Kojima sushi

Michio Kojima reminds us that there is no end to the way of the shokunin—a Japanese term kojima sushi describes an artisan who relentlessly pursues perfection.

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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The fresh akami, the darker part of the fish, has a sweet note and savory texture. Chiyoda City.

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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. Heart outline Three dots horizontal.

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. Every ingredient is hand picked daily by the chef himself from the market.

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Park Hotel Tokyo. At Kyubey, he learned the way of the shokunin, not just the skills. Ingredients Committed to quality, Kojima only buys from the Tsukiji fish market. Sushidokoro Yamada. Nearby Hotels. Use the app to find the best restaurants and hotels everywhere. The moment you slide open the door, the chef and the staff welcome you warmly into a well-lit room. Gizzard shad, with a beautiful blue shine, is sliced in two thin pieces and topped with egg yolk crumbles to soften the overall flavor. Add to favorites. Vancouver Vancouver's Best Brunch. Find Nearby Restaurant. Reservation Request. Chiyoda City. He thinks sakes with a smooth flavor and a clean finish go very well with sushi. He also likes to serve Champagne, especially at the start of the meal.

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To exercise your Privacy rights: Contact us. Dip the pieces of soft meat in a special vinegar sauce, while enjoying morsels of creamy kanimiso paste. Park Hotel Tokyo. Served in its bright orange shell on a black ceramic dish, fresh horsehair crab from Hokkaido is packed with umami. Unlike other Tokyo sushi chefs, Kojima prefers to serve his sushi fish fresh to bring out the pure flavors, rather than resting or marinating it for a deeper taste. His day starts early with a trip to the fish market, followed by hours of preparing the fish and the restaurant before the guests start arriving in the evening. Four Seasons Hotel Tokyo at Marunouchi. Nearby Hotels. The weekends are just for sleep, he says jokingly. The moment you slide open the door, the chef and the staff welcome you warmly into a well-lit room. Search a hotel in Tokyo. Vancouver Best Italian Food in Vancouver. Finally in , Kojima decided to open a restaurant he could call his own. Drizzled with rich liver sauce are pieces of abalone, so soft after hours of slow steaming.