Hatano Yoshiki Tokyo

Awards

OAD

Japanese Restaurants 2026, 189

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2026 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

Ratings from the web

Tabelog

4.04

Chef

Hatano Yoshiki

Cuisine

Sushi, Seafood, Japanese Cuisine

• 2026
• 2024

8 / 10

Dinner at Hatano Yoshiki

on 01 Jul 2026

by みう っちょ

The first dish, a specialty of fried eggplant in dashi, serves as a greeting for the course, marking the opening of the Azabu Juban Hatano Yoshiki experience.The interior is quite simple, with nothing superfluous. The attentive service and the warm smiles of the staff, combined with the dignified presence of the sushi chef, contribute to the restaurant's charm and popularity.Witnessing the Edo-style sushi techniques for the first time is truly captivating. The unique shape of the shrimp, featuring... More

The first dish, a specialty of fried eggplant in dashi, serves as a greeting for the course, marking the opening of the Azabu Juban Hatano Yoshiki experience.The interior is quite simple, with nothing superfluous. The attentive service and the warm smiles of the staff, combined with the dignified presence of the sushi chef, contribute to the restaurant's charm and popularity.Witnessing the Edo-style sushi techniques for the first time is truly captivating. The unique shape of the shrimp, featuring both sweet shrimp and a delicate layer of shrimp roe, is intriguing. Additionally, the presentation of the egg sushi wrapped in thin seaweed is beautiful.It seems they are exploring a new evolution of sushi that retains the classic elements of Edo-style while incorporating fresh flavors and styles.Today's menu:- JPY 42,000- Omakase Course: JPY 39,600- Fried Eggplant in Dashi- Kinmedai from Nemuro with Kombu Broth- Aburi Torigai from Kyoto, with Akau- Ankimo from Yoichi- Oysters from Iwate with Balsamic and Nanban Marinade- Sawara with Daikon, Tuna with Kombu Broth, and Nori Soy SauceSushi Selection:- Apple and Ginger Gari- Kasugo Sea Bream- Sumi Ika- Shrimp with Sweet Shrimp Roe- Hon Maguro from Nagasaki, Otoro- Zuke (marinated)- Chutoro- Murasaki Uni- Nodoguro Don- Kohada- Anago from Tsushima- Chutoro Roll- Tamago with Obinori- Other Drinks Less

8 / 10

Dinner at Hatano Yoshiki

on 01 Jun 2026

by 味覚レビュ ーv1.0

Appetizers- Starting with eggplant nigiri- A fusion of sea bream and red sea urchin- Optimized grilled red snapper with grated daikon- Ankimo (monkfish liver) served directly with salt and wasabi- The oyster nanban features a unique twist with imported cassis liqueur as a hidden ingredient- Finished cleanly with a soup made from hairy crabNigiri Sequence (Main Process)- Horse Mackerel- Sumi Ika (Cuttlefish)- Sweet Shrimp- O-toro (Fatty Tuna) - The structure of the "muscle" was confirmed, revealing... More

Appetizers- Starting with eggplant nigiri- A fusion of sea bream and red sea urchin- Optimized grilled red snapper with grated daikon- Ankimo (monkfish liver) served directly with salt and wasabi- The oyster nanban features a unique twist with imported cassis liqueur as a hidden ingredient- Finished cleanly with a soup made from hairy crabNigiri Sequence (Main Process)- Horse Mackerel- Sumi Ika (Cuttlefish)- Sweet Shrimp- O-toro (Fatty Tuna) - The structure of the "muscle" was confirmed, revealing a new texture (novel mouthfeel) as the flavors were extracted with each chew (loop processing).- Akami (Lean Tuna)- Chutoro (Medium Fatty Tuna)- Sea Urchin- Nodoguro (Grilled Blackthroat Sea Perch)- Kohada (Gizzard Shad)- Anago (Conger Eel)- Tamago (Egg)- Additional: Toro-taku (Fatty Tuna with Pickled Radish)Conclusion:A highly detailed and user-friendly dining experience that seamlessly integrates traditional Edomae elements with modern influences. Less

9 / 10

Dinner at Azabujuban Hatano Yoshiki

on 19 Nov 2024

by Bruno Abreu

Top-tier sushi that checks all the boxes for me: a beautiful hinoki counter, interesting tsumami, sour rice, excellent fish, and a fun chef who engages with guests.

