Sushi restaurant Kousuke, where I was taken by the president of a client company, felt like a serene space away from the hustle and bustle of Shinjuku. I was greeted by the hostess who took my belongings and guided me to the counter. I ordered a beer to start, and the carefully selected sushi had a rich flavor and fine texture. It was a welcome treat for my tired body after being tasked with setting up a new department in April. The two types of pickled ginger, one slightly sour and the other slightly sweet, were a delightful touch. The appetizers included four dishes: - Okinawan thread seaweed, with a fine texture and refreshing sweet vinegar, was a great appetizer. - The simmered kingfish liver was rich and flavorful, with a perfect balance of sweet and savory. - The snow crab miso salad was delicious, with a perfect balance of crab meat and rich miso flavor. - The oil-cooked oysters from Iwate were plump and flavorful, with a refreshing touch of paprika and cucumber. The sushi selection included: - Chiba Katsuura's fatty tuna, which melted in the mouth and was incredibly delicious. - Lightly seared blackthroat seaperch with a rich sweetness and meaty texture. - The sushi mille-feuille was a unique combination of ingredients on a crispy base, with a perfect balance of flavors. - The steamed dish with firefly squid and scallops had a rich broth made from a 20kg batch of chicken, clams, and scallops, with a delicate egg flavor. The grilled dishes included: - Kagoshima bonito, with a tender and flavorful cut of the fish marinated in onion soy sauce. - Mie sardines, with bones removed and marinated in the morning for a meaty and fatty texture. - A grilled dish of Aomori squid, with a light and crispy texture transitioning to a rich and flavorful finish. The finale included: - Blackthroat seaperch wrapped in yuba with a rich oyster sauce, offering a delicate and flavorful experience. - Okinawa prawn, with a light and fluffy texture complemented by a sweet and sour blend of ingredients. - The grilled mackerel sushi stick was marinated and dried for four days, offering a unique combination of flavors and textures. Overall, the dishes were expertly prepared and presented, showcasing the freshness and quality of the ingredients. The flavors were well-balanced and each dish was a delightful experience.

Located just a few minutes from the west exit of Shinjuku Station, there is a hidden sushi restaurant called "Sushi Kosuke." This upscale restaurant maintains the traditional Edo style while incorporating innovative techniques such as using multiple layers of dashi and precise cooking methods. During our visit, we were greeted by the young chef who had trained at Fujinaga and is known for his meticulous work and creative dishes. The key features of this restaurant are the luxurious use of dashi, exquisite cooking methods, and innovative ingredient combinations. For example, dishes like "Kinmedai Yuba Maki" use homemade oyster sauce extracted from 20kg of oysters to enhance the flavors. The "Kue Steak" with clam sauce, "Kinmedai Steamed Dish" with a combination of sea and mountain flavors, and "Scallop Chawanmushi" with clam and nodoguro-infused chicken broth all showcase the chef's creativity with dashi. The perfectly cooked "Botan Shrimp" and the classic "Sushi Mille-Feuille" with various ingredients layered together also demonstrate the chef's skill in combining flavors. The dessert, created by the former pastry chef turned hostess, was a refreshing end to the meal. The attentive service from the moment we entered until we left allowed us to enjoy a leisurely dining experience. Thank you for the wonderful meal.

The ingredients are delicious, the staff is attentive, and the interior of the restaurant is clean and well-maintained. However, the rice was disappointing. It felt loose and not up to par for sushi. Despite efforts to improve, I was not impressed. The location in Shinjuku had me expecting more, but I did not leave feeling moved.

I had been curious about this sushi restaurant for a while, as it popped up in an Instagram ad and seemed like a trendy place. A friend recommended it to me, so I decided to give it a try. The taste is quite gentle and light, but the fish is delicious. It seems like they put a lot of effort into preparing the ingredients, like meticulously removing the sinew from the medium fatty tuna with tweezers. The squid was sweet, and the horse mackerel was the best! The fatty tuna roll was also amazing. I felt really happy after eating there.

