HATSUNEZUSHI (初音鮨) Tokyo

Mozuku VinegarTuna Akami with SaltTuna ChutoroTuna TatakiKohada (Gizzard Shad) Aged for 1 WeekSpring Sea BreamClam from Ibaraki PrefectureBlack MutsuMeichi Sea BreamSardineSea UrchinBonito with 23-Year-Aged Soy SauceAnago (Sea Eel)Senpyo (Japanese Pickled Vegetables)Fish SoupDessertGari: Fresh GingerRice: Hitomebore from Miyagi PrefectureHATSUNEZUSHI was founded in 1893 on the old Tokaido Omori Mihara Street. Not only does it uphold a tradition that has lasted over 130 years, but the fourth-generation owner, Katsu Nakaji, has also created a space to pass on the next generation of culinary skills. The sushi rice is carefully adjusted with red vinegar and white vinegar according to the climate, without using sugar, showcasing the essence of Edomae-style sushi while delving into the details. The one-week-aged Kohada, the conscious serving temperature of the warm tuna, and the bonito paired with 23-year-aged soy sauce all have interesting reasons behind them. It was a time to savor the very essence of HATSUNEZUSHI, which is not just about preserving a long history but also about renewing and passing it on to the next generation. Less

I made a reservation through Table Check on June 1st, and finally, the day has come.The restaurant's exterior was already stylish.I haven't had high-end sushi many times, so it's a bit difficult to compare, but everything was delicious.The service and hospitality were also outstanding, and I was impressed by the young chef's excellent communication skills.Among the dishes in this course, I particularly enjoyed the sardine, clam, marinated bonito, and the nigiri served later on.The sea urchin, in particular, had a wonderful aroma, and I felt like I was finally able to enjoy some really good sea urchin after a long time.Even the dessert, the fava bean sorbet, was delicious.By the time I posted this review, the beginning of the month had come again, and there was a server error due to the crowd, but I managed to secure my next reservation.I'm looking forward to my next visit! Less

I visited on a weekday at 2 PM, and the place was fully booked. We all started the Omakase course at the same time.The rice was cooked in a charcoal-fired pot at 400°C, and the sushi was prepared by Seina, who was wearing a trainee name tag. The head chef that day was Mr. Furuta, who showcased his skill by filleting tuna right in front of us. The atmosphere felt lively even before we began.We started with an explanation of the tuna, beginning with the lean, medium fatty, and tuna tataki. The tuna was from Canada and had a light flavor. The kohada and kue were delicious as always. I occasionally see the clams and black sea bream. The highlight of the day was the meichidai, which was rich and had a nice texture and flavor. The heavier items like sea urchin and anago were well complemented by the Japanese sake. I enjoyed the kanpyo roll topped generously with wasabi—this is one of my favorites. We then moved to a different room to finish with dessert and tea.As always, there was a wide variety of dishes, and I felt very satisfied. We were served a good selection of Japanese sake as well (Ubusuna, Yokoyama Wa, Mita, Mimuro Sugi Raikurai, Yamato Shizuku, Tazaka, Yoake Mae, and others). Thank you very much. It was a great meal.⭐︎ MenuOmakase Course JPY 8,800 (tax included)Lean TunaMedium Fatty TunaTuna TatakiTororo Okra MozukuKohadaKueClamsBlack Sea BreamMeichidaiSardineMarinated BonitoSea UrchinAnagoKanpyo RollFish SoupDessert, Tea Less

This is my second visit, as I had a great experience during my last visit.The Sagochi (young Spanish mackerel) and sea urchin were delicious. The sea urchin had a wonderful flavor, but the MVP was definitely the Sagochi.Also, the gelato made from fava beans that I had on the second floor was incredibly tasty.As for the tuna, it seems they used natural ones from Canada, but personally, I didn't find it particularly impressive. I think it would be better to use high-quality Japanese tuna that has been thawed.Red MeatChutoroTuna Tataki with Iburi GakkoKohadaKasuga TaiHirameSagochiMizukusa VinegarIwashiHamakoSea UrchinKatsuAnagoAra SoupDried Gourd Less

