Our story · Sashimi
Sashimi at Kasen
Prepared according to the fish and the season.
One example is sawara served with locally sourced single-clove black garlic and Kasen’s ponzu, drawing on rural Japanese preparations. This is an example of a past course, not a fixed menu item.
Our approach
Aged halibut with seasonal truffles
Halibut is aged in a controlled environment to soften its texture and concentrate its flavour, using a technique developed by Shinji Murata and further refined here. Seasonal truffles complement the flavour and texture of the aged fish.
This is an example of a course served here, subject to ingredient availability. The chef selects the meal each day; there is no fixed menu.
Explore the Sashimi-focused omakase experience, or explore the four omakase experiences to choose your experience here.
At the counter
Sashimi at the counter
