Michelin
Michelin
Michelin
Michelin
Michelin
Sushi Kojima
Guide Michelin
Vaut l'étape
Sushi
L'avis du Guide Michelin
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.
Localisation
5F, 7-3-8 Ginza, Chuo-kuTokyo