◻︎ Visit Date: August 18, 2026 (Tuesday) ◻︎ Reservation Time: 12:00 ◻︎ Reservation Method: Table Check ◻︎ Reservation Difficulty: ★★★ ◻︎ Arrival Time: 11:52 ◻︎ Dining Alone ◻︎ Payment Method: Credit Card ◻︎ Notes: * Cash not accepted Nearest Station: Kamata Station Address: 5-20-2 Nishi-Kamata, Ota-ku, Tokyo 【Today's Order】 • Omakase Course • Yuzu Soda • Peach Soda Total: JPY 10,560 ◻︎ Course Menu ~ Omakase Course ~ ○ Freshly Cooked Sushi Rice ○ Seaweed Vinegar with Okra and Myoga ○ Lean Tuna with Salt ○ Medium Fatty Tuna ○ Lean and Medium Fatty Tuna Tartare with Wasabi Stems and Iburi Gakko ○ Kohada (Gizzard Shad) ○ Aori Ika (Bigfin Reef Squid) ○ Spring Sea Bream ○ Flounder ○ Clam ○ Kue (Brown Sea Bream) ○ Sea Urchin ○ Bonito ○ Sardine ○ Fish Soup ○ Anago (Conger Eel) ○ Dried Gourd ○ Egg ○ Fava Bean Gelato with Dainagon Azuki ○ Rooibos Tea ◻︎ Memorable Dishes ○ Medium Fatty Tuna ★★★★ Summer tuna tends to lose fat, making it harder to find good quality otoro (fatty tuna), but this was perfectly marbled. They adjust the temperature to mimic the conditions when the tuna is alive, ensuring the best flavor without stress. The part I had today was from the "back of the tuna." ○ Lean and Medium Fatty Tuna Tartare with Wasabi Stems and Iburi Gakko ★★★★ The umami of the lean and medium fatty tuna is enhanced by the texture and saltiness of the iburi gakko, making the tuna shine even more. ○ Aori Ika ★★★★ Rich and sticky, the hidden cuts release sweetness and umami that spread gently on the palate. ○ Sea Urchin ★★★★ Delicate umami and saltiness with a creamy, melt-in-your-mouth texture that is simply irresistible. ○ Dried Gourd ★★★★ Wasabi is said to be the second most expensive per kilogram after sea urchin, so I asked for a generous serving. The sweetness and crisp texture pair wonderfully with the spiciness of the wasabi. ◻︎ Other Dishes ○ Freshly Cooked Sushi Rice ★★★ The sushi rice is cooked in a steamer to match the guest's arrival and cut right in front of you. The acidity is most pronounced at first, and over time, the red vinegar gradually seeps into the rice. I had never had freshly made sushi rice before, so it was a rare experience. ○ Kohada ★★★ Unusually for kohada, the skin is placed on the underside, showcasing the flesh. The acidity is not too strong, allowing the true charm of the kohada to shine through. ○ Fish Soup ★★★ The seafood broth and miso seep into your body, providing a comforting, rustic flavor. The fish soup includes somen noodles, shichimi (seven spice), and green onions. ○ Egg ★★★ This egg dish is sweet like a pudding and has a soft, fluffy texture, making you realize how diverse sushi restaurant eggs can be. After enjoying the egg, I moved to the second floor for dessert and rooibos tea. ◻︎ Personal Impressions I find myself wanting to support restaurants that are young and striving hard rather than those resting on past accolades. The course lasted about two hours, offering great value and satisfaction beyond the price. Kudos to the fifth generation for creating such a comfortable space. I especially recommend this place for those trying counter sushi for the first time. ◻︎ Recent Awards "Sushi 100 Best Restaurants TOKYO 2025" "THE TABELOG AWARD 2026 BRONZE" Less

I visited HATSUNEZUSHI as the sushi chef is graduating from the restaurant. It had been about a year and a half since my last visit.The restaurant is about a 5-minute walk from Kamata Station. Founded in 1893, it has received two Michelin stars for ten consecutive years, Tabelog AWARD 2026 BRONZE, and is listed among the top 100 sushi restaurants in Tokyo by Tabelog for 2025, making it a well-established and reputable establishment.Both the exterior and interior are stylish and create a calm atmosphere.There are two rooms: "Sea Room" and "Mountain Room," and I was guided to the Mountain Room this time.The menu consists of only one course priced at JPY 8,800.The course included the following:- Mozuku from Ishikawa (rice tasting)- Lean tuna with salt- Medium fatty tuna- Seared tuna with smoked daikon and green onion wasabi soy sauce (pickled ginger)- Kohada (gizzard shad)- Aori squid- Longfin tuna- Aoyagi clam with sudachi- Sardine- Tokishirazu (young tuna)- Marinated bonito- Sea urchin (purple)- Anago (sea eel)- Kanpyo roll- Clear soup with fish- Tamagoyaki (Japanese omelet)- Dessert (served in the Western-style room on the second floor)That was the entire course.The meal began with the rice being cooked to perfection, and the sushi was prepared right in front of me. Then, the tuna from Funka Bay was served, and I was drawn into the world of sushi.While enjoying the chef's craftsmanship, everything was delicious, but the marinated bonito, which can only be tasted here, left a particularly strong impression on me.Although it had been a while since my last visit, the young staff supporting the restaurant and those graduating are all thriving as artisans at their respective stages, which is wonderful. The service was also exceptional.Moreover, the master who creates such a restaurant, nurtures young talent, and sends them out into society is truly remarkable. I feel that many batons of skill and tradition are being passed down from the master to the next generation.I wish them all the best in their new endeavors.It was a great meal. Less

