Kobikicho Tomoki

Kobikicho Tomoki joined the ranks of Tokyo’s double Michelin-starred sushi restaurants in 2019, and has since exploded in popularity. The owner-chef has made quite the name for himself for the innovative touches he adds to his otherwise traditional Edomae sushi. No doubt when you sit down at the counter, your eyes will be drawn to the imposing wooden door fixture, with thick metal hinges, on the wall behind the kitchen. This is a historic style of fridge in which the chef keeps his fresh seafood, cooled on ice. All of these ingredients are sourced from Toyosu Market, and transformed into delicious dishes such as sea urchin nigiri with sake-pickled vegetables, or sea eel simmered in a soy sauce broth. Around 15 pieces of nigiri feature on the omakase menu, with various appetizers woven throughout the meal. The rice which forms the base of the sushi is also noteworthy, as the chef isn’t shy to use a bit of extra seasoning to give his a more distinct and powerful flavor.