Sushi Hasegawa Nishiazabu Branch

You can enjoy kaiseki cuisine features seasonal dishes on tableware presented by Koichi Uchida Kouichi. The best products at the time are gathered from all over Japan, emphasizing seasonal flavors. Rice is the organic Koshihikari rice grown on the restaurant's rice farm in Kutsuki, Shiga Prefecture.

It is part of the course. Fresh seasonal fish is prepared into a seasonal delicacy with the skillful techniques of chefs. Content changes depending on the season. The photo shows grilled sea bass with Western vegetables, combining local ingredients with a touch of Western influence.

A dish using seasonal seafood that is fatty and tasty at the time. The photo shows a Kinki (yellowfin bream) deep-fried and simmered, a masterpiece of craftsmanship that maximizes the quality of the ingredients. Changing menu items depending on the season is also enjoyable.