I believe the cost performance is quite high for this price with 16 dishes! They have created various points for taking photos and videos, making it a fun experience akin to adult experiential learning.⚫︎ Ordered Items Omakase Course (only) JPY 8,800, Sake⚫︎ Reservation Method Table Check *Available on the 1st of every month at 12:00 PM⚫︎ Course Duration 1 hour and 45 minutes⚫︎ Course Contents 0. Sushi Rice 1. Lean Tuna 2. Medium Fatty Tuna 3. Fatty Tuna with Pickled Radish 4. Gizzard Shad 5. Squid 6. Spanish Mackerel 7. Sweetfish 8. Sardine 9. Young Sea Bream 10. Purple Sea Urchin 11. Marinated Bonito 12. Sea Eel 13. Soup 14. Roll 15. Egg 16. Dessert⚫︎ Taste Red Vinegar Sushi Rice Sushi Rice and Topping Amount: ☆3 Number of Dishes: 16 ☆3 Balance of Topping: ☆3 *The stars do not correlate with taste or evaluation.The sushi rice is seasoned only with salt and red vinegar. It retains a slight firmness, allowing you to enjoy the texture. You can feel a hint of saltiness in the rice, and the temperature difference with the toppings is just right.The lean tuna is served with salt, making it a unique experience. The fatty tuna with pickled radish was particularly good for me! ✨ The sea urchin had no bitterness, so it seems they used a non-bitter variety. The bones of the gizzard shad dissolve due to the vinegar, so they intentionally present the sushi upside down. While the vinegar isn’t too strong, it might overshadow the quality of the topping a bit. The sea eel was a bit too crumbly.⚫︎ Impression Since the apprentices are managing the place, I think a tolerant attitude is necessary for those who have visited various sushi restaurants. However, if you’re looking for a place where you can have sushi made for you at the counter for the first time, this is a very good option.⚫︎ Other The interior is quite modern and the atmosphere is quiet. You can clearly hear conversations from the next table... so it’s not a place for adult discussions, haha. By the way, they only serve Italian wine. Less

The cost performance is truly exceptional. Since the apprentices are the ones preparing the sushi, I believe that most of the dishes are offered at near cost price, excluding the drinks.The master chef runs a restaurant in Italy, and here, the apprentices serve around 40 guests daily, rotating four times a day. With such a high volume, the amount of preparation must be quite challenging, but I believe the speed at which they are honing their skills is something unimaginable at other sushi restaurants.The interior design reflects the dream of the late wife of the master chef, inspired by an Italian sushi restaurant. It’s a unique blend of Western and Japanese elements, which is rare for a sushi establishment. The second floor, where desserts are served, has an ambiance reminiscent of an Italian home.The next generation is weaving the thoughts and dreams of the master chef and his late wife into a new form. It was a wonderful experience that allowed me to connect not only with sushi but also with Japanese culture and the bonds between people. Less

An 8,800 JPY course prepared by an apprentice. Given the price, I understand the expectations, but I can't say the taste was anything to praise. The preparation of the ingredients was careless, and everything was among the worst I've had this year. If it's just a matter of personal preference, then so be it, but finding small bones in the anago (conger eel) felt like a critical flaw.This is primarily a training ground for the apprentice, not a place to enjoy delicious sushi.【Dishes Served】Mozuku Vinegar from IshikawaTuna - Akami (lean)Tuna - Chutoro (medium fatty)Tuna - Tataki with Iburi-gakko (smoked daikon)Kohada (gizzard shad) aged for one weekMudskipper SquidKue (grouper) from Nagasaki, Ikki, aged for ten daysAoyagi (surf clam)SardineSaba (mackerel)Katsuo (bonito) marinatedUni (sea urchin)Fish SoupAnago (conger eel)Kanpyo Maki (dried gourd roll)Tamago (sweet omelet)Dessert omitted. Less

