Sushi Kinoshita — Restaurant in Tokyo

Wow, I booked this place on a whim after not being able to get a reservation at Sushi Yoshitake, whom I visited the last time I was in Japan.

This place is opened under Yoshitakes guidance and it shows.

Chef Junichi Sato was friendly, and spoke to us despite us being the only one foriegners in his restaurant.

The restaurant is located in an unmarked apartment building with absolutely no signs. The only way I found out what to buzz was seeing the name of the restaurant on the mail slot. (See pics below to help you find this place).

The meal was fantastic, every piece of sushi was Michelin quality. The chutoro and otoro were both marinated here, the former for 10min in soy, and the later for 24 hours in soy and both pieces were delicious. The double uni nigiri was heavenly, and the negi toro roll had the most generous amount of negitoro that I have ever recieved in Japan.

Kinoshita also serves a lot of appetizers before moving into sushi, and they were all very good, the abalone and liver sauce here is not as good as Yoshitake however. He did explain that his version is meant to be different as his liver is served more as a soup rather than a sauce.

Overall the dining experience here is amazing, and right now this is a hidden gem.....I highly suspect this place will land itself on the Michelin guide and it will become a hard one to book. After all, Yoshitake has 3 stars himself, and the other restaurant that opened under his guidance in Hong Kong, Sushi Shikon, also has 3 stars, so it wouldn't surprise me if Kinoshita ends up with 2 or 3 stars in a few years.

So go now before it's too late!

Oh and did I mention, this place has THE BEST tamago that I've ever had, better than Yoshitake and better than...

Review of Sushi Kinoshita: A Fusion of Traditions

Sushi Kinoshita stands out as a delightful sushi dining destination, particularly for those seeking a blend of traditional sushi with a touch of French flair in the sauces. While the overall presentation and execution of the sushi dishes at Sushi Kinoshita are conventional, the unique twist in the sauce preparation sets it apart from typical sushi eateries.

The incorporation of French elements into the sauces adds an unexpected layer of complexity and richness to the dishes, enhancing the flavors without overpowering the delicate nature of the sushi. This innovative approach not only elevates the dining experience but also caters to a palate that appreciates a nuanced fusion of culinary traditions.

Dining at Sushi Kinoshita is an exceedingly pleasant experience. The restaurant excels in creating an inviting atmosphere, especially for foreigners. The staff, from the chefs to the servers, display a passion and enthusiasm for their work that is both genuine and infectious. Their dedication to providing excellent service and creating an enjoyable dining environment is evident, making every guest feel valued and well-cared for.

Sushi Kinoshita is more than just a sushi restaurant; it is a testament to the beauty of culinary creativity and the warmth of excellent hospitality. It’s an ideal spot for those who appreciate the art of sushi and the joy of a well-hosted meal, making every visit a...

We had high hopes for this restaurant after reading numerous positive reviews, but our overall experience was far from satisfactory. While the hot dishes were delicious, the sushi left us disappointed. The primary reason for this was that the fish was not cut directly from the whole fish, but rather pre-cut beforehand. Additionally, the seating arrangement was quite uncomfortable. There are two separate rooms: one with six seats and the other, a tiny room with only four. We were inexplicably assigned to the tiny room, which was less than 100 square feet. The layout was unusual compared to other restaurants. Furthermore, due to the compact space, if you sit at the side table, the chef’s knife faces directly towards your chest, quite close to the table. I can’t imagine anyone feeling comfortable dining in such an unusual and potentially unsafe environment.

Also, we couldn’t see the chef from the other room, and he never showed up or greeted us. That’s quite unusual, especially in Japan, where we had the impression that Japanese people are very attentive...