I visited Sushi Tokyo Hyakumeiten [Kozasa] with a rating of 3.71 on Tabelog in 2021 (97 out of 100). The restaurant is located in Shibuya Jinbocho, a hidden spot in a back alley. The entrance is hard to find and not very noticeable. The interior has an L-shaped counter seat layout with a slightly bright wood-themed decor. Many elderly executives and business owners frequent this place. I made a reservation to find out the reason behind this. From appetizers to classic sushi courses, the menu included: Ikura Don, Tai from Akashi, Abalone, Scallop, Horse dung sea urchin, Horse mackerel, Shiitake mushroom sushi, Chutoro, Red clam, Tai with kelp, Tuna pickled, Squid ink, Bonito, Saltwater eel, Eel with sauce, Eel with sauce, Kanpei roll addition, Otoro, Tekkamaki, Tamagoyaki. The chef, who seemed reserved at first, turned out to be quite talkative and created a very pleasant atmosphere. The carefully selected ingredients were of high quality, especially the sea urchin, abalone, and tai. The most impressive items were the Chutoro and saltwater eel. The wide variety of dishes were all delicious and could be eaten continuously. This traditional sushi restaurant in a back alley has a nostalgic and old-fashioned charm, reminiscent of the Showa era. It has a solid and authentic feel, different from the flashy trends of recent years. This is definitely a great restaurant, isn't it?

I visited the sushi restaurant "Kosasa" located in Shibuya-ku, Jinbocho. It is a reservation-only restaurant. The access is convenient, just a 4-minute walk from Jinbocho Station on the Keio Inokashira Line, and about an 11-minute walk from Shibuya Station on the Tokyo Metro Hanzomon Line and Tokyu Denentoshi Line. The restaurant is nestled in a hidden location on the first floor of the K building, which is located between the old Yamanote Street and Ura Shibuya Street. The owner, Mr. Sasaki, trained under the late Mr. Shuzo Okada for 2 years before opening his own shop. The interior of the restaurant features a white wooden L-shaped counter with 9 seats, creating a cozy atmosphere. Today's menu included medium fatty tuna, ark shell, sea bream, firefly squid, marinated tuna, sea urchin, gizzard shad, scallop, medium fatty tuna, simmered clam, horse mackerel, conger eel, rolled Kanpyo, and egg. The small-sized nigiri is easy for women to eat, while men can enjoy a wide variety of choices. The balance between the sushi rice and toppings is excellent. Additionally, the menu changes depending on the fish that is sourced, allowing customers to try unique ingredients they may not have had before. I will definitely revisit this place. Thank you for the wonderful meal.

Price: 25,000 yen (tax included) Chef's choice course: 1. Medium fatty tuna 2. Sea urchin 3. Golden eye snapper 4. Ark shell 5. Sayori (halfbeak fish) 6. Scallop 7. Lean tuna 8. Squid 9. Clam 10. Salted conger eel 11. Conger eel with sauce 12. Miso soup 13. Abalone 14. Miso soup 15. Egg 16. Medium fatty tuna 17. Fatty tuna

Shibuya - Koasa Minoru, a serious and earnest sushi chef, stands out in the seemingly gourmet wasteland of Shibuya Station with his traditional rice vinegar "Tane" sushi rice. What sets Koasa apart is the rare wasabi sourced from producer S in Gotemba, which is only distributed to three restaurants in Tokyo: Toranomon's "Tomura," Ginza's "Sawada," and Shibuya's "Koasa." This wasabi has a unique sweetness that follows its initial spiciness, making it truly addictive. The sushi is accompanied by sake, enhancing the dining experience. The menu includes various dishes such as small fish, seared sea bream, grilled yellowtail belly, sea urchin, red sea bream soup, roasted yellowtail with green onions, medium fatty tuna, fatty tuna, squid, golden eye snapper, clam, lean tuna, mackerel hand roll, eel, and egg. Additional options like sweet potato rolls and drinks like sweet potato shochu with soda and chilled sake are available. A highly satisfying dining experience!

