Edomae sushi, cut and served one piece at a time at a single hinoki counter. Twenty pieces, chosen each morning at Toyosu.
Eight seats. One counter.
The seasons, served in silence.
¥38,000 per guest
Approximately 2 hours
Opens the 1st of each month
2-7-4 Kyobashi, Chūō, Tokyo
Kōen means park — a quiet space in the middle of a loud city. Chef Ren Hayashi serves twenty pieces each evening, chosen that morning at Toyosu.
There is no menu and no music. Only rice seasoned with red vinegar, fish aged with patience, and the sound of the knife.
Four seasons
(02) Shun — 旬
春Spring
- Sakura-masu
- Hotaru-ika
- Sayori
夏Summer
- Shinko
- Uni from Hokkaido
- Aji
秋Autumn
- Modori-gatsuo
- Sanma
- Ikura, house-cured
冬Winter
- Kan-buri
- Hon-maguro
- Ankimo
Tonight's
sequence
A sample of the autumn course. The final order is decided by the chef as the evening unfolds.
Reserve- 01Chawanmushi茶碗蒸しMatsutake, ginkgo
- 02Sashimi刺身Katsuo, smoked over straw
- 03KohadaGizzard shad, vinegar-cured
- 04AkamiLean bluefin, soy-marinated
- 05ChūtoroAged nine days
- 06KinmedaiSeared, sudachi
- 07IkuraHouse-cured salmon roe
- 08AnagoSimmered sea eel, tsume
- 09Tamago玉子Castella-style
- 10WagashiChestnut, matcha
“Perhaps the purest expression of sushi outside of Ginza. Nothing is extra. Nothing is missing.”
Tabelog Gold 2026 · 4.62Request
a seat
We accept reservations for up to four guests. Cancellations within 72 hours are charged in full, as fish is purchased for each guest.