Edomae-Style Sushi Comes to Western Japan as Sushi Ginza Onodera Opens Doors at Four Seasons Hotel Kyoto

Starting October 12, 2024, epicures are invited to discover authentic Edomae-style sushi at Sushi Ginza Onodera, the new omakase restaurant at Four Seasons Hotel Kyoto. With the aim of bringing traditional sushi “from Ginza to the world,” the Michelin-acclaimed Ginza Onodera brand has finally found its long-awaited home in Kyoto at Four Seasons.

“We are delighted to introduce Sushi Ginza Onodera, the first and only branch of Ginza Onodera in western Japan,” says Fanny Guibouret, General Manager at the Hotel. “We welcome both global travellers and local residents to sample Edomae-style sushi in a cosy and interactive space, set alongside our 800-year-old Japanese pond garden.”

Sushi Ginza Onodera at Four Seasons Hotel Kyoto

Helmed by Head Chef Takuya Kubo, who previously led the Michelin-starred Sushi Ginza Onodera New York, the restaurant brings diners on a remarkable omakase journey. Savour the refined pleasures of Edomae-style sushi, crafted with the finest seasonal ingredients sourced from the legendary Toyosu Market in Tokyo as well as markets in Hokkaido and Kyoto.

Along with ingredients from Edomae (Tokyo Bay), the menu also places a special emphasis on coveted Hokkaido delicacies such as sea urchin, botan shrimp and hairy crab, with dishes conceptualized by Ginza Onodera’s Global Executive Chef Akifumi Sakagami, who hails from Hokkaido.

The Sushi Ginza Onodera brand is widely known for its commitment to exemplary ingredients, amply demonstrated by its consecutive four-year run of winning the top bluefin tuna at Toyosu Market’s new year auction. The winning bids were placed in partnership with Yamayuki, renowned as the best tuna seller in Japan — and the provider of all bluefin tuna used at Sushi Ginza Onodera.

Take a seat at the intimate ten-top counter, with creations served personally by the sushi artists. Guests can look forward to captivating presentations depending on the day’s procurement, along with a signature live prawn dish that promises to dazzle and delight.

For those seeking a more exclusive omakase experience, Sushi Ginza Onodera also offers two private rooms accommodating up to four or six guests.

Beverage Selection

The cuisine is enhanced by diverse pairings, including sake and wine, curated by Takashi Nakano, Beverage Director at Four Seasons Hotel Kyoto. The menu also features fine teas from across Japan, available a la carte or as tea pairing.

Wine lovers are invited to explore an impressive collection of 100 wines by the glass, while Japanese spirit enthusiasts can sample top-shelf sakes such as Kokuryu, Dassai and Juyondai, as well as rare shochus such as Mori Izo, Maou and Murao.

Cultural Discovery

The restaurant’s distinctive interiors are meticulously curated to immerse diners in the richness of local culture and craftsmanship. The sleek sushi counter is carved out of a single 400-year-old Japanese cypress tree, while the elegant tableware unifies stylistic influences from different regions of Japan. Savour dishes presented in traditional Bizen-ware from Okayama prefecture (a signature of the Sushi Ginza Onodera brand), complemented by beautiful Kiyomizu-ware crafted right here in Kyoto.

The dining space is framed by vistas of the Hotel’s enchanting Shakusui-en pond garden. With a legacy going back to the 12th century, this heritage spot connects diners with the treasured nature and artistry of Kyoto.

Takuya Kubo, Head Chef, Sushi Ginza Onodera at Four Seasons Hotel Kyoto

Growing up in Aomori Prefecture, Takuya Kubo gained an early familiarity with fresh ingredients from the Tsugaru Strait, the Sea of Japan, and the Pacific Ocean. After graduating from high school, he embarked on his journey as a sushi chef. In 2018, he joined Ginza Onodera, moving to the brand’s Hawaii branch the following year. Faced with the challenges of the COVID-19 pandemic, Chef Kubo demonstrated immense flexibility and creativity, contributing to the restaurant’s continued growth.

In 2021, he took over as head chef at the brand’s New York branch, where he maintained its existing Michelin star rating for two consecutive years, after which he returned to the flagship store in Tokyo. Now at Sushi Ginza Onodera at Four Seasons Hotel Kyoto, Chef Kubo continues to use his expertise and passion to elevate sushi to new heights.

Akifumi Sakagami, Global Executive Chef, Sushi Ginza Onodera

Born in Hokkaido, Akifumi Sakagami was inspired by the tradition of sushi chefs handcrafting and serving sushi directly to guests. Embarking on his professional journey at the age of 16, he honed his sushi skills for 10 years at the renowned Sapporo restaurant Sushizen. In 2013, he played a key role in launching Sushi Ginza Onodera in Ginza, Tokyo.

Chef Sakagami’s passionate desire to “create a story with every bite” is reflected in his use of fresh ingredients sourced every morning from Toyosu Market and select ingredients shipped directly from Hokkaido. His exceptional skills and creativity come together to support the further evolution of Japan’s incredible sushi heritage.

About Sushi Ginza Onodera at Four Seasons Hotel Kyoto

• Address: 3rd floor, Four Seasons Hotel Kyoto
• Timings: two dinner seatings | 6:00-8:00 pm and 8:30-10:30 pm
• Seating Capacity: 20 seats (including 10 seats in 2 private rooms)
• Price: Omakase course JPY 37,500 per guest, Omakase premium course JPY 49,500 per guest (inclusive of taxes and service charge)

For reservations, call 075-541-8288.