Sushi Kousuke | Sushi Restaurant in Shinjuku, Tokyo

A step away from the bustle of the city, at the foot of a stairway leading below ground, a quiet room opens up.
A counter of white hinoki seats twelve.

The chef honed his craft in Japanese cuisine before moving into the world of sushi.
For more than thirty years he has worked with both.

Holding to the Edo-style techniques handed down over generations, he layers on the skills learned in Japanese cuisine and a contemporary sensibility to shape the sushi that belongs to Sushi Kousuke alone.

The two signature pieces are otoro and nodoguro.

For the otoro of wild bluefin tuna, the sinew is removed with care and some fifty cuts are scored on each side, so that it melts the moment it meets the palate.

The nodoguro is cured in kombu for a full day, then grilled until the skin is crisp and the flesh is plump, and formed into nigiri.

With hospitality offered from the heart, we hope you will spend a warm and unhurried time here.