Ginza kappou ukai nikusho （銀座 kappou ukai 肉匠）

The pinnacle of meat kappou cuisine at Ginza Kappou Ukai.
Ukai’s meat masters have meticulously selected the highest quality Japanese Black Wagyu, featuring the finest Tajima Kobe beef and Matsusaka beef, to create this ultimate "Niku-sho" course that embodies the spirit of Kappou Ukai.
For true meat lovers, this course is a must-try.
☆ This course also includes a combination of seasonal vegetables and seafood, carefully paired with various cuts of premium Black Wagyu. Each dish is designed to showcase the unparalleled flavor of the meat, creating a harmonious and unforgettable dining experience. + Read more

The pinnacle of meat kappou cuisine at Ginza Kappou Ukai.
Ukai’s meat masters have meticulously selected the highest quality Japanese Black Wagyu, featuring the finest Tajima Kobe beef and Matsusaka beef, to create this ultimate "Niku-sho" course that embodies the spirit of Kappou Ukai.
For true meat lovers, this course is a must-try.
☆ This course also includes a combination of seasonal vegetables and seafood, carefully paired with various cuts of premium Black Wagyu. Each dish is designed to showcase the unparalleled flavor of the meat, creating a harmonious and unforgettable dining experience. + Read more

Starting this spring, we are launching a new initiative:
a series of exclusive dinner events for a limited number of guests,
held on the second and fourth Thursday of each month throughout the year.

◆ The featured ingredients for June will be:
"Three Premium Delicacies of Early Summer"
・Unagi (eel) from Isshiki, Aichi
・Hamo (pike conger) from Awaji
・Ayu (sweetfish) from the Shimanto River in Kochi
★ Rare Hokkaido Lamb (availability not guaranteed)

*Note 1: Ingredients may change without notice depending on availability.
*Note 2: Due to the difficulty of sourcing the lamb, it may be substituted with the finest quality Tajima Kobe Beef.

Reflecting on the origins of Ginza kappou ukai,
each month we will spotlight seasonal ingredients from various regions of Japan.
We will explore the climate that nurtures these ingredients,
the passion of the producers, and carefully select the finest ingredients through direct dialogue with the growers.
Our chefs, who treat each ingredient with the utmost respect, will create dishes that tell a profound story on every plate.

Presented with the skills and passion of our craftsmen,
this exclusive Kiwami no Bishoku Hōjō Course is a unique dining experience,
offered in a synchronized start format for a limited number of guests.

Held in the Hōjō Room, which inherits the traditions of our bamboo pavilion,
this event is a bold evolution of our culinary philosophy.
We invite you to fully immerse yourself in the extraordinary world of Kiwami no Bishoku Hōjō.

Please note:
If you arrive late or leave mid-meal, parts of the course may not be served.
Kindly arrive with ample time to ensure a complete experience.
Menu items may be changed without prior notice due to weather or ingredient availability.

★ This event is held only on the second and fourth Thursday of each month, with a simultaneous start at 18:30 (doors open at 18:00).
We kindly ask that you arrive on time.
*Please note that ingredients may change without notice depending on availability.
*This is a special course exclusively for this event. We regret that we cannot accommodate changes to the menu. Beverages are not included in the course fee. + Read more

Starting this spring, we are launching a new initiative at our restaurant:
a special, limited-seating dinner event held on the second and fourth Thursday of each month throughout the year.

◆The theme ingredient for July will be seasonal ingredients that are at their peak flavor during a very short window. Our head chef, who works closely with ingredients every day, will flexibly incorporate the very best of the moment. Please look forward to an exceptional experience.
Planned ingredients: Wild eel, Kesennuma shark fin, top-grade Tajima Kobe beef, etc.
*Please note that the origin of ingredients is subject to change without notice depending on availability on the day.

Reflecting on the origins of Ginza kappou ukai, each month we will explore seasonal ingredients from all over Japan. We value the climate and culture in which these ingredients are grown, the passion of the producers, and the relationships built through direct visits to the regions. The chefs, who cherish each ingredient, will create dishes that tell a profound story on every plate.

