Hyperlocal Tokyo

Wow! The fish is huge!! Is the balance between the rice and the fish important? Not at all. The sheer size of the fish is overwhelming, a brutal assault on the senses. The sweetness and deliciousness of the fish fills your mouth. I can't help but wonder... do other sushi restaurants lack confidence in their fish? Are they trying to cut costs on ingredients? I was completely satisfied with the ¥10,000 lunch course. They also have a wide selection of sake, with prices around ¥1,000 per glass. I want to go there whenever I have time... But it's reservation only!! You're sure to be satisfied and it will become your favorite restaurant. Thank you for the meal!! I was in awe the whole time.

The sushi is delicious and the portions are generous. They even provide a sushi guide for foreign customers.

We ordered the 14-course lunch set. The atmosphere was calm with only two other groups of customers, and we enjoyed the chef's sushi and his explanations. It would be an insult to post a picture of my amateur photography. This was my first visit after turning 50, and it was a privilege to witness such craftsmanship. I highly recommend making a reservation and visiting this restaurant.

First visit. Used for Saturday lunch. Opened in 2017. Right next to Tsukiji Station exit. Underground in the alleyway opposite Tsukiji Honganji Temple. Gallery-like atmosphere with white as the main color. High ceilings and spacious. Counter seats 10, but spaced out generously. One table seat as well. Lunch is 10 pieces for 5,500 yen and up. Extremely reasonable considering the location and other factors. Ordered the 14-piece 9,900 yen nigiri course. The chef trained at the prestigious Ginza Kozasazushi. You can enjoy the techniques passed down from Kozasazushi! The chef has a robust appearance with a twisted headband, but he is very kind and gentle. The staff are all polite and courteous, with no sense of pressure. The nigiri course contents for this day: True sea bream, grilled amberjack, Hokkaido scallop, young sea bream, scallop, horse mackerel, whitefish gunkan, lean tuna, medium fatty tuna, mackerel, kuruma shrimp, sea urchin and ikura small bowl, ark shell, conger eel, tuna belly roll, two types of tamagoyaki, and a bowl of leek and bonito. Additional orders: marinated mackerel, simmered ark shell, and dried gourd roll. The rice seasoned with kasu vinegar is mellow and complements all the ingredients, preventing you from getting tired of eating. They diligently change the rice container to keep the temperature of the rice consistent. The ingredients are large and the amount of rice per piece is also generous. The amount of rice can be adjusted, so you can tell the chef your preference when they are making the nigiri and they will happily accommodate you. The Kozasazushi group is truly skilled at handling true sea bream! They bring out the best in the fish from Akashi. The young sea bream is prepared using the traditional oboro-kamasu technique. Shiny fish topped with green onion, ginger, and sesame. The way the knife is used to remove the tendons. The pheasant roast, a Kozasazushi conger eel technique. The conger eel is thoroughly grilled and topped with sweet sauce and sansho pepper. Two types of tamagoyaki. The classic tamagoyaki and a sponge-like tamagoyaki made with mountain yam. Classic ingredients, traditional techniques from the chef's training, and his own unique techniques are evenly distributed. The highlight of this meal was the additional simmered ark shell! The nigiri with a bite of yuzu expands in flavor with each chew. The ark shell is plump and has a satisfying texture. A truly wonderful piece. The additional dried gourd roll is also seasoned well, a traditional Edomae technique. It was a flavor I enjoyed. Reservations are relatively easy to make, so I recommend it. It's great that they have a nigiri-only course for dinner! I will definitely visit again next year. Thank you for the delicious meal!

I enjoyed a ¥10,000 omakase set on a Sunday afternoon. Among the dishes, the toro (fatty tuna) carefully trimmed of mackerel, marinated tuna, and tendon, as well as the uni (sea urchin) and ikura (salmon roe) were particularly delicious. While the ratio of vinegared rice to seafood might seem a bit on the lower side, I personally found it just right and felt they would be willing to adjust it upon request. The decor is a spacious, white-themed space, which is quite unusual for a sushi restaurant. The chef, though quite a large man, struck me as someone who is very attentive to detail. At the end of the meal, we were served two types of anago (conger eel) and two types of tamago (egg), which I believe is a testament to their belief that the ultimate judge of deliciousness is the customer, and their non-intrusive approach. The ambiance, service, and of course, the sushi, all contributed to a very relaxing experience. The drinks were also reasonably priced. Thank you for the meal.