Today was my XXth birthday, so as a gift from my partner, we visited "Sushi Kousuke" for the first time. The restaurant itself was chosen by me as usual. Well, both my partner and I had high expectations for our first visit to a sushi restaurant, so we arrived much earlier than our reservation time, rushing the staff to prepare. The restaurant is located in a cozy corner near Shinjuku Station West Exit, in a typical mixed-use building basement that opened just last April. It is run by a young and lively chef and a lovely hostess who is also a pastry chef. The dishes served, which can only be ordered as an "omakase course," are carefully crafted by the chef on ceramic platters, shining under the restaurant's lighting. The sushi rice is so delicately packed that it seems like it would crumble with chopsticks, so it's best to pick it up with your hands and immediately savor the harmonious flavors that come together in your mouth. The appetizers and side dishes served between the sushi are also elaborate, keeping your palate entertained and leaving behind unique sauces on the plates that perfectly complement the final bite of red vinegar rice served by the chef. Particularly surprising was the homemade oyster sauce, with its clear color yet rich flavor and aroma. The dessert, a creation by the hostess, not only tastes delicious but also looks stylish with the word "dream" written in gold. Throughout the meal, the chef and kitchen staff provide explanations for each dish, which I may not remember all of (excuse my excuse), but I hope you can feel it through the photos I took. They also have a selection of sake, which we enjoyed as part of the "omakase" experience. Nara Prefecture's Imazai Sake Brewery's "Mimuro Cedar" Special Junmai Dry, Miyagi Prefecture's Shinzawa Sake Brewery's "Atago no Sue" Junmai Ginjo "Summer Love," and Yamaguchi Prefecture's Choshu Sake Brewery's "Tenbi" Junmai Ginjo Sake (White Heaven). The fact that a sushi restaurant like this can exist in such a place (excuse me) shows that Shinjuku is truly deep and should not be underestimated. My humble words cannot fully convey the excellence of this restaurant, so I recommend experiencing it with your own eyes and palate.

"Sushi Kousuke" is a restaurant produced by Fujinaga, known for its difficulty in making reservations. The omakase course costs 25,000 yen per person and has only 11 counter seats. They offer two types of pickled ginger, one with sweet vinegar and the other with red vinegar. The course I had today included various dishes such as appetizers (I forgot some), thread seaweed, miso-marinated cream cheese with truffle, simmered octopus, fatty tuna, kelp-marinated blackthroat seaperch, sushi mille-feuille, squid, black sea bass, shrimp and asparagus, tuna, horse mackerel, blackthroat seaperch wrapped in yuba, gizzard shad, fatty tuna with caviar battleship sushi, mantis shrimp, bonito, sea urchin, conger eel, and dessert. The course incorporates innovative elements with creative dishes served between sushi. Particularly, the battleship sushi with fatty tuna and caviar, and the mantis shrimp were delicious. However, there was a noticeable difference between the delicious sushi and the average ones, and the staff seemed a bit stiff, unlike the lively staff at other popular sushi restaurants. Overall, the meal was delicious. Thank you. #SushiKousuke #ShinjukuSushi #ShinjukuSushi #Sushi #Sushi #DeliciousSushi #ShinjukuGourmet #WantToConnectWithGourmetLovers #GourmetTagram #GourmetMemo #WantToConnectWithGourmetPeople #FoodTerrorGram #FoodTerrorGrammer #EatStar #EatStarGrammer #FoodTerrorism #GourmetTravel #DeliciousIsHappiness #LookingForGourmetFriends #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmetLovers #KantoGourmet #FoodReportGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

Fantastic Omakase! Each dish is well prepared and presented. The master chef and staff are friendly and take the time to introduce the sushi and hot dishes to us. The special dessert is perfect to complete the dinner course. I believe it will become famous and difficult to book soon. We will definitely come to this restaurant on our next visit to Tokyo.

Mr. Kosuke! The first toro served as a business card replacement is meticulously sliced with 50 cuts, removing the sinew with tweezers, resulting in a fluffy texture when eaten. The squid is also carefully sliced on both sides, allowing the sweet, tender flavor to spread in your mouth instantly. The thick nodoguro has the perfect amount of fat! The shrimp is filled with shrimp miso, enhancing the shrimp flavor. The double-layered kohada will leave you impressed with its deliciousness. All the side dishes are incredibly tasty! The collaboration between the kitchen preparing the sushi and the team is fantastic, resulting in sushi that resembles exquisite dishes. The dessert with gold leaf, a "dream" by the proprietress, is also superb. It was a truly delicious and happy moment! I will definitely visit again!!

