AWOMB Karasuma

While many venues leave their sushi menu to the chef in a traditional course progression called “omakase,” AWOMB Karasuma places their trust in the diner’s creativity. The signature "teori-zushi" (hand-woven sushi) course is a creation inspired by Kyoto's traditional ori fabric, where threads are first dyed and then woven together. True to its name — ori means "to weave" — this experience invites guests to interlace and layer ingredients to craft their own handrolls. Selections of 50-something fresh, seasonal neta (toppings) are presented on a stunning platter: medium fatty tuna, slow-cooked duck loin, pristine hamachi or salmon roe. These items are ready to be folded to sushi with the help of tools, such as a flat wooden spoon for scooping and flattening rice, a wooden sushi roll mat and a few sheets of nori. Every element is intentionally designed to offer guests the best possible dining experience. Rice is flavored with locally crafted Chidori vinegar from Murayama Zousu in Kyoto, nori (seaweed) is sourced from the Ariake Sea known for its rich aroma, and dashi is carefully made on-site using sweet bonito flakes to add a depth of umami flavor. Their white miso, the Kyoto Ishino Miso, forms the base of AWOMB Karasuma’s white miso milk pudding. AWOMB Karasuma exists in a converted townhouse just seven minutes from Karasuma Station. The atmosphere is breathtaking yet welcoming with clean interiors designed to bring peace to all diners. Michelin Guide: 2018 - Bib Gourmand 2019 - Bib Gourmand 2020 - Bib Gourmand 2021 - Bib Gourmand 2022 - Bib Gourmand 2023 - Bib Gourmand 2024 - Bib Gourmand 2025 - Bib Gourmand