Ginza Sushikohonten / 銀座 寿司幸本店

Signature menu

• 
  Traditional Tamagoyaki with commitment to tradition
  Our tamagoyaki is a carefully crafted dish, grilled slowly over charcoal. We grind shiba shrimp into a paste and meticulously mix it with eggs, which the artisan then cooks one by one over charcoal for about an hour. This tamagoyaki is made with dedication, enduring weight and heat through skilled craftsmanship. It is traditionally grilled by holding binchotan charcoal above. A slight relaxation in focus can cause the charcoal to fall, so it requires intense concentration to cook it perfectly. The tamagoyaki, for which failure is not an option, is a graduation test for sushi chefs. Only those who pass can make it.
• 
  Directly delivered fresh fish from all over the country
  In addition to the fresh fish chosen by the experts at Tsukiji, several local seafood companies have partnered with us for many years, and depending on the season, fresh seafood is shipped directly from across the country. Especially in summer, the Seki mackerel and Seki horse mackerel are sent directly from Ehime, sea urchins from the Goto Islands, and in winter, we use freshly caught seasonal fish such as crabs, nodoguro, sweet shrimp, and yellowtail from Kanazawa and other regions of Hokuriku Echizen.
• 
  A piece crafted by a veteran artisan.
  It takes more than 8 years of training to master the basics, such as filleting fish, cutting sushi ingredients, and slicing sashimi. Only veteran artisans with over 10 years of experience will make sushi. Typically, 4 to 5 chefs stand at the counter and prepare sushi based on the day's recommendations and individual preferences. You can also enjoy creative sushi that incorporates new elements, like wine, into traditional Edomae sushi.
• 
  Sake that can be procured through many years of relationship.
  The history of sourcing rare sake through years of relationships tells a story. We offer a lineup of various types of sake, mainly focusing on daiginjo, including rare sake from various regions. We have been dealing with Kyoyamabuki and others for 20 to 30 years, and they pair well with sushi due to their dry characteristics.
• 
  Secret simmering sauce
  The broth made from conger eel is simmered for 5 to 6 days, warmed and cooled repeatedly, taking great care and effort many times a day, strained, and supplemented continuously for decades. Please enjoy the finest secret taste. Additionally, the seaweed is sourced from Ariake seaweed in Saga, Kyushu. We use top-quality ingredients through generations of relationships. Please enjoy the best sushi.
• 
  Seasonal special product
  Steamed clams with sake is a popular dish. The clams, known for their large size, are packed with flavor and come from Tokyo Bay and Mikawa Bay. Steaming makes the flesh plump and enhances the rich and refined flavor of the clams. The basic dish is seasoned only with sake and salt, allowing the alcohol to evaporate. The saltiness is exquisite and has a gentle taste.
• 
  The view from the 35th floor.
  Please enjoy the stylish and gorgeous sushi that coexists with the traditions of Edo. At night, you can see the night view in a luxurious space. We have two private rooms available: one for 2 to 6 guests and another for 6 to 10 guests. Additionally, the restaurant is located on the window side facing Tokyo Station, so you can also enjoy the night view from the table seats in the restaurant floor.