Sushi restaurant located in the underground near Yodobashi Camera at Shinjuku Nishiguchi. The combination of location and interior always gives a unique vibe that I love. With 12 pieces of nigiri sushi and 6 types of appetizers, the satisfaction level is high. Each piece of sushi is creatively made, such as sandwiching nori seaweed pickles on top of the vinegared rice for the tuna nigiri, enhancing the flavor of the pickles. The appetizers also have an innovative Japanese cuisine vibe that is wonderful. The omakase menu has not increased in price since its establishment last year, showing the restaurant's dedication. Here is a breakdown of the dishes I enjoyed: - Appetizers: Octopus simmered softly, cream cheese and truffle, rock seaweed. - Otoro Nigiri: Tuna from Akami salt kettle, cut with a hidden knife. The overwhelming melt-in-your-mouth texture and clear fatty flavor are exceptional. - Nodoguro Nigiri: Seared with kelp. The moderate kelp flavor enhances the overall experience. - Sushi Mille-Feuille: Tuna chutoro, sweet shrimp pickles, salmon roe, sea urchin, caviar, wood sorrel on choux pastry with red vinegar. - Halibut and Aoyagi Marinated: Marinated with fruit tomato jelly and jun-sai. The well-balanced vinegar and sweet taste are delightful. - Aori Ika Nigiri: Finely cut with a fluffy texture. The squid's sticky texture and sweetness are excellent. - Shrimp Nigiri: Medium rare with shrimp miso between the rice and shrimp. The shrimp miso's rich flavor spreads wonderfully. - Ise Ebi Steak: Ise Ebi sauce. The rich flavor of the lobster is outstanding. - Akami-zuke Nigiri: Sweet and savory tuna nigiri with a strong umami flavor. - Aji Nigiri: Balanced fatty and rich flavor. - Nodoguro and Cheese Yuba Wrap: Cheese, batter, and fatty nodoguro blend together for a flavorful experience. - Kohada Nigiri: Thick and clear with a memorable flavor. - Toro Taku Caviar Gunkan: The sweet pickled radish complements the fatty tuna perfectly. - Kinmedai and Shark Fin Sauce: Scallop and chicken soup with a delightful aroma and flavor. - Black Sea Bream Nigiri: Smoked with straw and marinated in onion soy sauce. The subtle smoky flavor is elegant. - Chutoro Nigiri: Marinated while still crispy. - Clam Chawanmushi: Nodoguro, shijimi clam, and chicken dashi. Smooth and full of clam flavor, truly impressive. - Uni Gunkan: Hokkaido Bafun Uni. - Simmered Anago Nigiri. - Miso Soup: Bonito and nodoguro with clam dashi. A well-balanced and deep flavor. - Ume Sorbet, Sato Nishiki Compote. This was my fourth visit, and the dishes keep getting better and more delicious each time. A must-visit restaurant that I will continue to frequent.