The concept is "acid and fat," which translates to sour rice and fatty fish. Only white vinegar is used for the rice, as the chef understands that red vinegar adds more umami, while white vinegar provides a sharper acidity. However, a small amount of red vinegar, specifically Fuji vinegar from Kyoto, is used to wet the chef's fingers... More

Top-tier sushi that checks all the boxes for me: a beautiful hinoki counter, interesting tsumami, sour rice, excellent fish, and a fun chef who engages with guests.

The concept is "acid and fat," which translates to sour rice and fatty fish. Only white vinegar is used for the rice, as the chef understands that red vinegar adds more umami, while white vinegar provides a sharper acidity. However, a small amount of red vinegar, specifically Fuji vinegar from Kyoto, is used to wet the chef's fingers when forming the nigiri.

The tsumami included a rich fried oyster with balsamic vinegar and tara shirako with dashi, both of which were outstanding. The nigiri highlights tonight were the kawahagi, anago with a delicate sprinkling of salt flakes, and a unique deep-fried eggplant piece Less

Dinner at 麻布十番 秦野よしき

on 27 Feb 2024

by Omakase Gurume

[한/日/EN] 麻布十番 鮨 #秦野よしき (Azabujuban Sushi Hatano Yoshiki/아자부주반 스시 하타노 요시키)

Restaurant: @hatanoyoshikiofficial

麻布十番にて江戸前寿司とヨーロッパ風の調理法と味付けが味わえる「鮨 秦野よしき」
“Azabu-juban Sushi Hatano Yoshiki,” a traditional Edomae-sushi restaurant with a European flair.
유럽식 손질 방식으로 맛을 더한 전통 에도마에 스시 전문점, “아자부주반... More

[한/日/EN] 麻布十番 鮨 #秦野よしき (Azabujuban Sushi Hatano Yoshiki/아자부주반 스시 하타노 요시키)

Restaurant: @hatanoyoshikiofficial

麻布十番にて江戸前寿司とヨーロッパ風の調理法と味付けが味わえる「鮨 秦野よしき」
“Azabu-juban Sushi Hatano Yoshiki,” a traditional Edomae-sushi restaurant with a European flair.
유럽식 손질 방식으로 맛을 더한 전통 에도마에 스시 전문점, “아자부주반 스시 하타노 요시키”

メニューはおまかせコースのみ。旬の食材を使用した揚げ浸しのナスの握り、東京湾 赤イカ、揚げた牡蠣などが味わえる。細やかな手間をかけて素材の香り・食感・旨みを引き出したネタやつまみ、豊富に揃えたお酒、場を和ませる秦野氏の話が楽しめるとお客さんからも人気。日本酒はもちろん。シャンパン、白ワインも豊富に取り揃えている。
予算：昼￥50,000〜 / 夜￥33,000〜
予約：OMAKASE

★ 「美味しそう」と思ったら"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

The menu features a single Omakase course. You can relish in servings of as deep-fried soaked eggplant nigiri, Tokyo Bay red squid and deep-fried oysters which use seasonal ingredients. The restaurant is popular with customers who enjoy dishes that have been meticulously prepared to bring out the aroma, texture and flavor of the ingredients. A wide selection of alcoholic beverages is also available.
Budget: From ¥50,000 (lunch) / From ¥33,000 (dinner)
Reservations: OMAKASE

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

메뉴는 단일 오마카세 코스입니다. 제철 식재료로 요리한 가지 튀김 초밥, 도쿄 만 붉은 오징어, 굴 튀김 등을 푸짐하게 즐길 수 있습니다. 본 스시 전문점은 재료의 향과 식감, 풍미를 살리기 위해 세심하게 조리한 요리를 즐기시는 고객들에게 인기가 높습니다. 다양한 주류도 함께 준비되어 있습니다.
예산: 점심 - 50,000엔부터 / 저녁 - 33,000엔부터
예약: OMAKASE

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!)

#omakasegurume #ローカルグルメ #東京フーディー #江戸前寿司 #麻布レストラン #麻布十番寿司 #Azabujuban #Sushi #TokyoSushi #japanfoodie #tokyogourmet #아자부주반 #스시러버 #스시오마카세 #도쿄스시 #스시맛집 #도쿄맛집 Less