About Karin
The Name
A grandfather’s name
above the door
Karin (華林) was the name of the chef’s grandfather.
When he set out on his own, it was the first name that came to mind — not his own, but that of the person who raised him to this point. He wanted to welcome everyone who comes through the door as a guest in his home. That is what the name carries.
Ryogoku
Where nigiri began
Nigiri sushi is said to have been born in Ryogoku, in old Edo — shaped quickly at street stalls for the people of the town. It is the origin of the Edo-style sushi we know today.
Karin sits on a side street a short walk from the station. The chef wanted to bring the craft he honed in Ginza closer, to more people — relaxed, but never careless. For that, there was only one place to open.
Sushi and Kaiseki
One unbroken omakase
Trained first in Kyoto kaiseki, the chef shows those roots in his small dishes: fish seared over charcoal with grated daikon and house-made ponzu, a seasonal vinegared dish, a soup, something fried — each leading on towards the nigiri.
Not quite the snacks of a sushi bar, not quite a kappo menu. Something in between, served one dish at a time across the counter.
No compromise on ingredients.
No distance from our guests.
Reservations
Ten seats at the counter, waiting for you
Reservations only — online or by phone.