I made a reservation through TableCheck two months ago and was really looking forward to my visit, as this place is quite popular and fills up quickly during peak hours.It was my first time experiencing sushi being prepared right in front of me, which was exciting in itself. The chef explained the sourcing of the ingredients and even let us taste the rice on its own, adding a delightful touch to the meal.Overall, the sushi was delicious, with the sea urchin and tuna being particularly memorable. Some of the toppings had unique flavors, but since it was my first experience, I was more overwhelmed by the excitement than focused on the taste.There were regular customers enjoying themselves quite lively, which was a bit distracting at times, but I think that adds to the vibrant atmosphere of the restaurant.As it was my first time at a counter sushi restaurant, it was a wonderful experience. I hope to return and enjoy a leisurely meal again when I have more time! Less

The satisfaction level was incredibly high for the price of JPY 8,800, and I truly felt the high cost-performance.The experience started with freshly cut sushi rice, which was prepared over charcoal, allowing us to taste it right away.By savoring the rice on its own, the sweetness of the rice, the balance of vinegar, and the meticulous cooking were clearly conveyed, making the subsequent nigiri even more delicious. The live preparation right in front of us was a unique charm of this restaurant.From the very beginning, the red tuna, medium fatty tuna, and seared medium fatty tuna captured my heart. The umami of the tuna combined with the smoky aroma and texture of the iburi gako (smoked daikon) created a perfect accent, instantly raising my expectations.What particularly impressed me that day was the sardine.The richness of the fat was incredibly intense. Yet, thanks to the carefully executed hidden cuts, the texture was surprisingly light, without feeling the heaviness of the fat. This piece truly showcased the craftsmanship that made it easy to eat.Another shocking highlight was the marinated bonito.The bonito, marinated in soy sauce that has been aged for 22 years, had a flavor where the sharpness of the soy sauce was mellowed, leaving only layers of umami. It harmonized beautifully with the strong flavor of the bonito, making it one of the best pieces of the day.This restaurant offers not only exceptional quality beyond its price but also the enjoyment of the chef's skills and presentation.It was a sushi restaurant where I genuinely felt, "Can I have this experience for this price?"—a place with a high level of satisfaction. Less

It's rare to find a sushi restaurant in Tokyo where you can enjoy an omakase for under JPY 10,000. After the omakase, you can relax and enjoy tea in the second-floor space, which is quite a unique experience.The sushi was prepared by a young chef, and you could tell that each piece was crafted with thought and care. The wasabi was incredibly fresh, providing a pleasant kick that enhanced the overall quality of each piece.The chef also provided detailed explanations of the ingredients, making for a truly enjoyable experience. Less

I finally made it to HATSUNEZUSHI, and miraculously managed to secure a reservation! I’ve been excited for this day for months, and I must admit, expressing my feelings is a bit embarrassing, but I truly was thrilled to be here!I thought I had gained enough experience with counter sushi before visiting, but wow! HATSUNEZUSHI is simply the best! I wanted to write a refined review, but I ended up just expressing my usual excitement (laughs). Everything was delicious!It’s hard to get a reservation, but I’ve decided I must come back many times before I die (laughs). I may not understand all the intricate details, but every dish was delightful! Especially the sea urchin. I find sea urchin quite challenging, but this one was perfectly balanced—no strong aftertaste, just a hint of sweetness, and not sticky at all. I can only describe it as delicious!Of course, all the other ingredients were fantastic too! Personally, I found the soup served as a palate cleanser to be incredibly tasty!The young chef who prepared my sushi was overflowing with hospitality, which truly impressed me! They were quick to notice and considerate of my needs. I realized that true professionals excel in every aspect! Less

