Michio Kojima describes himself as a sushi artisan with a 20th century Showa-era mentality. As such, he prepares sushi with fish floss sandwiched between rice and either a gizzard shad or tiger prawn topping and makes tamago-yaki with Shiba shrimp broth. By visiting Toyosu market every morning, he has built a relationship with wholesalers. Testament to this is his selection of first catch produce, such as very young gizzard shad, which are at the apex of the sushi fish hierarchy.

1. Unconventional Sushi Preparation Method

• Chef Michio Kojima prepares his sushi with unmarinated fish for an ultra-pure flavor.

2. Unique Sake Selection

• The restaurant offers a sake menu that includes established brands such as Juyondai, Hiroki, and Nabeshima.

3. Exclusive Dining Experience

• With only two slots available per day (6 pm and 8 pm) and a maximum capacity of 22 people, Sushi Kojima provides an intimate and exclusive dining experience for its guests.

Sushi Menu

• Omakase (chef's selection): ¥10,000-
• A La Carte:
  • Mackerel: ¥1,500
  • Kohada nigiri: ¥2,000