HISTORY The History of Sushiko:

• 1885 Kojiro Sugiyama, a samurai born during the late Edo period, moved to Tokyo. After training in Shiba Daimon, he founded “Sushiko” in Shimbashi. By capitalizing on the demand from the entertainment district, where politicians and high-ranking officials gathered, he laid the foundation for the restaurant’s long-standing reputation. At that time, the mainstream practice was for chefs to prepare sushi while seated in the seiza position, serving it in tiered lacquer boxes for delivery or takeout.
• 1923 The Great Kanto Earthquake completely destroyed the store in Shimbashi. The second-generation owner, Muneyoshi Sugiyama, led the local residents to safety on Mount Atago, successfully saving everyone’s lives.
• Early Showa period In the wake of the earthquake reconstruction efforts, the restaurant was among the first to adopt the face-to-face kappo-style dining that had become popular in the Kansai region. It transitioned to “tachigori” (standing sushi preparation), where the chef prepares the sushi while standing, thereby shaping the prototype of today’s high-end counter-style sushi. It also pioneered the modern style of serving nigiri following appetizers (sake and sashimi).
• 1945 Despite the store being completely destroyed by an air raid and the strict postwar food rationing, the business adapted to regulations such as staple food controls and the commissioned processing system. During periods when rice supplies were restricted, the business temporarily operated an “oden shop” alongside its main business, thereby avoiding suspension of operations and preserving the family business.
• 1952 The establishment relocated from Shimbashi to its current location in “Ginza 6-chome (Sukiya-dori)” and was rebuilt. Capitalizing on the demand for corporate entertainment and business negotiations during the period of rapid economic growth, it flourished as the “premier first stop” that enlivened Ginza’s nightlife.
• 1968 Sugiyama Sokichi II published *Memories of Sushi* (Yōtokusha), a book in which he documented his own apprenticeship experiences as well as the techniques and history of Edomae-style sushi. This book, which chronicles his time as an apprentice through the evolution of sushi preparation and service styles across the Meiji, Taishō, and Shōwa eras, was later reprinted and cited in trade journals and the *Textbook on Sushi Techniques*. It is still spoken of today within the industry as a “legendary masterpiece” known only to those in the know.
• 1986 Mamoru Sugiyama, the fourth-generation owner, who had completed 10 years of apprenticeship under the third-generation owner, became the proprietor of the main restaurant at the age of 38 (he was appointed President and CEO in 1991). While preserving traditional techniques and the rice base, he began introducing innovations tailored to the times.
• Late Showa era Viewing Ginza sushi restaurants as “places for conversation and courtship,” he pioneered a style—groundbreaking for its time—of pairing sushi with wine and champagne, establishing it as an industry standard.
• Currently For over 140 years since its founding, the restaurant has remained true to its safety and quality standards—such as its policy of “no oysters or mackerel”—and its “customized” style of creating a menu on the spot through direct conversation with customers. To this day, it continues to uphold its tradition in the heart of Ginza.