Koshita

The story

Koshita: A New Michelin-Recommended Japanese Omakase in Tokyo

A Personal Vision of Japanese Cuisine

In a quiet corner of Chiyoda, just minutes from Ichigaya Station, Koshita opened its doors in March 2025. Chef-owner Takayuki Koshita brings fifteen years of classical training to his own intimate counter. His philosophy is straightforward: Japan overflows with extraordinary ingredients, both famous and lesser-known, and he wants to share them. The cooking is Japanese through and through, but the experience extends beyond the plate.

Training and Philosophy

Born in 1989, Koshita graduated from the Tsuji Culinary Institute in Tokyo. He then spent twelve years at Kikaku Komuro in Kagurazaka, followed by two years at Muan in Tachikawa. Those years shaped his approach: precise, seasonal, and deeply respectful of the produce. At Koshita, he serves a single omakase course priced at ¥20,000 (plus tax and service). The menu changes with the seasons, built around what is at its peak.

The Dining Experience

Koshita operates with a very small staff and only a few seats at the counter. Dinner begins at 19:00 on weekdays, 18:30 on Saturdays and holidays. Every guest must arrive together; the meal starts as a table. The atmosphere is calm and personal, with the chef working directly in front of you. Because of the limited size, Koshita cannot accommodate dietary restrictions, allergies, or vegetarian preferences—the course is set.

Drink and Finish

Alongside the food, Koshita offers a thoughtful selection of Japanese drinks: sake, shochu, wine, spirits, and non-alcoholic options, all chosen to complement the meal. As a personal touch, the owner keeps an extensive collection of after-dinner digestifs, inviting guests to linger over a final drink. The restaurant already earned a Michelin Recommended distinction in the 2026 guide, a notable recognition for a restaurant so new. It is a place for those who want to taste Japan purely, from the first bite to the last sip.