Dining alone on a weekday evening,I finally visited the renowned sushi restaurant, HATSUNEZUSHI, in Kamata.I ordered the "2026 Summer Fifth Generation Omakase Nigiri" prepared by Yuto Furuta:- Tuna Akami- Tuna Chutoro- Tuna Tataki- Marinated Akami- Kohada (Gizzard Shad)- Spring Sea Bream- Clam- Sagochi (Spanish Mackerel)- Meichi Tai (Red Sea Bream)- Sardine- Sea Urchin- Bonito- Anago (Sea Eel)- Kanpyo (Dried Gourd)- Clear Soup- Dessert- Beer- Japanese sake (Kamoizumi Kuheiji)The rice cutting before the nigiri is delightful.Freshly cooked "Niebana" rice is combined with red vinegar, resulting in a firm, well-defined texture that feels like each grain has its own bite.At first, the aroma and acidity of the red vinegar, along with the presence of the rice, are strong, but as time passes, the vinegar blends in, and the temperature and texture gradually change.The sequence of the toppings is adjusted according to the state of the rice, creating a sense that the entire course revolves around the rice.Unlike typical omakase meals that often start with mild white fish or squid, this one begins with four pieces of tuna: Akami, Chutoro, Tataki, and Marinated Akami.The combination of warm, robust rice right after cooking with the rich umami of the tuna is fascinating.By varying the preparation from Akami to Chutoro, Tataki, and Marinated Akami, I could enjoy the differences in flavor, fat content, and texture, even with the same fish.As the rice gradually settles, the course progresses to Kohada, Spring Sea Bream, Clam, Sagochi, and Meichi Tai.It's impressive how the order of the toppings is structured based on the changes in the rice, rather than following the usual flow from light to strong flavors.The quality of the sardine, sea urchin, bonito, and anago was exceptional, with each topping's umami and aroma beautifully complementing the rice at that moment.The meal concluded gently with Kanpyo, clear soup, and dessert, leaving a satisfying feeling.The lively atmosphere is enjoyable.Watching the rice being prepared right in front of me is breathtaking.I could appreciate the nigiri up close.I experienced the process of how the sushi comes together over time.It’s not just about tasting high-quality ingredients.I became aware of the rice's temperature and how the red vinegar integrates, making for an educational sushi experience.The charm of HATSUNEZUSHI lies not only in the quality of the ingredients but also in incorporating the evolving nature of freshly cooked rice into the course itself.The unusual structure starting with four pieces of tuna reflects a clear intention to highlight the robust rice right after cooking.Considering the quality and variety of the ingredients, along with the special experience starting from rice cutting, the cost performance is remarkably high.While inheriting traditional Edomae techniques, this omakase offers a new way to enjoy sushi with rice as the star, resulting in a highly satisfying experience.
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