Tomidokoro
(冨所)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Koji Sato - Aspiring to be a Craftsman, Becomes a Sushi Chef
Food
Thick, marinated kiss fish. The delicate texture and perfect seasoning are exquisite.
Food
"Ancient Rice Revived: A Precious Variety Grown in Its Hometown of Hokkaido"
Review
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まるゆ〜
Mie
Review 183resultsFollowers 590peopleDelightful Vinegared Rice – A Must-V...
A 10-minute walk from Shimbashi Station, I visited this popular sushi restaurant for the f...View details
2025/04 visited
1 time
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oishi_tabearukiChiba
Review 144resultsFollowers 49people【御成門】冨所
初訪問。 おまかせコース 33,000円 素敵な雰囲気の店内でした。日本酒だけでなくワインも豊富そうです。あくまで好みですが味はお値段ほどでは無かった。（本当に好みの世...View details
2025/03 visited
1 time
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Review 1,332resultsFollowers 5,030people静まれい静まれい！この冨所が目に入らぬか！こちらにおわす御方をどなたと心...
訪問 2025年2月28日 場所 新橋駅から歩いて8分 予約 あり・電話・5日前 待ち 予約のためなし 人数 1人 金額 6000円／...View details
2025/02 visited
8 times
Restaurant information
Details
| Restaurant name |
Tomidokoro（Tomidokoro）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2025
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2025
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
百名店 選出歴
寿司 百名店 2025 選出店
食べログ 寿司 TOKYO 百名店 2025 選出店
寿司 百名店 2022 選出店
食べログ 寿司 TOKYO 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 TOKYO 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-6876-0646 |
| Reservation availability |
Reservations available |
| Address |
東京都港区新橋6-13-3 1F |
| Transportation |
288 meters from Onarimon. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 20,000 - JPY 29,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 6,000 - JPY 7,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
6 Seats （ 6 seats at the counter） |
|---|---|
| Maximum party size | 6people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Counter seating |
Menu
| Food |
Particular about fish |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2018.11.1 |
閉じる
ChefKoji Sato - Aspiring to be a Craftsman, Becomes a Sushi Chef
Born in 1985, from Hokkaido. Inspired by the appearance of craftsmen, he entered the world of sushi. After graduating from high school, he joined the long-established sushi restaurant "Sushi no Kyuta" in his hometown of Obihiro, where he learned traditional techniques. After seven years of apprenticeship, he moved to Tokyo and knocked on the door of "Sushi Shin" in Nishiazabu. Here, he further awakened to the charm of sushi. "Fish is naturally different every day, so it's fun to always have new encounters and to think about how to adapt my work to those changes," says Mr. Sato. He became independent in November 2018 and opened his own restaurant.
Food Thick, marinated kiss fish. The delicate texture and perfect seasoning are exquisite.
Mr. Sato, who likes small fish such as kiss, kasugo, kohada, and horse mackerel, says, "The more effort you put in, the tastier it becomes, and I also appreciate the subtle flavors." The photo shows kiss marinated with kelp. The time for marinating the kiss with kelp varies depending on the thickness of the fish, but it generally takes about 3 to 4 hours. Kasugo and kohada are marinated with vinegar.
Food "Ancient Rice Revived: A Precious Variety Grown in Its Hometown of Hokkaido"
The rice used for the sushi is an ancient variety grown in Rankoshi, Hokkaido. The commitment is such that the owner personally visits the area. "I like that the grains are large and have a clear outline," says Mr. Sato. In the restaurant, this rice is cooked in a hangama (a traditional Japanese pot). By the way, the vinegar used is "Yohei" and "Kohaku" from Yokoi Brewing.
Experience the Joy of Big Sushi at This Up-and-Coming Spot!
After learning the basics at a long-established sushi restaurant in Hokkaido, Chef Koji Sato moved to Tokyo and trained at "Sushi Shin" in Nishiazabu before opening his own place at 31. Supported by m
...any sushi chefs, this young master offers an Omakase course where sushi takes center stage. The appetizers are simple, like boiled octopus and marinated bonito, while the sushi is thick and generously sized, providing a delightful mouthful. This is why sushi lovers keep coming back!