I visited HATSUNEZUSHI in Kamata, a historic restaurant said to be the birthplace of Edomae sushi, and recognized as one of the top sushi restaurants on Tabelog. I had wanted to visit for a long time, and once I tasted the sushi, I understood why it has been cherished for so long—everything was truly delicious.The head chef is currently working in Milan, and his apprentices are now supporting the restaurant. I was impressed by their dedication to preserving the techniques they inherited while passionately crafting sushi. Even in the absence of the head chef, it was clear that the apprentices are committed to maintaining the flavors and history of the restaurant, which naturally made me want to support them.What particularly delighted me was not just enjoying the nigiri, but also being able to watch the process of making the sushi rice. Usually, I only taste the finished sushi, so witnessing how the foundation of the sushi is prepared was a rare experience. I even got to see the traditional hangiri, and it was uplifting to see them using such classic tools to create sushi.I realized that even the seemingly simple pieces of sushi are the result of meticulous work starting from cooking the rice. After learning about the preparation process, the deliciousness of the sushi became even more memorable. It felt less like just a meal and more like an immersive experience into the culture and techniques of Edomae sushi.Every piece of sushi I had was delicious, especially the uni and tuna nigiri, which left a lasting impression. Each piece brought satisfaction, and I looked forward to what would come next. The phrase "everything is delicious" perfectly encapsulates the skill of this renowned establishment.Additionally, the wasabi provided was surprisingly impressive, catching my eye with its size. I learned that it is sourced directly from a farm, which conveyed the care taken not only with the sushi ingredients and rice but also with the accompaniments. I believe this thoughtful approach to each ingredient contributes to the creation of such delicious sushi.The pairing with white wine was delightful. It enhanced the experience, especially when enjoyed alongside the nigiri, including the uni and tuna, making the meal even more enjoyable. While the combination of sake and sushi is also appealing, there is a unique charm to enjoying sushi with white wine.From the rice made in a hangiri, the impressive wasabi sourced from a farm, to the delicious sushi crafted by the apprentices, and the white wine pairing, it was all a memorable experience. This is not just a place to eat sushi; it is a special spot where one can connect with the history and craftsmanship of Edomae sushi. I look forward to savoring this deliciousness again in Kamata. Less

I visited on Tuesday at 2 PM, and the restaurant was fully booked again. Reservations can be made through TableCheck.This time, I attended a gathering with Mr. Furuta. He provides insights with each piece, explaining the taste right after cutting the rice, the optimal temperature for enjoying tuna, and the perfect pairing with the dish. This makes the experience not just about eating, but also about understanding and enjoying the meal.Starting with the lean tuna, medium fatty tuna, and seared tuna, the seasonal nigiri continued with kohada, aori ika, hirame, aoyagi, sardine, and bonito. Among them, the sardine was particularly impressive with its rich fat content, offering a deep flavor yet a refreshing aftertaste. The sweetness of the sea urchin and the melt-in-your-mouth anago (conger eel) were delightful as always. The meal concluded with dried gourd and plenty of wasabi.The flow of the meal, including the sweets served on the second floor, was very pleasant. The service was comfortable, and the drink recommendations were excellent. It was a great meal.⭐︎ MenuOmakase Course JPY 8,800Mozuku VinegarLean TunaMedium Fatty TunaSeared TunaKohadaAori IkaHirameAoyagiOctopusSardineBonitoSea UrchinAnagoRollsFish SoupSweets Less

I visited the renowned Hatsunezushi in Kamata. Although the head chef was in Italy, the young chefs who prepared the sushi exceeded my expectations with their skills.The meticulous craftsmanship of authentic Edomae sushi shone through, and the rice was cooked using a BBQ grill, showcasing their dedication. The texture was excellent, and the harmony with the toppings was remarkable.The Ikikuni tuna and kohada were exquisite, while the bonito was the most memorable dish of the day. After the meal, we moved to the second floor, where we could leisurely enjoy dessert in a calm atmosphere, which was a delightful touch.For just JPY 8,800, the cost performance was astonishing. I definitely want to return to this outstanding restaurant. Less

