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The theme of Ginza Jia Zhen's cuisine is "Ran Kou Kou Shin.
We are well versed in traditional Cantonese cuisine and strive to incorporate new ingredients and techniques.
We offer new Cantonese cuisine with a variety of ingredients and flavors, while maintaining the core of Cantonese cuisine.
Our specialties, such as shark's fin dishes and dried abalone, are of the same quality as those found in five-star hotels in Hong Kong.
Owner Chef Kei Yanada
After studying at the prestigious Chinese restaurant group China Restaurant Group and Mandarin Oriental Hotel Group, he worked at Marina Bay Sands in Singapore and as the executive chef of a restaurant in Tokyo before opening "Ginza Kaizen" in May 2022.
8 dishes in total, including the famous Peking duck and braised shark's fin
(Example)
Carpaccio of flatfish from Shimokita Peninsula, Aomori Prefecture
Large Prawn with mango mayonnaise sauce
Steamed Tonsen Grouper with Hong Kong Fish Sauce
Kazen's Specialty - Freshly Baked Peking Duck
Chef's Specialty
Braised Extra Large Shark's Fin
＋Truffle with a generous amount of truffle for an additional 2,000 yen
Noodle of the day or Fried rice
Two desserts of the day
Chinese tea of the day
*This course will be offered until January 20, 2025.
(Example)
Hong Kong Tart with Shanghai Crab and Caviar
Shanghai crab and sea urchin marinated in rice wine
Steamed egg custard with foie gras and shark's fin sauce with duck broth
Steamed Kuei and black abalone with ginger and green pepper in special soup
Jia Zen's specialty - freshly baked Peking duck
Chef's Specialty - Braised Golden Shark with Black Truffle Sauce
Steamed Shanghai Crab
Hong Kong Risotto with Shanghai Crab Miso
Hong Kong Milk Pudding with Pumpkin Sauce
Today's Ice Cream with Blood Swallow
Chinese sweets
Choice of Chinese Tea
*The course will be offered from January 21, 2025.
Hong Kong seafood course with specialty shark's fin, dried abalone, lobster, etc.
(Example)
Amuse bouche
Cantonese-style sashimi salad of Japanese Pacific bluefin tuna
Steamed Kue and glutinous rice with ginger and leek in Hong Kong flavored soy sauce
Today's lobster dish
Jia Zhen's specialty, freshly baked Peking Duck
Braised golden winged shark
Dried abalone and live abalone with traditional oyster sauce
Seafood fried rice with dried scallops and Jinhua ham in a fragrant top-boiled broth
Hong Kong milk pudding
Today's ice cream with blood swallow
Chinese sweets
Choice of Chinese tea
Omakase course with top-quality steamed soup "Buddha Jumps Over the Wall", shark's fin, today's seafood, etc.
The menu is prepared using ingredients carefully selected by the chef and available only today.
Rare bear's palm, top-quality steamed soup "Buddha Jumps Over the Wal", 18 heads of dried abalone, and shark's fin of the finest quality.
The menu is prepared using ingredients carefully selected by the chef and available only today.
(Example)
Hong Kong Tart with Shanghai Crab and Caviar
Freshly Grilled Iberico Pork Char Siew in Hong Kong
Steamed Foie Gras with Shanghai Crab Miso Sauce
Steamed Kuei with ginger and leek in a special broth flavored with green pepper
Jia Zhen's specialty - freshly baked Peking Duck
Chef's Specialty - Braised Extra Large Shark's Fin
Truffle risotto with shark's fin soup stock
Hong Kong milk pudding with pumpkin sauce
Today's ice cream with blood swallow
Chinese sweets
*Menus are subject to change depending on the availability of ingredients.
We will prepare 5 types of dishes to match your meal.
*Service charge will be added 1.
*Please note that the price may vary depending on market conditions.
*If you have extensive allergies or food dislikes that may affect more than one dish in a course, your reservation will be cancelled and subject to the cancellation policy depending on the timing of your request. Please check with us in advance before making a reservation.
*Starting from September 1st, lunch will begin at 12:00 for everyone. In the event that you are running late or need to leave before the meal is finished, there is a possibility that we may not be able to serve certain parts of the course. Therefore, we kindly ask you to arrive with some extra time to spare.
| Seats | 18 seats |
| Operation hours | 12:00₋,18:00₋ |
| Regular holiday |
Irregular holidays
*The restaurant may be temporarily open or temporarily closed. |
| Age restriction | High school students and older (*Adults who can eat the adult course) |
| Payment methods | Cash, Credit Card |
| BYOB | 7,700yen / bottle |
| Smoking | Not Allowed |
| Address | Nishi-Ginza Bldg. 2F, 6-3-11 Ginza, Chuo Ku, Tokyo |
| Nearest station | Ginza Station |
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Reservation rules
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| Current reservation period | until Mon Mar 31 2025 |
| Next round opens |
Feb 10, 2025, 12:00
JST(UTC+9) |
| Maximum frequency | unlimited |
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Cancellation policy
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| 10 days prior to the day | 20% |
| 5 days prior to the day | 50% |
| on the previous day | 100% |