I felt that the world is rapidly advancing.The young chef's course at HATSUNEZUSHI offers high-quality ingredients and the traditional flavors of a long-established restaurant at an astonishing price.I’m not a fan of the term "cost performance," but this pricing is truly impressive!After all, it’s JPY 8,800, including service and tax.The secret lies in the fact that the apprentices are currently doing four rotations (laughs), and during peak times, they even managed eight rotations, which is remarkable.It’s amazing that they can keep this pace while still attracting customers.On this day, the chef was Yuto Furuta, who just returned from Milan and will be heading back there soon.Despite his youth, he has a charming personality and a commanding presence while preparing sushi, and he manages to pay attention to those around him, which is impressive.⚫︎ OmakaseWe started with the classic sushi rice preparation, handled by a newcomer, which led to some fun surprises (laughs).- Lean Tuna- Medium Fatty Tuna- Seared Tuna with IburigakkoNext, we had a series of three tuna pieces, starting with:- KohadaThis is a signature dish at HATSUNEZUSHI! By marinating it properly, they transform the small bones into deliciousness, allowing us to enjoy the pure flavor of the kohada, which was simply delightful.- KueEven after a week of aging, it still had a firm texture.The combination of flavor and texture was outstanding, making it the highlight of the day.- Chawanmushi (savory egg custard)- Sago Fish- Akagai (red clam)- Kamatsu (barracuda)- Hairy Crab- Sardine- Bonito- Sea Urchin- EggplantThe vegetable sushi was born from the staff meal, as they often practice with sushi and realized they were lacking in vegetables (laughs).Thus, they experimented with vegetable sushi.- Anago (conger eel)- Rolls- Clear Soup- DessertWe moved to the ocean-themed room for a relaxing café time, enjoying rooibos tea and sweet potato gelato with adzuki beans.I never expected the young chefs to be this impressive.It made me realize how much older I’m getting.I’ll visit again when he returns from Milan!
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