At first glance, you might not imagine that this stunning white building is a sushi restaurant. I was fortunate enough to secure a reservation through Table Check and finally visited HATSUNEZUSHI.Founded in 1893, this long-established restaurant is now carried on by the young chefs who have inherited the skills and spirit of the master chef.It was a delightful experience filled with live culinary action.――――――――――✅ A story of tradition passed down since 1893, passionately woven by young artisans who have learned the craft from the master chef.✅ A sensory theater featuring rice cooked over charcoal and fish sliced right before your eyes, infused with warmth.✅ The beautiful space created by the proprietress leaves a lasting impression, making it a truly unique sushi experience.――――――――――The tuna was sliced right in front of me, and the upper part near the backbone, known as "Tenmi," is the finest cut of red meat, rich in flavor. The little story about how the wasabi used is the most expensive adds a touch of respect for the ingredients.The apprentice showed me a chunk of tuna freshly caught from the Funka Bay.Just seeing it resting on the cutting board heightened my anticipation for what was to come.When serving the chilled tuna to customers, they adjust it on a warm plate, which was a refreshing sight.The red meat had a clear sweetness, while the medium fatty tuna melted in my mouth, leaving a lingering richness. It was a luxurious experience to compare the two different textures.The texture was creamy, yet the flavors transformed multiple times in my mouth, making it a delightful and delicious piece.The negitoro featured a crunchy texture from the chopped green onions, complemented by a sparkling pearl, adding a playful touch.The kohada, which is not something you often find outside of sushi restaurants, had a tangy flavor but was firm in texture.Before visiting the restaurant, I had seen a piece prepared by the owner, Katsu Nakaji, on Mitsukan's YouTube series "Palais de Z - The Future of Deliciousness," so I was thrilled to see it in person.The white fish nigiri, made with aori ika, had a firm yet translucent appearance.The grouper had a refined and gentle taste, yet it was also firm, making it another delicious piece.The akagai was delicately opened like a flower, and I also enjoyed freshly boiled octopus.The uni was generously piled onto the gunkan, offering a moment to savor the rich essence of the sea.The anago was fluffy and an exquisite piece.The clear soup featured delicate broth with white noodle-like ingredients swimming gracefully, providing a gentle finish.The tamagoyaki was sweet like a dessert and was exactly to my liking, very delicious.For drinks, I paired it with the special Junmai unfiltered sake "Natsumo," which refreshingly cut through the richness of the tuna.We then moved to the second floor dining area in a Western-style building, where we concluded with fava bean ice cream and rooibos tea.This playful spirit is characteristic of the restaurant.From the counter to a cozy space, the transition included the heartfelt intentions passed down from the master chef and the significant presence of the proprietress who has helped shape this restaurant.- Ishikawa Mozuku- Funka Bay Tuna - Tenmi - Chutoro - Negitoro- Kohada- Aori Ika- Grouper- Akagai- Octopus from Ehime- Hiragai (Tai Ragi)- Katsuo- Uni- Anago- Kanpyou Maki- Tamagoyaki- Fava Bean Ice Cream- Rooibos Tea Less

◾️ Lunch (Omakase Course) / Overall ImpressionVisited on July 11, 2026, from 12:00 to 14:00.I had lunch at the counter seats and ordered the omakase course (JPY 8,800).Each piece of sushi featured thick cuts, allowing me to fully enjoy the quality of the ingredients. Considering the price, I was highly satisfied, especially with the uni and squid, which were particularly memorable in taste.■ Course Details and Impressions- Tuna Akami A piece that truly showcases the natural flavor of tuna. The thickness of the cut provided a satisfying bite.- Tuna Chutoro The balance of the sweet fat and the umami of the red meat was excellent, melting beautifully in the mouth.- Tuna Tataki This piece allowed me to appreciate the umami of the tuna while enjoying the different textures.- Kohada Perfectly marinated, it was refreshing and delightful.- Squid Incredibly tender, this piece stood out on this day. The sweetness expanded with each bite, making it very delicious.- Hirame Had a refined umami, showcasing the quality of the ingredient.- Aoyagi The crunchy texture was pleasant, and I enjoyed the taste of the sea.- Sardine Rich in fat, it had a deep and intense flavor.- Kue A piece that had a firm texture while still offering a refined umami.- Uni The most memorable ingredient of the day. It was incredibly rich and sweet, with a luxurious flavor that filled my mouth with umami.- Katsuo Had a good balance of aroma and umami, making it enjoyable.- Anago Fluffy and tender, it was seasoned with a gentle sweetness.- Makimono A perfect finishing touch to the course.- Tamagoyaki With a moderate sweetness, it was delicious until the very end. Less

I've always wanted to visit this restaurant, but it was far from my home and I couldn't make a reservation. By chance, I found an opening due to a last-minute cancellation the day before my day off, so I made the trip.The tuna, bonito, and sea urchin were incredibly delicious. It's impressive that they use such high-quality ingredients at this price. The rice had a satisfying texture, and when paired with the fish, it really stood out. The sushi overall had a strong flavor leaning towards sour, with no sweetness at all. This might be a matter of personal taste—some people will love it, while others may not.Now for the downsides…With only 8 seats at the counter and a somewhat cramped space, if there’s a noisy group, their voices really echo. Depending on where you sit, I found it disappointing that I couldn't have a conversation with the chef because the group was so loud. I was really looking forward to enjoying the sushi experience, including chatting with the chef. However, I think this is a matter of preference; those who enjoy a quieter atmosphere might find it more appealing. If you want to savor sushi in your own world without much conversation, or if you come with close friends, you might enjoy it just fine.Since I traveled so far, I thought about exploring the area before heading back, but I ended up feeling tired and just took the train home. I can't quite put my feelings into words… I was looking forward to coming here someday, but it didn't turn out as I hoped. (´；ω；｀) This is just my personal opinion. Less

