fluffy, followed by an unexpectedly sweet flavor. The tentacles have a satisfying crunch, making it taste like a completely different squid.Beijing Duck with Cuttlefish - Glorious Roasted Color~ Beijing Roasted Duck with Fresh Cuttlefish~♡ Tonight, there’s even squid in the Beijing duck. The usual crispy and juicy duck is complemented by the sticky texture and sweetness of the squid, creating a new and delightful experience.Soup Noodles with Cuttlefish in a Flavorful Sauce - Noodles in a Flavorful Cuttlefish Sauce~♡♡ Served in a bowl used during my time in Saga, this is a version of the five-vegetable noodle soup loaded with squid. Wow, this is incredibly delicious! The ultra-thin noodles are coated in a rich sauce that is a true embodiment of flavor. The addition of the plump and chewy squid creates a perfect taste.Local Chinese Series - Ultimate Chili Sauce Set Meal with Green Pepper Beef and Cuttlefish - Exquisite Chili Sauce Set Meal with Green Pepper Beef and Cuttlefish~♡♡ This is my go-to local Chinese dish to finish off the meal. Tonight’s set features green pepper beef and squid in chili sauce. The beef is Tajima beef from Ueda Livestock, paired with freshly harvested bamboo shoots, while the squid chili sauce uses premium doubanjiang, elevating it beyond typical local Chinese fare. The stir-fried green pepper beef is perfectly coated in sauce, and the squid chili sauce, enriched with beaten egg, is so delicious that I wanted to savor every last drop. It was the perfect way to end the night.Smooth Almond Tofu with Seasonal Fruits - Fresh Fruit Almond Tofu~♡ Almond tofu has become a staple dessert lately. Tonight, it’s served with strawberries and mango.Tonight at Ginza Jotaki, I enjoyed a squid-centric course featuring mud squid, cuttlefish, and spear squid. I’ve had dishes with squid before, but I was pleasantly surprised to find squid in every dish. Alongside classic dishes, I appreciated the playful spirit of Jotaki-san, who incorporated squid into dishes like shark fin and Beijing duck that typically wouldn’t include it. If I had to choose a favorite from tonight, it would be the "Cantonese-style Grilled Bonito and Cuttlefish." The combination of the three types of squid, bonito, and red sea urchin, each delicious on their own, transformed beautifully into a Chinese dish when mixed together. It was truly outstanding and, above all, the most delicious.Next time will be in the height of summer. I’m sure I’ll encounter dishes that are just as remarkable. Thank you for a wonderful evening! Less

---Restaurant Information---I made a reservation online in advance and visited on a weekday evening. There was one other group of customers besides us, but I wondered if they intentionally chose not to make a reservation.---Order Details---・【Shuen】JPY 42,350---Impressions---From start to finish, everything we ate was delicious, and the vibrant presentation made the experience even more enjoyable. In particular, the Peking Duck was simply served with cucumber, but it was incredibly juicy, with a crispy skin that burst with flavor. The final dish, Mapo Tofu, had a strong numbing spiciness from the Sichuan pepper, which was quite distinctive. The dessert, Almond Tofu, had a texture so smooth it felt like eating a soft egg, and it was absolutely delicious. The service was wonderful, and I definitely want to visit this restaurant again. Less