My second visit was for lunch. This time, instead of being served by the fourth-generation chef, I enjoyed the "Fifth Generation Omakase Nigiri," which showcases the skills being passed down to the next generation. The first dish was tuna from Izu Shimoda, Shizuoka Prefecture, accompanied by fresh wasabi from Azumino. The sequence began with "Tuna Akami," "Chutoro," and "Tuna Tataki," and I was immediately captivated by the exceptional quality. The carefully selected ingredients from across the country, such as small horse mackerel from Kumamoto, horse mackerel from Saga, and eel from Nagasaki, were transformed into exquisite pieces by the young artisans, creating a refreshing sight to behold. After the meal, I had a lively conversation with the chef about Italy, and I was deeply impressed by his charm. Although he has a stoic "artisan spirit" that allows no compromise, he is surprisingly open-minded and possesses a multifaceted perspective. His willingness to generously pass on his skills to the next generation and support their growth from behind the scenes reflects the reason why Hatsunezushi continues to be cherished and evolve over time. From the last dish of "Ara Soup" to the end, it was a wonderful composition that felt both traditional and refreshingly new. This visit surpassed my previous experience (3.9 points), offering a rich moment to savor both the "present" and "future" of this renowned establishment. It was the perfect return, allowing me to feel the chef's passion and the challenges of the fifth generation. I look forward to enjoying the continuation of this evolution.
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