Our Story
From the markets of Toyosu to the warmth of our counter, every detail carries the weight of tradition.
Our Philosophy
Kizami — meaning “to slice” — was born from a singular vision: to create an intimate sanctuary where the centuries-old traditions of Edomae sushi are honored with uncompromising precision.
Our name reflects the essence of our craft. Every cut, every gesture, every grain of rice is a meditation on perfection. We believe that true luxury is found not in excess but in the profound depth of simplicity — a perfectly seasoned shari, a precisely aged neta, a counter bathed in amber warmth.
We source directly from Toyosu Market each morning, selecting only the finest specimens from Japan's coastal waters.
The Itamae
Head Chef & Founder
Chef Takahashi began his journey at age sixteen as an apprentice in a small Ginza sushiya. For twenty-five years, he refined his craft under three of Tokyo's most revered masters — including a decade at a three-Michelin-starred establishment in Ginza.
His philosophy is rooted in shokunin — the relentless pursuit of mastery through discipline, patience, and humility. Every morning at 5 AM, Chef Takahashi personally selects fish at Toyosu Market.
“The best sushi,” he says, “is not made with technique alone. It is made with kokoro — heart and spirit.”
Our Principles
Three pillars that define everything we do.
Our shari is a precise blend of aged Koshihikari and red vinegar, served at 36°C for the perfect melt.
We serve only what the sea offers at its peak. Every ingredient earns its place through quality alone.
Japanese hospitality in its purest form — anticipatory, humble, and deeply attentive to every detail.
Our Journey
Book your seat at the counter for an evening of culinary mastery.
Reserve Your Seat