• A sushi restaurant affiliated with Michelin regular "Buntokuyama"
• Nigiri sushi and exquisite dishes that touch on the essence of Edomae sushi
• The size of the rice, thickness and size of the topping are adjusted to match the topping, in pursuit of the "ultimate consistency."

A sushi restaurant affiliated with Michelin regular "Buntokuyama" Nigiri that touches the essence of Edomae sushi and blissful dishes "At "Sushi Koma," sushi and cooking are done in a separate task system. The glass-walled interior is decorated simply, and at night, warm orange lighting shines in, stopping passersby in their tracks for a moment. The sushi is made by a veteran chef with 40 years of experience, who adjusts the size of the rice, the thickness and size of the ingredients to match the topping, in pursuit of the "ultimate piece." Sushi Koma's specialty is that they do not cut corners in order to make delicious sushi, and they put their heart and soul into each and every piece. They also pay attention to the seasonings, and use wasanbon in particular for the rice, so you can enjoy the "ultimate piece" that is unlike any other, which is also good for your body. "