At Sushi Karin, the best quality fish, vegetables, and other ingredients are carefully chosen by our head chef and purchased from the market every morning.
In addition to using the best quality materials, we always try to maximize the characteristic taste and flavor of each fish by applying both the traditional techniques of Edomae-Sushi and our modern ideas.
We use the famous rice brand Uonuma-Koshihikari directly sent from our contracted farm, Karoku, in Niigata area of Japan.
Usually, Koshihikari is considered to be difficult to prepare for Sushi because of its sticky texture. At Sushi Karin, we had been through so many tests, and finally found the best condition, which not only enhances the great taste of Koshihikari, but also the taste of the rice blends beautifully with the vinegar and fish materials.
Traditionally, “red vinegar”, which has a unique umami and flavor, has been used for Edomae Sushi.
At Sushi Karin, we blend three different vinegars including the red vinegar to achieve our ideal flavor. When mix with the rice, you will feel its rich umami and flavor at the same time a unique strong personality.
Our Course Menu(Tax Included)
Introducing Chef’s Omakase course assorted with some Nigiri sushi and other small dishes using only fresh seasonal fish and other ingredients.
Please note that the prices or the number of dishes might be slightly changed depending on the season and availabilities of fish on the day.
Click here to make a reservation online
At request, we can prepare some flowers and/or cakes for your special occasion.
“Request from karin. Please refrain from the use of perfume when you come”
Address： 〒106-0031 2nd Floor of Iwata Building, 1-12-10 Nishiazabu, Minato-ku, Tokyo
Open： 5PM-10:30PM. Mon.-Sun.
Close：Wednesday and Japanese national holidays