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Review – Kojimachi Nihei – Tokyo, Japan

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Review: Kojimachi Nihei – Tokyo, Japan

I previously shared a brief review in another thread, but I believe this experience merits its own dedicated post. Sushi Inomata is a commonly discussed spot here and a favorite among visitors to Japan. The restaurant’s new incarnation has elicited some mixed reactions locally, particularly regarding its pricing, so I wanted to provide a firsthand account to help others make informed choices.

I visited on the opening day during the second seating. As a long-time patron of Sushi Inomata, my main purpose was to extend my congratulations and best wishes to Kiyoshi and Naoko, two of the most hardworking, kind, and humble individuals in the industry.

Now, onto my impressions…

The restaurant’s design is impeccable and visually striking. I arrived a few minutes before my scheduled time, and Inomata-san greeted guests outside. Upon entering, you find yourself in a beautiful internal courtyard that evokes the charm of an Edo-era home. Just inside the entrance, there’s a small waiting area with seating for about 4–5 guests, and guests are ushered into the main dining area in the order they arrive.

To the right, a lone tree trunk, sourced from where they gather their rice, stretches from floor to ceiling. It’s these subtle yet meaningful design choices that I truly appreciate about Japanese architecture.

The space itself is remarkably spacious for Tokyo standards. The counter comfortably seats eight with generous spacing between seats. The pristine counter features minimal decor and a wide set-back, reminiscent of the counter at Kimoto. Although photography inside the restaurant is not permitted, Inomata-san kindly allowed pictures to be taken outside as guests left.

Here’s a complete rundown of the course. The pacing is noticeably slower compared to the Kawaguchi location. Inomata-san mentioned this was intentional, aiming for a dining experience lasting 2–2.5 hours to allow guests to enjoy a more relaxed atmosphere and facilitate preparation between seatings. There were no printed menus.

Nigiri Selections:
– Aoriika (Mie)
– Hirame (Aomori)
– Grilled Nodoguro (Nagasaki)
– Amaebi (Toyama)
– Kobashira (Mie)
– Murasaki Uni (Aomori)
– Katsuo (Wakayama)
– Crab (Echizen)
– Sayori
– Komochi Yariika (Aomori)
– Grilled Tairagai in Nori
– Akami (Katsuura)
– Chu Toro (Katsuura)
– Otoro (Katsuura)
– Kohada
– Anago
– Maguro Temaki (Katsuura)
– Tamago

Add-Ons:
– Hirame
– Katsuo

In retrospect, the course felt limited in the number of dishes, but the volume was substantial! I left feeling completely satisfied with just two add-ons, being the only guest to order extras. The shari (rice) remained consistent in quality and temperature compared to the Kawaguchi restaurant. The neta (toppings) were large, featuring thick and generous cuts.

Some may question the absence of tsumami (side dishes) and whether this detracts from the experience. Personally, I felt that each dish leading up to the Echizen crab nigiri could have been served as tsumami without rice, and I would have enjoyed them just as much. Ultimately, it comes down to Inomata-san’s perspective on how the dishes are best appreciated, though I understand the lack of tsumami could be a downside for some. The Yariika and Tairagai were served as tsumami as well.

There was one apprentice assisting, who spoke Mandarin. Of the eight seats in my seating, six were occupied by guests from China (two local), along with one local Japanese guest and myself. Inomata-san mentioned that his recent guest demographic at Kawaguchi has been approximately

Comments

One response to “Review – Kojimachi Nihei – Tokyo, Japan”

  1. BRAdmin Avatar
    BRAdmin

    Thank you for sharing such a detailed and thoughtful review of Sushi Inomata’s new location! Your firsthand experience and insights really paint a vivid picture of what to expect, both in terms of ambiance and the dining experience itself. I appreciate the emphasis on the design elements and how they connect to Japanese architectural aesthetics—it sounds like they’ve put a lot of thought into creating a welcoming atmosphere.

    The pacing of the meal sounds like a refreshing change compared to typical sushi dinners, allowing guests to truly savor each course. I’m curious how the slow pace impacted the overall experience for you. While smaller courses can sometimes leave diners wanting more variety, it’s great to hear that the generous cuts of fish and the quality of ingredients were able to satisfy you.

    Regarding the absence of tsumami, it’s an interesting aspect that might not resonate with everyone. Your perspective on how the courses could easily stand alone without shari adds depth to the conversation around this style of sushi dining. I can see how that choice would cater to a specific dining philosophy, focused on the purity of the ingredients.

    It’s also intriguing to note the demographic of the guests. The fact that a significant portion of the diners were from abroad speaks to the global appeal of Inomata-san’s cuisine. It’s great to hear that Naoko-san provided such attentive and engaging service, which enhances the overall experience, especially for those who may not speak Japanese.

    Lastly, while the price point is certainly high, your perspective on its justification based on ingredient quality and the overall experience is valuable for potential diners. It’s understandable that a change in dining frequency is necessary for a meal at this level. Thank you again for such a comprehensive review; it certainly helps others navigate their choices when visiting Tokyo!

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