Edomae sushi may have been simply a quick and easy bite to eat during the Edo period, but here at Sushi Koshikawa, the culinary form  is imbued with an unprecedented level of luxury, all while staying true to the roots and traditions of the craft.  

The most premium ingredients are chosen every morning from Toyosu Market, and in true Edomae fashion, aged to bring out the best possible umami in each fish. The head chef and his staff have put in extensive research to find out which fisheries produce the fish with the best flavor in each season, and has also studied the optimal amount of time to age each fish. In keeping with the Edomae tradition, the sushi rice is dressed with red vinegar, and each piece is brushed with nikiri soy sauce — a sweet mixture of sake, soy sauce and mirin (sweet rice wine).  

But Sushi Koshikawa’s regular clientele come back again and again not just for the impeccable sushi, but also for the atmosphere. Swathed in earthy tones and warm lighting, an L-shaped, 8-seat Hinoki cypress low counter invites guests to take their place before the head chef and the staff, who aside from expertly crafting sushi, also offer pairing recommendations from their extensive sake menu.  

But as much of a treat as it is to watch the chefs at work, the private room seating option is also highly popular, accommodating up to six guests at a time. At not even one minute’s walk from Akasaka Station’s Exit 7, Sushi Koshikawa is as convenient as it is atmospheric. Being easily accessible from many of the hotels around the area, like The Capitol Hotel Tokyu, is also no small factor in its popularity.  

To be able to establish a foothold in the highly competitive sushi scene of Akasaka is no mean feat. But Sushi Koshikawa has not only gained traction: it has established itself as one of the major players in said scene, and is unlikely to go away any time soon.