A Reservation-Backed Sister Restaurant's Next Challenge
As the newest restaurant from a sushi group whose sister restaurant is booked up to six months in advance, Sushi Koki (鮨 康樹) grand opens in Osaka's Shinsaibashi on September 1, 2026. The restaurant serves a 15-course menu for ¥4,400 (tax included).
Head chef Koki Koyama has built his career across a range of culinary genres, including French, Italian, pastry, bistro, and Japanese cuisine. He applies the precise preparation techniques and ingredient-focused approach he honed at a three-Michelin-starred restaurant to sushi, crafting a single course that spans nigiri, house-made condiments, a la carte dishes, and dessert.
Why Offer All 15 Courses for ¥4,400
The goal is to keep counter sushi from being reserved only for special occasions. To let more people enjoy authentic sushi, the restaurant has set the price of its full 15-course menu at ¥4,400 (tax included). Rather than simply cutting costs, it refines its sourcing, preparation, and cooking methods to pursue both the quality of each dish and the satisfaction of the course as a whole.
The Way Fish Tastes Best Changes with Temperature
Fish taste best at different temperatures depending on the type and fat content. Fatty fish are served at a temperature where the fat melts pleasantly, while blue-backed fish are served at a temperature that brings out their aroma and texture. Drawing on a precise preparation approach that is mindful of 0.1°C and 0.1g increments, the restaurant pursues the moment when the fish, rice, and condiments come together in the mouth.
Sushi with French Influence: One Course Built on Tradition
While respecting traditional sushi technique, the restaurant incorporates ideas developed across other genres, including house-made condiments and a la carte dishes that draw on French technique. The aim is not novelty for its own sake, but to bring out the appeal of each ingredient, composing everything from nigiri to dessert as a single story.
From "I Didn't Like It" to "I Want to Eat It Again"
By rethinking cooking methods and ingredient combinations, the restaurant creates moments where guests taste an ingredient they once disliked and enjoy it for the first time. The kitchen approaches every dish with obsessive attention to detail, while the service aims to be warm and approachable.
A Second Grader's Dream Becomes Sushi in Osaka's Shinsaibashi
Koyama was born in Toyako, Hokkaido, and grew up in Date City. He decided he wanted to become a chef in the second grade of elementary school. In high school he studied both cooking and hospitality, and after graduating from Ecole Tsuji Osaka, he trained for about two years at a three-Michelin-starred restaurant. He went on to hone his skills and sensibility at several more restaurants before choosing sushi as the culmination of his career as a chef.
Gratitude to Producers, in Every Piece
Ingredients are chosen based on Koyama's own standard: whether he finds them genuinely delicious. He judges the texture, firmness, and fat content of each fish and selects only what he is satisfied with that day. The menu also includes ingredients from his home region of Hokkaido and seasonal fruit, reflecting his gratitude toward producers and his effort to use each ingredient with as little waste as possible.
Store Information
📍 Store name: Sushi Koki (鮨 康樹)
📍 Address: 1F Nippo Jumbo Building, 2-1-13 Higashi-Shinsaibashi, Chuo-ku, Osaka City, Osaka Prefecture
📍 Hours:
* First seating: 5:30 PM to 7:30 PM
* Second seating: 8:00 PM to 10:00 PM
Reservation only (two seatings per day)
📍 Closed: Irregular holidays
📍 Price: Full sushi course, ¥4,400 (tax included)
📍 Drinks: Charged separately
📍 Opening date: September 1, 2026
How to Make a Reservation
Reservations can be made at the link below.
https://www.tablecheck.com/sushi-koki/reserve/
(This link goes to the TableCheck website.)
Message from Head Chef Koki Koyama
"I still hold onto a phrase my homeroom teacher wrote in an elementary school class newsletter: 'Never forget your gratitude, and may today bring many wonderful discoveries and moments of inspiration.' There is no finish line in the world of cooking. Nothing makes me happier than seeing guests smile over my food and feel that they are truly glad they came. I've put everything I have — my skills, knowledge, the people I've met, and my passion — into every single piece. I hope you'll enjoy this new sushi experience of 15 courses here in Osaka's Shinsaibashi."
