I visited HATSUNEZUSHI in Kamata.I started with some mozuku vinegar, which had a refreshing taste, serving as a warm-up for the sushi to come.The first nigiri was red tuna, enjoyed with salt instead of soy sauce, allowing the pure flavor of the fish to shine through.Next came the chutoro and torotaku. It was interesting that the torotaku was paired with iburi-gakko instead of the usual pickled daikon. The smoky aroma complemented the fatty chutoro beautifully, offering a different impression from the typical torotaku.Following that were kohada, spring sea bream, meiichidai, and sawara, each showcasing distinct flavors, allowing me to appreciate the individuality of the fish as I progressed through the nigiri.For the sardine, instead of wasabi, it was paired with grated green onions and ginger. The flavor of the green onions and the refreshing spiciness of the ginger matched the sardine perfectly, making it one of my favorites.An impressive piece was the clam nigiri, made from sake-steamed clam. The umami of the clam was prominent, and having it as nigiri was a refreshing twist.The meal continued with uni, bonito, and anago, keeping the experience enjoyable until the end.To finish, there was a clear soup with somen noodles. The broth, infused with the flavors of the fish, combined with the somen, provided a satisfying conclusion after the sushi.The roll was a kanpyou maki.For dessert, there was a gelato made from fava bean paste. This unique dessert allowed me to savor the flavor of fava beans, showcasing the playful spirit of the sushi restaurant until the very end.I finished with rooibos tea.The meal was not just about the fish itself, but also about the thoughtful touches with salt, condiments, iburi-gakko, and sake-steamed dishes, making it a delightful experience.Each piece of nigiri had its own character, and I enjoyed the anticipation of "What will come next?" as I continued to eat.If you're looking to enjoy sushi in Kamata, this is a place worth visiting.
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