Ginko

Sake rosé, lightly seared with truffle wasabi dressing, fresh truffle, and micro shiso.

Delicate, rich, and finished with a clean wasabi bite. Easy to share. Better to order your own.

Reservations encouraged.

Honored to be named an OpenTable Diners’ Choice restaurant for 2026.

Thank you to every guest who continues to spend their evenings with us in Tremont.

Most people chase richness with tuna.

Akami with candied grapefruit, shiso, sesame, and citrus soy takes a brighter approach — clean citrus and subtle sweetness against the deeper flavor of the tuna.

Reservations encouraged at Ginko.

Golden light, properly indulged.

Fatty bluefin toro, seared and melting slow—
draped in truffle, crowned with caviar, finished with chive.

A soft glow. Fade to nothing.
Don’t look back.

Yes, it’s as good as it looks.🔥

Toro Tartar at

Silky fatty tuna melting with creamy avocado and a perfect hit of wasabi cream. Rich, smooth, and dangerously good.

Who’s coming to share? 🍣

It’s the eye of the tiger. The thrill of the bite.

Eye of the Tiger — Hokkaido scallop. Shiitake. Yama. Gobo.
Sweet-spicy finish.

So many times it happens too fast… take your time with this one.

Nothing more needs saying.

It speaks on its own.

Fatty tuna, lightly marinated—taken to flame just long enough to set the edge. Scallion. Ponzu reduction.

Reserve your experience at Ginko. Link in bio.

This is what gold tastes like.

Uni, Ikura, Kani Gunkan Maki
Finished with 24k gold.

One bite.
That’s all it takes.

Reservations via link in bio.

This isn’t as delicate as it looks.

Shima Aji Nigiri — striped jack, sliced clean and laid over warm rice. Subtle at first, then it opens up… light sweetness, a soft richness, finished with a quiet heat.

It doesn’t stay subtle for long.