Sushi Kawashima

The meal starts with seasonal clear soup, which is followed by a piece of nigiri and then seafood tsukuri. Grilled items are decorated with seasonal leaves. Hiroyuki Kawashima trained in Japanese cuisine and his preparation of the sushi toppings and seasoning of the rice with akazu is all from studying it himself. The tamago-yaki at the end is the farewell dish, and he stamps his name on it with a branding iron, imprinting the name on the customer’s mind at the same time.

Self-Taught Techniques

• Chef Hiroyuki Kawashima has developed his own methods for preparing sushi rice, specifically using red vinegar, which is a hallmark of Kansai-style sushi.

Branding with Tamago-yaki

• The restaurant features a unique farewell dish, tamago-yaki (rolled egg), which is branded with the chef's name, creating a memorable impression for diners.

Focus on Wild-Caught Fish

• Sushi Kawashima emphasizes the use of wild-caught fish, which is aged to enhance umami flavors, setting it apart from many other sushi establishments.

Signature Ingredients

• Wild-caught fish: Sourced from the ocean, these fish are aged for optimal periods to enhance their umami flavors, ensuring a rich and authentic taste in every piece of sushi.
• Akazu (red vinegar): This unique vinegar is used to season the sushi rice, imparting a slightly sweet flavor that is characteristic of Kansai-style sushi, showcasing the chef's dedication to traditional techniques.
• Tamago-yaki (rolled egg): A signature farewell dish, this delicately prepared egg is branded with the chef's name, leaving a lasting impression on diners. Its preparation reflects the chef's skill and attention to detail.
• Seasonal clear soup: Served at the beginning of the meal, this soup highlights the use of seasonal ingredients, setting the tone for the dining experience and emphasizing the restaurant's commitment to freshness and seasonality.
• Sushi rice: Cooked slightly firm and seasoned with a blend of akazu, salt, and raw sugar, this rice is a crucial component of the sushi, providing the perfect base for the toppings and enhancing the overall flavor profile.

Tasting Menus

• Omakase Course: ¥30,000 (Svc excl. / tax incl.)

Signature Dish

• 柿葉鮨 HANAYA: ¥2,500 (Tax included)