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

Starting this spring, we are introducing a new initiative: a special dinner event for a select few, held on the second and fourth Thursday of each month throughout the year.
◆The theme of ingredients for May is "Black abalone from Boso, shell-on sea urchin from Hirono, Iwate, and the finest Tajima beef, Kobe beef."

Reflecting on the origins of Ginza Kappou Ukai, each month we center our menu on seasonal ingredients sourced from across Japan. We immerse ourselves in the climate and traditions that nurture these ingredients, traveling to their origins and engaging in dialogues with the producers. Using ingredients discovered through this careful and deliberate process, our chefs craft dishes that encapsulate the grandeur of each ingredient's story. Through the passion and craftsmanship of our chefs, we elevate these creations into the unparalleled Ukai's "美味方丈" Course, offered exclusively to a small group of diners for a simultaneous start.

Embracing the traditions of the "Hojo (方丈) Room" inherited from Ukai Chikutei, we bring this legacy to Ginza, while striving for innovation. Immerse yourself in the new "Ultimate 美味方丈 World" and savor every moment to your heart’s content.

In the case of late arrival or early departure, certain course items may not be served. We kindly request that you allow ample time to arrive punctually.
Note: Please be aware that the menu may be subject to changes without prior notice due to weather conditions or other factors affecting ingredient availability.
★This event will only take place on the second and fourth Thursday of each month, starting at 18:30 (doors open at 18:00). Please be sure to adhere to your reservation time. As this is an event-exclusive course, we regret that ingredient substitutions cannot be accommodated. Please note that the course price does not include drinks. + 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

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