Sushi Kawasemi

Dive into the world of Juyondai Sake 十四代 清酒, one of the most coveted sake brands in the sake world. Established in 1615 during the Edo period, the Takagi Shuzo brewery has been perfecting its craft for over 400 years in Yamagata Prefecture, Japan. Named in honour of its 14th-generation toji 杜氏 (head brewer), Juyondai embodies a rich legacy that is continued by the 15th-generation brewer, Akitsuna Takagi. With a bold vision to create a sake experience that diverges from the traditional light and dry offerings, Takagi has produced unique, luxurious flavours that have garnered acclaim worldwide.

Find out why Juyondai Sake is a favourite among sake enthusiasts at Sushi Kawasemi today — bit.ly/SushiKawasemi.

For our signature dish, we utilise Binchō-tan 備長炭, a premium white charcoal celebrated for its exceptional qualities. Known for its long-burning nature and purity, Binchō-tan sears our Otoro beautifully, sealing in its rich flavours and adding a delicate smokiness without overpowering the fish’s natural essence.

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At Sushi Kawasemi, we practice the Shinkei-Jime 神経締め method, a traditional technique that elevates our seafood's freshness and flavour. This method involves quickly dispatching the fish and promptly chilling it to minimise stress, resulting in firmer, more flavourful flesh. By prioritising the well-being of the fish, we enhance its natural characteristics, allowing its natural qualities to shine. This meticulous process not only honours the fish but also reflects our commitment to providing you with an unparalleled dining experience.

We take immense pride in unlocking the full potential of each ingredient we use, bringing out its best qualities through meticulous preparation. Our Amadai 甘鯛 exemplifies this dedication, starting with a salt-curing process, then wet-aged for 5-6 days to draw out its deep, nuanced flavours. The scales are kept intact and fried to a crisp golden layer, adding a pleasing crunch that contrasts beautifully with the fish's tender flesh. This careful preparation brings together both flavour and texture in a way that elevates your dining experience.

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Discover the captivating charm of Denshu Junmaiginjo 140, an exclusive sake available just once a year. This exceptional brew is made from the finest Hanaomoi rice, polished to 50% for a refined and elegant flavour profile. With a moderately fruity aroma of ripe melon and delicate rice sweetness, each sip is a delightful experience. The sweet fragrance envelops your senses, while layered umami and a hint of tartness invite you to indulge further.

Allow this sake to elevate your meal with its unmatched charm — bit.ly/SushiKawasemi.

Surrender to a dining experience that will engage all your senses and leave a lasting impression on you at Sushi Kawasemi. Seated in our intimate space, you’ll enjoy a front-row view of the precision and artistry that goes into creating every dish.

Come experience the essence of Edomae sushi with us — bit.ly/SushiKawasemi.

The craftsmanship of our dishes begins long before they arrive at your table. Through our customised wet and dry ageing methods tailored to the distinct characteristics of each fish, we cultivate rich umami flavours and a delicate texture in carefully controlled environments. This dedication to craftsmanship not only celebrates the time-honoured traditions of Edomae sushi but also invites you to savour the intricate flavours that make each bite unforgettable.

Our sake selection is carefully chosen to enhance the umami of our sushi, unlocking new layers of flavour with every sip. Working hand-in-hand with Japanese experts, our sommeliers refresh our sake menu monthly, offering an evolving range of seasonal picks and rare craft sakes from celebrated and lesser-known breweries across Japan.

Let our team guide you to the perfect sake pairing for your meal — bit.ly/SushiKawasemi.

Join us at Sushi Kawasemi, where the journey of every fish from the sea to your plate is handled with the utmost care. We source the finest seasonal catches directly from Japan, ensuring optimal flavour and texture. Once in our kitchen, each fish undergoes meticulous handling, from precise ageing techniques to enhance flavour, to the artful cutting and cleaning required to preserve its natural integrity. Our chefs respect the natural qualities of each fish, ensuring a balance of flavour, texture, and presentation that showcases the essence of sushi craftsmanship.

With a passion for transforming exceptional ingredients into remarkable dining experiences, we employ meticulous preparation techniques to unlock each ingredient's unique flavours. The exquisite Hamo 鱧 undergoes a careful salt-curing process, followed by 5-6 days of wet-ageing to enhance its natural flavours. Before it reaches your plate, we apply the Honekiri technique, where a special knife makes precise 1mm cuts into the eel’s flesh, crushing its long, hard bones without piercing the skin. This intricate process ensures the eel remains tender and free of bones. The Hamo 鱧 is then gently blanched in hot water, achieving a perfect balance of tenderness. Served with a fragrant dashi crafted from premium bonito flakes and zesty yuzu peel, every bite is a delightful celebration of flavour.

