The Story Behind Kasumigaseki
Kasumigaseki, a tribute to the depth and beauty of Japanese cuisine. Established by Kasumigaseki Capital Co., Ltd., a Tokyo-based company with a deep appreciation for gastronomy, this venture marks its first expansion beyond Japan.
Rooted in the philosophy of Sumi Fire: Neo Japanese Cuisine, our approach respects the heritage of Japanese culinary arts while embracing innovation. We honour the discipline of traditional techniques while introducing a modern twist that appeals to both purists and adventurous diners.
At Kasumigaseki, every element is meticulously curated, from the hand-selected ingredients flown in from Japan to the wabi-sabi-inspired interiors that reflect simplicity and natural beauty. Every dish, every detail, and every moment designed to transport you to the heart of Japan.
With the registration of “Japanese food” as a UNESCO Intangible Cultural Heritage in December 2013, people are reevaluating what “Japanese food” is. When we think of “Japanese food,” we think of vegetable dishes using dashi broth, miso soup, grilled or boiled fish, and steamed dishes that do not use oil or fat. These are either high-end dishes such as kaiseki or kappo-ryori, or traditional delicacies prepared by grandmothers.
On the other hand, many of the “national dishes” such as curry rice, ramen, gyoza, and Neapolitan are dishes that were originally introduced as foreign cuisine, but have been adapted and established to the Japanese palate. In light of these changes of the times, we KASUMIGASEKI call the cuisine that reexamined traditional Japanese ingredients and food culture and reconstructed the old and the new “Neo-Japanese cuisine.
Genshi-Yaki is a traditional Japanese cooking method in which fresh fish and vegetables are slowly grilled on skewers on the edge of a hearth. In the old days, when there was neither gas nor electricity, fish were skewered and roasted over charcoal with the fish mouth down, so that excess water would escape and the flavor of the fish would be concentrated.
At our restaurant, we use Japanese cooking techniques to enhance the original flavor of not only fish, but also vegetables and meat.
