Ginza Sushi Kōhonten Annex

Inheriting the techniques of Edo-mae sushi, we offer nigiri that makes the most of seasonal ingredients. We enhance the flavor of the ingredients by adding unique Edomae innovations such as pickling and boiling. For example, the deep flavor of marinated tuna and plump boiled clams are popular among our customers. Another specialty is the softly cooked egg omelet. The menu changes with the seasons, so you can enjoy the tastes that are unique to each season.

At the counter, you can watch the sushi chefs at work up close and personal. The charm of our sushi restaurant is its realistic atmosphere, where you can enjoy sushi with all five senses, from the gestures of the sushi chef to the aroma wafting through the air. Table seating is also available, making it an ideal place to spend time with family and friends. We strive to create a relaxed atmosphere so that first-timers and those on their own can feel at ease.

We opened our first restaurant in Ginza in 2004 as "Sushi Ko Ikkyu", and in 2009 we took a new step forward as "Ginza Sushi Ko Honten Annex". We offer seasonal fish from the Toyosu Market, prepared using Edo-mae techniques to deliver seasonal delicacies. We will continue to work together with the Ginza district to provide visitors with the appeal of sushi.

Herr Suzuki wurde 1978 in der Präfektur Saitama geboren. Schon in der Kindheit hatte er eine Vorliebe für das Kochen und begann seine Karriere als Handwerker, nachdem er Erfahrungen in einem Sushi-Restaurant gesammelt hatte. Nach dem Abschluss der Kochschule absolvierte er eine Lehre im traditionsreichen "Ginza Sushi Kō Honten" und erlernte die Techniken und den Geist des Edomae-Sushi. Er sammelte Erfahrungen in verschiedenen Filialen, darunter in Marunouchi, und wurde 2015 zum Filialleiter und Küchenchef von Annex ernannt. Während er die Tradition bewahrt, bietet er ein hochwertiges Sushi-Erlebnis mit einer herzlichen Gastfreundschaft.