SHOKUHIN

It might seem like strange times to debut a high-end sushi restaurant, but this Sushi Kou comes with twoMichelin-starred pedigree. Holding court behind the hinoki wood counter, which hosts the only seats in the house, is chef Yoshio Sakuta, who previously headed the two-starred Shoukouwa. While expectations are naturally high, Sushi Kou ticks all the boxes for the kind of exclusivity it’s seeking to offer: produce, sourced directly from farmers and fishermen and air-flown into the country; rice, dressed in a proprietary blend of salts and vinegars and cooked in a clay kettle; and talent combined with over two decades of experience. To go with the food, there’s sake and wine – from cult Napa cab to legendary champagnes – worthy of a rarefied experience.