Sushi Kakuno
Roppongi
Dinner
6 counter seats・1 private room (for up to 4 guests)
Chef
Kakuno Masayuki
The Beginning
“A Journey Begun from Nothing—Forging New Connections in Roppongi.”
Since my apprenticeship, I have carried a single aspiration: to create, together with my wife, a restaurant that reflects our own ideals. Starting from nothing in Roppongi, we have been fortunate to welcome guests who discover us in passing, through word of mouth, or by personal introduction. Each visit is a quiet privilege, and I am deeply grateful to practice the art of sushi in this place, shaping new connections one piece at a time.
The Chef’s Journey
From the very beginning of my culinary journey, I was drawn to sushi for its intimacy—the rare opportunity to stand face to face with guests and witness their happiness in real time.
My 13 years of training at a renowned establishment in Fuchu, Tokyo, were far from easy. Under a master’s exacting guidance, I devoted myself to the fundamentals from morning until night in an unrelenting discipline. Yet what sustained me through those demanding years was a single moment: when a guest tasted a piece I had prepared and quietly said, “delicious.”
In that fleeting instant, I found a sense of purpose—an assurance that this is the path I am meant to pursue.
Philosophy of Taste
“The Essence of Sushi Lies in the Rice—Breathing Life into Every Grain.”
While sushi is often thought to center on the fish, I believe its true soul resides in the “shari”—the vinegared rice. My approach is a precise blend of two exceptional varieties, *Tsuyahime* from Yamagata and “Koshihikari” from Toyama, combined in a proprietary ratio. Cooked in a traditional “hagama” iron pot, the rice achieves a delicate firmness that preserves each grain’s character, then is gently folded to incorporate air. Nothing brings me greater satisfaction than hearing a guest remark, even before the fish, “the rice is exquisite.”
There is no compromise in the preparation of the toppings. “Kohada*”(gizzard shad), cured with salt and vinegar and carefully aged in the classic Edomae style, and “anago” (sea eel), simmered using a sauce that has been replenished for over two decades and reduced over a week to a rich glaze, are expressions of our craft and pride. Each piece is designed to dissolve seamlessly on the palate, becoming one with the rice in a moment of quiet indulgence.
Our sake is thoughtfully selected from across Japan. In addition, we offer Austrian wines—introduced to me through my brother, a sommelier—as a refined alternative pairing. With their clarity and purity, reminiscent of fine sake, they complement the subtlety of Japanese cuisine. This remains a rare experience in Japan, one we invite you to discover here in Roppongi.
Beyond the Kitchen
Immersed in thoughts of sushi each day, I have little that could be called a hobby. Yet for me, nothing brings greater joy than encountering fish at the height of their season.
Take “shinko”—the delicate young gizzard shad, available only for a fleeting moment each year and long regarded as a harbinger of the season. When a trusted guest requests it in advance for a special occasion, I make it a point to be at the market before anyone else, securing the finest catch and preparing it for that singular moment.
To share the passage of the seasons through such ingredients—subtle, ephemeral, and deeply rooted in time—is what continues to inspire my craft.
Design and Ambience
“A Modern Sanctuary of Water and Wood, Far Removed from the City’s Clamor.”
Descending the staircase below street level and opening the door, you are welcomed into a tranquil space adorned with gravel and stepping stones. The concept is a harmony of nature—warm wood, grounding stone, and the quiet presence of flowing water.
Along the counter, a gentle stream runs within reach, accompanied by a “yubiarai”—a traditional finger-rinsing basin—inviting a moment of subtle ritual. As if seated beside a flowing river, guests are enveloped in a cool, serene atmosphere, where time slows and the experience becomes quietly extraordinary.
Future Vision
“Ichigi Ichie—One Piece, One Encounter.”
