Sushi continues an evolution that began thirty years ago with Shinji Murata. Seasonal local ingredients meet the daily offerings of Japan’s live fish markets at the counter.
at the ten-seat counter, the chef serves sushi within a fifteen-course progression, alongside sashimi and cooked Japanese courses.
Different fish require different preparation. The sushi rice is seasoned with Kasen’s vinegar blend and served warm. Each piece is finished just before serving, with attention to the balance of rice, fish and seasoning.
Frequently Asked Questions
What is the difference between sushi and sashimi?
Sushi is built around seasoned rice. Sashimi is sliced fish or seafood served without rice. Here, both form part of the meal: sashimi with our own sauces and companion ingredients, followed by sushi and cooked Japanese courses.
What are shari and nigiri?
Shari is the seasoned rice used in sushi. Nigiri is a hand-formed portion of that rice with a topping. Here, warm shari has a pronounced vinegar character; fish preparation and aging contribute to the texture of the fish.
Is Kasen a sushi restaurant?
Yes. Kasen is a sushi restaurant built as a sushiya — the counter the chef leads follows the same discipline of rice, knife work and fish handling a sushiya is built on, expressed through a fifteen-course omakase progression rather than an à la carte sushi menu.
What's the difference between sushi and Omakase?
Sushi is what's served. Omakase is how it's served — the chef selects and serves each course in sequence, built around the best ingredients available that day, rather than guests ordering individual pieces from a menu.
How is sushi served here?
Kasen’s ten-seat counter has served its own expression of Japanese sushi since 2018, building on the philosophy of Shinji Murata’s Hiko Sushi in Los Angeles.