With over 100 years of history, the renowned establishment "HATSUNEZUSHI" continues to amaze with its dramatic changes and innovations over time. Currently, the fifth generation of young chefs (four of them) are each crafting sushi, showcasing a fresh and innovative approach while emphasizing the importance of tradition. This time, the apprentice Shogo Umeki was in charge.We started in a private room, beginning with freshly prepared sushi rice, followed by a small appetizer, and then moving on to the sushi itself.At just 22 years old, his demeanor rivals that of seasoned veterans. The sushi was delicious! Under the guidance of Master Nakaji, he has already reached a level of mastery as a craftsman, possessing a broad knowledge and a sense of stability.It's astonishing that such high quality is offered in a course under JPY 10,000. This young chef still has great potential for growth. A true future monster! I was extremely satisfied and can't wait to see how he develops further!**Dishes included:** - Sea Bream Roe and Winter Melon Stew - Lean Tuna (120 kg from Nagasaki) - Medium Fatty Tuna - Ohagi with Stem Wasabi and Iburigakko - Small Horse Mackerel (aged for 1 week) - Squid (4.5 kg) - Sea Bass (aged for 1 week) - Clams, Sake Steamed - Horse Mackerel (Donchicchi) - Crab - Bonito (from Chiba Katsuura) - Sea Urchin - Dried Gourd - Egg - Fish Soup with Noodles
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