Portrait of Hiroshi Karashima
i. Biography
Fukuoka is the working ground for Hiroshi Karashima, and the style fits the city’s register: beautiful fish handled with skill, red wine vinegar shari, and the quiet discipline of Kyushu-style Edomae omakase. As Executive Chef of Sushi Karashima in Fukuoka, Karashima is tied to a form of sushi that avoids display for its own sake. The work asks technique, ingredient, and space to carry the point.
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The Climb
In the earlier stage of the career, the role of Executive Chef at Sushi Karashima in Fukuoka already set the terms of the cooking Hiroshi Karashima would be associated with. The line is one of steady refinement rather than theatrics, with skill accumulating through repetition and close attention to detail.
Today
Kyushu-style Edomae omakase is built on precision and restraint, and that framework defines the current work. Red wine vinegar shari gives the rice its own note, egg white chawanmushi adds a soft counterpoint, and amberjack nigiri provides a clear anchor in the sequence. In Hiroshi Karashima’s hands, each piece is placed to support the pace of the meal rather than dominate it. Sushi remains the core craft, and the emphasis stays on beautiful fish prepared with skill in a beautiful space.
The experience reads as preparation, sequence, and careful handling of seafood, with elegance coming from discipline rather than display. The room supports the plate, and the plate keeps the work in view. The restaurant’s more personal marker comes through a named roll. In an omakase format built around fish and rice, Karashima Special Roll gives Hiroshi Karashima a specific signature inside a service otherwise shaped by seasonality and restraint.
Signature
Hiroshi's signature dishes include Karashima Special Roll.
Recognition
Hiroshi's honors include Tabelog Award Bronze winner (2026).
FAQ
Asked of Hiroshi
What is Hiroshi Karashima's current role?
As of 2026, Hiroshi Karashima is Executive Chef.
Where did Hiroshi Karashima work before?
Hiroshi Karashima's earlier career included Sushi Karashima.
What recognition has Hiroshi Karashima received?
Tabelog Award Bronze winner (2026).
The Sunday email
Read about chefs like Hiroshi Karashima in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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