Seasonal Sushi Course in Ginza—You Won’t Believe the Price!

At “GINZA SUSHI BANYA KAI,” you can savor a full course meal composed of exquisite sushi and seasonal dishes. What sets this restaurant apart is its unique dedication to a single, carefully curated course menu.

The course consists of 20 meticulously prepared dishes, with sushi as the centerpiece, all crafted with exceptional skill and dedication by the chefs.

Compare the rich flavors of ōtoro and chūtoro tuna sushi

GINZA SUSHI BANYA KAI’s course alternates between individual dishes and sushi.

The sushi selection allows you to compare ōtoro (fatty tuna) and chūtoro (medium-fatty tuna), along with seasonal fresh fish.

The tuna served here is minami-maguro (southern bluefin tuna), considered the next most luxurious variety after the highly prized honmaguro bluefin.

Southern bluefin is known for its sweet, rich fat that rivals even the best bluefin, delivering a deep, satisfying flavor.

To fully bring out the umami of this premium tuna, the restaurant uses a specially blended soy sauce

When you take a bite of the tuna brushed with their mellow, salty special soy sauce, a rich umami spreads across the palate.

The sushi made with seasonal fresh fish, which changes depending on the time of year, is also exceptional. Each piece is crafted employing the traditional preparation techniques of Edomae sushi (sushi made using freshly caught seafood from near Tokyo Bay), collectively known as “shigoto” (work).

For example, the sea bream marinated with kombu (kelp) has firm and exquisite texture. The kombu flavor permeates the fish, and the richness deepens with each bite.

Barracuda is lightly grilled to bring out a fragrant, smoky aroma while concentrating the umami of its fat.

The sushi rice, made with fragrant red vinegar, is gently formed at body temperature, which further elevates the deliciousness of the sushi toppings.

Adding variety to the dining experience is another of GINZA SUSHI BANYA KAI’s specialties.

Striped jack, known for its elegant fatty richness, is enjoyed not with the usual wasabi but with refreshing green onion sprouts and ginger.

This calculated pairing of condiments and fresh fish creates a harmonious and deeply satisfying balance of flavors.

Whether raw, seared, or accented with condiments, you can fully appreciate the many delicious expressions of sushi.

The sushi served toward the end of the course features a lineup that reflects the chef’s playful creativity.

Among them, “Fresh Uni Rice” is a unique culinary creation where uni (sea urchin) shell is used as a container, with sea urchin placed on sushi rice wrapped in soy-marinated tuna.

Simmered anago (conger eel) is served atop a sweet omelet reminiscent of Castella sponge cake.

You can enjoy the simmered conger eel and egg separately or together. This creative departure from traditional sushi styles is also part of GINZA SUSHI BANYA KAI’s appeal.

A culinary journey through Japan’s seasons

The course is filled with fresh otsukuri (another word for sashimi) and individual dishes using seasonal ingredients.

Following GINZA SUSHI BANYA KAI’s concept of wanting diners to enjoy seasonal ingredients lavishly, the individual dishes also change in ingredients and content according to the season.

For example, the first dish of the course, “Clam and Flower Infusion,” uses all spring seasonal ingredients: rapeseed flowers, clams, and firefly squid.

The second dish, “Spanish Mackerel Tataki” (tataki is lightly seared fish or meat) features seared Spanish mackerel served with sliced fresh onions.

These fresh onions are also emblematic of Japanese spring cuisine. Juicy and sweet fresh onions are perfect as an accompaniment to raw fish.

One visually stunning dish was the “Abalone Chawanmushi with Night Cherry Blossom Sauce” (chawanmushi is a savory steamed egg custard).

Salt-preserved cherry blossoms stand out against the sea lettuce sauce, creating a fantastical beauty reminiscent of cherry blossoms at night.

The chawanmushi contains generously cut slices of abalone. The abalone is plump and thick, making it not only aesthetically appealing but also exquisite in taste.

The dishes introduced above are just a small part of GINZA SUSHI BANYA KAI’s course. Since the course menu changes every two months, a new taste experience awaits each visit.

Unbelievably low price for an upscale area like Ginza

The 20 dishes, made with carefully selected ingredients and crafted with the chef’s special techniques, are all first-class.

Remarkably, this luxurious course is available for under 10,000 JPY.

In Ginza, where courses typically cost between 30,000 and 50,000 JPY, GINZA SUSHI BANYA KAI offers an exceptional value.

The restaurant says they achieve this bold cost-cutting by limiting their menu to just one course.

GINZA SUSHI BANYA KAI is a true hidden gem, offering luxury and craftsmanship at a surprisingly accessible price. Their commitment to making high-end sushi accessible without compromising quality is truly impressive.

Information

Store name	GINZA SUSHI BANYA KAI
Address	GINZA 1st.5 Building 7F, 1-5-10 Ginza, Chūō-ku, Tokyo
Access	Ginza-itchōme Station Short walk from Exit 5 Tokyo Metro Yurakucho Line（Y19） Ginza Station 6-minute walk from Exit B4 Tokyo Metro Ginza Line（G09） Tokyo Metro Hibiya Line（H09） Tokyo Metro Marunouchi Line（M16） Yūrakuchō Station 6-minute walk from Yūrakuchō Station Central Gate JR Yamanote Line（JY30） JR Keihin-Tōhoku Line（JK25） JR Negishi Line（JK25）
Phone number	03-6228-7301
Reservations	Accepted Official website, Tabelog
Payment	Cash Credit cards（American Express・Diners・Discover・JCB・Master・UnionPay・VISA） Transportation-related money not accepted Electronic money not accepted QR code payment（Alipay・PayPay）
Service charge/Table charge	None private dining room fee of 1,000 JPY per person
Hours	12:00-14:30 (last order: drinks 14:00) last entry 13:00 17:00-22:30 (last order: drinks 22:00) last entry 20:30
Closed	Japanese New Year holidays
Seating	46 seats 18 counter seats, 14 table seats, 14 private dining room seats
Smoking	All seats are non-smoking
Official website	https://www.sushi-banya.jp/en/
Other information	Menus are available with Japanese and English language only No allergy-friendly, vegan, vegetarian, or halal menus Wheelchair-accessible Take-out service and delivery service are not available Luggage storage space is available (only for small luggage) Wi-Fi is available Posting of food photos and videos on customers’ personal SNS accounts is allowed Separate billing is allowed

※Menu contents, prices, store information, etc. are current as of April 2025.