【2023 TOP 5000】Mr. Kosugi, the owner, hails from Kitakyushu City. After training at various Japanese restaurants, including "Kikunoi," he briefly took over his family's sushi shop in his hometown before returning to Tokyo at the age of 36. Following 2 and a half years of apprenticeship at "Sushi Namba," he ventured out on his own in October 2021 with "Sushi Saito." According to him, during his time there, he focused solely on preparing crab. Operating alone, he handles all the preparations, serving at a counter with 7 seats, offering dinner service only. Located in an upscale residential area, the restaurant occupies the ground floor of an unmarked entrance within a black lacquered interior akin to a bar. The counter, fixed only to the walls on both sides, seems to float in mid-air. Mr. Kosugi's dynamic performance unfolds on a stage-like cutting board, elevated slightly higher than the counter. Prawn, prepared with salted roe, wasabi, and shrimp miso, offers three distinct flavors. The slightly firm, bite-sized shari rice complements the Daikoku tuna from Oma by Yamayuki. Each shari sushi piece weighs approximately 9g, totaling about 0.5 servings for the entire meal. They accommodate adjustments in shari size, so feel free to communicate your preferences. Bon appétit! "Prawn," "Cod Milt," "Tatami Iwashi, Ginkgo Nut, Squid Shio-Kara, Whale Bacon," "Meji Maguro," "Iwashi Maki," "Sea Urchin Liver," "Kobachi Assortment," [White Cuttlefish,] [Sea Bream,] [Tiger Puffer,] [Horse Mackerel,] [Harusakidai,] [Ark Shell,] [Ebo Sea Bream,] [Kanpachi,] [Hokki Shell,] [Gizzard Shad,] [Black Mackerel,] [Lean Tuna,] Yamayuki Oma Tuna 127.2kg Longline [Medium Fatty Tuna,] [Fatty Tuna,] [Small-Sized Skin,] [Purple Sea Urchin,] [Botan Ebi,] [Conger Eel,] "Tamago," "Soup," "Four Cups of Sake."

On this day, I headed to Ms. Kozue, whom I had booked through Instagram. I took a bus from Meguro Station. The place had a somewhat dim bar-like atmosphere with a floating counter, not the typical appearance of a sushi restaurant. The experience started with a set of toto-ten (seafood jelly) and sake accompaniments. The Me-hikari (young yellowtail) was rich in flavor, and the homemade karasumi (bottarga) was delicious. The foie gras had no unpleasant odor, showcasing meticulous craftsmanship. The nigiri consisted of 17 pieces, with small-sized shari (rice). The creamy oyster and the richness of horse mackerel reflected careful selection of ingredients. The in-between tomato and vegetable pickles were outstanding, making it a delightful sushi restaurant. With 3 highballs, 2.5 servings of sake, the total cost for two was 72,000 yen, which, considering the recent sushi restaurant prices in Tokyo, is reasonably cost-effective.

Today's visit to Ginza Sushi Kosugi, priced at ¥34,000, left me thoroughly satisfied with a plethora of exquisite sushi options. Highlights included the sumptuous salmon roe and autumn mackerel. Noteworthy mentions go to the tender button shrimp from Mokke, Karasumi mochi, chirimen sansho (dried young sardines with Japanese pepper), pregnant mantis shrimp, and folded sardines. The Katsuo (bonito) from Kesennuma was exceptional, as was the ikura (salmon roe) bowl. The meal was complemented by refreshing fruit tomatoes and roasted sake. Other notable selections were the rolled sardines with myoga (Japanese ginger) and perilla leaf, Hakata's white squid, red sea bream, cutlassfish, young yellowtail, horse mackerel liver, boiled peanuts, striped horse mackerel, yellowtail, Ishigaki oyster, gizzard shad, scallop, blackthroat seaperch, white shrimp, and Murasaki sea urchin. The red meat, medium fatty tuna, jabara (ridgeback prawn), and sea eel served in seaweed soup were also exceptional.

A set of four servings of Japanese sake and one beer for 33,000 yen might be a good deal! The small sushi servings are a delight for drinkers. Personally, I find the overall atmosphere slightly fishy. The ambiance of the restaurant is nice. Note that access is difficult and the location of the restaurant is hard to find.

