HOME > Chowhound > Japan >
What's your latest food project?
TELL US

小笹 Kozasa in Shibuya - any preview

FourSeasons Sep 10, 2010 01:07 AM

Three very serious sushi connoisseurs have raved to me about this sushi place at Shibuya-ku known as Kozasa 小笹 (not to be confused with Kozasa Sushi 小笹寿し at Ginza). It is high end sushi, not on the list of Michelin Guide but yet has achieved higher ranking at Tabelog than all the Michelin-rated Sushiya except Sushi Saitou. I am interested to try this place on my next visit to Tokyo. Wonder if any hound can provide a preview of this place if they had been there before.

  1. Silverjay Sep 10, 2010 04:34 AM

    Tried going last time I was in Japan and they were fully booked. It's in Shinsen...which is walkable from Shibuya Station.

    10 Replies
    1. re: Silverjay
      Silverjay Jan 5, 2012 04:20 PM

      Went a couple of weeks ago and loved it. Kozasa is, perhaps, not quite at the Michelin level of preciousness for them to award the shop any stars. He handles the goods a bit too much with his hands and the shari isn't stellar. But the selection and quality were excellent. I can't really recall the whole meal. He seared on a grill some nice fatty cubes of buri to start and then just started throwing stuff at us. I don't think we even asked for omakase or anything. The akagai was brilliant, but then I love akagai. Perhaps his distinct items were the simmered ones. The awabi was melty and the anago he just kept putting in front of us as stomach stuffers it seemed, was smokey, sweet, fluffy. The shop is very neat, simple, clean. Only 10 seats. I can't recall the itamae's name. He's not a sushi nazi type. More gentle, friendly type and that affects the mood. We just had a great time.

      The location is right next to たもいやんせ, which is a pretty well-known Kyushu izakaya and would make a damn good second stop for imo shochu. Kozasa though, is like in a carport on the first floor of a mansion. Kind of a weird approach. It's a good 15 minutes walk from Shibuya Station, just off of Kyu-Yamate Dori. Avoid going from Shinsen Station. You'll need a reservation.

      Edit: Cost for two was 30,000 JY, which included about 3-4 drinks each.

      1. re: Silverjay
        FourSeasons Mar 12, 2012 11:35 PM

        Thanks for the review. I failed to get a booking there on the Nov trip after I wrote the above post. But I have forgotten completely about this place for my upcoming trip since I have already booked Sushi Mitani and Sushi Shio instead, both non-Michelin but rated very highly on Tabelog.

        1. re: FourSeasons
          b
          babreu Mar 13, 2012 08:03 AM

          How far in advance you had to book Sushi Mitani? Do they take reservations in english? I'm planning to go there in november.

          1. re: babreu
            n
            Ninisix Mar 13, 2012 08:34 PM

            Sushi Mitani is 6 months queue for lunch, and almost one year for diner.

            1. re: Ninisix
              FourSeasons Mar 13, 2012 11:08 PM

              I booked Mitani 2-3 months in advanced. Got rejected the first 2 tries on previous trips. So surprised I got it this time. A Taiwanese blogger wrote that he booked it 8 months in advanced.

              1. re: FourSeasons
                b
                babreu Mar 14, 2012 08:52 AM

                Thanks, guys. So, did you call them directly? Since it's too far in advance to ask the hotel concierge to book, do I have any chance if I call them myself, in english?

                1. re: babreu
                  FourSeasons Mar 14, 2012 09:22 PM

                  I book through hotel concierge.

                  1. re: FourSeasons
                    n
                    Ninisix Mar 16, 2012 02:39 AM

                    Sushi Mitani, i made a call last October for February, and for lunch, as i thought i would have more chance... unfortunately, it was full. Right now, i stopped trying... but Fourseason, please report on your dining there, please...

                    1. re: Ninisix
                      FourSeasons Apr 4, 2012 12:01 AM

                      @Nonisix: I like Sushi Mitani. Chef likes to reinterpret preparation of sashimi/sushi: abalone with uni sauce, flat tairagai, tuna roll with fried age tofu skin, abalone soup etc. Even a few of his sushi is prepared more like risotto (kind of wet), like his aburi akami sushi and ika sushi. His rice is not his strength, his cutting a bit bigger than usual that tend to overwhelm the rice. If you are a traditionalist, probably not your cup of tea. Those who like Sawada will like here; those prefer Jiro/Mizutani probably won't.

                      1. re: FourSeasons
                        n
                        Ninisix Apr 4, 2012 05:23 AM

                        The big cuts of 'neta(fish material)' is a man like,and for sure that will work.. Or I have to try to call at different hours.. Or on a night stay, what is the name of your hotel ?

    Show Hidden Posts