東京
寿司
SUSHI
KAKIDA
TOKYO
SAIKO
鮨
東京
かきだ
KAKIDA
TOKYO
SAIKO
19F, Odakyu Hotel Century Southern Tower
2-2-1 Yoyogi, Shibuya-ku, Tokyo 151-8583
〒151-8583 東京都渋谷区代々木2丁目2-1 小田急ホテルセンチュリーサザンタワー 19F
2F Nippon Life Marunouchi Garden Tower,
1-1-3 Marunouchi, Chiyoda-ku, Tokyo 100-0005
〒100-0005 東京都千代田区丸の内１丁目１−３ 日本生命丸の内ガーデンタワー 2F
2F Canyon Terrace, Caretta Shiodome, 1-8-2 Higashi-Shinbashi, Minato-ku, Tokyo 105-7090
〒105-7090 東京都港区東新橋１丁目８−２ カレッタ汐留 2F キャニオンテラス
4F 404kitchen, SHIBUYA Side, Shibuya Sakura Stage, 1-4 Sakuragaokacho, Shibuya-ku, Tokyo 150-0031
〒150-0031 東京都渋谷区桜丘町１−４ 渋谷サクラステージ SHIBUYAサイド 4F 404kitchen
1F Rissei Garden Hulic Kyoto, 310-2 Bizenjimacho, Takoyakushidori Kawaramachi Higashiiru, Nakagyo-ku, Kyoto-shi, Kyoto 604-8023
〒604-8023 京都府京都市中京区蛸薬師通河原町東入備前島町３１０−２ 立誠ガーデン ヒューリック京都 1F
1F Coto Glance Aneyakojidori, 299 Kinoshitacho, Nakagyo-ku, Kyoto-shi, Kyoto 604-8104
〒604-8104 京都府京都市中京区木之下町２９９ Coto Glance 姉小路通 1F
Bringing the True Spirit of Japanese Sushi to the World.
In the early 1800s, sushi was born as everyday street food, served at Edo’s food stalls.
It was casual, shared, and part of daily life.
Over time, sushi became refined — and eventually, something reserved for special occasions.
Today, even in Japan, it is often treated as a luxury.
But that was never the original spirit of sushi.
Freshly prepared by a skilled chef, enjoyed right in front of you, shared with friends and family — simple, honest, and deeply satisfying.
That is what sushi was always meant to be.
At Kakida Sushi, our mission is to restore that authentic experience —
and to make it available to people around the world, without unnecessary cost.
Our head chef visits fishing ports personally, building long-term relationships with local fishermen. By sourcing directly and eliminating intermediaries, we secure exceptional fish at its peak — simply and responsibly.
Traditional sushi training often requires many years — famously, "eight years just to master nigiri", the technique of hand-pressing sushi. We respect this heritage while rethinking how skills are passed on. Through a focused, structured training program, our chefs master the essentials efficiently, allowing us to maintain quality while keeping sushi accessible.
Purchasing the whole tuna allows us to offer premium quality at a scale that standard sourcing can't achieve. This approach is supported by our tuna filleting shows — among the largest of their kind in Japan — enabling us to serve exceptional bluefin at surprising value.
We believe sushi should be enjoyed wherever people gather.
Alongside our restaurant experience, we offer catering services that bring our chefs to homes and workplaces.
We are also preparing sushi-making classes, inviting people around the world to experience Japanese culinary culture firsthand.
Kakida Sushi brings the timeless spirit of sushi — directly to you.
かきだ鮨は、あなたのもとへ
日本の伝統文化「鮨」を届けます。
Kakida Sushi brings the timeless spirit of sushi —directly to you.