On this day, we had a calm and enjoyable meal at the counter with six seats. Although the first button shrimp and subsequent appetizers are the same each time, it's always something to look forward to. Are they aiming for Michelin recognition? The shari (sushi rice) by Kozue-san is about 7/10 the size of regular sushi rice, and I think even after eating 15 pieces (about 7-8g each), it's equivalent to about a bowl of rice. It's delightful that there's no feeling of fullness even after finishing the meal. Everything is delicious, but especially the first squid that comes out is finely sliced with an excellent knife skill. Apart from sushi: - Tofu skin in Yuba style with ginger flavor from Shimonoseki is delicious. - Button shrimp, salted egg, wasabi from Sugiyama Farm, and shrimp miso with shell are fragrant, goes well with white wine. - Chirimen sansho, tatami iwashi, simmered octopus with only water and sake, and female shako with tasty eggs. - Sardine with Shizuoka myoga, shiso, and sesame. - Squid from Yobuko, flatfish from Yokosuka, yellowtail from Kagoshima, and kasugodai kombu-jime from Kagoshima. Sushi selection includes: - Squid, horse mackerel, halibut, yellow jack, cutlassfish cured with kelp from Kagoshima. - Raw peanuts, Ishigaki shellfish (also known as swan shell) from Kesennuma, Hokkigai from Hokkaido, black mutsu. - Fruit tomato, carabinero shrimp from Kagoshima (amazing when half-cooked), premium sea urchin, lean tuna, medium fatty tuna with good fat content, and two variations of fatty tuna with different cutting styles. - Miso soup made with fish bone broth and the best dashi. - Tamagoyaki with added shrimp paste and shari. - Uni with butter-like richness.

Thank you for always being so welcoming, even though I came with my child. The appetizers and sushi were all fantastic. Did you change the way you cut the squid? It seems like an improvement. I'd like to visit again at a different time. Thank you for the wonderful meal.

Visited Kōzue for the first time on a private reservation. Enjoyed plenty of drinks and left fully satisfied, though hilariously forgot to take any photos! The sea urchin was delicious, even though I can't show you a picture, haha! The sushi rice portions were on the smaller side, which is great for someone like me on a diet. The head chef was very accommodating, and the overall experience seemed excellent. Definitely want to come back again!

The sushi was delicious. I visit regularly and today's meal, including various types of fish and seafood such as button shrimp, mullet roe, whale bacon, and sea eel, was around 30,000 yen. The egg omelette and brulee were also tasty. Thank you for the wonderful meal!

I went to a good sushi restaurant for the first time with my own money with my family〜♪ I was nervous because it was my first time going to a proper place on my own, and I was worried about what if it was a scary shop, but it was delicious and the atmosphere of the restaurant was nice too! The interior had all-black walls and curtains, with sturdy light-colored wooden tables that stood out! I got carried away and ate too much sea urchin, so I don't have any photos（ ; ; ）

At Sushi Komore in June ✨, there were about 18 pieces of nigiri, but the amount of rice used for one onigiri is only about 0.5 cups. With a variety of items, I need to strategize, or my stomach might burst. They had items like button shrimp, bottarga, whale bacon, dried young sardines with mountain pepper, flat scallops, ankimo (monkfish liver), iwashi (sardine) roll, pickles, edamame, shiroika (cuttlefish), madai (red sea bream), kue (longtooth grouper), kasugo (baby sea bream), salmon, hokki (surf clam), gai (turban shell), kama (fish collar), kinmedai (golden eye snapper), kue (longtooth grouper), torigai (cockle), kobashira (small scallops), uni (sea urchin), kuruma ebi (prawn), anago (sea eel), tamago (sweet egg), and miso soup with seaweed and red algae. Thank you for the feast! #TakanawaDai #Sushi #SushiKomore #Uni

Today, I enjoyed a delightful meal at Mr. Komorebi's place. Starting with a generous serving of purines, I swiftly devoured 16 exquisite pieces of sushi. The sushi pieces were small, allowing me to steadily savor each one, and my stomach is now pleasantly full. I am satisfied once again. #ThankYouForTheMeal #HiroshiKomorobiChef #Gourmet #Sushi #TakanawaDai #ReservationOnly #JustBetweenUs #TheStaffEnjoyedItToo #That'sAllFromTheScene

Ordered a private room, and was told it's for courses priced at 8,800 yen and above. Ultimately, I think the 5,500 yen course with the beef crepe roll as the main dish would have been better. The difference in the main dish alone is 3,000 yen. I now understand why there were available private rooms—it includes room charges. Certainly, it's an elegant and delicious Chinese restaurant. The shrimp stir-fry and dan dan noodles, in particular, are outstanding. I liked the creamy sesame-based broth of the dan dan noodles. The fried rice is also reliable. However, considering they don't use particularly expensive ingredients, the price is quite high. It's the sign of the times. There's a bit of shark fin in the chicken wings, but it's really just a tiny amount, and with this seasoning, it could have been served with bean thread noodles instead. I can't quite grasp the reason for a 3,000 yen increase just for a different main dish. Honestly, even at 5,000 yen, it feels expensive. With recent price increases, dining out feels like this nowadays.