This is a direct descendant of the Osasushi family in Shimokitazawa, mentored by the late Okada. The Ginza Osasushi is the eldest son, the Shimokitazawa Osasushi is the second son, and this shop is the third son. 【Features of this shop】 - High quality of ingredients, with excellent standard items like tuna and sea urchin. - Reasonable prices for a high-end sushi restaurant in Tokyo. Around 17,000 yen for a meal with some drinks, appetizers, and a variety of sushi. Considering the current high cost of ingredients, this is a fair price. - Consistent quality for regular customers. - Friendly and polite service. - Omakase only. - A limited selection of carefully chosen sushi toppings. Includes medium fatty tuna, squid, sea bream, sea urchin, lean tuna, small fish, horse mackerel, clams, eel, and egg, totaling 10 types. - While some may see it as a small but elite selection, it may offer limited choices for customers. - The sushi rice is lightly seasoned with salt and vinegar. This may not suit those who prefer rice to be a more prominent flavor, but it allows the toppings to shine. - The selection of Japanese sake is not the best. 【Items Received】 - This time, I only ordered sushi. - For drinks, there was a choice between Ebisu and Premium Malt's beer in small bottles. - Awabi (abalone) soup 1. Medium fatty tuna, 2 pieces 2. Squid 3. Sea bream, 2 pieces 4. Sea urchin gunkan (battleship roll) 5. Lean tuna, 2 pieces 6. Small fish 7. Horse mackerel, 2 pieces with wood sorrel and green onion 8. Small fish 9. Eel, 1 piece with salt and 3 pieces with sauce 10. Egg, 2 pieces Total bill: 17,050 yen 【Visit Record】 - Date: December 2, 2020, 8:15 pm - About a month since my last visit. - Located near the Shinsen station. - Approximately a 15-minute walk from Shibuya. - Difficult to visit without a reservation. - The shop has only 9 counter seats. - The head chef personally prepares the sushi. - One female staff member for customer service. - No waiting time upon entering with a reservation. - 6 customers present, all regulars. - Stayed for about 100 minutes. - Reviewed by 81 people with an average rating of 3.72 and 6 reviews from MyReviewer members with an average rating of 4.34.

Descendant of the famous Osasazushi in Shimokitazawa, a disciple of the late Okada. The Ginza Osasazushi is the eldest son, the Shimokitazawa Osasazushi is the second son, and this shop is the third son. It has been 8 years since my last visit. Despite some initial concerns due to working in Kansai and some harsh reviews from other reviewers, I had a very enjoyable experience. Here are the reasons why: - High quality of the ingredients, especially the tuna, sea urchin, and aoyagi. - The prices are reasonable for a high-end sushi restaurant in Tokyo. - The chef serves the same sushi to regular customers and first-time visitors. - The service is friendly and attentive. However, there are a few points that might not suit everyone's taste: - Only omakase menu is available. - Limited selection of sushi. - The sushi rice is subtle in salt and vinegar, which may not appeal to those who prefer a stronger flavor. Overall, I had a great time and would recommend this place.

The sushi has been consistently delicious from the beginning. When I started feeling full, they kindly made smaller sushi for me. The staff were friendly and there were many regular customers.

Sushi restaurant in the Edo style, where you can enjoy sushi whenever you want without having to order a set course. The variety of fish is limited, but they offer plenty of delicious tuna and incredibly tasty eel! The rice is slightly firm and the vinegar is just right, not too strong. The chef is kind and creates a comfortable atmosphere. The prices are reasonable, so I definitely want to visit again!

A top sushi restaurant in the barren land of Shibuya. The carefully crafted sushi is incredibly delicious. However, the atmosphere of the restaurant is not quite my style, making it difficult to visit, and the location is hard to find.

The saury and salted conger eel were absolutely delicious.

