Every day, the Chef personally selects the freshest seasonal ingredients, which are imported four times a week from different regions across Japan. Sushi Kawasemi not only showcases the exceptional skills of its Chef but also pays tribute to the natural beauty and flavors that exceptional ingredients offer.Īt Sushi Kawasemi, the secret to their delectable cuisine lies in the use of exceptional ingredients! Their omakase experience is a true masterpiece, built upon an unwavering commitment to sourcing the finest seafood. Sourcing Only the Freshest and Highest Quality Ingredients This time-honored technique enhances the fish’s flavors and textures, creating an exceptional dining experience. Each fish type is attentively monitored during this period, with optimum quality achieved between day 5 to day 14. In contrast, dry ageing requires a controlled kitchen environment at cool temperatures, reminiscent of traditional Japanese practices. Through this careful process, the fish’s enzymes and fibres gently break down, moisture is thoughtfully removed, and natural fats are preserved, yielding unparalleled tenderness and flavor. Additionally, guided by a profound understanding of each fish variety, the Chef expertly employs either jukusei (wet ageing) or ichiyaboshi (dry ageing) techniques.ĭuring wet ageing, the Chef marinates the fish with exquisite flavors like salt, soy sauce, or kelp.
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