It's Tuesday night in Ginza Hacchome. Following the earnest wish for a rustic atmosphere from a Shiba Inu-loving girl, or should I say, a "Potewanko" enthusiast, I visited Sushi Ozasa here in Ginza Hacchome tonight. "I want to indulge in a rustic atmosphere~" Three months ago at "Nishi-Azabu Noguchi," I heard that Murakami was deeply moved by the Daiginjo from Taiyo Shuzo. I can understand that feeling painfully, but there are few places in Tokyo that always have rustic sake. "Oh, I see. Well then, maybe Ozasa-san..." I made a reservation and waited for about a month. We met a little before six on the inspection street and were guided to the corner of the counter. It's been about a year, but the boss with a twisted headband is still in good health, with a solid sense of distance that neither pushes nor retreats, a rock-solid boundary. While the other three pairs of customers were enjoying the omakase, the otter silently requested his preferences. Since it's not a rotating system, there's no need to worry about the time behind, just chilling at the pace of the otter and Potewan. While the other three pairs who entered at the same time were settling their bills eagerly, the otters were still enjoying a drink and some snacks. It may seem impolite to use it as an izakaya, but it seems that this was normal for sushi restaurants in the Showa era. It may be a bit selfish in this era, but the spirits of sushi that warmly accept such rudeness can be seen on the board, on the right shoulder of the wall writing, and maybe to those who can see it, the kindness of Showa. Three hours of time slip. Phew, feels good! The Potewan brought along also had a big smile. The rough heart was healed by that rice ball-like smile, and it became a night to be grateful for. Now, let's get to the main topic. The plates I received are as follows. I have provided comments for each dish in the photo column, so please enjoy them along with the images. And thank you for the feast. <Summary> A typical Showa sushi place where you can come at your favorite time, and your preferences are okay. There are fewer and fewer places like this now. I will of course visit restaurants with a simultaneous start and a rotating system, but still, I like places like this where you can spend time as you like without hesitation. That spirit deeply and broadly pierces my selfish and small heart. <Appetizers> ⚫ Mixed shellfish: Torigai, Honmirugai, Akagai, Himo-kyu roll ⚫ Shirako: Fugu, seared ⚫ Live black abalone: Uni sauce, white squid ⚫ Small pillar ⚫ Shrimp: Pickled ⚫ Kisu: Konbu-shime ⚫ Anago: Grilled with kelp ⚫ Boiled squid: Inro <Nigiri Sushi> ⚫ Honmirugai ⚫ Murasaki Uni ⚫ Aoyagi ⚫ Boiled clams ⚫ Toro-taku: Snake belly, thin roll <Soup> ⚫ Hamaguri: Clear soup <Sake> ・ Kirin Lager ・ Higanyo: Daiginjo, Niigata ・ Yuki no Gouan: Ginjo, Niigata ・ Shimeharitsu: Junmai Ginjo, Niigata, two cups

I visited a certain sushi restaurant in Nagoya after hearing it was delicious from the head chef. I opted for the omakase lunch and received 15 pieces in total. Each piece was carefully crafted with attention to detail, and the balance between the toppings and rice was perfect. The chefs, who were two in number, worked efficiently together, ensuring a satisfying dining experience.

I dropped by on a whim and was warmly welcomed. It seems like a family-run place. The atmosphere is very cozy. We started with a well-balanced and flavorful conger eel liver stew. A rare treat for this season was the Kawahagi with plenty of liver. The small skin and shinko (young gizzard shad) were the most pleasantly textured ones I've had so far. The biggest surprise was the shrimp. The secret lies in [redacted]. This is something everyone should experience.

"I'm feeling really down right now, so would you like to join me for some fancy sushi?" I received an invitation from a friend. It's amazing to have the spirit to think, "Okay, let's go for some fancy sushi!" when you're feeling down. Cherish it. There's a sign faintly lit on a narrow street called "Deshigai-dori" between Ginza and Shinbashi, known as the "Road to Success." We spent time at the corner of an L-shaped counter, sipping bottled beer. I was happy because it was a bit of a dream to take pictures of each piece of sushi. I was so focused on eating that I only managed to take pictures of two pieces, the red clam and the medium fatty tuna. The secret menu item, the boiled conger eel, was fluffy and delicious. No fishy smell. It goes well with plum paste. The omakase (chef's choice) set, extra sushi, and three beers came to about 25,000 yen per person. It was definitely a fancy sushi experience! My friend was smiling the whole time and kept talking to the chef every time a new dish was served. I liked watching his profile.

