Ginza Kojyu
銀座小十

Chef Toru Okuda saw limitless potential in the culinary profession, unbound by academic background, family status, or physical ability. Convinced that cooking would allow him to fully explore his capabilities, he dedicated over 20 years to Japanese cuisine in Ginza, earning consistent Michelin two-star ratings and accolades for his artistry. His second restaurant, Ginza Okuda, has also received Michelin stars, and he expanded globally with OKUDA in Paris and New York, gaining worldwide acclaim.

Chef Okuda trained at the esteemed Aoyagi in Tokushima, alongside notable chefs like Chef Yamamoto of the three-Michelin-starred RyuGin. He also studied French cuisine and embraced a philosophy of sourcing exceptional ingredients. His love of ceramics led him to the works of Karatsu ware master Koju Nishioka, whom he met through a chance encounter. Their bond inspired him to name his Ginza restaurant Ginza Kojyu, honoring Nishioka rather than using his own name—an uncommon choice that reflects Chef Okuda’s humility and respect for tradition.

Guided by the belief that “the culture and traditions of Japanese cuisine must not be lost,” Chef Okuda actively promotes Japanese cuisine globally. Appointed a Goodwill Ambassador for Japanese Cuisine by the Japanese government, he focuses on educating chefs and incorporating traditional Japanese meals into schools, while continually enhancing the value of Japanese culinary art.

Chef Toru Okuda’s dedication to Japanese cuisine has established him as a leader in the field. Through his work, he invites diners to experience the profound depth and timeless beauty of authentic Japanese culinary traditions.