At Sushi Kaji, we are particular about authenticity. Fish comes strictly from Tokyo bay. Rice, vegetables and even garnishes are from Japan. Although we do not serve "popular Japanese food" like "California roll" and "Teriyaki", we will be pleased to introduce you to the real Japanese food culture.

In order to maintain the highest quality of food and service, only 30 seats are available each evening. Reservations are recommended in advance.

Sushi Kaji has just celebrated its 6th anniversary. We would like to thank all our loyal customers for your patronage.

1. Clams and Butter sauce

The Japanese are really fond of shellfish, and clams are among the most popular. In season, they become sweet and juicy.

SERVES FOUR

INGREDIENTS

40-45 fresh clams
30g butter
200ml sake
300ml water
1/3 tsp salt
1/3 tsp pepper
Sliced lemon per serve
Chopped green onion, to garnish

1. Soak clams in salted water for a couple of hours in order to remove dirt and sand.
2. Pour sake into a pan and add butter and clams.
3.Bring to a boil over vigorous heat. Add water, salt and pepper.
4. When shells open, remove from heat.
5. Divide among four small bowls, sprinkle with chopped green onions, garnish with a sliced lemon.

2. Marinated and Grilled Sea Bass

This is a classic recipe served since medieval times, but is still very popular as a home-cooked dish in Japan.

SERVES FIVE

INGREDIENTS
750g sea bass (150g x 5pc)
125g saikyo miso (sweet miso)
50ml sake
50g sugar
Salt

1. Place the sea bass in a shallow container. Sprinkle with salt on both sides and leave for 20-30 minutes.
2. Mix the saikyo miso, sake and sugar, then marinade the sea bass in it for 24 hours.
3. Preheat the oven to 450℃, and broil the sea bass on each side until the surface is blackened.(about 5-6 minutes).