Located a 3-4 minute walk from Shinbashi, in a narrow alley around Ginza 8-chome, is a historic sushi restaurant called Kosasa Sushi. The history of Kosasa Sushi has had its ups and downs, but to keep it brief, it has followed in the footsteps of a once-renowned sushi place in Japan. I visited on a holiday afternoon with a reservation. While highly rated, you can sometimes get a last-minute reservation. How stylish. The restaurant maintains a historical charm but has a clean and elegant ambiance, resembling a high-end establishment. It has an L-shaped counter, and you can choose an omakase course or order specific items you like. How sophisticated. Since it was my first time, I opted for omakase, allowing the chef to include some of my preferences. I had 15 pieces for around 15,000 yen. The rice portions are substantial. I wonder if they used to serve this size even when it was considered fast food in the past. The rice is perfectly cooked, with a slightly firm core, making it satisfying to bite into. The mild rice vinegar allows you to taste the flavors of the toppings. The toppings are also generous in size. I particularly remember the flavors of thread-sail filefish, fatty tuna, abalone, and conger eel. The simmered fish bone was exceptionally delicious. The conger eel was served as a whole piece, which was impressive. It was delicious, and the experience was educational. I am satisfied not only with the taste, atmosphere, and service but also with other aspects.

This place in the backstreets of Ginza is a favorite among the Ginza elite. The shellfish dishes were delicious. However, the sushi style wasn't quite to my liking, as they tended to make large sushi pieces and used too much wasabi with mackerel and mackerel with lean meat, which was disappointing due to the strong smell. It's common to find places where you can customize your preferences. When I asked for shochu with hot water, they served them separately, allowing me to adjust the strength to my liking, which I found really nice. It's similar to the style of places like Kaneda in Jiyugaoka or Hosakaya. Here, I prefer a bit more variety in appetizers and slightly smaller sushi portions.

I saw someone who always writes enjoyable reviews, so I decided to visit after a long time. Although I came here quite often last year, there's something I've never been served before, according to that person's review! I definitely wanted to try it, so I came without waiting too long. I visited alone on Friday night, and there were probably two or three other people around. There was also a young girl being taken here by her boss, and I couldn't help but envy her... I wish I had a boss like that who could teach me various things. I'm having my meal while watching the chef's hands. In the latter half, I could leisurely chat with the chef. Here's what I had: [Appetizers] - Flounder marinated in kelp - Kogashira (small skin) - Blowfish milt lightly grilled - Thinly sliced filefish - Grilled conger eel - Marinated bonito and medium fatty tuna - Marinated mantis shrimp [Nigiri Sushi] - Horse mackerel - Young sea bream - Kogashira (small skin) - Ark shell - Soup with clams - Sea urchin - Spot prawn - Clam - Tekkamaki (tuna roll) I was very satisfied to be able to try the blowfish milt and marinated mantis shrimp that I wanted! The marinated mantis shrimp wasn't included in the omakase, so I ordered it separately. You can choose the nigiri sushi you like. Regardless of the season, they always serve splendid shellfish ♡ This time, the kogashira was a bit smaller as the shipments from Hokkaido have ended, but the texture and sweetness were still perfect. At night, it's just the chef, his wife, and their son, but during the day, the chef's younger brother is also here. I noticed that the grilled conger eel was different from usual, maybe because it was cooked by a different person? I thought of coming back for the grilled conger eel during the day. I hope both the chef and his brother stay healthy and keep making delicious sushi (*´꒳`*)

I've been to Sushi Ozasa in Shimokitazawa before, and I've always been curious about the one in Ginza, so finally made it there! The sesame fugu's shirako and uzaku were delicious, making it a hit from the start. It's been a while since I've wanted to revisit a sushi place. The appetizers are so good they make you want to drink, but they don't have a wide variety of alcohol, so I ended up getting pretty drunk just sticking to sake... Next time, I'll lay off the alcohol and try more sushi varieties! 😅