Our finest “Gomi Hojou” course, embodying the passion and sensitivity of our artisans and elevated to unparalleled delicacy, will be offered in a unified start for a small group of guests.

In the “Hojou no Ma,” a room that inherits the traditions of Chikutei and embodies innovation in Ginza, we invite you to fully immerse yourself in the world of the ultimate Gomi Hojou.

Please note: If you arrive late or leave during the course, some dishes may not be served. Kindly allow sufficient time to arrive.
Note: In the event of poor weather or other circumstances, the menu may change without notice due to availability.

★Held exclusively at 18:30 on the second and fourth Thursday of each month (doors open at 18:00).
Please be punctual with your reservation time.
*Menu contents may change without notice depending on ingredient availability.
*This is a special event course, and changes to ingredients cannot be accommodated. Beverages are not included in the course fee.
*Images are for illustrative purposes only and may differ from the actual contents. + Read more

Starting this spring, we are introducing a new initiative:
a special dinner event for a limited number of guests will be held on the second and fourth Thursday of each month throughout the year.

◆For August, the ingredient theme will feature products that are in their prime for a very limited period. Our head chef, who works closely with seasonal ingredients on a daily basis, will flexibly incorporate the finest selections at their peak moment. Please look forward to an exceptional culinary experience.
Planned ingredients: Wild eel, Kesennuma shark fin, Tajima’s finest Kobe beef, etc.
*Note 1: The origin of ingredients may change without notice depending on market availability on the day.

Looking back on the roots of Ginza kappou ukai,
each monthly dinner will center around seasonal ingredients from different regions of Japan. We reflect on the climate and love of the producers who nurture these ingredients, visiting production sites and engaging in dialogue with producers to discover the finest ingredients. These carefully selected items are crafted into dishes by our chefs, turning each plate into a profound culinary story.

With heartfelt passion and refined sensibility, we present the pinnacle of ukai’s culinary excellence—the “Gomi Bōjō Course” (Ultimate Seasonal Kappou)—in an exclusive, synchronized dining experience for a small group.

In the spirit of tradition passed down from Chikutei and reimagined in Ginza’s “Bōjō Room,” we invite you to immerse yourself in this innovative world of exquisite Japanese cuisine.

Please note that if you arrive late or leave in the middle of the meal, we may not be able to serve certain dishes. Kindly arrive with sufficient time.
*In case of inclement weather or supply issues, the menu may change without prior notice.

★This event is held only on the second and fourth Thursdays of each month, starting promptly at 18:30. (Doors open at 18:00.) *Please note that in August, it will be held on the third and fourth Thursdays.
Please be punctual for your reservation.
*Themed ingredients may change without notice depending on supply.
*This is a special course exclusive to the event. We are unable to accommodate ingredient substitutions. Beverages are not included in the course price. + Read more

The pinnacle of meat kappou cuisine at Ginza Kappou Ukai.
Ukai’s meat masters have meticulously selected the highest quality Japanese Black Wagyu, featuring the finest Tajima Kobe beef and Matsusaka beef, to create this ultimate "Niku-sho" course that embodies the spirit of Kappou Ukai.
For true meat lovers, this course is a must-try.
☆ This course also includes a combination of seasonal vegetables and seafood, carefully paired with various cuts of premium Black Wagyu. Each dish is designed to showcase the unparalleled flavor of the meat, creating a harmonious and unforgettable dining experience. + Read more

The pinnacle of meat kappou cuisine at Ginza Kappou Ukai.
Ukai’s meat masters have meticulously selected the highest quality Japanese Black Wagyu, featuring the finest Tajima Kobe beef and Matsusaka beef, to create this ultimate "Niku-sho" course that embodies the spirit of Kappou Ukai.
For true meat lovers, this course is a must-try.
☆ This course also includes a combination of seasonal vegetables and seafood, carefully paired with various cuts of premium Black Wagyu. Each dish is designed to showcase the unparalleled flavor of the meat, creating a harmonious and unforgettable dining experience. + Read more