Tokyo Sushi Tour Two Nights Three Days. On the second day, we chose Ko-Zasa in Kansui, which stands quietly in Kansui. The reason for choosing this place is simply one. The reputation is that they serve the highest level of excellent ingredients as a sushi restaurant, and I want to taste that. However, there was also some pre-information that the quality may have dropped... I wonder what it's really like? Anyway, I want to confirm it with my own taste! As a sushi maniac, I was driven by a very reasonable desire. The head chef is a very pleasant person. Although it is a high-class sushi restaurant, the atmosphere is homely. The rhythm of the head chef's personality and communication with regular customers is pleasant, and you can relax and enjoy the sushi. He also took care of us newcomers, and there was no sense of being out of place. ◆Appetizers - Akagai himo Kobashira Tai - Murasaki Uni from Tachibana Suisan - Aji Shiitake - Tachiuo on rice - Soup: Tai bone broth Huh? The sea bream was said to be from Akashi, but I couldn't taste the sea bream. Huh? I felt bitterness in the uni. The uni did not seem to be of the quality to be served as it is. The head chef said that among the three major brands of uni, Tachibana's was the best, but... I wish he had worked on it and served it. The Shiitake mushroom was incredibly thick. It was delicious with the broth soaked in well. The tachiuo was delicious. So far, I couldn't find anything that made me feel the greatness of special ingredients. ◆Sushi - Chutoro - Otoro - Akagai - Hirame - Maguro - Ika - Nihagaimo - Anago Shio - Anago Tsume - Uni, toro maki - Tamago - Kohada (I forgot the order, not the last one) The maguro was good! The aroma and umami of the maguro at this time were impeccable. When I asked about the production area, it was Katsuura. I forgot what it was, but the head chef told me about the history and commitment of Katsuura's maguro, and I was convinced, but I forgot what it was (sweat). Katsuura has few hits, but there are high-quality ones, I think he said something like that... I want to ask him again (laughs). The akagai was from Yuiage. This akagai was fantastic! The aroma, taste, thickness of the flesh, and texture were all good. Hirame... I was expecting this, but it was mediocre. The taste was lacking. The anago was plump and very delicious. It was said to be from Korea, but at least among the anago I had eaten at the three sushi restaurants in Tokyo, it was the most delicious. I thought the technique was also high. The head chef said that in order to make the anago plump and fluffy, it needs to be cooked while still alive. Otherwise, it won't be like this. The kohada, like the anago, felt thick and fluffy. Is it due to the ingredients or the technique? I muttered to myself, and a regular customer kindly interjected, saying that the ingredients were different! Sorry, I laughed. ◆Sake - Higan - Koshino Kanbai Sasara → A new product released by "Koshino Kanbai" from Niigata after 45 years. There are only two types of sake, but I have no complaints. It's much better to have this than to have a lot of sake that doesn't go well with sushi. In conclusion, the total cost was 45,250 yen for two people. The number of items is small, but it seems to be the result of carefully selecting. I think the glimpses of the reputation of having excellent ingredients were shown, but I don't think the ratio is high. Sushi restaurants can have elements that cannot be judged in one visit due to seasonal factors and various circumstances, but considering the story of a former regular customer, I think it cannot be denied that the quality has dropped compared to before. The appetizers are mostly served without much work, which is not my type. This is a matter of personal preference. Some may argue that it is nonsense to expect elaborate appetizers at a sushi restaurant. If it's this type of sushi restaurant, I would like to enjoy the sushi without drinking sake. I like that way of eating as well. I think the sushi is loose. It didn't bother me, but my companion felt that way. The shari does not assert itself to enhance the taste of the ingredients. In my opinion, it wasn't my cup of tea, and there are many sushi restaurants I want to visit in Tokyo, so I probably won't revisit on purpose. However, it is loved by regular customers from the bottom of their hearts, and yet ===========

I was taken here for my birthday celebration! The restaurant has a unique L-shaped counter with only 9 seats! Although photos are not allowed, I managed to sneak one in when the other customers left. The reason for the no photo policy is that some customers dislike the sound of camera shutters. In a trend of red vinegar Edo-style sushi, this place serves white vinegar rice! The course starts with appetizers and then moves on to nigiri sushi. The freshness, size, and taste of the fish were all excellent. There are many good sushi restaurants out there, but this one stood out with the friendly attitude of the chef and his passion for sushi!

Located in a residential area of Kanda, this famous restaurant can be reached by navigating through narrow alleyways. It is well-known among food enthusiasts, and I had always wanted to visit. There are no photos as it was a formal dinner, but the sushi served by the earnest chef was incredibly delicious. The clientele was mostly older, which made me a bit nervous. I felt like I was truly savoring authentic sushi. It was delicious. Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/