Located on a narrow street known as the "Path of Success" between Ginza Hatcho-me and Namikidori, this sushi restaurant, "Kosasa Sushi," has a long history tracing back through the ages. While the current establishment was founded in 1995, the legendary sushi chef Shuzo Okada once wielded his skills here around 1950 when it first opened. Presently, there are three branches: the one in Ginza, another in Shimokitazawa, and one in Jinbocho. You can savor the mood of this historical establishment along with the trademark twisted headband of Mr. Terashima, the sushi chef with 59 years of artisan experience. We made a reservation for lunch and were delighted to find that they accommodate not only omakase but also custom orders. The vinegar rice used for the sushi is on the softer side. When ordering "kohada" (gizzard shad), you're always served two pieces, and the balance of the vinegared seasoning is exquisite. "Kosasa Sushi" is one of Ginza's long-standing sushi restaurants, offering authentic Edo-style sushi that showcases their inherited techniques. Bon appétit!

From Shinbashi Station, it's just a 3-minute walk to "Kozasa Sushi" located in Ginza Hachichome. It's been about 5 years since my last visit. Nestled quietly along a narrow alley in Ginza 8-chome, Kozasa Sushi exudes the dignified air of a long-established sushi restaurant right from its exterior. It's really chic. With numerous regular customers over the years, the restaurant is known for turning down a Michelin listing. The second-generation master of Marusushi, a Michelin-starred sushi restaurant in Sapporo, trained here at Kozasa Sushi for about 6 years before taking over. He also inherited Kozasa Sushi's specialty dish, the grilled conger eel. Kozasa Sushi is known for its distinctive twisted headband, and I imagine the current master of Marusushi wears one in homage to his mentor. Inside, there's a cozy L-shaped counter with 10 seats, and the walls are adorned with tags indicating the available fish varieties. You can choose your favorites. Despite the trend towards omakase courses, it's very convenient that they still offer an à la carte option where you can order your preferred fish. This time, I opted for omakase for the selection of seasonal items and chose my own for the nigiri. Here's what I had: - Flounder marinated in kelp - Gizzard shad - Fugu (pufferfish) milt - Classic palate cleanser with shallots and fresh ginger - Marinated bonito and medium fatty tuna - Signature grilled conger eel - Sea bream - Squid - Horse mackerel - Flying fish roe - Red snapper - Medium fatty tuna - Fatty tuna belly - Conger eel liver soup - Abalone - Ark shell - Spanish mackerel simmered in soy sauce - Squid - Clam - Gizzard shad roll with ginger The selection was simple yet each piece was expertly prepared, including the signature grilled conger eel and the palate cleanser with shallots. The nigiri had a perfect balance of vinegar tang and stickiness, with the rice kept slightly warmer. It's a different kind of seasoned vinegar rice compared to the current trend, but it's my personal favorite. For me, it's all about "Kozasa Sushi's seasoned vinegar rice"!! The fatty tuna belly was served in the traditional hand roll style with seaweed, reminiscent of the original hand-rolled sushi. The last roll was the gizzard shad roll with ginger, also known as the "skin gari roll". It's rare to find gizzard shad rolls like this nowadays, and many might wonder, "What's a skin gari roll?" I'm grateful that I could still enjoy this traditional dish at Kozasa Sushi. In today's diverse sushi scene, Kozasa Sushi remains steadfast in preserving the traditional Edo-style sushi. I left the restaurant extremely satisfied once again. Thank you for the wonderful meal! ==================== Thank you very much for reading the review until the end. Your support in following, liking, and saving the restaurant contributes greatly to the continuation of these reviews. Thank you for your ongoing support. ==================== Please also check out the following: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's secondary account (@uni.prince_sub)

In the back alleys of Ginza, there's a hidden gem known only to those in the know. I tried finding it on Google Maps but got lost and felt uneasy in the narrow streets. However, when I ventured into one, I spotted the warm glow of a sign. Upon entering, the chef welcomed us with a smile at the counter. Opting for the chef's choice, we enjoyed a course featuring Thai, Kawahagi (filefish), squid, Kohada (gizzard shad), pickled items, bonito, toro, abalone, clams, ark shell, and conger eel. Additionally, we ordered engawa (flounder fin), ikura (salmon roe), and uni (sea urchin). Can you sense it in the photos? The pieces were boldly sized with thick cuts of fish, and the rice was slightly smaller, making it very easy to eat. The ikura and uni were generously piled up, providing a satisfying dining experience. Thank you for the wonderful meal!

