016TOKYOTEPPANYAKI · WAGYU
Ginza Ukai-tei
銀座うかい亭
Context image — not a photograph of this restaurant: Illuminated three-storey restaurant facade with red paper lanterns at blue hour in Yūrakuchō, Tokyo — Photo: Basile Morin / CC BY-SA 4.0 / Wikimedia Commons
- No.
- 016
- City
- Tokyo — Ginza
- Region
- Tokyo / Tokyo
- Cuisine
- Teppanyaki · Wagyu
- Guide
- No verified record
03
Introduction
はじめに
Ginza teppanyaki in a "bunmei kaika"-themed interior.
A teppanyaki restaurant on the 1st floor of the Jiji Tsushin Building in Ginza 5-chome, opened in December 2003 and operated by UKAI Co., Ltd. The interior takes "bunmei kaika" (Westernisation) as its theme, furnished with Japanese and Western antiques and artworks. Reservations are taken by phone or online.
04
Cuisine
料理
TEPPANYAKI
鉄板焼
Cooked on the iron griddle in front of the guest — cooking as live performance.
More in this cuisineWAGYU
和牛
Origin, lineage and the application of heat — cooking that puts beef at the centre.
More in this cuisineClassification follows the wording of the restaurant's official website.
05
Chef
料理人
The chef's name and role are not shown because they could not be confirmed from official information.
07
Ingredients
食材
A general introduction to ingredients behind teppanyaki cooking — not a statement of what this restaurant uses.
WAGYU
和牛
The word for Japan's beef cattle breeds, many carrying the name of where they are raised.
VEGETABLES
野菜
Heirloom vegetables named for their places, and wild mountain greens that announce the season.
SAKE CULTURE
酒の文化
Breweries and vessels — the culture of sake at the table.
08
Seasonality
季節
Seasonal produce in Tokyo varies with origin, climate and year. For menus and what is served, please refer to the restaurant's official information.
Story: Four seasons on a plate
09
Space
空間
Location (as stated officially)〒104-0061 東京都中央区銀座5-15-8 時事通信ビル1F
Details of interiors and designers are shown only when confirmed by a source.
10
Tableware
器と工芸
An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.
CERAMICS
Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.
LACQUER
Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.
GLASS
Edo kiriko and Satsuma kiriko cut glass — coolness for the summer table.
11
Guide History
ガイド掲載履歴
No guide listing for this restaurant has been verified on an official guide page and recorded in this archive. We do not infer or display unverified listings.
This site is not affiliated with, endorsed by or connected to Michelin or the MICHELIN Guide. Guide information is quoted as text only from each restaurant's page on guide.michelin.com, together with the distinction year and the date we checked it. Distinctions change from year to year — please refer to the official page for current information.
12
Location
所在地
- Address
- 1F, Jiji-tsushin Bldg., 5-15-8 Ginza, Chuo-ku, Tokyo 104-0061
- City
- Tokyo
- Prefecture
- Tokyo
- Region
- Tokyo
Map position shows the approximate city centre.
13
Official Information
公式情報
- Status
- Open (per official website)
- Official site
- www.ukai.co.jp/ginza (opens in a new tab)
- Reservations
- External booking page — TableCheck (opens in a new tab)
The booking destination linked from the official website. This site does not take reservations; conditions at the destination may change.
- Lunch
- Weekdays 12:00–16:00 (L.O. 13:30) / Sat & holidays 11:30–16:00 (L.O. 13:30)
- Dinner
- 17:00–21:30 (L.O. 19:30)
- Closed
- Sundays, two Mondays a month, New Year holidays
- Reservations
- Phone, or web booking (TableCheck) from 3 months to 2 days ahead; 7+ guests by phone. The top page lists slightly different hours, so confirm when booking.
Verified 26 September 2026 — Source: Ginza Ukai-tei
Hours, closing days and booking conditions change. Always check the official website before visiting.
14
Gallery
ギャラリー
No licensed photograph of this restaurant has been found. The images below show its region and cuisine as context.
