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Kakinohazushi (柿の葉寿司), or persimmon leaf sushi, is a dish local to the Nara, Wakayama, and Ishikawa prefectures in Japan. The preparation and shape in Nara and Wakayama differs somewhat from Ishikawa.

In both areas, mackerel, salmon, and sea bream are used as toppings. However, in Nara and Wakayama, salt-water eels and shitake are utilized, while in Ishikawa, yellowtail is common.

Bite sized pieces of vingared rice topped with fish pressed and wrapped in persimmon leaves (kakinoha). Before eating, the persimmon leaf is removed. The persimmon leaf is not typically eaten. In some areas, the sushi is first wrapped in kombu before being wrapped in persimmon leaf.

Due to the antbacterial properties of persimmon leaf, kakinohazushi may be safely stored for a few days prior to consumption. The persimmon leaf is also pickled in salt to tenderize the leaf or possibly to enhance its antibacterial properties. Also, astringent persimmons are considered better.