Opened in 1988 (in a different location) by chef George Yuji Koshoji, this Japanese restaurant, considerably less pompous than others of its type, comes as a pleasant surprise thanks to the technical skill on display, the creativity of its dishes and the delicate presentation of its extraordinary veteran sushi master. The superb ceviche, served on a porcelain spoon, the transparent and finely cut slivers of "new style" sashimi, and the black anchovies (with chives and beetroot) will delight and surprise Kosushi's customers.
- MICHELIN guide inspectors
One MICHELIN Star : High quality cooking, worth a stop!
Using top quality ingredients, dishes with distinct flavours are carefully prepared to a consistently high standard.