I visited the restaurant after calling in advance at the same day and arrived by 18:30. It's advisable to call ahead if you plan to go in the evening as they operate on a reservation basis at night. They charge for appetizers and drinks. I opted for the grated yam soba without egg, which is freshly grated on the spot. Soba is served without dipping sauce initially. The 100% buckwheat soba has a strong flavor and a satisfying texture, and the grated yam topping makes the soba exceptional. Highly recommended for those who love grated yam soba. This is a place I'd like to visit again and recommend to friends. I'll rate it ⭐️5 stars on Instagram. (On Tabelog, it would be 4 stars or above). I only give 5 stars on IG to places I truly love and would revisit and recommend to friends. IG: taiwan_natural_you

This is a restaurant review for a sushi restaurant located a few minutes' walk from Takanawa Station. It's renowned as one of the top restaurants in Tokyo, known for its skilled chef. I made a reservation for Saturday night via Instagram DM. Upon entering through the door in the residential area, you're greeted with a cool, bar-like ambiance, unusual for a sushi place but refreshing compared to typical ones in Roppongi. The restaurant has a spacious counter with 7 seats. We opted for the 25,000 yen course, which includes 7 appetizers, 17 pieces of nigiri, and a small bowl of shirako. The portions are quite generous, though the rice is a bit small and less salty, making it easy to enjoy all 17 pieces without feeling heavy. Perhaps a bit more flavor intensity could be added? The nigiri is delicately crafted, and overall, the course offers good value for the amount served. The appetizers are delicious, especially the 4 types of tuna, including otoro, which showcases different levels of fattiness based on the chef's knife skills. The chef's demeanor felt unique to me, but it's evident he takes great care in selecting top-quality ingredients and approaches his craft with sincerity.

Chef Kozue, who trained at Kikunoi, Sushi Saito, and Sushi Namban, opened a sushi restaurant in October 2021. The interior resembles an innovative restaurant, and both the appetizers and sushi showcase his skill and originality. The appetizers are delicate, with the pickled vegetables and fruits being particularly enjoyable. The sushi has small portions of shari rice, and the timing of switching the shari during the latter part, especially with the tuna, adds to the experience. Having five pieces of just tuna sushi is quite satisfying! Thank you for the wonderful meal!

I visited on the coldest and windiest day of this winter. Inside, there was a waiting room where I warmed my hands by the stove. The waiting room had a chic interior with a black shot bar-like wall and a remarkable counter made of a single board, approximately 10 centimeters thick. I haven't seen such a counter before. On this day, there was a cancellation, so it turned out to be a meal for four. Thanks to that, I had the opportunity to talk with the chef. The dishes were cleverly crafted, with sushi pieces similar in size to a famous sushi restaurant in Hibiya, and the drinks paired well with them. The food was delicious, and I definitely plan to visit again. The menu included salted shrimp with egg, miso, and soy sauce, folded sardines with ink-flavored mochi, medium fatty tuna, sardines with shiso, ginger, and myoga, and many other items. The grilled sea eel had a nice texture, and the tamago-yaki with orange liqueur added was a delightful touch.

