I was fortunate to receive an invitation to visit the renowned sushi restaurant "HATSUNEZUSHI" in Kamata. Located just past the Nihon Kogakuin, its exterior doesn’t look much like a typical sushi shop, but the door clearly displays "HATSUNE," making it easy to find. At HATSUNEZUSHI, the owner, Katsu Nakaji, is running a project to train the next generation (the fifth generation) of sushi chefs, allowing guests to enjoy sushi prepared by his apprentices at an affordable price. The course for the day was priced at JPY 8,800.I was seated at the back of the L-shaped counter. While enjoying a beer, I was introduced to their special cooking method. They use a unique steamer called "Mushi-gama" that cooks rice at 650 degrees in just 10 minutes. The hot rice is then carefully transformed into sushi rice. I wondered if the temperature would really drop, but they quickly added vinegar while cutting it. Their technique was impressive.Once prepared, I was allowed to taste a small sample, and it had a delightful texture. After a small side dish of sea bream roe and butterbur, we started with the tuna. The tuna for the day was from Aomori's Mutsu, weighing 133 kilograms.- Tuna Akami- Tuna Chutoro- Tuna TatakiAn impressive trio of tuna. The akami was particularly good. The sushi continued with kohada, which was prepared to emphasize its umami rather than a sharp taste. The grouper was also excellent.- Kohada- Grouper- Clam- Horse Mackerel- CrabWhile enjoying about two servings of Japanese sake, the bonito that came out was exquisite. So delicious!- Bonito- Sea Urchin- Conger EelTo finish, I had a soup with somen noodles and a dried gourd roll, followed by tamago. - Dried Gourd Roll and Tamago- Soup with SomenBut the experience didn’t end there; I was taken to the second floor (Nakaji family) where I enjoyed some light sweets (biscotti and matcha ice cream) along with tea. The atmosphere was wonderful. It was a great experience, and I would love to return if I have the chance.
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