Ginza Fujiyama Tokyo

Awards

OAD

Japanese Restaurants 2024, 284

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2024 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

Restaurant Ranking

Restaurant Ranking 2023, #6411

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Gault & Millau

3 Torques, 2020

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Gault & Millau Public Mark

16 / 20

Ratings from the web

Tabelog

4.04

Chef

Takao Fujiyama

Cuisine

Japanese Cuisine, Kaiseki

• 2021
• 2020

Dinner at 銀座ふじやま

on 01 May 2021

by Reisa Jiang

Ginza Fujiyama 銀座ふじやま 1st visit — very high quality food, the uni + anago maki and snapper shirako were delicious. Both chef and sous chef were friendly and tried to make conversation despite my broken Japanese. Although it was a little strange that the chef disappeared for quite a while during service and the sous chef prepared most of the dishes.. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography... More

Ginza Fujiyama 銀座ふじやま 1st visit — very high quality food, the uni + anago maki and snapper shirako were delicious. Both chef and sous chef were friendly and tried to make conversation despite my broken Japanese. Although it was a little strange that the chef disappeared for quite a while during service and the sous chef prepared most of the dishes.. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #ginzafujiyama #kaiseki #tokyo #japan #japanesefood #銀座ふじやま #懐石料理 #東京 #日本 #日本料理 #割烹 Less

7 / 10

Dinner at Ginzafujiyama (銀座ふじやま)

on 06 Jun 2020

by Gerhard Huber

Kyoto in Tokyo.
Chef Takao Fujiyama, a truly humble and very hospitable man, is one in the truly impressive lineage of Wakuden. Especially in Kyoto you find around every single corner a shop which was set up by one of its disciples, the most famous one being Ogata.
Chef Fujiyama succeded Ogata-san as head chef, but recently decided to strike out on his own. The increase the challenge he did so not in Kyoto but in Tokyo. He spent lots of time and surely money to select the wood for his small restaurant,... More

Kyoto in Tokyo.
Chef Takao Fujiyama, a truly humble and very hospitable man, is one in the truly impressive lineage of Wakuden. Especially in Kyoto you find around every single corner a shop which was set up by one of its disciples, the most famous one being Ogata.
Chef Fujiyama succeded Ogata-san as head chef, but recently decided to strike out on his own. The increase the challenge he did so not in Kyoto but in Tokyo. He spent lots of time and surely money to select the wood for his small restaurant, he commissioned artists to create unique table ware for his food, no details was left unattended to. He thus created a truly special space which instantaneously transports you from the heart of Ginza into the Gion in Kyoto.
His food is beautifully plated and highly seasonal. The ingredients were of highest quality and the execution flawless. There are some truly great dishes like the torigai (鳥貝 / Japanese cockle) prepared as shabu shabu. His awabi ((鮑 / abalone) served with green and white asparagus in a light dashi soup was perfect. The texture of the awabi cannot get better, soft but still a little chewy.
However somehow the whole meal lacked inspiration. It felt a little robotic and lacked soul. I know this cannot be really put in taste and flavor notes. But at the end of the meal I did not feel compelled to ask for another reservation. Less