Sushi Karashima

Using carefully selected Fukuoka and Kyushu ingredients, the restaurant features rice made with rice from Saga Prefecture and three kinds of vinegar. The restaurant offers dishes prepared using unique techniques, such as chawanmushi (steamed egg custard) made with seasonal fish and rice with egg from Aso, which has a concentrated flavor. The owner's philosophy on sushi is reflected in the richly flavored sushi.

The restaurant features a counter made of a single piece of Yoshino cypress and a space with black and white as its basic color scheme. The simple, stripped-down design is intended to allow diners to enjoy the sushi with sincerity, and even the position and angle of the downlights have been carefully selected to ensure that the sushi looks beautiful. This tranquil atmosphere is in harmony with Sushi Karashima's delicate cuisine and promises a special dining experience.

This sushi restaurant is a hideaway in Fukuoka that opened in May 2018. The owner set up the restaurant away from the center of the city in order to offer special hospitality to his visitors. The restaurant continues to offer a unique sushi culture and quality dining experience, including sushi made with ingredients directly from fishermen in the Goto Islands, tidbits that express the changing seasons, and chawanmushi made with seasonal fish broth.

Born in Fukuoka Prefecture in 1987, he aspired to become a sushi chef from an early age under the influence of his father, who was a sushi chef. After graduating from high school, he attended a culinary school and trained at a Japanese restaurant, and later deepened his experience at a sushi restaurant in Fukuoka. 30 years old, he opened his own restaurant, Sushi Karashima. The restaurant's attention to detail and philosophy of cuisine reflect the passion for sushi that Mr. Karashima has spent his life pursuing.