ABOUT US

SINCE 2019

A restaurant inspired by modern Japanese culture, cooking seasonal Japanese fare with support from local farms and fisheries. Take a seat in the leather booths, beautiful patio or sit down at the sushi bar and watch the chef’s slice and form expertly crafted morsels of fish. Our staff can guide your dining experience with recommendations of some of the freshest, highest quality seafood selections available.

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INGREDINTS

Chef Yoshiharu Kakinuma selects the best products and ingredients


available from the Tsukiji Fish Market in Tokyo, Japan, delivered fresh to the restaurant on a weekly basis.At Sushi Raijin, integrity is our number one priority. And that shows in the way we treat our ingredients. Food is meant to be eaten with the eyes first, and with us, every dish is a work of art.

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ENJOYABLE &
COMFORTABLE

These traditionally elegant, and secluded private rooms are ideal for business meetings, special occasions, or times when privacy is a necessity. Decorated with unique Japanese flower arrangements (“Ikebana”), scrolls, and artwork, these Tatami rooms offer a luxurious dining experience. Each Tatami room is also equipped with a server call button, a well for comfortable seating, and sliding doors for absolute privacy. Individual Tatami rooms have occupancies ranging from 4 to 10 guests.

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OUR CHEF

Yoshiharu Kakinuma

Having worked in restaurants since 7yrs of age, Yoshiharu has a lifetime of experiences to pull from. He has been featured on Emeril’s Florida, he has honed his knife skills from master knife craftsman at Tsukiji fish market in Tokyo and has won numerous awards and accolades while holding the position of executive chef and co-owner of Shari Sushi Lounge. As the executive chef. With talents honed over the years as the Executive Chef, he has a demanding standard to make every item that comes out of the kitchen not only pleasing to the eye but also to the palate.