I visited HATSUNEZUSHI, just a 5-minute walk from the west exit of JR Kamata Station, for the second time. This long-established restaurant has over 130 years of history and is a popular spot that requires reservations, filling up quickly. It has been awarded the Tabelog Bronze Award for the top sushi restaurants every year.【Ordered Menu】- 5th Generation Omakase Course- Squid Tentacle Balls- Lean Tuna- Medium Fatty Tuna- Fatty Tuna with Takuan- Young Horse Mackerel- Squid- Flatfish- Clam- Horse Mackerel- Crab- Bonito- Sea Urchin- Eel- Rolls- Egg- Soup- DessertThe meal begins with rice cooked in a charcoal oven at 400°C, prepared right in front of you, creating a lively atmosphere at the counter!The sushi rice, seasoned with red vinegar, has a perfect balance of acidity and is crafted to harmonize with the toppings. The moment it enters your mouth, it breaks apart beautifully, showcasing the skillful hand-pressing. They source carefully selected seasonal seafood, assessing its condition each day to apply the optimal techniques, including aging, kombu curing, and marinating, to maximize the natural flavors of the fish—absolutely delicious!The lean tuna has a rich umami with a hint of iron, while the medium fatty tuna strikes a perfect balance between the robust flavor of the lean meat and the sweetness of the fat, melting luxuriously in your mouth—so good!The squid has a delightful texture, releasing umami and sweetness with each bite, while the young horse mackerel has a pleasant acidity and concentrated flavor. The clam is rich and juicy—truly amazing! The horse mackerel offers a unique umami and flavor, with a nice amount of fat, and the crab is packed with flavor, leaving a wonderful aftertaste!The sea urchin has a melting texture and rich flavor, while the eel is fluffy and tender—so delicious!For dessert, we moved to the second floor, which has an unexpectedly Western-style ambiance for a sushi restaurant, creating a fantastic atmosphere! Once again, I was completely satisfied. I would love to visit again. It was a great meal! Less

I visited HATSUNEZUSHI for the first time with a friend! The room we were shown to had a unique atmosphere inspired by the ocean, and the five-course meal was about to begin. Today’s sushi chef was Mr. Ishikawa, who was very lively and engaging, making our conversation enjoyable. Each piece of sushi was crafted with care and love, and it was incredibly delicious! ♡ Unfortunately, my phone ran out of battery halfway through, so I couldn't take pictures until the end... (tears) It was a great meal! I will definitely come back again! Less

I finally visited a restaurant I had been curious about for a long time. To sum it up, I felt that the value for money at JPY 8,800 was quite high.The rice was slightly firm, and the sushi was a bit loose. This balance was personally to my liking, and the sensation of it naturally breaking apart in my mouth was delightful.What stood out to me first was the chutoro (medium fatty tuna). Served with salt, the sweetness of the fat was accentuated, making it incredibly delicious.The akami (lean tuna) had a robust umami flavor, and the toro-taku (fatty tuna with grated daikon) had a great balance of texture and fat, providing a satisfying experience. The kohada (gizzard shad) was perfectly marinated, showcasing a high level of craftsmanship while remaining classic.The quality of the ingredients in the grouper and clam was straightforwardly conveyed, and the squid and horse mackerel also reflected careful preparation in their sushi.Furthermore, the meal continued with hairy crab, bonito, sea urchin, and anago (conger eel), making it quite fulfilling.After settling down with the final arazuke (fish soup), I enjoyed the kanpyo maki (dried gourd roll) and tamago (egg). The tamago, in particular, had a sponge-like texture that was memorable.After the meal, I was guided to an upper room where I could leisurely enjoy some fava bean ice cream and rooibos tea, which was a nice touch.Reservations are quite difficult to make, but given the satisfaction at this price point, it’s understandable. I would love to visit again.It was a great meal. Less

Hatsunezushi, a long-established sushi restaurant with over 130 years of history in Kamata.It is also listed among the top 100 sushi restaurants on Tabelog, and I had the pleasure of visiting this highly sought-after place, which is difficult to reserve.I experienced the reasonably priced omakase course for JPY 8,800, prepared by the apprentice chef.The sushi rice is finished right in front of you after you take your seat.It took only 30 minutes from the time I sat down until the first piece of sushi was served.It was a quick wait, but the unique presentation was unlike anything I had experienced before.Once the rice was ready, we began with a tasting of the rice itself.It's a rare opportunity to purely savor just the rice, making for a refreshing experience!▪️ Red Meat▪️ Chutoro▪️ Tuna Tataki The edge of the chutoro is pounded and mixed with iburigakko.▪️ Kohada Not shiny! This kohada has been aged for 5 to 7 days. It is pressed to highlight its umami flavor.▪️ Hirame▪️ Aori Ika▪️ Aji▪️ Sake-steamed Clams▪️ Snow Crab▪️ Marinated Bonito They say it’s prepared in the same way as in the Edo period!▪️ Sea Urchin▪️ Anago from Tsushima▪️ Gourd Roll▪️ Clear Soup with SomenDessert is served in a separate room with a Western-style ambiance.▪️ Dessert Fava Bean Gelato Cut Tini Rooibos TeaIt was a truly unique sushi experience, and it was fantastic.It was a great meal! Less

