At Sushi Kinsen, we embody the spirit of Ginza’s finest sushi counters while offering a refined and deeply personal interpretation by our chef, Jason Sen Li.

Our philosophy is grounded in the authentic discipline of Edomae technique—aging, curing, and preparing fish with precision that has been passed down for generations. At the same time, our flavor profiles are subtly attuned to the Bay Area, reflecting both the preferences of our community and Chef Sen’s own creative evolution as an omakase chef.

Every piece of nigiri is the expression of this balance: classical Japanese authenticity married with a contemporary sensibility, presented in an intimate and personalized setting.

We source only the highest quality ingredients directly from Tokyo’s Toyosu Market, including rare and technically demanding delicacies such as Hamo (pike conger eel)—a hallmark of mastery in Japanese cuisine. Looking ahead, we will unveil our exclusive Himuro wet-aging process, an ancient technique of preserving fish in an ice chamber without electricity. This meticulous method imparts unparalleled depth and purity, honoring tradition while redefining freshness.

Sushi Kinsen invites you to experience omakase as both a craft and a dialogue—authentic in spirit, precise in execution, and tailored with sincerity. We look forward to welcoming you.