
Tokyo
Takumi Sushi Kou
匠すし昴
Sushi Kou is led by Mitsuhiro Hokayashiki, a sushi craftsman who has inherited the prestigious lineage of the renowned Sushisho in Yotsuya. His exceptional skills, combined with a unique sensibility, are evident in every aspect of the dining experience. With meticulous attention to detail—such as using three different types of vinegared rice tailored to each sushi ingredient—the omakase course offers an unparalleled delight. This exquisite experience is tucked away in Aoyama, adding to the charm of its semi-hidden location.
Sushi Kou is located in the basement of a building on Kotto-Dori in Aoyama, often referred to as Antique Street. As you descend the narrow stairs, anticipation builds, and upon entering, you are greeted by a luxurious space with meticulously arranged seating. Despite being underground, the atmosphere offers a sense of relaxation and freedom. Once seated, your eyes are drawn to a white Japanese paper wall with a refined texture that emits a warm, inviting glow. In front of you, a cypress counter made from a single, unbroken piece promises an indulgent and memorable experience.
Sushi Kou opened its doors in February 2013, with its name "Kou" inspired by the son of the previous owner. In September 2019, the restaurant underwent a re-opening under the leadership of Mitsuhiro Hokayashiki, who had previously worked as the second sushi chef. As head chef, he brought a new vision and craftsmanship to the establishment.
CUISINE
GENEALOGY OF SUSHISHO
The course features a style that serves nigiri and “otsumami”, which are the seasonal dishes in Japan, alternately. It always starts with two pieces of Spanish mackerel, followed by squid. Then, there are three types of otsumami and two pieces of nigiri. Halfway through the course, kohada and oysters are served, and in the second half, rich-flavored ingredients such as tuna, rosy seabass, conger eel make the selection. There are 12 types of otsumami and 11 pieces of nigiri in total.
The nigiri is characterized by the use of three different types of sushi rice. White rice with rice vinegar only, red rice with a blend of rice vinegar and red vinegar, and dark red rice with red vinegar only. There is also the delicate craftsmanship of the sushi chef, who is conscious of the temperature of human skin.
The seasonal dishes are served in small portions, seemingly simple, yet they are hand-crafted gems. Many of them shine with their originality, arranged to encourage drinking. The selection of 4 to 5 white wines is mainly from France and Japan. There are 12 to 13 types of sake, including Hidakami and Funanchu Hassaku, with distinctive flavors from several regions.
Sardines from Iwate Prefecture are glazed with soy sauce and grilled on the surface, served with grated daikon and mandarin orange juice on top.
The gelatinous part from the spine of the tuna is simmered in cubes and served with flavorful Japanese mustard from Kyoto. Despite its small size, it holds a significant impact.
The medium fatty tuna on this day was approximately 100 kilograms, caught in a fixed net in Yamaguchi Prefecture. It has been aged for four days then marinated for four hours. The marinated fish is brushed with more sauce and served with the dark red rice.
Kohada from Saga Prefecture has been vinegared then aged for one day before being vinegared for one more day to achieve a refreshing taste. The lattice-shaped knife adds to its exquisite finish. It is served with the red vinegar rice.
Kinme is from Choshi, Chiba Prefecture. Its skin is seared then served with grated daikon in soy sauce for a refreshing taste. The red vinegar rice is used.
The spear squid is grilled at 60 degrees, with a knife inserted in parallel on the surface and crushed sesame seeds sprinkled. The white vinegar rice would be used for raw squid, but because it is grilled, the red vinegar rice is used instead.
Japanese butterfish from Nagasaki Prefecture are served to guests while freshly caught. The white flesh has a refreshing texture, and the white rice accompanies it.
Homemade monkfish liver and slices of small melon marinated for two months are wrapped together in nori seaweed, served with the dark red vinegar rice.
INGREDIENTS
The tuna is sourced from Yamakou in Toyosu Market, from a long-time acquaintance of Sushi Takumi in Yotsuya. This trusting relationship provides him with the opportunity to purchase the most premium quality tuna. While most ingredients come from Toyosu Market, other ingredients are sourced from his hometown, such as the octopus from Awaji, which creates a well-rounded selection. The wasabi is from Gotemba.
There are three different kinds of seaweed. For gunkan, the seaweed from Hyogo Prefecture; for maki, Kontobi, flavorful seaweed with green algae; finally, Ariake seaweed for isobeyaki, the grilled rice cakes. These are new additions since Hokayashiki took charge of the restaurant.
The soy sauce is koikuchi soy sauce made by Suehiro Shoyu in Tatsuno City, Hyogo Prefecture, another local product the chef has personally chosen from his hometown.


CHEF
Mitsuhiro Hokayashiki
3 Types of rice
The rice was the focal point of improvement for the re-opening of the Sushi Kou. Carefully selected from Hyogo, the old rice of Kinuhikari that features a distinctive presence of each grain is used.
The rice is made into three types of sushi rice: the first is the white rice made by blending Shiragiku and Yamabuki, the second is the red rice made with Yamabuki and Yohei, and the third is the dark red rice made only with Yohei. The first is used for squid, shellfish, and salmon roe; the second for sea bream and kombu-jime; and the third for tuna and so on. Each sushi ingredient determines the combination with the rice.
Course
- The price includes our booking fee of ¥8,000
- The price includes our booking fee of ¥8,000
- The price includes our booking fee of ¥8,000
- The price includes our booking fee of ¥8,000