Mozuku VinegarTuna Akami with SaltTuna ChutoroTuna TatakiKohada (Gizzard Shad) Aged for 1 WeekSpring Sea BreamClam from Ibaraki PrefectureBlack MutsuMeichi Sea BreamSardineSea UrchinBonito with 23-Year-Aged Soy SauceAnago (Sea Eel)Senpyo (Japanese Pickled Vegetables)Fish SoupDessertGari: Fresh GingerRice: Hitomebore from Miyagi PrefectureHATSUNEZUSHI was founded in 1893 on the old Tokaido Omori Mihara Street. Not only does it uphold a tradition that has lasted over 130 years, but the fourth-generation owner, Katsu Nakaji, has also created a space to pass on the next generation of culinary skills. The sushi rice is carefully adjusted with red vinegar and white vinegar according to the climate, without using sugar, showcasing the essence of Edomae-style sushi while delving into the details. The one-week-aged Kohada, the conscious serving temperature of the warm tuna, and the bonito paired with 23-year-aged soy sauce all have interesting reasons behind them. It was a time to savor the very essence of HATSUNEZUSHI, which is not just about preserving a long history but also about renewing and passing it on to the next generation.
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