An izakaya restaurant created by customers and chefs together with the theme of "The Chef of the Future"
Daito Enterprise Co., Ltd. (hereinafter referred to as "our company"), which operates restaurants such as "Kitaoji Private Kaiseki" mainly in the Ginza area, will open a new type of izakaya, "TOMO BANYA," in Ginza, Chuo Ward, Tokyo, on Tuesday, September 2nd. This izakaya will bring chefs closer to customers and is themed around "the chef of the future."
Introduction page here: https://www.daitohkigyo.com/tomobanya-open/
■A new proposal in the Ginza area, which has fostered a dining-out culture with a wide range of business formats for approximately 70 years
Founded in 1927, our company mission is to "bring joy to local people and society through the skills of our chefs who convey Japanese food culture." Over our nearly 100-year history, we have operated restaurants in the Ginza area for approximately 70 years, fostering a local dining-out culture through a wide range of business formats, including sushi, Japanese cuisine, and yakiniku. The Ginza area is positioned as a core area, with 12 restaurants, including "Koshitsu Kaiseki Kitaoji" and "GINZA SUSHI BANYA KAI." The building where "TOMO BANYA" will be located is not only the site of the first store of our brand "Banya," but also enhances the synergistic effects of operating three brands in the same building.
■ Promoting a more accessible and enjoyable image of a chef, and providing Japanese food culture and artisanal techniques to the younger generation
The theme of "TOMO BANYA" is "The Chef of the Future." Our company has trained many chefs to date and has continued to preserve the traditions of Japanese cuisine. Looking toward the next generation, we developed "TOMO BANYA" as a place where experienced chefs can take on new challenges with free thinking and enjoy watching their work together with our customers. While the chef profession is respected, some younger generations and overseas customers feel that it is "intimidating" and "stiff." By focusing on "how chefs interact with customers" and "how free and creative they can be," we aim to present a more approachable and enjoyable image of the chef, thereby introducing Japanese cuisine culture and artisanal techniques to a new generation.
While the cuisine will be based on Japanese cuisine, it will incorporate elements of Western and Chinese cuisine, expressing a more free-spirited approach as "creative itamae izakaya cuisine." Furthermore, after the opening, the menu will be decided based on customer surveys, bringing customers even closer to the chefs and creating a sense of intimacy as they work together to create the restaurant. Furthermore, by promoting a new image of the itamae, we hoped to address the "shortage of chefs" that is an issue in the restaurant industry.
■ Mainly offering omakase courses, with a lively open kitchen counter
TOMO BANYA will primarily offer chef's choice course meals. In the future, we will also incorporate customer feedback to propose a dining experience unique to TOMO BANYA. A major feature of the restaurant is the ability to enjoy the live atmosphere of the chef's knife skills as the food is prepared right before your eyes from the open kitchen counter. We will create an environment where customers can enjoy conversations with the chef, learning more about the ingredients and cooking, and gaining information. The chef will personally inspect the source of the ingredients and deliver fresh seafood directly to customers. Drinks include sake, wine, shochu, as well as craft beer and craft gin.
[Product information]
An example of our chef's choice course
9,000 yen (tax included)
[Appetizer] Fresh sea urchin rice, steamed edamame beans, and overnight fig cheese
Simmered Gomei octopus, Unzen ham cutlet
[Sashimi that doesn't require soy sauce] Charcoal-grilled blackthroat seaperch, yellowtail, and flounder
[Grilled food] Grilled conger eel and plum, lamb choba
[Pasta break] Pickled Tomato
[Fried food] Shrimp spring rolls
[Meal] Hokkaido king crab rice in a clay pot (miso soup and pickles)
[Sweets] Homemade pudding by Sasaki
*The photo is for illustrative purposes only.
*The menu may change depending on the availability of ingredients.
[Store Information]
Store name: TOMO BANYA
Address: Ginza First Five Building B1, 1-5-10 Ginza, Chuo-ku, Tokyo
Access: 3 minutes walk from Exit A13 of Tokyo Metro Ginza Station, 5 minutes walk from the Kyobashi exit of JR Yurakucho Station, 1 minute walk from Exit 6 of Tokyo Metro Ginza 1-Chome Station Business hours: 17:00-22:30 (Last orders for food 21:00, last orders for drinks 21:30)
Closed: Saturdays, Sundays, and public holidays. Store area: 60 tsubo (approx. 200m2). Number of seats: 50 (12 seats in 2 private rooms, 10 seats at the counter, 28 seats at tables).
URL: https://www.tomo-banya.jp/
[About Daito Enterprise Co., Ltd.]
Founded in 1927 (Showa 2), the company operates restaurants such as "Kitaoji Private Kaiseki" and "Higashiyama Private Washoku" mainly in the Ginza area, with 26 restaurants in Japan and one overseas in Bangkok, Thailand, and plans to open more restaurants overseas in the future (August 29, 2025).
Our company mission is to "bring joy to local people and society through the skills of our chefs who convey Japanese food culture," and we deliver delicious food and fun to local customers while spreading the appeal of Japanese food culture to the world. In the fall of 2022, we will open an "Itamae Open School" where anyone can learn while working at our restaurants, regardless of their work experience or age. We aim to develop global talent who can thrive overseas. We value the craftsmanship of our chefs, enhance the appeal of Japanese food culture, and pass it on to the next generation.
【Company Profile】
Company name: Daito Enterprise Co., Ltd. Head office location: 1-5-6 Kajicho, Chiyoda-ku, Tokyo Founded: May 1927 Representative: President and CEO Takuya Kitao Business: Restaurant management, restaurant planning and operation, real estate rental business
URL: https://www.daitohkigyo.com/
[Daito Enterprise Co., Ltd.] Press Release
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