Sushi Kinsen

Authentic Ginza style omakase featuring Toyosu Market fish prepared with traditional Edomae technique and personalized sensibility.

Chef Jason Sen Li started in sushi at eighteen, trained at the San Francisco counter that opened as Sushi Nagai, and later became chef owner of Tancho in Castro Valley. He was founding chef of Nagai Edomae Sushi in Redwood City in late 2024, and the restaurant reopened as Sushi Kinsen in October 2025. The seasonal Edomae omakase uses seafood sourced through Tokyo's Toyosu Market, with aging, curing, marinating, simmering, and precise knife work applied to each fish, from matured neta and hikarimono to seasonal ingredients such as hamo.