鮨 かわしま

"Sushi Kawashima pursues its own way in the sushi world, a route that crosses paths with the food culture of Nara. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. Yamato tachibana pepper is a seasoning made from an ancient citrus fruit. Sushi of gizzard shad with persimmon leaf testifies to the chef’s lively imagination. Nigirizushi is formed without wasabi, to bring out the flavours of the topping and sushi rice. Persimmon-leaf tea is a relaxing treat to end the meal—a nice Nara touch." - Michelin Inspector

Sushi Kawashima

"The meal starts with seasonal clear soup, which is followed by a piece of nigiri and then seafood tsukuri. Grilled items are decorated with seasonal leaves. Hiroyuki Kawashima trained in Japanese cuisine and his preparation of the sushi toppings and seasoning of the rice with akazu is all from studying it himself. The tamago-yaki at the end is the farewell dish, and he stamps his name on it with a branding iron, imprinting the name on the customer’s mind at the same time." - Michelin Inspector

「MICHELIN Guide Nara 2022」An Interview with Starred restaurants

"The chef shares the joy of receiving a Michelin star with family and staff, and aims to create a pure and virtuous sushi menu." - MICHELIN Guide Japan

First Edition Of MICHELIN Guide Nara 2022 Revealed

"Sushi lovers will be delighted by the carefully prepared pieces, spiced up with akazu red vinegar or seasonally seasoned herbs, offered by the Sushi Kawashima restaurant." - MICHELIN Guide Japan