Hiroyuki Kawashima

Kashihara is home to Kashihara Jingu, the great shrine commemorating Emperor Jimmu — Japan's first emperor — and occupies the heart of the ancient Asuka cultural region where Japan's imperial civilization began. Kawashima's sushi in this setting becomes a form of cultural memory: Yamato rice (historically the first cultivated rice in Japan) used for shari; local Nara river fish alongside Tsukiji imports.

Hiroyuki Kawashima is the sushi chef at Sushi Kawashima in Kashihara (Nara Prefecture), which holds one Michelin star. His edomae sushi practice in Kashihara — adjacent to Asuka, Japan's earliest imperial capital — connects the precision of traditional Tokyo-style sushi with the unique seasonal ingredients of the Yamato region.

Japan — trained in traditional Edomae sushi technique; practice rooted in Kashihara/Asuka's historic Yamato region

Career

• Sushi chef at Edomae sushi restaurants in Japan, Japan (Training and early career)
• Chef-Owner at Sushi Kawashima, Kashihara, Nara (2010s–present)

Mentored by Edomae sushi tradition.