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Lightly kissed by Binchō-tan 備長炭, the delicate cut of Wild Otoro reveals a subtle smokiness that complements its natural richness. Accompanied by a combination of egg yolk sauce, seaweed, and a touch of Yama-wasabi, every bite of our Signature Dish offers a layered experience of flavours and textures, leaving a lasting impression on your palate.

Enhance your omakase experience with the exceptional Daiginjo Haseisō. The term "Seisō" (星霜) symbolises the passage of time, with stars circling the sky annually and frost falling each year, reflecting the sake’s eight-year ageing process.

With its rich aroma of ripe fruits, subtle hints of nuts and wood, and a velvety texture, this sake pairs exquisitely with our omakase experience. Each sip enhances the flavours of our dishes, offering a perfect balance that highlights the craftsmanship of both the sake and the culinary experience.

Discover the magic of our space, where each visit becomes a personal journey into the world of Edomae sushi. As you dine, you can engage with our skilled chefs and observe their precise craft as they prepare each dish. This engaging and intimate atmosphere brings the artistry of sushi-making directly to you, connecting you to the craftsmanship and tradition behind it.

Experience the wonderful flavours that Binchō-tan 備長炭 brings to our Signature Dish. Originating from the Edo period, this premium charcoal burns cleanly and at a lower temperature, allowing us to achieve a perfect sear on our Wild Otoro. This method imparts a subtle smokiness while preserving the fish’s tender, melt-in-your-mouth texture.

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Enjoy the perfect complement to your dining experience with LAPIN. Named after the French word for rabbit, this slightly sparkling sake is as delightful as its label, featuring an adorable rabbit that’s sure to make you smile.

Crafted by the renowned Nakano Sake Brewery, this sake, known for its delicate fruity aroma and refreshing taste, pairs beautifully with our meticulously prepared dishes. Just one sip, and you’ll understand why this rabbit-inspired sake is quickly hopping into the hearts of sake lovers everywhere.

Aged for 5 to 8 days, our Saba 鯖 develops a delightful balance of tender texture and rich flavour. This careful ageing process brings out the best in this mackerel, offering a satisfying experience with every bite.

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Our Unagi dish brings together the smoky richness of eel with the satisfying crunch of toasted sourdough. Accented by the umami of nori joyu and the smoothness of egg custard, this dish is elevated with a touch of kinome, creating an unforgettable taste sensation.

Savour the sweetness of Hanasaki Kani 花咲ガニ, featured in our seasonal appetiser. Its name, which means "flowering crab", is derived from the vibrant red colour of the crab after it has been boiled, resembling a blooming red flower. Sourced directly from our trusted partners in Japan, this premium crab offers a sublime sweetness and tender texture that enhances every bite.

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Experience the flavours of our new seasonal appetiser, crafted to excite your palate. The Scallops Sando features tender scallops smoked with hōjicha, sandwiched between crispy spinach chips and finished with murame for a unique taste sensation. Our Iwashi, aged for four days, is topped with bettarazuke, onion powder, and pickled mustard seeds, offering a burst of flavour with every bite. Lastly, the Pumpkin Cream Cheese combines creamy cheese with the sweet richness of pumpkin and a hint of onion, resulting in a comforting and delectable start to your dining experience with us.

Ishigakigai 石垣貝, a seasonal delight. These golden-fleshed clams, renowned for their delicate sweetness and plump, juicy texture, are a rare and highly sought-after delicacy. As these clams are only available for a short period each year, our careful selection and preparation ensure that every serving is at the peak of freshness and flavour.

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Experience a dining atmosphere that engages the senses and transforms each meal into a memorable journey at Sushi Kawasemi. In our intimate 14-seater space, the soft lighting, natural wood, and elegant stone accents reflect the tranquility of a traditional Japanese home. Here, you can personally engage with our skilled chefs and watch as they craft each dish with precision, bringing the art of Edomae sushi to life.

Discover the essence of Edomae cuisine at Sushi Kawasemi. Dating back to Japan’s Edo period in the 1600s, Edomae cuisine is renowned for its use of the freshest seafood from Tokyo Bay, skillfully prepared using techniques perfected over centuries. Our chef skillfully merges these time-honored practices with modern flair, creating a dining experience where each dish bridges the gap between history and modernity.

Delight in the exceptional Chutoro 中トロ Sushi at Sushi Kawasemi. This premium cut, found along the back and fin of Maguro マグロ, seamlessly blends the rich umami of Akami with the buttery softness of Otoro. Sourced through exclusive Japanese auctions, our Chutoro 中トロ is aged for 8-15 days and prepared with meticulous care by our expert chef, ensuring unparalleled flavour and quality.

Reserve your seat today and indulge in this exceptional sushi experience — bit.ly/SushiKawasemi.