Kappo Cuisine Sushikame
My great-grandfather Kamekichi founded the restaurant in Yoshino during Taisho Period (1912-1926) and I am its current,fourth-generation owner.
We offer Kaiseki cuisine and Sushi that give you a chance to experience the four seasons of Yoshino,with a focus on locally sourced ingredients. Examples are wild plants and river fish,in addition to fresh seafood and Yamato (Wagyu) beef.
We place emphasis on the coming and going of the seasons,sourcing the most delicious ingredients for each season employing our unique routes,and offer a wide variety of dishes you can only encounter at our restaurant.
Yoshihiko Asada, current and fourth-generation owner of Sushikame
I underwent rigorous training at Michelin three-star restaurants in both Osaka and Kyoto.
I subsequently took ownership of Sushikame,following in my father’s footsteps.I have been honing my ability to find the best seasonal ingredients while making use of my connections and experiences with local suppliers.I am pursuing my passion to create memorable dishes that do not only impress the sense of taste.
What Sushikame Stands for
 Dashi Broth Dashi is the essence of Japanese cuisine.At Sushikame, we cook fragrant Dashi every single day while using premium Rishiri kelp and bonito flakes.Dashi itself,bringing out the best in each individual ingredient,is the core of the dishes’flavor. |
 Yoshino Kudzu Yoshino Kuzu is a traditional ingredient used for Japanese dishes as a high-quality starch improving the food’s flavor. |
Enjoy the harmonious Umami-based interactions of Dashi,the ingredients,and Yoshino Kudzu.
Sushi
Assorted Nigiri Sushi
Sushi Rolls
Pressed Sushi
Recommended Dishes
Tempura Assortment
An array of shrimp,white fish,and seasonal vegetable tempura.
We sincerely hope you can enjoy our homemade tempura sauce with its ingredients Dashi,specially selected soy sauce,and salt.
Jagaman Sushikame’s speciality (!)
Minced Yamato beef and steamed potato buns get rolled up in rice crackers,then are topped with very hot kudzu paste that has been further flavored with ginger juice.
The fragrant potato buns and kudzu paste make for a delicious combination.
Chawanmushi
Chawanmushi is a dish based on the mixing of eggs and Dashi broth.To this mixture,seasonal ingredients are added,followed by steaming.The guest can find pleasure in the smooth texture and delicious flavors of these elements.
Yamato Beef Steak
Made with rare cuts of Yamato Beef,a premium kind of Japanese Wagyu beef.It is manufactured in Nara Prefecture,including sirloin cap and tri-tip.
It offers a good balance of lean meat and fat,and is also well-known for its sweet and savory flavor.
Served with a special sauce made from the current season’s fruits and Yoshino soy sauce,aided by salt.
Sumashi Soup
A clear soup made with our excellent,highly fragrant Dashi broth and original light soy sauce that has been used since Mr Asada’s early days of intensive instruction at a traditional Japanese restaurant. A rather simple dish enabling you to enjoy the flavor and Umami of the Dashi broth.
Local Sake from Nara
Recommended Junmaishu Sake
