I visited HATSUNEZUSHI in Kamata, a historic restaurant said to be the birthplace of Edomae sushi, and recognized as one of the top sushi restaurants on Tabelog. I had wanted to visit for a long time, and once I tasted the sushi, I understood why it has been cherished for so long—everything was truly delicious.The head chef is currently working in Milan, and his apprentices are now supporting the restaurant. I was impressed by their dedication to preserving the techniques they inherited while passionately crafting sushi. Even in the absence of the head chef, it was clear that the apprentices are committed to maintaining the flavors and history of the restaurant, which naturally made me want to support them.What particularly delighted me was not just enjoying the nigiri, but also being able to watch the process of making the sushi rice. Usually, I only taste the finished sushi, so witnessing how the foundation of the sushi is prepared was a rare experience. I even got to see the traditional hangiri, and it was uplifting to see them using such classic tools to create sushi.I realized that even the seemingly simple pieces of sushi are the result of meticulous work starting from cooking the rice. After learning about the preparation process, the deliciousness of the sushi became even more memorable. It felt less like just a meal and more like an immersive experience into the culture and techniques of Edomae sushi.Every piece of sushi I had was delicious, especially the uni and tuna nigiri, which left a lasting impression. Each piece brought satisfaction, and I looked forward to what would come next. The phrase "everything is delicious" perfectly encapsulates the skill of this renowned establishment.Additionally, the wasabi provided was surprisingly impressive, catching my eye with its size. I learned that it is sourced directly from a farm, which conveyed the care taken not only with the sushi ingredients and rice but also with the accompaniments. I believe this thoughtful approach to each ingredient contributes to the creation of such delicious sushi.The pairing with white wine was delightful. It enhanced the experience, especially when enjoyed alongside the nigiri, including the uni and tuna, making the meal even more enjoyable. While the combination of sake and sushi is also appealing, there is a unique charm to enjoying sushi with white wine.From the rice made in a hangiri, the impressive wasabi sourced from a farm, to the delicious sushi crafted by the apprentices, and the white wine pairing, it was all a memorable experience. This is not just a place to eat sushi; it is a special spot where one can connect with the history and craftsmanship of Edomae sushi. I look forward to savoring this deliciousness again in Kamata.
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