Food and drinks
- Alcohol Served
- Beer available
- Dinner menu available
01 / ABOUT THE PLACE
About this place
Take a seat, look over the wooden menu plaques, and select small plates and nigiri piece by piece at your own leisure. This classic a la carte spirit remains very much alive at Kosasa Sushi in Daizawa, Setagaya. Rather than sitting back for a predetermined set course, the real pleasure here lies in conversing directly with the chef, shaping the meal around your mood and the day's catch.
Charred Aromas and Coastal Depth Among the Small Plates
The appetizers that precede the nigiri offer an enticing start, long cherished by regulars. Among the most popular is the anago kijiyaki, conger eel brushed with soy sauce and grilled over charcoal until the skin crisps and releases a fragrant aroma, contrasting with the tender, plump flesh. Crisp, lightly salted cucumber served alongside cuts cleanly through the richness, accentuating the eel's deep savoriness. Another standout is the abalone dressed in its liver sauce, where crunchy bites of abalone meld with rich sea urchin and silky squid, yielding an earthy depth that pairs effortlessly with a glass of beer or sake.
Disciplined Craftsmanship in Nigiri and a Clear Fish Broth
Before moving into the nigiri, taking a sip of the piping-hot, clear ushiojiru made from sea bream bones allows the robust fish stock and subtle salinity to gently warm the palate. The sushi pieces feature generous, thick cuts of fish prepared with textbook Edomae technique: kohada balancing crisp acidity with savory depth, delicately sweet red sea bream, and horse mackerel topped with finely chopped scallions that temper its natural richness. With tender cuttlefish scored with decorative knife cuts, juicy and resilient clam, and kuruma prawn served alongside its fragrant grilled head, progressing through the meal offers a satisfying study in textures.
Towards the end of the meal, it feels natural to order tender simmered conger eel brushed with a deeply flavorful reduction sauce, finishing with dense, gently sweet tamagoyaki or a kanpyo roll. Operating from 17:00 in the evening until 21:00 at night, the serene counter seating offers an intimate view of the chef’s craft, allowing you to curate your own dining experience to your heart's content.
