Toru OKUDA
  • 銀座小十 Ginza Koju
  • 銀座奥田 Ginza Okuda

CHEF

Chef des cusines Toru OKUDA

BIO

  • 1969 Born in Shizuoka, Japan.
  • 1999 Opens kaiseki restaurant “Shunkashuto Hanamikoji” inShizuoka
  • 2003 Opens kaiseki restaurant “Ginza Kojyu” in Tokyo.
  • 2007 Ginza Kojyu awarded 3 stars in the first Japanese edition of the Michelin Guide - rating confirmed every year since.
  • 2010 Opens sushi restaurant “Sushi Kakuto” in Tokyo.
  • 2011 Opens kaiseki restaurant “Ginza Okuda” in Tokyo
  • 2011 "Ginza Okuda" awarded 2 stars by the Michelin Guide - rating confirmed every year since.
  • 2013 Opens kaiseki restaurant “OKUDA” in Paris.

PUBLISHED BOOK

  • "Yaku" 焼く: 日本料理 素材別炭火焼きの技法 by Shibatashoten 3,200 yen.
  • "Hontou ni Oishiku Tsukureru Washiyoku" by Sekai Bunka Publishing 1,500yen.
  • "Sekai de ichiban chiisana mitsuboshi resutoran" by Poplar 1,300yen.
  • *Tax not included