I wondered if sushi prepared by the fifth generation apprentice of a renowned restaurant would be that different, so I made a reservation to try it out.The course is priced at JPY 8,800, which is quite reasonable for a high-end establishment like Hatsunezushi, making reservations highly competitive.Upon my first visit to Hatsunezushi, I noticed that the atmosphere, influenced by the owner’s wife who loves Italy, doesn’t resemble a typical sushi restaurant at all. The interior has a strangely inviting ambiance that feels quite Western.Today, the sushi counter is managed by Tetsu, who is still a minor! Despite his youthful inexperience, he carries himself with impressive poise, making it hard to believe he is only five years younger than my daughter.The sushi itself is prepared after the head chef checks the quality of the ingredients, with the apprentices applying Edo-style techniques before serving it to the customers.By actively providing opportunities for the apprentices to engage with customers, the head chef has created a system that enhances their skills, including customer service. This nurturing approach is truly commendable.Customers also come with the mindset of supporting the younger generation, contributing to a warm and homey atmosphere in the restaurant.Here’s what I enjoyed:1. Squid Tentacle Balls2. Tuna Akami3. Tuna Chutoro4. Tuna Tataki5. Kohada (Gizzard Shad)6. Sea Bream7. Aori Ika (Bigfin Reef Squid)8. Horse Mackerel9. Clam10. Crab11. Bonito12. Sea Urchin13. Roll14. Soup15. ParfaitThe sushi still has room for improvement, so I hope Tetsu continues to work hard with humility and brightness.By the way, the final parfait was served on the second floor by Chef Nakaji himself, and its quality could rival that of any pastry shop! I joked that it might have been the best dish of the evening as I headed home.
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