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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
Seafood main course including extra large shark's fin, lobster and dried abalone
(Example)
Hong Kong BBQ and Seafood Appetizer with Pintxos
Hong Kong Fisherman's Street Style with Lobster and Spring Bamboo Shoots
Kazen's specialty - Freshly Baked Cantonese Duck and Peking Duck Roll
Braised Kwai Wan Hairy Crab and Golden Shark in Clay Pot
Comparison of dried and live abalones with Taiwanese bean sprouts
Steamed Longtooth Grouper with Hong Kong Fish Sauce
Hong Kong Shrimp Wontan Noodle with Jinhua Ham
Ripe mango and tapioca soup
Small Chinese pastry of the day
Chinese tea of the day
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.
Chef's Tasting Course with extra large shark's fin and selected ingredients
(Example)
Chef's choice of 6 kinds of appetizers
Steamed fresh fish of the day with Hong Kong fish sauce
Kazen's specialty - freshly baked Hong Kong Duck in two ways
Wok-fried prawns with spicy garlic
Chef's Specialty - Braised Thick Shark's Fin in Clay Pot
A5 Wagyu Beef Sirloin in Chaozhou Style Beef Broth Sauce
Jinhua Ham-Scented Yunwei Soup Noodle
Ripe Mango and Coconut Soup
Small Chinese sweets
Chinese tea of the day
The course will be held after April 8.
Chef's special course including six rare dried abalones, the finest tiger shark, Hong Kong roast suckling pig, etc.
Today's Amuse
Steamed Lobster with Black Truffle and Hong Kong Fish Sauce
Tiger Shark and crab innards in an exquisite sauce with caviar pouch
Hong Kong BBQ Platter with Hong Kong Roasted Suckling Pig
Six dried abalones, fish floats, dried sea cucumbers, and golden wing shark's fin stewed in an earthenware pot
Hong Kong dry-currency with top-quality steamed soup "Buddha Jumps Over the Wall"
Steamed ultra-rare mouse grouper with Hong Kong fish sauce
Today's Earthen Pot Rice
Today's dessert
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 |
| Children | 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 Sun Jun 30 2024 |
| Next round opens |
May 10, 2024, 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% |