Akasaka Sushi Koshikawa — Restaurant in Tokyo

The sushi at Koshikawa was very good. Fresh fish, fresh shrimp, and other ingredients put together by a knowledgeable sushi chef. The chef’s skill in balancing the fish with each particular sauce and the fresh wasabi made each bite to be a balancing of different tastes and textures. My favorites were medium fatty tuna, tuna, needle fish, shrimp, and the corn tempura. The course with the green tea noodles was rich, creamy, and delicious. We also had one mushroom soup (which was full of flavor), one miso soup and a dessert of sweet watermelon from Chiba. While my daughter liked everything, my not so favorites were the snapper (it lacked flavor and the fish meat was slightly tough to chew), both the salted and soy sauce sea eel (because of the mushy texture) and both squid sushi (I wonder if would taste better if it was marinated in a sweet vinegar sauce so it would firm up to a crunch and have more flavor like what I have tasted from a bento box from Daimaru basement food stall). The smoked bonito is super fragrant but its taste was average. The scallop sushi was very fresh and sweet but I thought that it could be a smaller piece or separated into two pieces. This sushi consisting of two and half scallops was a big mouthful indeed. I would have been happy with just the shrimp and medium fat tuna. On a different note, I noticed that the glass that my oolong tea came in was made of super thin glass which reminded me of the Dixie cup sized water glasses that were used at The French Laundry in California. These very good quality glasses made the liquid within it tasted refreshing. And thanks to Shizuka-san’s YouTube video for introducing us to this wonderful restaurant. I will bring my daughter here again next time we both are in Tokyo. Thank you so much to everyone for the hospitality and for being so understanding. Gotso...

Fantastic experience !

Koshikawa Sushi in Akasaka offers an extraordinary dining experience that sets it apart in Tokyo’s vibrant sushi scene. It is conveniently located right above Akasaka station. The chef’s dedication to creativity shines through each dish, blending traditional techniques with innovative flair, resulting in sushi that is both visually stunning and deliciously unique.

Every ingredient feels carefully chosen, with flavors that are refined and balanced. The chef’s ability to introduce new twists to classic sushi while respecting Japanese culinary traditions makes each course an experience in itself. The restaurant also caters thoughtfully to a variety of dietary needs, with vegetarian options available, showing a level of flexibility not always found in traditional sushi establishments.

Koshikawa Sushi also impresses with its cost performance, we were able to have top-tier quality and a memorable meal at a surprisingly reasonable price. Friendly to foreign guests, the staff’s warmth and attentiveness create a welcoming environment.

I will definitely recommend this place to anyone who wants to have an authentic...

お食事も職人さんも素敵なお鮨屋さん🍣 A wonderful sushi restaurant with amazing food and skilled chefs

✨English below

・20品　19,800円 伺った日のラインナップ 1.京都産の本マグロ中トロ　2.青森県産甘エビ昆布〆 3.ハタのスープ 4.千葉県産カンパチ味噌ダレ 5.宮城県産生ホタテ 6.新サンマ　7.漬けマグロ 8.シマアジの味噌柚庵焼きパルメジャンチーズ 9.真鯛伊勢海老2種のカボチャ小芋インゲンのクリームソース 10.兵庫県産イカ　11.千葉勝浦のカツオのたたき 12.沖縄県産くるま海老　13.鹿児島県産眼一鯛唐揚げ 14.赤伊佐木の煮付けゴマだれそうめん 15.青森県産真子カレイ昆布〆　16.〆さば白板昆布 17.京都県産大トロ　18.蒸し穴子　19.玉子焼き 20.大葉シャーベット

どのメニューも本当に美味しくて 全部感想書けるのですがその中でも5つ！

5.宮城県産生ホタテ 身が肉厚でプリプリで今まで食べたホタテのお鮨の中で 1番美味しかったです

8.シマアジの味噌柚庵焼きパルメジャンチーズ シマアジ単体でも多分美味しいのですが 香ばしく焼かれた味噌柚庵焼きとパルメジャンチーズが 絶妙なバランスで和と洋が融合していて美味しかったです

10.兵庫県産イカ 透明なイカが細かくされてのっていて 写真や動画でうまく伝わらないのですが 柔らかくて美味しくて その上にすだちが絞ってあって アクセントになっていてさらに塩がのせてあり 美味しかったです

11.千葉勝浦のカツオのたたき こんなにわら焼の匂いが口にくるの！？っていうくらい 口の中に広がってカツオも美味しくて 隣の海外からのお客さんもびっくりしたみたい？で 職人さんに聞いていました

13.鹿児島県産眼一鯛唐揚げ めいちだいを初めて食べましたが 揚げ物にしてもふっくらしていて 色々なお魚の楽しみ方があるなあと 感動していました

カウンターで目の前で握ってくれて 会話も楽しめて本当に楽しかったです 店内は海外のお客さんもいて賑わっていました

記念日やデートにピッタリですし 海外のお客さん来た時に連れていったら絶対喜ばれると思います

A wonderful sushi restaurant with amazing food and skilled chefs 🍣

・20 courses for 19,800 yen Here’s what was served on the day I visited: Medium-fatty bluefin tuna from Kyoto Sweet shrimp from Aomori, marinated in kelp Grouper soup Greater amberjack from Chiba with miso sauce Fresh scallop from Miyagi New-season Pacific saury Marinated tuna Grilled striped jack with miso-yuan sauce and Parmesan cheese Sea bream and lobster with two types of pumpkin, taro, and green beans in a cream sauce Squid from Hyogo Seared bonito from Katsuura, Chiba Kuruma prawn from Okinawa Deep-fried Meichidai (red seabream) from Kagoshima Simmered Red Isaki (grunt fish) with sesame sauce somen Marinated true righteye flounder from Aomori Vinegared mackerel with white kelp Fatty tuna from Kyoto Steamed conger eel Japanese-style omelet Shiso sorbet

Every single dish was truly delicious, and I could write something about each one, but here are five that stood out to me:

Fresh Scallop from Miyagi The scallop was thick and plump—honestly the best scallop sushi I’ve ever had.

Grilled Striped Jack with Miso-Yuan Sauce and Parmesan Cheese Even just the fish on its own would be delicious, but the combination of the savory miso-yuan glaze and Parmesan cheese was perfect. It was a wonderful fusion of Japanese and Western flavors.

Squid from Hyogo The squid was finely sliced and beautifully translucent— it’s hard to capture in photos or videos, but it was so tender and flavorful. A splash of sudachi citrus added a refreshing touch, and the sprinkle of salt on top brought everything together. So good!

Seared Bonito from Katsuura, Chiba The smoky aroma from the straw grilling just exploded in my mouth— I was surprised by how much you could taste the scent! The bonito itself was excellent, and even the guests from overseas sitting next to me were amazed and asked the chef about it.

Deep-fried Meichidai from Kagoshima It was my first time trying Meichidai, and even though it was deep-fried, it stayed tender and fluffy inside. It made me realize there are so many delicious ways to enjoy different kinds of fish!

It was such a fun experience sitting at the counter, watching the chef prepare each piece right in front of me, and chatting with them as well. The restaurant was lively with both local and international guests.

Perfect for a date or a special occasion, and I’m sure any overseas visitors would absolutely...