Counter seats and a round light at KAIKA

Our Craft | KAIKA, Edomae Sushi in Nishi-Azabu

Craft

While cherishing the tradition of Edomae-style sushi, we incorporate French techniques and sensibilities. This is the core of KAIKA's cuisine. Drawing on experience built in Kyoto, in Shiba, Tokyo, and at a sushi restaurant, we aim for flavors that leave a new lingering impression in every piece of sushi and every dish.

A dish of sea urchin with jelly at KAIKA

Through the head chef's own sourcing routes, seasonal products shipped directly from Hokkaido also arrive. Ingredients available only in their season are prepared as nigiri and dishes.

Ingredients

Technique

We layer French techniques onto Edomae craft. That idea runs through the dishes served between the nigiri as well.

Wall of the sushi counter with a round light and shelves at KAIKA

Space

Nine seats centered on a white-wood counter. Please take your time in a calm space lit by a round light. The interior was designed by Yosuke Karasawa, a renowned designer who has received numerous awards.

Chef

The head chef has built experience over 15 years at Yutaka in Kyoto, 10 years at Tofuya Ukai in Shiba, Tokyo, and 3 years at Sushi Isshin. Drawing on skills cultivated over many years, the head chef continues to explore new flavors in each piece of sushi and each dish, while honoring tradition.