Kasen’s technique grows from a question: what does this ingredient need to become its best expression? Seasonal local produce and the daily offerings of Japan’s live fish markets guide the answer. The sourcing standard remains uncompromising; the method can evolve.
Trusted markets and premium ingredients remain the foundation. Technique stays open to question: Kasen reexamines conventions including the temperature and seasoning of shari and explores elements beyond the usual Edomae repertoire. Tradition is a starting point for investigation and innovation.
Innovation means reinvestigating tradition with purpose. It includes looking beyond conventional Edomae elements while keeping the focus on the ingredient and the experience of eating it. The technique serves the sushi, without turning the meal into a spectacle.
What seems familiar feels different at Kasen: warm shari, soft, fresh and delicate fish, and premium wasabi, soy sauce and ginger. The care extends even to the wet napkin offered at the counter. These details are part of the experience of eating sushi here.
Time as part of the craft
The evolution of aged fish.
Kasen has aged fish since the beginning. It is a pillar of the soft, melt-in-the-mouth, unctuous texture that defines our sushi.
Rooted in Shinji Murata’s approach and developed at Kasen, the technique has been honed through years of experience and innovation. Aging is part of our craft, continually refined as the approach evolves.
Combined with our warm, distinctly seasoned shari, that texture gives the familiar act of eating sushi a different feel. Even an experienced sushi diner will notice the difference at Kasen.
Explore our omakase menus and prices to choose your next experience at the counter.
The rice in sushi
Why warm shari?
The simple answer at Kasen: it tastes better.
Think of opening a fresh batch of cooked rice. Its aroma, warmth and comforting taste draw you in. When vinegar is mixed into the hot rice, its aroma rises with the steam, bringing a more pronounced sense of acidity to the nose.
This is part of the pleasure of warm shari — the seasoned rice in sushi. At Kasen, that warmth and pronounced vinegar character are part of what makes a familiar piece of sushi feel different.
Experience it at our sushi counter in Saigon, or explore the omakase menus and prices before reserving.
Discover how fish aging and warm shari come together at Kasen.