I usually only go to relatively new places in Ginza, but this time I decided to try this long-established place tucked away in a back alley. It's a small counter with a calm atmosphere. You can choose whether or not to have appetizers, and if you opt for them, you get quite a generous portion. They don't provide any explanations about the ingredients. Also, they always serve the tuna as sashimi marinated in soy sauce. They offer around 5 pieces of nigiri sushi with your choice, and I had about 5 pieces of my preference. It ended up being around 30,000 yen per person. I particularly enjoyed the katsuo (skipjack tuna), kurumaebi (Japanese tiger prawn), and sayori (Japanese halfbeak).

I started a gourmet website called "Mitomi Emon". Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" The sophisticated way to explore Ginza is to delve into its backstreets. Instead of walking along main streets like Namiki-dori or Ginza-dori, it's cooler to smoothly navigate between buildings. It gives off a vibe of knowing Ginza inside out. In these backstreets, you'll find chic dining spots that add to your cool factor if you know them. One such spot is the longstanding sushi restaurant "Kosasa Sushi", located off Namiki-dori, leading into Kenban-dori. Let's first trace its history through a timeline: 1950: Founded by Juhachiro Jubei in Shinbashi. 1954: Relocated to the current location in Ginza 8-chome. The head chef at the time was Shuzo Okada, who was the first head chef of "Kosasa Sushi" in Shimokitazawa. 1965: The current head chef, Kazuhira Terajima, who had also worked at "Kosasa Sushi" in Shimokitazawa, joined "Kosasa Sushi" in Ginza. 1982: Closure of "Kosasa Sushi" in Ginza. 1995: Reopening of "Kosasa Sushi" in Ginza upon Kazuhira Terajima's independence. In Ginza, amidst the plethora of high-end sushi restaurants with difficult reservations, "Kosasa Sushi" stands as somewhat of an antithesis. It's a welcoming place where you can drop in without a reservation even during the sushi boom. Enjoy a few pieces with hot sake, then leave promptly – that's the sophistication of this place. Another plus is being able to choose and eat only what you like. That's how sushi should be. Now, let's introduce some of their appetizers. The signature dish at Kosasa Sushi is the "Grilled Conger Eel with Sansho Pepper". It's seasoned with sansho pepper, giving it a delightful aroma and crispy texture, complementing the refreshing taste of the eel. Served with cucumber, it's a perfect match, reminiscent of eel and cucumber sushi. Here are some other highlights: "Flounder" - Marinated in konbu seaweed. "Kohada" - Delicately acidic, very pleasant. "Peeling Skin" - Rumored to have invented liver with ponzu sauce! "Abalone" - Steamed with sake, presenting a classic silhouette, enhancing its credibility. The gentle acidity of rice vinegar works well, serving as a solid foundation to highlight the ingredients. While there's a slight impression of moisture, it doesn't feel out of place when combined with the toppings. Perhaps this is influenced by the strong flavors of the toppings. Other highlights include: "Red Snapper" "Peeling Skin" - Truly masters the art of peeling skin! "Kisu" - Seaweed is skillfully incorporated. "Kohada" - Evokes a sense of mistiness. "Lean Tuna" - Firmly marinated lean tuna. Delicious. "Fatty Tuna" "Shrimp" "Horse Mackerel" - Rumor has it that the combination of ginger and shallots is also an invention of this restaurant!? "Steamed Clams" "Prawn" "Grilled Conger Eel" "Dried Gourd Strips" - A high proportion of dried gourd strips! I repeat, the sophisticated way to explore the alleys of Ginza is to master the sushi restaurants hidden within them.

