Kouzushi has a remarkable 60-year history, originally opening as an elegant traditional Japanese restaurant (ryotei) before the previous generation transformed it into the exceptional sushi restaurant it is today. Currently, the third-generation master chef continues the family tradition with his outstanding culinary skills.

The restaurant’s pride and specialty is their Toyama Bay sushi, crafted exclusively from wild-caught fish of the pristine waters of Toyama Bay. The chef visits the market himself each day to hand-select only the finest fish, ensuring every piece of sushi delivers an extraordinary dining experience.