The story
In the heart of Ginza, Sushi Kojima is a quiet counter of thirteen seats where owner Takuhiro Ojima practices a deeply personal vision of Edo-style sushi. His guiding principle is “onsending” – the idea of passing forward the kindness and knowledge he has received. Every piece of sushi, he says, carries a soul, and the meal is meant to be “a space-time of exclamation through sushi.”
This approach earned the restaurant a Michelin star in 2026, a recognition of the consistent, high-quality cooking that defines Ojima’s craft. The cuisine is Japanese in the purest sense: classic Edo-mae techniques applied to the finest seasonal ingredients. The rice – Tsuyahime from Yamagata’s Kurozawa Farm – is used as aged rice, prized for its texture and ability to hold the vinegar seasoning.
The counter seats are the heart of the house, offering a direct view of Ojima’s work. A private tatami room with a sunken kotatsu table accommodates up to eight guests for more intimate gatherings. The atmosphere is calm and focused, with no distractions from strong scents – guests are asked to refrain from perfume so the delicate aromas of the sushi can be fully appreciated.
Reservations are required at least two days in advance, and the menu is omakase – chef’s choice. Lunch options range from a simple nigiri course (eleven courses, 11,000 yen) to a full omakase (33,000 yen). Dinner begins at 33,000 yen and goes up to a premium pairing course at 110,000 yen, which includes Champagnes, aged sakes, and wines matched to the meal. For the ultimate experience, a special course at 330,000 yen showcases the rarest ingredients.
Ojima’s commitment extends beyond the kitchen. He writes openly about his desire to “connect the beautiful Japan” to future generations, and his work with global communities – including trips to Nepal – is part of that same spirit. It is this sense of purpose that makes a meal at Sushi Kojima feel not just expertly crafted, but genuinely offered.
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