Context: Illuminated restaurant facade with baskets of fresh vegetables at the entrance, Yūrakuchō, Tokyo — Photo: Basile Morin / CC BY-SA 4.0 / Wikimedia Commons Context: Kobe beef steak being prepared on a teppan griddle in Kobe — Photo: sailko / CC BY-SA 3.0 / Wikimedia Commons Context: Kobe beef served at a steakhouse in Kobe — Photo: ZhengZhou / CC BY-SA 4.0 / Wikimedia Commons
15
Related Tables
関連する食卓
Nihonryori RyuGin
日本料理 龍吟
TOKYO — Yurakucho
MICHELIN GUIDE · JAPAN · 2026Three Stars(as listed for 2026)
17
Sources
出典
- 01Official東京・銀座 鉄板料理「銀座うかい亭」UKAI Co., Ltd. (opens in a new tab)Accessed 26 September 2026
- 02Official銀座うかい亭 当店についてUKAI Co., Ltd. (opens in a new tab)Accessed 26 September 2026
- 03Official銀座うかい亭 営業時間・アクセスUKAI Co., Ltd. (opens in a new tab)Accessed 26 September 2026
- 04Official銀座うかい亭 ご予約・お問い合わせUKAI Co., Ltd. (opens in a new tab)Accessed 26 September 2026
- 05OfficialGINZA UKAI-TEI│UKAIUKAI Co., Ltd. (opens in a new tab)Accessed 26 September 2026
Last verified 26 September 2026
18
Photo Credits
写真クレジット
Illuminated three-storey restaurant facade with red paper lanterns at blue hour in Yūrakuchō, Tokyo
Yūrakuchō, Chiyoda, Tokyo
Photographer / creator
Basile Morin
Source / licence
Wikimedia Commons · CC BY-SA 4.0
Basile Morin, CC BY-SA 4.0, via Wikimedia Commons
Displayed with colour adjustment
A bidder examining a tuna before the auction at Tsukiji fish market
Tsukiji, Tokyo
Photographer / creator
Joe deSousa
Highly marbled raw wagyu beef (BMS 8–9) for Japanese barbecue
Photographer / creator
Joditran
Source / licence
Wikimedia Commons · CC BY-SA 4.0
Joditran, CC BY-SA 4.0, via Wikimedia Commons
Displayed with colour adjustment
Assorted vegetable tempura at a restaurant in Asakusa, Tokyo
Asakusa, Tokyo
Photographer / creator
Chainwit.
Source / licence
Wikimedia Commons · CC BY-SA 4.0
Chainwit., CC BY-SA 4.0, via Wikimedia Commons
Displayed with colour adjustment
A sugidama (cedar ball) hanging at the entrance of Chiyonosono Sake Brewery
Yamaga, Kumamoto
Photographer / creator
Makoragi
Source / licence
Makoragi, CC BY 4.0, via Wikimedia Commons
Displayed with colour adjustment
Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)
Photographer / creator
AnonymousUnknown author
Source / licence
Wikimedia Commons · Public domain
AnonymousUnknown author, Public domain, via Wikimedia Commons
Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova
Photographer / creator
yuuki ゆうき(金野裕希)
Source / licence
Wikimedia Commons · CC BY-SA 4.0
yuuki ゆうき(金野裕希), CC BY-SA 4.0, via Wikimedia Commons
Displayed with colour adjustment
Edo kiriko cut-glass drinkware
Photographer / creator
Nesnad
Source / licence
Nesnad, CC BY 4.0, via Wikimedia Commons
Displayed with colour adjustment
Basque pintxos on a bar counter in Donostia–San Sebastián
Donostia–San Sebastián, Spain
Photographer / creator
Nicolas Vollmer from Munich [Allemagne]
Source / licence
Nicolas Vollmer from Munich [Allemagne], CC BY 2.0, via Wikimedia Commons
Displayed with colour adjustment
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Hiiragiya Ryokan, Kyoto
Photographer / creator
Paul Keller
Source / licence
Paul Keller, CC BY 2.0, via Wikimedia Commons
Displayed with colour adjustment
Taranome (Japanese angelica tree shoots), a spring mountain vegetable
Photographer / creator
Kentin
Source / licence
Wikimedia Commons · CC BY-SA 4.0
Kentin, CC BY-SA 4.0, via Wikimedia Commons
Displayed with colour adjustment
Illuminated restaurant facade with baskets of fresh vegetables at the entrance, Yūrakuchō, Tokyo
Yūrakuchō, Tokyo
Photographer / creator
Basile Morin
Kobe beef steak being prepared on a teppan griddle in Kobe
Kobe
Photographer / creator
sailko
Kobe beef served at a steakhouse in Kobe
Kobe
Photographer / creator
ZhengZhou
Source / licence
Wikimedia Commons · CC BY-SA 4.0
ZhengZhou, CC BY-SA 4.0, via Wikimedia Commons
Displayed with colour adjustment