Tokyo

Ginza Komon

銀座鼓門

Ginza Komon offers a seasonal feast of Japanese delicacies that are irresistible for sake lovers. From grilled eel wrap to shark fin stew, Chef Kotaro Asakura’s signature dishes show off his rich imagination and fine technique. He also stocks an impressive sake collection, including rare vintages such as Jikon and Muni, that pair beautifully with the food.

Gourmands have long followed Asakura’s culinary journey. Originally opened as Kugayama Kirakutei in Suginami Ward in 2007, the restaurant moved to Ginza in 2020 before its relaunch as Ginza Komon in 2022. The new sign, written by calligrapher Shido Akama, hangs outside the entrance on the 9th floor of a Ginza building.

Contrasting to the bustles of the busy boulevard, the space inside is quiet and calm, with the subtle aroma of incense in the air. On the light-colored walls, made from Italian diatomaceous earth, hang Buddhist paintings and other artwork by Takeshi Sato. The gorgeous dining counter, made of Kiso cypress, fits just 10 guests. There is also a private room for a small group.

An admirer of Japanese traditions, Asakura puts as much thought into the choice of tableware as he does into the cuisine. He uses a variety of crockery, including those from the Meiji period, as well as Kyo-yaki, Karatsu-yaki, Kutani-yaki, Arita-yaki and crystals. The choice of the plate adds depth and color to each dish.

Rich imagination and fine technique

The omakase menu changes monthly, catering to the changes of the season. Using seasonal ingredients and fresh catches of the day, Asakura creates his cuisine with a wish to entice guests to enjoy their drink.

The starting hassun plate is a feast of delicacies including konowata (salted sea cucumber innards) and karasumi (salting mullet roe), miso-flavored dengaku, daikon and konawata (salted sea cucumber intestines) salad, steamed abalone and eel egg rolls.

The assortment of sashimi is made up of fresh catches of the day. The chef selects the fish based on the condition of the seafood, and decides the best condiments for each fish. Awaji conger eel is grilled and seared. Kuruma prawns are lightly boiled so they are half-cooked and dressed with chili vinegar and pickled plum.

Grilled eel is served on a thin sheet of wheat flour wrap and topped with cucumber, green onions and kinome. Drizzled with a sauce made from eel bones and head, this dish is packed with flavor. Young sweetfish, a summer delicacy, is used in fried spring rolls. The crispy rolls are flavored with uruka sauce, made with salted sweetfish entrails, and garnished with chrysanthemum flowers and shiso leaves.

Fans continue coming back to the restaurant for Asakura’s signature dishes. A stew of shark fins wrapped in yuba (tofu skin). The flavorful broth is made with chicken breast meat, kelp and bonito broth. The Chateaubriand burger comes wrapped in a bag with the restaurant’s logo. The steamed egg yolk, truffles and onion sauce create a great combination of flavors.

INGREDIENTS
The eel, named Yokoyama-san's Unagi, comes from a farm run by Taito Shoten in Kagoshima Prefecture. Asakura visits the producer regularly to make sure he can secure deliveries throughout the year. “Their eel is so consistent with a flavor that is better than wild eel,” he says. While most of the seafood comes from Toyosu, he sources crabs from a fishmonger in Kanazawa Prefecture. He also likes to use winter truffles from Australia.

CHEF

Kotaro Asakukra

Kotaro Asakura was born in Tokyo in 1981. After graduating from culinary school, he began his career working at a fusion cuisine restaurant and later at an izakaya. From that time, he would visit breweries in different regions to study the sake and discover new vintages.

In 2007, he opened his first restaurant Kugayama Kirakutei. In March 2020, he moved his restaurant to Ginza, which reopened as Ginza Komon two years later. He also owns Toranomon Sakaba Kirakutei, a casual bistro where guests can enjoy sake with a variety of Japanese dishes. Their mizutaki chicken hot pot was so popular that he opened another restaurant, Mizutaki Kojiro, in Tamachi, that specializes in the dish.

VISION
Asakura wants more people to discover the charm of sake and Japanese cuisine. He has expanded his offering beyond Ginza Komon and runs a casual bistro in Toranomon and a chicken hot pot restaurant in Tamachi. He says he is considering opening restaurants overseas in the future.

SAKE & WINE

Thanks to the relationships he’s built over the years, Asakura is able to secure a number of rare vintages such as Kokuryu’s Muni and Kiyasho’s Jikon. The sake is stored in ice-cold refrigerators and served in beautiful cut glasses at around -2 to -4 degrees Celsius. Warm sake is served in selected ceramic ware.

The restaurant also offers an impressive wine list. The chef rents a warehouse in Tsukiji where he keeps about 1,500 bottles. His collection includes many Burgundy wines, which is his favorite. He also has about 100 different vintages of Champagne. They serve the wines in handmade Kimura Glass and Zalto glasses.