Origin
A chef-led counter since 2018.
Kasen opened in 2018, shaped by Japanese craft and the philosophy of Shinji Murata’s Hiko Sushi in Los Angeles.
Philosophy
A vision to reinvestigate tradition.
Kasen reinvestigates tradition by asking what each part of the meal contributes. Some elements are preserved; others are added, substituted or taken away. Japanese technique provides the foundation for the food, the room and the way guests are welcomed.
Today
The experience at the counter.
The experience begins with a welcome that puts guests at ease. A cold towel, real wasabi and house-made ginger receive the same care as the courses that follow. Kim Chu, from Los Angeles, leads the counter.
The cooked courses
Washoku, continually refined.
After otsumami appetizers, sashimi and sushi, the meal continues with Kasen’s own cooked dishes, rooted in Japanese washoku. These courses are developed and refined at Kasen as part of the fifteen-course progression.
One example is A5 Miyazaki beef with rice-vinegar and Korean chilli sauce, fried leek greens and pickled wasabi stem. Acidity and a little chilli heat balance the beef’s richness, while the wasabi and leeks provide an aromatic counterpoint.
Explore the four omakase experiences, including Wagyu Omakase, to choose your experience at Kasen.