Our story · Craft
The fish and rice behind Kasen’s sushi.
Cold-aged fish. Warm, distinctly seasoned shari.
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.
The details begin before the first course: a cold towel, real wasabi and house-made ginger. In the sushi, cold-aged fish meets warm, distinctly seasoned shari. Preparation, cutting, seasoning and temperature each shape the bite.
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.
For halibut, aging in a controlled environment softens the texture and concentrates the flavour. This technique was developed by Shinji Murata and further refined here. Read how it shapes our aged halibut with seasonal truffles.
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 here.
Explore our chef-led omakase experiences to choose your next experience at the counter.
The rice in sushi
Why is the sushi rice served warm?
The simple answer: 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. Here, that warmth and pronounced vinegar character are part of what makes a familiar piece of sushi feel different.
Experience it at our sushi counter here, or explore the chef-led omakase experiences before reserving.
Discover how fish aging and warm shari come together here.