I visited a famous sushi restaurant recommended by someone. It was the most flavorful sushi I've ever had, in a good way. The chef was quiet and reserved, giving off a serious vibe. I'd love to visit again if given the chance. Thank you for the wonderful meal. Instagram: tsuki_ryoko #月旅行

【2022 Top 100 Restaurants】After visiting the apprentice's shop first, I finally visited the main store. This legendary shop, "Kozasa Sushi," has many dishes originating from here. It moved from Shinbashi to this location almost 70 years ago, and although it closed once, it's now run by Mr. Kazuhira Terajima. It's probably one of the sophisticated shops remaining in Ginza. ◇Chef's choice nigiri + Japanese sake; 19,140 yen ◆Slightly warm sake, 1 serving ◇Kawahagi (filefish), liver ○ ◇Harusako (young gizzard shad) ◇Kohada (gizzard shad) ◇Kohada with minced shrimp ○ ◇Aji (horse mackerel) with green onion ○ ◆Slightly warm sake, 1 serving ◇Akami-zuke (marinated lean tuna) ◇Toro (fatty tuna) ○ ◇Sake-steamed abalone ○ ◇Akagai (ark shell) ◇Simmered clams ○ ◇Anago (saltwater eel) grilled ◇Sake-steamed abalone ○ It's located between the Porsche Building and the neighboring building, in a narrow alley where only one person can pass through at a time. I feel like I've passed by it several times as a shortcut. When I visited with a reservation at exactly 12:00, three people arrived at the same time, and then two more arrived with a time difference, and it was fully booked. I sat directly in front of the head chef and ordered what I liked. The sushi is exceptionally tender, perhaps why it's called "onna-zushi" (woman's sushi). While the acidity slightly outweighs the saltiness, the sweetness of the rice envelops them, creating a well-rounded flavor. The rice is neither too soft nor too hard, with a moderate graininess. Every item I ordered was excellent, and the nostalgic atmosphere reminiscent of Showa-era Ginza is delightful.

Sushi TOKYO 2022, a recipient of the Top 100 Sushi Restaurants award, is located in Ginza, Tokyo. This sushi restaurant offers a traditional dining experience where you can enjoy sushi in the old-fashioned style. Reservations are required and they accept bookings for parties of one or more. They serve both lunch and dinner. The restaurant is conveniently located about a 5-minute walk from the Ginza exit of Shimbashi Station. Inside, there is an L-shaped counter seating. The menu offers a wide range of options, including omakase (chef's choice) or selecting your favorite items. The portions of sushi are generous, providing a satisfying dining experience. It's a wonderful sushi restaurant where you can enjoy honest and authentic Edomae sushi. Thank you very much for the meal. Items ordered: ○White squid ○Sea bream ○Kisu (Japanese whiting) ○Kohada (gizzard shad) ○Pickled lean tuna ○Fatty tuna ○Mackerel ○Simmered clams ○Squid with guts ○Scallop ○Conger eel

Mmm, delicious. A cozy spot with only 8 counter seats right in the heart of Ginza along Namiki Street. They offer course menus. The chef is gentle and serves dishes at a good pace while engaging with customers. They introduce the menu at appropriate times without forgetting to be attentive to us. Although I don't have much experience with sushi counter restaurants, compared to my past experiences, this place is undoubtedly of high quality. The flounder and horse mackerel were particularly memorable. With its welcoming atmosphere and delicious food, I've definitely decided to come back again.

Customers happily adjust to the restaurant's convenience, whether it's a simultaneous start or a set course at a sushi place. The scene of everyone eating together is like feeding chickens in a broiler. Of course, at Kosasa Sushi, there's no fancy stuff like champagne or wine, just beer and sake. It's only natural. Is there anyone who pairs sake with French cuisine? The reverse is true as well. Order what you like and enjoy sake. This is where a genuine sushi place can be found.