I visited "Sushi Kozue," a reservation-only restaurant located in Takanawa, Minato Ward. It opened in October 2021. It's about a 5-minute walk from Takanawadai Station on the Toei Asakusa Line. Situated on Nihon Enoki-dori, a lane off Route 1, it's on the ground floor of Blair House, a stylish brick-colored building. Inside, the atmosphere is chic, with a predominance of black. The spacious counter seats, made of cedar, are synonymous with luxury dining. Here's the menu we enjoyed today: - Button shrimp, wasabi from Sugiyama Farm, egg, shrimp miso - Homemade karasumi (bottarga), brown rice cake, simmered octopus from Sashima, candied kumquat, tatami iwashi from Shizuoka, salted squid from Aomori - Hokkaido shrimp - Ankimo (monkfish liver) from Yoichi, Hokkaido - Iwashi (sardine) roll from Hokkaido - Tai clam from Aichi - Small eggplant, okra, cucumber, pickled cherries - Shiroika (white squid) from Yobuko, Saga, sweet and crunchy - Fugu (blowfish) from Bungo Channel, Oita, firm texture with rich umami - Aji (horse mackerel) from Kagoshima, fatty and flavorful - Scallops from Notsuke, Hokkaido - Kasugodako (small octopus) marinated in kelp from Oita - Kue (longtooth grouper) from Tsushima, white fish with strong umami - Wakame seaweed and bamboo shoots from Sashima - Shirauo (ice goby) from Lake Shinji - Marinated kinmedai (golden eye snapper) from Katsuura, Chiba - Ebodai (butterfish) - Hokkigai (surf clam) from Osatsu, Hokkaido - Kohada (gizzard shad) from Amakusa, Kumamoto, perfectly balanced acidity and sweetness - Fugu shirako (blowfish milt) rice - Akamutsu (rosy seabass) marinated in kelp - Tuna red meat from Kesennuma, Miyagi, rich flavor of tuna - Tuna chu-toro (medium fatty tuna) from Kesennuma, Miyagi, finely marbled with fat - Tuna o-toro (fatty tuna) from Kesennuma, Miyagi - Tuna o-toro (fatty tuna) from Kesennuma, Miyagi (with cuts) - Sea urchin from Daisen, creamy and sweet with intense ocean flavor - Shrimp from Kagoshima, large and succulent - White miso soup with fish broth and greenery - Anago (sea eel) from Tsushima, thick and fluffy - Caramelized omelette, orange liqueur The head chef's family runs a sushi restaurant in Kitakyushu. Tonight, we enjoyed the fusion of artistic Edomae sushi and ingredients from Kitakyushu in an elegant adult space. It was a delightful experience. Thank you for the feast.

We enjoyed another delightful feast of 20 pieces, ranging from classics to rarities, at Kozue-san's sushi bar. The chef, Hiroshi Kozue, never fails to impress. Thank you for the wonderful meal! #ThankYou #ChefHiroshiKozue #Gourmet #Sushi #TakanawaDai #ReservationOnly #JustBetweenUs #StaffApproved #That'sAllFromTheScene.

In October 2021, in Takanawa-dai, opened "Sushi Kozue". As many of you may know, the owner, Hiroshi Kozue, hails from renowned Tokyo establishments such as "Akasaka Kikunoi" and "Sushi Nanba". The interior, unified in black, features a single-board Kiso Hinoki cypress float counter. The counter is spotlighted, resembling a stage where the chef's meticulous sushi performance unfolds. Each piece of sushi, with an average weight of about 0.9g, spans 19 varieties. The inheritance from "Sushi Nanba" is evident in the squid, which boasts a generous amount of air, enhancing its sweetness and unity with the rice. Differences in taste and texture are showcased, even with the same ingredient, by varying the cuts and the presence of marbling. Of course, the rice is adjusted accordingly, complementing the tuna perfectly. The tuna itself is sourced from "Yamayuki", while the Botan shrimp is procured from "Tomiisui". The appetizers, including sushiya-style appetizers, offer a lineup that reflects the chef's background in Japanese cuisine. It was a delightful experience! [Chef's Selection Course]: Nore Sole (from Ehime), Botan Shrimp (from Masumoe), Egg, Shell Miso, Hors d'oeuvre (including candied kumquats, simmered octopus from Sajima, tatami sardines from Shizuoka, homemade salted fish roe, and kelp with roe), Karasumi Rice Cake, Grilled Flat Clam, Rolled Sardine, Ankimo from Yoichi, Assorted Pickles, Squid from Yobuko, Flounder, Horse Mackerel, Red Sea Bream from Yamaguchi, Ark Shell, Young Bamboo Shoots, Wakame from Sajima, Vinegared Sea Bream, North Pacific Giant Octopus, Scallop from Hokkaido, Kohada from Notuke Peninsula in Hokkaido, Kamaboko from Kumamoto, Marinated Lean Tuna (120kg from Kesennuma, Yamayuki), Medium Fatty Tuna (120kg from Kesennuma, Yamayuki), Lean Tuna without Cutting (135.4kg from Miyake Island, Tokyo, caught by Yamayuki), Fatty Tuna with Cutting (135.4kg from Miyake Island, Tokyo, caught by Yamayuki), Sea Urchin, Carabinero Prawn, Conger Eel, Miso Soup with Seaweed (white miso base).

I visit regularly and love Komore-san's sushi. The rice portions are small but there's a good variety, so I need to plan my strategy well or risk bursting my stomach^^ Thanks for the delicious meal. #TakanawaDai #Sushi #SushiKomore #MinatoCityGourmet #Takanawa #Sushi #SalmonRoe