RESTAURANT INTERVIEWS

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Sushi Asaba

No. 16

Perfecting Aged Sushi with 200 Year Old Edomae Techniques

Sushi Asaba

Sushi (Nishiazabu)

Contents

1 ｜ Perfecting Aged Sushi with 200 Year Old Edomae Techniques
2 ｜ Transforming from a Shy Apprentice to a Charismatic Chef
3 ｜ ROCOCO Elevates the Experience of Sushi Asaba's Customers

Perfecting Aged Sushi with 200 Year Old Edomae Techniques

Sushi Asaba, established in 2014 in Nishiazabu, welcomes guests with the striking "hemp leaf" (asanoha) pattern of Toyama kumiko woodwork, which also inspired the restaurant's name. Head Chef Naoya Hanawa's greatest passion is aged sushi, where fish is matured to deepen its flavor and texture. Achieving this requires two key elements: shari (sushi rice) made with authentic Edo-style red vinegar—unchanged for 200 years—and a partnership with Daiki Hasegawa, a master fish handler known as "the fish whisperer" for his unique nerve-cutting technique. For the rice, Chef Hanawa blends Miyagi Prefecture's Sasanishiki, known for its low stickiness, with Niigata's Koshihikari for a touch of sweetness. The rice is milled using traditional stone-grinding to avoid damage, then seasoned with his own blend of three red vinegars and salt—no sugar. This shari tastes delicious even when cooled and enhances the umami of every piece of fish.
Hasegawa's nerve-cutting technique, which Chef Hanawa describes as a revelation, allows fish to be aged until it reaches its perfect moment of flavor. The result is a sushi that captures the natural essence of the fish, elevated by the perfectly crafted shari, creating a distinctive flavor and texture that continues to captivate guests.

Transforming from a Shy Apprentice to a Charismatic Chef

Chef Hanawa admits he was once a poor conversationalist during his apprenticeship. It was only after opening his own restaurant and deepening his knowledge and skills that he gained the confidence to truly connect with people and enjoy conversations. Drawing from this personal experience, he now takes his young apprentices to visit producers firsthand, letting them hear real stories from the field. For example, he involves them in harvesting pesticide-free plums grown by his parents, making umeboshi and plum wine together, harvesting rice in Miyagi, and learning the entire process of harvesting and drying kanpyo (dried gourd) in Tochigi. Through these hands-on experiences, the apprentices deepen their knowledge and develop their own stories to share with guests. Chef Hanawa's unique approach fosters mutual growth among the team and elevates the overall quality of service at Sushi Asaba.

ROCOCO Elevates the Experience of Sushi Asaba's Customers

Previously serving only one type of bitter beer, Chef Hanawa was searching for a drink that would be easy to enjoy for overseas guests and female customers alike—something aromatic and approachable. He discovered ROCOCO and reached out directly, and that was the beginning of their partnership. ROCOCO's fruity and elegant flavor pairs beautifully with appetizers and fried dishes, and has become an essential part of the early courses. Served in ROCOCO's original circle-element glass, guests have come to appreciate it as a truly luxurious experience. The introduction of ROCOCO has also inspired Chef Hanawa to explore new food pairings and expand the creative possibilities of his course.

INFORMATION

Sushi Asaba

1-4-35, Les Fleurs Nishiazabu 102, Nishiazabu, Minato-ku, Tokyo
TEL : 03-5786-6688
@sushiasaba

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