Sushi at Kasen

At Kasen, sushi is part of a fifteen-course, chef-led meal. There is no fixed menu: the chef shapes the meal around the ingredients available that day. Sashimi, sushi and cooked Japanese courses follow one another at the ten-seat counter or in a private room. You entrust the meal to the chef rather than choose individual dishes.

Kim Chu, from Los Angeles, leads Kasen’s ten-seat counter. Read about Kasen’s roots at Hiko Sushi in Los Angeles.

Kasen uses fish aging and careful cutting for the soft, melt-in-the-mouth texture of its sushi. The method continues an approach rooted in Shinji Murata’s Hiko Sushi and developed at Kasen.

The warm, distinctly seasoned shari brings the aroma of cooked rice and a pronounced vinegar character to each piece. The warmth and seasoning of the rice are part of the experience of eating the sushi.

Discover the sake and wines personally selected by the chef to accompany your visit.

Sushi sits within the fifteen-course meal: sashimi with Kasen’s own sauces and companion ingredients precedes it, followed by cooked washoku courses. The individual courses depend on the ingredients available.