I went to "Kosasa Sushi" in Shinbashi. Founded by Juhachiro Kosai in 1950 in Shinbashi, it went through various changes, closed in 1982, and reopened in 1995. Other sushi places like "Kosasa" in Shimokitazawa, "Kosasa" in Jinbocho, "Kiyoshi" in Sakurashinmachi (closed), "Kosasa Sushi" in Nishi-Azabu (closed), and "Sushi Morinari" in Tsukiji are all influenced by "Kosasa Sushi." It's located about a 5-minute walk from Shinbashi Station, tucked away in an alley, with a charming atmosphere. They offer omakase, but what's nice is that you can also order a la carte. I don't need fancy stuff like sea urchin or fatty tuna, so this place suits me well. In such places, you shouldn't order a lot at once because there are orders from other customers too. The ideal is to order two or three pieces at a time. You should also consider the timing when ordering, waiting for others' orders to arrive. The chef also quickly moves on to the next sushi after finishing one, so you need to be attentive and considerate, reading the atmosphere. Selfish thinking like "I'm a customer, so I can do whatever I want" is destructive. It's a mutual relationship; you pay money, and in return, you get delicious sushi. Those who expect the restaurant to bend over backward just because they paid should go elsewhere. This place teaches you such manners, albeit subtly. Since I was alone today, I opted for nigiri without appetizers. Now, onto the traditional menu. Below are the dishes I enjoyed: - The size of the flounder nigiri is relatively large. The vinegar rice used is mildly acidic, with slightly more moisture. It deviates from my preference for acidity, but it blends well with the topping, so it's not off-putting. - The sea bream with skin on offers a robust flavor. - The kawahagi liver with grated daikon and ponzu sauce leaves a strong impression. - The fresh and moist squid has a satisfying texture, leaving the most impression of the day. - The lean tuna, perhaps the loin part? It's tender and finely textured, with an exquisite marination. - The horse mackerel is cut in half due to its large size. Who said it's "lady sushi"? - The clam is quite large, filling the mouth with a milky richness. Even the foot is not unpleasant. - When ordering prawn, they confirm whether to sear it. It's rich in miso flavor, sweetness, and aroma. - To finish, vinegar-cured small skin with its acidity and juicy texture. I end the meal here today. I ordered a small bottle of Sapporo beer, and the bill is around 15,000 yen. For someone used to meticulously explained courses, this place feels fresh, allowing you to enjoy the classics. Honestly, sometimes it's more appreciated to quickly enjoy a meal alone than to spend one and a half to two hours. Tonight, it's yakiniku after this. That's all for today's feast. Thank you.

A hidden gem nestled in the back alleys where a Geisha-mama in Ginza walks by, there stands Tsukeyudoten. Today, only two other groups were there. Requested the chef's choice for sushi and opted for a sweeter sake. The chef worked with swift precision, the photos were expertly edited and uploaded, all at the perfect timing. The sushi, with its melting silver rice, was a first-time delight. In the end, only the lingering taste of excellence remained. Thank you for the wonderful meal!

I had always wanted to try Edomae sushi in Ginza, and I finally made my debut! The debut venue I chose was Kosasa Sushi. It has a great hidden gem atmosphere in a narrow alley. I made a same-day reservation over the phone and luckily secured the last available seat. What a hard-to-find place it is! When I arrived at the restaurant and nervously opened the door, wow! The interior was filled with people who seemed like regulars in Ginza. I was seated at the end of the L-shaped counter. The omakase set with appetizers and sushi (16 pieces) was ¥22,000. With the determination to indulge in my debut, I decided to go for the appetizer omakase only. Order details: - Appetizer: Omakase - Drinks: Kirin Lager (small bottle), Sake (Kirin-zan) - Nigiri Sushi: Horse mackerel, Kohada (2 pieces of this), Yellowtail, Sumi-ika, Shako, Ark shell, Clam, Abalone (steamed), Live spot prawn (boiled), Sea urchin, Medium fatty tuna Note: It seems that with the omakase, items like spot prawn, creamy sea urchin, and shako were not included tonight. The appetizers, including raw filefish, were all excellent! The seared scallop is so delicious and goes perfectly with sake. I moderated my alcohol intake and moved on to the nigiri! Everything is delicious, but among the 2 pieces of Kohada, these stood out as exceptionally tasty! Also, the clam has a delightful combination of chewiness and crunchiness. The boiled spot prawn, requested with simplicity, has an increased sweetness that is superb! The total bill was ¥28,050. It's still quite expensive, but for this quality of sushi in Ginza, it's surprisingly reasonable! No regrets for this debut. Thank you for the wonderful meal!