Kojimachi Nihee Tokyo

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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Sushi Nihei: A New Chapter for Master Inomata

Tokyo’s sushi landscape welcomes a remarkable new addition with Sushi Nihei, the latest venture by Master Inomata. Formerly known as Sushi Inomata, this newly relocated restaurant brings his precise Edomae-style sushi to Kōjimachi, offering an elevated dining experience in a historic setting.

The restaurant occupies a former safe house, once used in secretive dealings, now transformed into an elegant sushi haven. The deishou features Nagasaki stones at the entrance, while inside, Nihonbashi stones ground the space in history. The counter, made from two seven-meter-long wooden slabs, is exceptionally smooth, enhancing the tactile experience.

Master Inomata, once based in Kawaguchi, endured long daily commutes to Toyosu Market. Now, with just a 13-minute commute, he can devote even more time to perfecting his sushi, which remains focused exclusively on nigiri—aged, cut, and shaped with flawless precision.

Nigiri Highlights
• Aori Ika – Silky, with delicate sweetness.
• Nodoguro – Lightly seared, releasing deep umami.
• Midori Uni – Exceptionally sweet and complex.
• Katsuo – Velvety, umami-packed.
• Kani (Fukui Snow Crab) – Mixed with miso, deeply satisfying.
• Omochi Ika – A rare delicacy, stuffed with rice, squid legs, and kanpyo.
• Akami – Pure umami depth.
• Kohada – Bright acidity, soft yet structured—stunning.
• Anago – Firm, salt-balanced, unsweetened.

Sake Pairing

Sushi Nihei offers a refined sake selection, including:
• Zaku Impression N – Balancing freshness with structure.
• Zaku Nouveau – A vibrant, fruity seasonal Junmai Daiginjo.
• Haneya Tsubasa 50 – A light, elegant complement to delicate fish.

Having just opened last week, Sushi Nihei is already making waves. Master Inomata’s commitment to traditional, nigiri-only sushi ensures Tokyo’s Edomae heritage remains alive and well. This is more than a new restaurant—it’s a new star in Tokyo’s sushi ceiling. Less