About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at Ginza Komon at Ginza Komon
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- Gerhard Huber added a new meal Dinner at Kojimachi Nihee at Kojimachi Nihee
Since this restaurant moved from Kawaguchi to Tokyo, it has become one of my favourite sushiyas. This was my second visit, in November.
The meal is pure, orthodox Edomae: no small appetizers, no side dishes, just a focused progression of nigiri from the first bite to the last.
The restaurant itself is quietly stunning. Inomata-san, who spent around... More
Since this restaurant moved from Kawaguchi to Tokyo, it has become one of my favourite sushiyas. This was my second visit, in November.
The meal is pure, orthodox Edomae: no small appetizers, no side dishes, just a focused progression of nigiri from the first bite to the last.
The restaurant itself is quietly stunning. Inomata-san, who spent around a decade running “Sushi Inomata” in Kawaguchi (Saitama), opened this new spot in Kōjimachi (Tokyo) in February 2025. Hidden inside a traditional house with a small garden and surrounded by tall office buildings, it feels like a pocket of calm cut off from the city. The room is minimal and intimate, centred on an eight-seat counter made from 300-year-old hinoki (white cypress) whose surface is so smooth and gentle it feels almost like fabric. At the back, a single vase with a persimmon branch sets the tone: simple, seasonal, and precise.
Inomata Takeshi-san and his wife Naoko-san create an excellent friendly atmosphere in which one can enjoy their sushi
Over the course of just under two hours, he served roughly twenty pieces of nigiri, including:
• Sumi-ika
• Kawahagi
• Shima-ebi
• Uni
• Katsuo
• Kobako-gani (female snow crab)
• Kobashira
• Sawara
• Sayori
• An elongated, open-style ikura gunkan
• Maguro akami
• Whale tail
• Maguro chutoro
• Maguro otoro
• Kohada
• A hand roll combining otoro, akami and chutoro
• Kanpyō maki
• Ebi “tamago yam”
• An additional serving of
ikura gunkan
Kawahagi
Sawara
What stood out in particular:
• Many of the white-fleshed fish had an almost unbelievable smoothness and richness, with a gentle, lingering sweetness.
• The silver-skinned fish were a lesson in clarity and control: visually immaculate, with flavours that were sharp but never aggressive.
• The sequence of the meal was masterfully judged. He moved from white fish to hikari-mono, into tuna, and back again with a flow that felt completely natural.
• The female snow crab nigiri was served very hot, showing how temperature and texture can push flavour to another level, beyond intensity alone.
• The ikura was handled in a way that removed the usual glassy shine and instead gave it a soft, matte appearance and almost buttery mouthfeel.
• There were no simmered items at all; the focus stayed firmly on raw and lightly treated neta over shari.
• The tuna was of outstanding quality and, interestingly, did not come from the well-known Yamayuki (Yukitaka Yamaguchi) supply line but from an 185 kg block sourced through Hityo in Aomori Prefecture.
• The nori was exceptional: crisp, aromatic, and deeply flavoured, contributing as much to the experience as the fish itself.
Photography is not allowed, which somehow suits the atmosphere: you are simply there, in the moment, with the sushi.
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- Gerhard Huber added a new meal Dinner at Nakano at Nakano
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- Gerhard Huber added a new meal Dinner at WAGYU Hiyama at Sukiyaki Kappou Hiyama
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- Gerhard Huber added a new meal Dinner at Kanshin at Kanshin
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- Gerhard Huber added a new meal Dinner at YORONIKU TOKYO at YORONIKU TOKYO
