Ginza Oishi — Restaurant in Tokyo

Been here twice on two different seasons and I was impressed by the live demonstration and the spectacular cooking skills of Chef Oishi. French cuisine served in kaiseki style – a phenomenal concept. Ginza Oishi is definitely a place that offers a delightful dining experience with rich flavors and a memorable night with excellent service from Host & Chef Oishi – a fascinating blend of art and innovation.

The Toyama Bay, made into a double-layered tartare, with gougere grains on top and bottom, solidified egg yolk and smoked caviar on top. The firefly squid and scallop tartare had a mellow taste, with the saltiness of the smoked caviar combined with the gougere grains on top and bottom, along with the solidified egg yolk creating a perfect complexity. The classic turtle soup Grand Royal, also known as steamed egg custard, had gelatinous flounder on top and clams, mitsuba and celery on top. The soup was a bit light, perfect for an appetizer – very delicate. Foie Gras Mochi is a palate cleanser with foie gras mousse, Kumamoto jam, Grand Marnier orange wine jelly and Pate de campagne – its soft texture complements the sourness of the accompanying corn. The pasta is paired with a delicious sauce made from clams and tomatoes, highlighted by the spicy aroma of harissa, a popular ingredient in Tunisia.

This time, I got to try the eel pie mixed with herbs, grilled and marinated in balsamic vinegar, sandwiched between saffron rice, mustard flowers, sea bream and scallop mousse. The accompanying sauce is beurre blanc (using only 2% butter), 60% vegetable broth and the rest celery root powder – very light. The side dish is fried Hokkaido truffles. The char-grilled sirloin of A4 pedigree beef from Iga City, Mie Prefecture, is exquisite. The accompanying sauce is a refreshing sauce of shallots, capers, sun-dried tomatoes, white wine and lemon – a perfect match for today’s dish of grilled catfish simmered and mixed with rice, topped with a risotto made from grilled catfish and a shrimp broth sauce, accented with cucumbers, red peppers and yellow peppers. The final dessert is a strawberry mille-feuille cake from Saitama Prefecture, sandwiched between custard cream made with Yame tea from Fukuoka Prefecture.

Ginza Oishi’s service spirit is truly impressive. Not only does the omakase menu have a full 14 courses, but the chef’s fluent style of explaining the ingredients and dishes is also a big draw. Mr. Oishi’s cooking style is built on the techniques and wisdom he cultivated at Kitajimatei while incorporating modern knowledge to create a new worldview. This is a popular restaurant that conveys the essence of French cuisine in a fun and fresh way.

The restaurant has an omakase menu for ¥50,000 per person (if truffles are not in season, the price drops to ¥30,000).

¥50,000 / 1 person ~ 8.3 million...

A Culinary Gem: Ginza Oishi Delivers an Exquisite Fusion Experience

Dining at Ginza Oishi is nothing short of a transcendent culinary journey. From the moment you step into the beautifully refined space, you’re greeted with an energy that is both elegant and electric—a perfect prelude to the unforgettable meal ahead.

What truly sets Ginza Oishi apart is the masterful fusion of Japanese precision and French flair, creating dishes that are not only artfully presented but also rich with depth, balance, and soul. Every ingredient is clearly chosen with care—ultra-fresh seafood, seasonal vegetables, and delicately aged meats, all elevated by meticulous preparation and an eye for perfection.

The dinner service is incredibly enjoyable, vibrant, and warm—staff move with a rhythm that feels like a choreographed performance, offering detailed insights into each course while making you feel relaxed and at home. There’s a palpable passion in the air, both from the kitchen and the floor, which turns the meal into a full-sensory experience.

Highlights from the evening included a sublime uni tart with yuzu-infused beurre blanc, a wagyu tenderloin so perfectly seared it nearly melted on the tongue, and a matcha mille-feuille that redefined dessert. The interplay of umami-rich Japanese ingredients with the richness and technique of French cuisine is done with remarkable finesse—never overdone, always in harmony.

And for those wanting to take a piece of the experience home, the takeaway Sando is an absolute delight—fluffy, crustless bread encasing succulent, flavor-packed fillings that make it the perfect gourmet treat on the go.

Ginza Oishi is more than a dinner; it’s an immersion into a dynamic, luxurious, and joyful celebration of cross-cultural cuisine. Whether you’re a connoisseur or simply seeking an exceptional night out, this place delivers in every way. Highly...

I think the photos of the dishes and words are not enough to describe the taste and quality of the food. Ranked 2nd in Ginza for French cuisine and consecutive 3 years of silver awards in tabelog. This is definitely a future Michelin 3-star. Chef Yoshikazu is very professional in dealing with the orders and preparation time of each course, it seems that he adds everything randomly and so easily, but then the combination of tastes will create a big surprise for your taste buds. I need to remind you, this is a 15-course menu (some French restaurants even have 30 so it is normal), you can tell the chef to begin with small portion as the climax dishes come at the end. The desserts are of supreme and impeccable taste that is by far unparalleled in my tasting history. Also remember to pre-book at least 2-3 months by phone or...