A sister establishment of Ginza Shinohara, Ginza Kitagawa was opened to explore the subtleties of Japanese cuisine. Extensive discussions with tempura masters persuaded the restaurant to focus on fried foods. Tempura and quick-fried sashimi are incorporated in the menu, creating a unique twist. Instead of takikomi-gohan, rice mixed with kakiage of the season is served. Under the watchful gaze of chef Kazuyuki Kitagawa, a crew of young cooks combine knowledge and skill to proclaim a new Japanese cuisine.