Ita Daki Masu
Ita Daki Masu
Japanese Catering
Treat your teams to a custom and healthy meal, prepared fresh by a legendary Japanese Chef. Kenichi Kawashima's kitchen is open and it can be in your company's kitchen tomorrow.
Bringing the years of restaurant experience - both cooking and planning, Kenichi brings his family history of Japanese cooking to the Bay Area and never disappoints.
Tasty & Simple
The menu is designed to both please the palette and create simple serving and cleanup.
Full Kitchen
We travel with our own equipment and teams so setup and cleanup is fast & easy.
Large Groups
Whether a small board meeting or a full company lunch for 500, we can easily accommodate.
A Japanese Feast
Sushi and Ramen along with seasonal specialties nourishes and satisfies
A Japanese Feast
Sushi and Ramen along with seasonal specialties nourishes and satisfies
Every meal that Kenichi assembles is unique. Choose the items you wish from the menu and then mix it up another time. From Kenichi's signature Ton-kotsu Ramen to traditional salmon and chicken dishes, all delight the senses.
A sushi chef for more than two decades, Kenichi can also provide a custom and elegant meal for Board meetings and other gatherings that require a more tailored approach. You can discuss your event or occasion with the staff - just call us at (415) 238-4447 or email orders@kawashimaskitchen.com.
In The Kitchen
In The Kitchen
Kenichi Kawashima
OWNER & EXECUTIVE CHEF
Growing up in a restaurant family in Nagasaki, Japan, Kenichi has always been around food. More than 10 years as a Sushi Chef in San Francisco paved the way for him to open Rocketfish Lounge and he has now found success in bringing his special homestyle Japanese cuisine to local corporate teams.
Awards
Kenichi has won the prestigious California Rice Commission's Sushi Master's Competition Bronze Medal. The competition pays special attention to three key areas of sushi excellence including plating (the presentation), roll design, and balance of the nigiri sushi (fish to rice).
Kenichi's sushi approach is based on an the Edo-mae style which is a traditional approach to classic Tokyo-style sushi that dates back to the 1600's.
Sake & Shouchu
Kenichi also holds a KIKI SAKE SHI - which is a certified Sake Sommelier as well as SHOUCHU KIKI SAKE SHI (very rare in the United States) is a Shouchu spirits Sommelier.
Kenichi is also a WINE SOMMELIER approved by Ecole Professionelle Du Sommelier and The All Nippon Sommelier Association.
Chef Kenichi puts the finishing touches on a spicy Kimchee Ramen bowl.
Serving up Ramen at one of Silicon Valley's prominent startups.
Served up: Spicy, Kim-Chee Ramen with extra green onions and Kim-chee.