I visited Sushi Kousuke, located about a 1-minute walk from Shinjuku Station! About a year ago, I saw a couple of wealthy people posting on Instagram stories about this place, and I thought, "Oh, a high-end sushi restaurant has opened in Shinjuku." But before I knew it, the restaurant's rating on Tabelog had soared, and it had even entered the top 5000 rankings, becoming a difficult-to-reserve restaurant (lol). It seems that when you think something is good, you should go right away. I regret not going sooner, but a friend who was supposed to go with me got sick, so I was asked to go in their place. The restaurant is located in the bustling downtown area on the way from Shinjuku Station towards the Tokyo Metropolitan Government Building. It is in the basement of a beautiful building, with a wooden door hanging in front of the entrance. Inside, it is a serene space that doesn't feel like Shinjuku at all. A beautiful young proprietress welcomed us, and on the other side of the counter was a handsome head chef. The counter seats about 11 people in an L-shape. There is no background music. This time, I went for the course menu. - Vinegared mozuku seaweed: The mozuku is so finely cut that you can hardly tell you're eating it. The moderate vinegar taste stimulates the appetite. - Miso-marinated cream cheese with truffle: The rich cream cheese with a hint of miso and truffle is a nice accent. It goes perfectly with sake and would be great in an izakaya setting. - Tender octopus simmered: The octopus is so tender that it almost melts in your mouth without any fibrous texture. - Two types of pickled ginger: One pickled in red vinegar and the other in sweet vinegar with bonito flakes. Personally, I found the pickled ginger with bonito flakes easier to eat and it helped reset the palate for each sushi. - Tuna from Miyagi Prefecture: The tuna, cut with a 50-degree knife, is so tender and flavorful that it disappears in your mouth like magic. I always wonder how the tuna from Miyagi Prefecture can be so flavorful and firm. - Seared throat blackthroat seaperch: The second runner-up also disappeared in my mouth thanks to the head chef's hand power. As you can see in the picture, the center looks rare, but when you bite into it, the inside is perfectly warm, spreading warmth in your mouth. - Sushi mille-feuille: A mille-feuille sushi with bluefin tuna, sweet shrimp, salmon roe, sea urchin, and caviar. Each ingredient stands out, but the mille-feuille holds them together without clashing. How can someone come up with such a wonderful mille-feuille? - Corn mousse and turban shell in a cold dish: The rich sweetness of corn enhances the flavor of the turban shell. The turban shell itself is so soft that it melts in your mouth, blending well with the jelly and mousse. - Transparent fresh bigfin reef squid: The fresh bigfin reef squid is incredibly soft and has a good bite, with a subtle saltiness and texture that are irresistible. I paired it with Chita Highball. - Medium-rare carabinero prawn: The prawn has an excellent texture and is incredibly delicious. The umami flavor attacks aggressively, followed by a gentle sweetness that makes it doubly delicious. Carabinero prawns are the best. - Blackthroat seaperch with white miso sauce of blowfish milt: Enjoy the blackthroat seaperch with white miso sauce of blowfish milt. The rich white miso sauce pairs perfectly with the refreshing taste of the blackthroat seaperch. - Pickled red sea bream: A beautiful translucent reddish-pink color sea bream.

Sushi was so delicious...! That's my honest impression. Everything I tried was new and made me wonder what I had been eating all this time. The appearance and taste were both full of surprises. I used to think I couldn't enjoy sushi with alcohol because I can't eat rice when drinking, but the rice portions were small enough for me to enjoy both. I could feel the attention to detail in each dish. The staff were all friendly and the atmosphere was great, making it an overall fantastic restaurant. I'm so happy to find such a delicious sushi restaurant in Shinjuku. I want to go again!

There were bones in the fish soup, which should not happen at this level.

This is a newly opened restaurant that I visited for the first time after seeing it on social media. The menu consists of only a 25,000 yen omakase course. Overall, the dishes are seasonal which is delightful. I visited in March, so I could feel the spring vibes with dishes like fiddleheads, firefly squid, and mackerel. My top 8 favorites were: 1. Baby eel vinegar with conger eel - first time trying baby eel, it was chewy and delicious. 2. Otoro from Katsuura - incredibly melt-in-your-mouth otoro. 3. Kombu-cured blackthroat seaperch - crispy skin and great balance of flavors. 4. Sushi mille-feuille - an interesting combination of flavors that blend well together. 5. Bigfin reef squid - incredibly smooth texture. 6. Carabinero prawn - filled with homemade prawn miso for a strong prawn flavor. 7. Toro tataki with caviar - finely chopped toro with a perfect balance of flavors. 8. Mackerel sushi - thick mackerel with a moist texture complemented by a bit of pickled ginger. The dessert, made by the former pastry chef hostess, had a gold leaf with the dream of the owner and head chef to run "Sushi Kousuke" with a shared dream. Each dish was visually appealing and delicious. The head chef had run a traditional Japanese restaurant for 10 years, and the appetizers were also delicious. The restaurant has only 11 counter seats. If you go early, you'll almost have the place to yourself. The staff's distance was just right, allowing me to enjoy the meal comfortably. There is an elevator in the building, but it doesn't stop at B1 where the restaurant is located, so be careful. The attention to detail in the dishes and their presentation would be great for entertaining overseas guests. Recommended for those who want to enjoy both sushi and traditional Japanese cuisine. The menu I had that day included: White peach juice - 800 yen Omakase course - 25,000 yen Thank you for reading until the end. Likes and follows are appreciated! I also post gourmet content on Instagram, so please check it out: @mogu.gourmet 【Opening Hours】5:00 PM - 11:00 PM 【Closed】Mondays, first Sunday of the month 【Reservation】Required 【Price Range】25,000 yen and up 【Address】B1F, 1-15-8 Nishi-Shinjuku, Shinjuku-ku, Tokyo Thank you!

