With a dedicated commitment to "dashi," ingredients and food producers.
"Sushi Karashima" is located in Akasaka, some distance away from the downtown area of Fukuoka / Hakata. The young owner-chef, Hiroshi Karashima, set his mind on a career as an expert sushi chef from an early age, and set out on his training in the art of Japanese cuisine. He spent a long period studying at "Kappo Sakuichi" in Osaka and "Kimoto" in Kobe, before moving to Fukuoka "Yasukichi" to continue his training. Then in 2018, he opened his own restaurant.
His cuisine reflects the regional cooking styles of Kyushu. He visits local production areas and fishing ports as much as he can, selecting ingredients that reflect the principles and dedication to their trade of the people who produce them. Sometimes he even gets on a boat and goes out to sea with the fishermen, talking to them and building up a bond of trust with the producers. Another feature of his cooking is his use of "dashi "(soup stock), a key aspect of Japanese cooking that he has mastered over many years. This is evident in the "chawanmushi" (Japanese Steamed Egg Custard) that he always serves at the start of a meal. He uses Yumuta Farm eggs laid by free-range chickens, fed with a home-made animal feed of fermented vegetables and grass, and a dashi stock prepared specially for the dish, made with seasonal fish bones, to create a pale, clean tasting, masterpiece of flavors. This specialty dish, with the ingredients, the producers and the stock all held in equal reverence, epitomizes the distinctive approach of "Sushi Karashima". The omakase menu is served gradually, each small portion evoking the spirit of the season, a delectable arrangement of sushi for you to enjoy. A charcoal burner is set out behind the counter, next to the chef. He uses this to demonstrate the fine art of "grilling and searing". The aromas and sounds of the food as it cooks form an integral part of this unique live spectacle of a master chef at work.
Chef Karashima chose this location. "I just feel so good here," he says. The interior of the restaurant is themed in black and white and features an 8-seat L-shaped counter, made with a single gleaming block of 300-year-old Yoshino cypress. This is the surface on which the sushi is served, illuminated by spotlights directly above, adjusted to highlight each dish as it is placed on the counter.
"Sushi Karashima" specializes in serving Japanese sake carefully selected from all over Japan, but with a focus on Kyushu, as well as wine, champagne, shochu, and other drinks. The customers who sample the sushi here are treated as colleagues and companions, with the food and drink and the tableware it is served with all combining to create a memorable experience.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Sakurazaka Station (Fukuoka Municipal Subway Nanakuma Line)