Kojima sushi

Michio Kojima reminds us that there is no end to the way of the shokunin—a Japanese term that describes an artisan kojima sushi relentlessly pursues perfection. Now owning a new restaurant of his own, former Kyubey chef curates an ultimate kojima sushi where the every single step from the fish selection to sake pairing is a reflection of his appreciation for the guests. Led by the dim light of a mosaic-like lantern, you walk down into a dark street of a Ginza building to find the entrance to Sushi Kojima, kojima sushi.

Add to favorites. 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. Customize your experience by easily adjusting display settings for territory, and currency to suit your preferences!

Kojima sushi

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Use the app to find the best restaurants and hotels everywhere. Hyatt Centric Ginza Tokyo, kojima sushi. The moment you slide open the door, the chef and the staff welcome you warmly into a well-lit room.

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Enter your address to see if Kojima Sushi delivery is available to your location in New Westminster. There are 2 ways to place an order on Uber Eats: on the app or online using the Uber Eats website. View upfront pricing information for the various items offered by Kojima Sushi here on this page. Javascript is needed to run Uber Eats. You can try enabling it or visiting the website with a browser that supports Javascript. Canada Right. Too far to deliver.

Kojima sushi

Michio Kojima reminds us that there is no end to the way of the shokunin—a Japanese term that describes an artisan who relentlessly pursues perfection. Now owning a new restaurant of his own, former Kyubey chef curates an ultimate experience where the every single step from the fish selection to sake pairing is a reflection of his appreciation for the guests. Led by the dim light of a mosaic-like lantern, you walk down into a dark street of a Ginza building to find the entrance to Sushi Kojima. The moment you slide open the door, the chef and the staff welcome you warmly into a well-lit room. The interior is traditional and sophisticated with bamboo-motif walls and crosshatched ceiling, creating a beautiful and peaceful setting for the divine meal to come. You take a seat around the smooth hinoki wood counter that stretches in front of you as you are handed a towel to cleanse and refresh. With the idea that sushi should be enjoyed with a pleasant drink, the chef asks for your preference, whether it be a crisp glass of Champagne or sake. His arms and fingers move fluently through each step as he folds the piece of fish onto the rice in his hand.

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Follow us. In contrast, the marbled toro, fatty tuna, just melts in your mouth. Ingredients Committed to quality, Kojima only buys from the Tsukiji fish market. The fish is served on gently warm Akitakomachi rice that is flavored with a blend of vinegars and a pinch of salt. View results. Rather than curating a complicated menu of boutique brands, he prefers to stick to established makes such as Juyondai, Hiroki and Nabeshima. Find Nearby Restaurant. But from the moment he began his apprenticeship at Ginza Kyubey and saw what being a top sushi chef was all about, he was destined for life. And of course, with a good layer of tasty fat. Reservation Request. With the idea that sushi should be enjoyed with a pleasant drink, the chef asks for your preference, whether it be a crisp glass of Champagne or sake. Led by the dim light of a mosaic-like lantern, you walk down into a dark street of a Ginza building to find the entrance to Sushi Kojima.

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The large slab of Choshi tuna is to be indulged in two folds as he uses a long sharp knife to slice off the pieces. 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. 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. He likes catches that were fished by a rod or rope, and weigh around pounds. Sort by:. Find Nearby Restaurant. By visiting Toyosu market every morning, he has built a relationship with wholesalers. The word about his impeccable hospitality and skills spread quickly, winning him a Michelin star just within a year since its opening. Tokyo, Japan. Experiencing both a local restaurant as well as a hotel branch expanded his business scope as well as client base. At Kyubey, he learned the way of the shokunin, not just the skills. Reservation Request.