I found a great restaurant in Shinjuku that is not your typical entertainment group establishment. The atmosphere was very nice and I hope they will open private rooms in the future. The sushi was excellent and I am looking forward to seeing how this sushi restaurant continues to evolve. Thank you for the delicious meal!

This restaurant offers great value for money and the food is delicious. The sweets made by the landlady are impressive. The expression of the master seems a bit serious. One of the male staff members had a completely blank expression, but I'm not sure if this is the overall style of the restaurant. Overall, I think it's worth a visit.

When it comes to delicious sushi at Shinjuku Station, this is the place to go. The thickly sliced toppings with a smooth and slightly vinegared shari are served alternately with appetizers, making it easy to enjoy with drinks. The course costs 25,000 yen. The course includes: - Red and white vinegar pickles, sea grapes, cream cheese miso pickles, truffle octopus, vinegared ginger with bonito dashi - Otoro salt kettle, hidden knife with 50 cuts - Nodoguro kombu-shime seared - Tartare mille-feuille with choux pastry, shari, tuna, caviar, salmon roe - Cold flounder soup with tilefish and shrimp broth - Aoriika - Buri straw-steamed - Nodoguro yuba-zushi with oyster broth - Hokkaido Bafun uni - Carabinero, medium rare shrimp miso - Silver cod with yuba sauce, torafugu shirako - Kohada - Toro taccarbi - Kinmedai turnip steamed with Kyoto turnip - Kinmedai kombu-shime - Akami-zuke - Shark fin chawanmushi - Mackerel stick sushi - Anago - Bonito, nodoguro, clam soup - Green apple sorbet, Nara strawberries After the initial appetizer, sushi and appetizers are served alternately. The otoro sushi has a hidden knife inside, making it very soft and flavorful, with minced tuna mixed in with wasabi. The nodoguro sushi has good fat content and is delicious, and the appetizers are particularly unique and creative, such as the yuzu sauce on the torafugu. The dishes are visually appealing and the pace of the meal is quick, so you can enjoy eating without feeling rushed. They also have a great selection of drinks that pair well with the food. The dessert, made by the former pastry chef proprietress, is refreshing and a perfect way to end the meal. If you want to eat sushi in Shinjuku, this is the place to go. It was delicious, thank you for the wonderful meal.

