The evolution behind Kasen’s sushi began thirty years ago with Shinji Murata of Hiko Sushi in Los Angeles. His journey began with his arrival in Los Angeles and his meeting with Kazunori Nozawa. His work with Kim Chu began at Hiko Sushi in 2000. His approach brings together the best seasonal local ingredients and the daily offerings of Japan’s live fish markets, while using innovative techniques to reinvestigate tradition.
Kasen opened in Saigon in 2018 as Hiko Sushi’s sister restaurant. The chef now leads the counter, carrying that philosophy into Kasen’s own expression of sushi: trusted sourcing and premium ingredients, with the freedom to question established rules.
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.