At the time of founding, I inscribed the words “Ichigi Ichie”—a personal expression inspired by the spirit of “Ichigo Ichie”, the philosophy of treasuring each once-in-a-lifetime encounter. It is my vow to prepare every single piece as if it were both the first and last I will serve to the guest before me, with complete devotion.
For those who find joy in the harmony of seasonal ingredients, I will continue to refine my craft without end. And one day, I hope to open a restaurant in my native Hokkaido, where I can unite the Edomae techniques I have honed in Tokyo with the rich bounty of my homeland, creating a new expression of sushi.
To Our Guests
“Authentic Edomae Sushi—Evolving with the Times.”
To me, true sushi is defined by an honest, thoughtful respect for each ingredient. As distribution advances and both nature and the seasons continue to shift, fish and rice alike are in constant, subtle change. It is my role to read these nuances and, through years of experience, draw out their fullest expression.
Honoring tradition while refining it with a contemporary sensibility, each piece is crafted with intention. I would be delighted if this experience becomes one of the most memorable moments of your time in Japan.
Why It’s Worth Your Time
An Exceptional Expression of Shari
Two carefully selected varieties of rice are cooked in a traditional “hagama” iron pot, achieving an exquisite texture and depth of flavor. This is a rare opportunity to experience the true essence of “shari”—a revelation that quietly redefines sushi itself.
Where Tradition Meets Innovation
Time-honored Edomae techniques, such as anago (sea eel) finished with a sauce patiently reduced over the course of a week, are complemented by a modern pairing of rare Austrian wines—an elegant harmony of craft and creativity.
“Ichigi Ichie” Hospitality
At the intimate counter, the sincerity of Chef Sumino is reflected in every gesture. Surrounded by a refined space where water flows gently, guests are invited to savor the finest seasonal offerings in an atmosphere of calm sophistication.
Restaurant Information
Location
5-18-2 Roppongi, Minato-ku, Tokyo
Taisho No.2 Building B1F
Access
A short 8-minute walk from Roppongi-itchome Station (Tokyo Metro Namboku Line),
or Roppongi Station (Tokyo Metro Hibiya Line / Toei Oedo Line).
Telephone
+81-3-5545-5496
Hours
18:00 – 24:00
Closed
Irregular holidays
Payment
Table payment accepted
Credit cards: VISA, MasterCard, JCB, American Express, Diners Club, DC, UC, UFJ, NICOS, SAISON
QR payment: PayPay
Service Charge
None
Dress Code
To preserve the delicate aromas of sushi for all guests, we kindly ask that you refrain from wearing perfume.
Seating
6 counter seats, 1 private room (up to 4 guests)
Non-smoking throughout
Children
Children are welcome
No age restrictions (please note that no children’s menu or special seating is available)
Pets
Not permitted
Parking
No on-site parking
Please use nearby parking facilities
Choose Your Experience
Please note that the menu may change to reflect the freshest seasonal ingredients available.
Reservations made through Japan Vision Dining include a personal request to the chef for seating that offers a close view of the craft, subject to availability.
Dinner Omakase
At a refined, modern counter accompanied by the gentle sound of flowing water, each evening unfolds with the season’s finest offerings, prepared in the spirit of “Ichigi Ichie”—one moment, one encounter, each piece crafted with heartfelt intention.
At the heart of the experience is our “shari”, cooked in a traditional “hagama”iron pot. A proprietary blend of two carefully selected rice varieties yields grains that are beautifully distinct, then softly unravel on the palate—an expression of our philosophy in its purest form.
With meticulously crafted sushi and delicately composed dishes that highlight the true character of each ingredient, the evening becomes an immersive journey through Japan’s seasons.
Beverages are not included in the course price. We invite you to further enhance your experience with our curated selection of sake and rare Austrian wines.
Japan Vision Dining
A Private Experience, Tailored to You.
An entire restaurant, opened solely for you.
Engage directly with a master chef as each dish reveals the depth of Japanese cuisine.
A level of intimacy and access rarely available to the public.
Discover the story behind the master.