This year's first sushi meal was here. I visited this restaurant after receiving an invitation. Many MyRebi customers had visited and highly praised it, so I was looking forward to it. It is located about a 3-minute walk from Shinjuku Station, on the basement floor of a building. You are guided to the counter in the center. We started with a toast with a glass of draft beer. We had the course menu (25,000 yen), which included the following dishes: - Assorted sushi - Three appetizers: thread seaweed with red and white namasu, tender octopus simmered, cream cheese marinated in miso topped with truffle - Otoro (from Kesennuma): carefully prepared with 50 hidden cuts on both sides, perfectly fatty and melts in your mouth - Black sea bream (from Chiba): seared with kelp and topped with a good amount of fat - Sushi mille-feuille: a unique dish with sushi rice, nori powder, shrimp, salmon roe, sea urchin, and caviar on choux pastry - Ise lobster hot pot: made with golden eye snapper and Ise lobster heads, the miso butter soup with the lobster is delicious - White squid (from Fukuoka): seasoned with salt and squeezed with citrus, it has a sticky and sweet texture - Cold yellowtail (from Himi): smoked with straw, marinated in onion soy sauce, and has a refined fat content - Black sea bream in yuba: black sea bream wrapped in yuba and deep-fried, served with a sauce made from oysters - Sea urchin with horse dung (from Hokkaido): fresh sea urchin served generously on a battleship sushi - Carabinero prawn (from Saga): a large carabinero prawn served rare with homemade shrimp miso injected into it - Grilled cutlassfish: grilled white fish milt served with a sauce made from the filtered broth - Small skin (from Kumamoto): perfectly marinated and tender - Toro with pickled radish and caviar: sweetened toro with finely chopped pickled radish as an accent - Holy Kinmedai from Hokkaido: steamed turnip with clam broth and chopped wood ear mushrooms - Flounder (from Aomori): flounder marinated with plum meat and served with a refreshing finish - Marinated lean tuna: marinated for 5 minutes in a sweet sauce, has a good fat content and tastes like medium fatty tuna - Steamed fugu fin: steamed fugu fin cooked in clam and blackthroat broth, served in a perfect-sized bowl - Mackerel sushi roll: mackerel with a good amount of fat rolled with shiso leaf, sesame, and nori - Conger eel (from Tsushima): conger eel cooked to a soft texture and deliciously stuffed - Red miso soup: a deep-flavored soup made from bonito, blackthroat, and clams - Dessert: made by the pastry chef, includes Shine Muscat, Champagne jelly, ginger blancmange, rabbit-shaped persimmon sorbet with pomegranate seeds and gold leaf on top The female owner, who used to be a pastry chef, made the dessert in front of us. She explained that the sushi menu changes every two months, but the dream dessert is always there. The chef, a handsome man in a work kimono, is from Azabu-Juban Fujinaga. The attentive service provided by the female owner was exceptional, and I appreciated the lack of unnecessary background music. As a New Year gift, we received rabbit-shaped candies. Shinjuku now has a wonderful sushi restaurant. The restaurant was fully booked on the day of our visit, indicating that reservations may become difficult to secure in the future.

The omakase course is only 25,000 yen. The restaurant is open from 18:00 to 20:30. The menu includes 13 pieces of sushi, dishes, chawanmushi, and dessert. The dishes were creative and made with high-quality ingredients, blending Japanese, Chinese, and French influences. It was an exciting and special dining experience. Thank you for the wonderful meal!

I am a huge sushi lover, but I had almost given up on finding delicious sushi in Shinjuku. However, after visiting this place, I changed my mind. The attention to detail in each dish is evident, and the carefully prepared sushi is all delicious. The nodoguro made me unintentionally let out a satisfied groan. It was truly impressive and moving. The prices are not something I can easily say "I will go again," but I definitely want to go back.

I made a reservation through Tabelog the day before and visited on the last day of December for dinner. You can choose a starting time between 5 pm and 9 pm, which is convenient. The atmosphere inside the restaurant is serene and far from the hustle and bustle of Shinjuku. The clientele was good on the day I visited, so I was able to enjoy my sushi quietly and comfortably. The chef and staff worked well together, making the experience stress-free. The omakase course (25,000 yen including tax) was excellent, with a good balance of nigiri sushi and side dishes. The menu was well thought out, keeping you excited for what's coming next. The food was meticulously prepared, starting with appetizers like fruit tomato with mozuku vinegar, cream cheese miso-marinated truffle, and boiled celery and shiokara. The nigiri sushi included big fatty tuna, black Japanese bluefish, and a sushi mille-feuille with luxurious layers of ingredients. The side dishes like monkfish hot pot, medium-rare shrimp, and smoked amberjack were also delicious. The dessert was prepared by the female owner, who used to be a pastry chef. The chef took his time with each piece of sushi, and the staff were friendly and informative. Overall, the quality of the sushi and the attention to detail in each dish made it worth the price. Despite being open for less than a year, it's still relatively easy to get a reservation, making it a top choice for sushi in Shinjuku. It was a happy ending to the year to have the best sushi experience. I will definitely be going back soon.