Sushi Kanesaka

• Use of Traditional Hinoki Ice Chests from the Edo Period
  Sushi Kanesaka uniquely showcases hinoki (Japanese cedar) ice chests, a traditional method first used by sushi chefs in the Edo period to perfectly maintain the temperature of the fish, preserving freshness and enhancing flavor.

• Sake Served in Hand-Cut Horiguchi Kiriko Glasses
  The restaurant offers an explorative sake pairing experience, serving sake in hand-cut glasses by Horiguchi Kiriko, which elevates the tasting journey of this ancient Japanese spirit beyond the usual presentation.

• Bespoke Interior Design Featuring Reclaimed Japanese Granite and Kumiko Panels
  The interior is thoughtfully curated by master Japanese restaurant designer Itaisan, featuring a walkway made from reclaimed Japanese granite and wooden Kumiko panels inspired by the nearby Serpentine in Hyde Park, creating a harmonious and tranquil dining environment that blends tradition with contemporary aesthetics.

The most honored or signature ingredients at the Michelin-starred Sushi Kanesaka in Tokyo are:

• Shari (vinegared rice): The rice is a core element, seasoned simply with salt and vinegar, and used fresh within about two hours to preserve optimal flavor. It is crafted to achieve a perfect balance where the sushi neither falls apart too quickly nor is too firm, ensuring harmony with the fish.

• Neta (fresh seafood toppings): Sourced daily from Toyosu Market and other premium suppliers, including seasonal fish from Tokyo Bay and across Japan, as well as high-quality seafood from the UK and Europe prepared with the ikejime method. This ensures freshness and superior taste, integral to the Edo-style nigiri sushi served.

• Wasabi (Japanese horseradish): Used to complement the sushi, wasabi is sourced from longstanding Japanese suppliers and is essential for balancing and enhancing the flavors of the fish and rice.

• Shiso and Nori: These traditional garnishes are used to complement certain toppings, such as salmon roe, adding crispness and balanced flavor to the sushi.

• Seasonal citrus accents (yuzu zest, kabosu): Occasionally incorporated to bring freshness and a subtle citrus note that enhances the pristine seafood flavors.

These ingredients are meticulously selected and prepared to embody the refined Edo-style sushi tradition, emphasizing harmony, freshness, and master craftsmanship in every piece served at Sushi Kanesaka.