The pursuit of perfection is not a destination — it is a practice. Kōya Omakase was born from a decade of devotion to the art of Edomae sushi.
In the hushed alleys of Kyoto's Gion district, a young chef trained under the legendary Ichiro Tanaka, a master whose hands had shaped sushi for over five decades. For seven years, Chef Takahashi learned not just the techniques, but the philosophy — that every grain of rice, every slice of fish, every breath between courses matters.
In 2014, he moved to Tokyo's Ginza district, opening Kōya Omakase with just a six-seat counter, a single knife, and an unwavering commitment to shokunin — the artisan's way. The name "Kōya" translates to "wilderness" — a nod to the untamed beauty of the sea from which every ingredient is reverently drawn.
Rooted in tradition yet always evolving — our philosophy rests on three timeless principles that guide every piece we serve.
Every cut is deliberate, every temperature calibrated. Rice at body temperature, fish aged to the exact hour. There is no shortcut to greatness.
We honor the ingredient from sea to table. Sustainable sourcing, zero waste, and a deep respect for the fishermen and farmers who make our craft possible.
Our counter seats just twelve. Each guest is invited into the quiet theater of sushi-making — a dialogue between chef, ingredient, and diner.
Third-generation Edomae Sushi Master
Chef Takahashi began his apprenticeship at the age of 15 in Kyoto, working under Michelin-starred master Ichiro Tanaka. After 12 years of rigorous training — including three years dedicated solely to perfecting the rice — he moved to Tokyo to establish Kōya.
He has been awarded Two Michelin Stars (2018, 2022) and was named "Chef of the Year" at the Asia Restaurant Awards 2023. Yet he still starts each morning at 5 AM at Toyosu Market, selecting every piece of fish by hand.
At 15, Hiroshi Takahashi begins his training under Master Tanaka in Kyoto — starting not with fish, but with the ritual of washing rice.
After seven years, Takahashi is entrusted with the evening counter — his first solo service. Every seat is filled within 48 hours of announcement.
A six-seat counter on a quiet Ginza side street. No sign, no menu — just a noren curtain and the scent of aged vinegar. Within three months, reservations stretch six months out.
Kōya receives its first Michelin star, with the guide praising "the most transcendent otoro in Tokyo — a meditation in fat and umami."
Kōya earns its second star and moves to a new space — still intimate, now seating twelve. A private tatami room for sake tastings is added.
Kōya continues to evolve with the seasons. Chef Takahashi now mentors two apprentices, passing forward the knowledge of a lifetime.