01 / ABOUT THE PLACE
About this place
A meal at Sushi Kosuke often begins to impress the moment finely scored otoro melts across the palate with sweet, luscious fat. Situated on basement level 1 of a building in Nishi-Shinjuku 1-chome, the restaurant serves an omakase course that balances polished sushi craftsmanship with creative seasonal drinking snacks. Early in the progression, kelp-cured nodoguro (blackthroat seaperch) is charcoal-seared just before serving, crispening the skin to accentuate the contrast between its condensed umami and elegant richness.
Inventive touches extend well beyond raw fish into warm dishes and small bowls. One standout deep-fries nodoguro, cheese, and shiso wrapped in yuba (tofu skin), paired with a concentrated oyster sauce; diners frequently enjoy mixing the remaining sauce with red-vinegared sushi rice in the manner of a rich risotto. A rhythm of contrasting textures and depths follows, including torotaku (minced fatty tuna and pickled radish) finished with savory caviar and savory chawanmushi custard layered with dashi.
Fine Sake and Wine to Complement the Food
A well-appointed beverage program broadens the meal further. The cellar includes Miyagi's Hidakami Chokarakuchi Junmai 8 and Niigata's Kamonishiki Junmai Daiginjo, alongside prized limited allocations such as Jikon and Juyondai whose availability depends on arrivals. Asahi Jukusen draft beer is on hand, as are white wines and Champagne by the glass, plus whiskies like Hakushu and Yamazaki, making it easy to tailor pours to delicate raw fish or richer dishes.
Centered on a pale-wood counter, the dining room feels quiet and removed from the bustle of the nearby station area. The restaurant operates only for dinner, and with limited counter space, reserving in advance is strongly recommended.
