I had the opportunity to visit HATSUNEZUSHI, which was highly recommended by a friend. Thanks to the training of young chefs (fifth generation), I was able to enjoy a meal at a significantly lower price than usual!On that day, the chef was a 19-year-old who had been training for six months.The course included:12 pieces of nigiri + rolls + tamago + dessert (served on the second floor), making for a simple yet delightful experience.I was shown the preparation of freshly cooked rice, which was made using charcoal. Once it cooled to the right temperature, the nigiri-making began. As the meal progressed, the rice seemed to settle, and while the red vinegar flavor was initially sharp and firm, it became softer and more harmonious towards the end, allowing me to enjoy the transformation. Personally, I preferred the latter half.The attention to detail in the nigiri was evident. After filleting the fish, it was placed on a warmed plate to slightly melt the fat before being shaped into nigiri. This resulted in pleasantly warm sushi being served.I was most surprised by the kohada (gizzard shad). While it’s common to place the skin side out, here they served it with the flesh facing outwards, which helps to enhance the tenderness of the small bones inside.Additionally, there were unique offerings like toro-taku with iburi-gakko (smoked daikon) and clam sake-steamed nigiri, allowing me to savor each piece.There was no drink menu; if you wanted Japanese sake, you could simply express your preferences, and they would bring you recommendations.Moreover, the tamago and dessert ice cream were made using leftover rice from the pot when cooking the sushi rice, showcasing the restaurant's tradition and commitment to quality.While enjoying dessert on the second floor, I had the chance to chat briefly with the fourth-generation head chef, who was visiting Japan, and I could sense his wonderful personality.
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