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.

Naoki Suzuki è nato nel 1978 nella prefettura di Saitama. Fin da giovane ha avuto familiarità con la cucina e, grazie all'esperienza in un ristorante di sushi, ha intrapreso la strada dell'artigiano. Dopo aver conseguito il diploma alla scuola di cucina, ha perfezionato le sue abilità presso il rinomato "Ginza Sushi Kō Honten", apprendendo la tecnica e lo spirito del sushi Edo-mae. Ha accumulato esperienza in vari ristoranti, tra cui quello di Marunouchi, e dal 2015 è diventato il direttore e chef del ristorante Annex. Mantenendo la tradizione, offre un'esperienza di sushi di alta qualità con un'accoglienza calorosa.