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Mio Kojima

Mio Kojima

Restaurant Mio Kojima offers a modern French cuisine that is unique in approach and experience. Experimenting with his library of spices and fermentation techniques, the chef creates an artful gastronomic experience using seasonal produce from across Japan. He also implements a number of ecological practices such as local sourcing and waste reduction as a part of his continued commitment to sustainability.

Chef Mio Kojima opened his own restaurant with a passion to create a modern French cuisine that showcases the best of Japanese seasonal ingredients. Thanks to his close connection with vendors in Toyosu Market, he can access high quality produce that is otherwise hard to come by. Using both traditional and contemporary techniques, the creates a beautiful fusion of French and Japanese flavors.

A few blocks away from the bustling streets of Ginza, the restaurant sits in a quieter neighborhood near the Shimbashi Enbujo Theatre. The aged building has a nostalgic and inviting feel. Inside, wooden tables are neatly laid out across the spacious dining room. From the large window, you can look onto the garden of fruit trees such as moon peach, almond, blueberry and olives.

The restaurant is filled with traditional artifacts that reflect Kojima’s appreciation for craftsmanship. The wooden boards at the back of the dining area were once used in Kyoto tea ceremonies dating back to the Edo period. The 150-year-old wine opener and an antique gramophone are precious items he inherited from his mentor. The food is plated like paintings onto works of traditional Arita tableware. Every piece of crockery also comes with its own story like the bowl with drawings of bats is said to bring good luck and many babies. The delicate pairing of western-style cuisine and Japanese design is simply superb.

The drink menu is curated with thought to compliment the unique cuisine. SOSEINO is an excellent craft beer from a sustainable producer in Nara. It's interesting how the beer matures over time. In addition to the fine selection of wines, they also offer a variety of local shochu, including vintages from Yanagita Distillery, Kuroki Honten and Kokubu Shuzou. They also serve delightful non-alcoholic drinks such as sun dried mugwort tea and wildflower tea.



Enjoy the library of spices

Restaurant Mio Kojima’s artful cuisine tells a story about the ingredients and where they came from. The seasonal omakase menu is made up of 7-8 courses using produce sourced only within Japan. Guests also get glimpses of their eco-friendly practices throughout the meal.

The evening begins with a cup of hot fragrant water that seeps through your empty stomach. The water is infused with dried vegetable peels, bringing together layers of subtle aromas. The next appetizer combines the hairy crab meat with smooth turnip cream and consommé, topped with dill, marinated turnips and chrysanthemum petals.

The amuse is made up with bites of tuna, lemon puree, cacao and a dried sardine rillette tart, dusted with powder made from fermented broccoli and fish innards. The tuna used for this dish is chi-ai tuna, a dark-colored part with many veins that would otherwise be thrown away. “My goal is to use every part of the fish from head to tail,” Kojima says.

The kohada, or gizzard shad, is an homage to sushi, he explains when asked about the signature dish. The slice of shiny silver fish is served with a sauce made from fermented rice, pickled cucumber and kiwi. While the fermentation gives the rice a moderate sourness like sushi rice, the use of spices adds French elements to the dish.

Frit of wild tiger blowfish, spinach roots, taranome buds and Siberian onion are served on top of fermented cabbage. The butter sauce, made from fish bones, brings out the flavors of the ingredients.

Grilled shirakawa, or white tilefish, is served with a red wine sauce, grilled lotus root, brussels sprouts, bamboo shoots and broccoli sticks. The loaf of pain de campagne is baked just in time for the guests’ arrival.

Venison is roasted to perfection with the meat moist and pink on the inside. The loin is flavored using soybean dashi and diced wasabi, served with roasted pecoros onions and nanohana, or rapeseed tops.

The elegant dessert is too beautiful to eat. Rose ice cream, fermented strawberries and crumble is served with a sheet of leaf-shaped cookie on top.

Kojima is committed to source all ingredients domestically within Japan. Thanks to his long-time relationships with wholesalers at Toyosu Market, he is able to procure high quality and rare produce. For example, the white tilefish known as shirakawa has a very limited distribution. He is also a fermentation specialist who makes his own vinegar, soy sauce, miso and sesame oil. He conducts all kinds of food production inside the restaurant’s kitchen, so much so that he even owns a distiller. His love for experimentation brings about his innovative cuisine.

Mio Kojima cuisine #0
Mio Kojima cuisine #1


Mio Kojima

Mio Kojima was born in Ehime Prefecture in 1977. He was 20 years old when he discovered his passion for cooking. He spent the next decade training at the French restaurant Ishimarukan in Nakameguro, learning from Katsumaro Ishimaru, the first Japanese chef to own a French restaurant in Paris. He inherited a pot of a 150-year-old wine opener from his mentor that he still treasures today.

He later worked at LA TABLE de Joël Robuchon in Ebisu as well as Momijidori, Green Kitchen and La Caste. He has won a number of awards at international competitions. In December 2023, he opened Restaurant Mio Kojima to build on his own culinary approach.

At the core of Kojima’s cuisine is the quality of the ingredients that he sources from only within Japan. “I want more people to know about the wonders of Japan,” Kojima says. “I’m grateful for the relationships I’ve built with vendors at the Toyosu Market. Without their trust, I wouldn’t be able to source these high quality ingredients.”

While based on French traditions, his cuisine is constantly evolving as he experiments with over 100 types of spices and fermentation techniques. “As I think about health and sustainability, I feel that more of my cuisine will focus on seafood and vegetables,” he explains as he talks about his various climate-conscious approaches such as local sourcing.


As you glance around the restaurant, you will notice rows of labeled jars containing sauces and fermented foods. Starting around the time of the COVID pandemic, Kojima began experimenting with different food preserves. He has become an expert in fermentation, making his own vinegar, soy sauce, miso and sesame oil. He also ferments different kinds of vegetables and fruits such as strawberries, cucumbers, shiso leaves and celery. The pudding alone uses 14 types of spices, requiring a careful balance of all the different flavors.


Mio Kojima omakase course menu
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
Reservation Request
Mio Kojima LUNCH omakase course menu (Sat and Sun Only)
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
Reservation Request


Mio Kojima

Mio Kojima

& UP
Innovative, Ginza
1F Kawaki Building, 〒104-0061 Ginza 7 Chome-18-12, GinzaChuo Ward, Tokyo


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