KIX HOTEL Shinjuku west

The founder of Sushi Yoshino was once an apprentice at a well-known sushi restaurant in Tokyo’s Kyobashi district. When he became independent, he inherited the shop name, and now his heir and son have hung out their shingle together. Sushi toppings prepared in the old-school way are paired with sushi rice made with red vinegar. The shop captivates with the spirit of a true sushi restaurant. Lighting is used effectively in view of the basement location and the long counter of zelkova wood is a striking feature. Enjoy craftsmanship in both the sushi and the décor.

Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

Prix fixe is the rule here, but with plenty of room for choice. Traditional fare includes favourites such as pâté de campagne, smoked salmon and roast lamb. Standard dishes are always on the menu, constantly being improved as the chef hones his skills with each dish. The chef prepares his creations in silence, the very picture of the craftsman, pouring his passion into simple French cuisine that brings out the native goodness of the ingredients.

The second-generation chef passes on the Catalonian cuisine that the first-generation chef acquired in Barcelona. Salad of sardines and egg like grandma used to make honours the memory of this couple’s mentors. Dried cod and parsley sauce and homemade sausages convey the flavours of Catalonia, while the well-worn pots attest to the popularity of the paella. Cuisine interwoven with warm memories echoes the journey this restaurant has traced.

The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.

This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish

The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.