With over 100 years of history, the renowned establishment "HATSUNEZUSHI" continues to amaze with its dramatic changes and innovations over time. Currently, the fifth generation of young chefs (four of them) are each crafting sushi, showcasing a fresh and innovative approach while emphasizing the importance of tradition. This time, the apprentice Shogo Umeki was in charge.We started in a private room, beginning with freshly prepared sushi rice, followed by a small appetizer, and then moving on to the sushi itself.At just 22 years old, his demeanor rivals that of seasoned veterans. The sushi was delicious! Under the guidance of Master Nakaji, he has already reached a level of mastery as a craftsman, possessing a broad knowledge and a sense of stability.It's astonishing that such high quality is offered in a course under JPY 10,000. This young chef still has great potential for growth. A true future monster! I was extremely satisfied and can't wait to see how he develops further!**Dishes included:** - Sea Bream Roe and Winter Melon Stew - Lean Tuna (120 kg from Nagasaki) - Medium Fatty Tuna - Ohagi with Stem Wasabi and Iburigakko - Small Horse Mackerel (aged for 1 week) - Squid (4.5 kg) - Sea Bass (aged for 1 week) - Clams, Sake Steamed - Horse Mackerel (Donchicchi) - Crab - Bonito (from Chiba Katsuura) - Sea Urchin - Dried Gourd - Egg - Fish Soup with Noodles Less

Kamata HATSUNEZUSHI#Tabelog Top 100 Sushi RestaurantsTabelog Rating: 4.23Previously, this place was run by a chef who earned 2 Michelin stars, but now he seems to be focused on a restaurant he opened in Milan. Here, there is only one course available for JPY 8,800, which is rumored to offer great value. It’s said that the young chefs are the ones preparing the sushi, and the low-cost management of their own building makes this possible. They are quite young, but they are doing their best, which is quite heartwarming! The sushi was a bit soft, and the vinegared rice had a slightly strong acidity, but that’s just a matter of personal preference. For dessert, we moved to the second floor, which features a beautifully antique-style Western room, possibly reflecting the chef's personal taste, where we enjoyed rooibos tea and ice cream! Reservations can be difficult to make, but I highly recommend this place! Less

I made a reservation two months ago, and today, my long-awaited first visit has finally arrived.I opted for the course prepared by the second chef, priced at JPY 8000, starting at 6 PM.It began with the rice cutting, which I saw for the first time. The rice was steamed in a pot exceeding 400℃ and cooked in just 10 minutes. The steam was impressive!The rice was paired with a 4-year aged red vinegar from Yokoi Sake Brewery. I wondered if they were using too much, but I was assured it would blend perfectly. As the rice was cut right in front of me, the vinegar aroma filled the air, making me cough a little with laughter.The young chef in charge today provided detailed explanations. I took a bite of the freshly made rice. It wasn’t sweet at all; there was no sugar, just the red vinegar. It was completely different from the sushi rice I make, which is to be expected. Each grain was fluffy yet moist.I grated some wasabi from Azumino, Nagano. It’s said to be more expensive per kilogram than tuna!**Appetizer**Sea bream and winter melon. I often have cod roe, but sea bream? The dashi was rich and had a gentle flavor. It was fluffy and delicious.**Sushi Begins**The tuna was beautifully arranged on the plate, and I was told to touch the bottom of the plate. It was warm! This was to bring the tuna closer to its natural temperature of 28 degrees Celsius, as it is a migratory fish. Fascinating!**Lean Tuna with Salt**The temperature of the fish was perfect, and it paired excellently with the rice. Yes, this is the real deal.**Medium Fatty Tuna with Soy Sauce**The balance of fat and sweetness was just right. Another exquisite piece.**Marinated Lean Tuna**It had been marinated for 8 hours in 24-year-old soy sauce. The smoked daikon and tuna, known as toro-taku, had a small piece of wasabi stem on top, adding a nice accent.**Shima Aji**This had been aged for a week, and I was advised to eat the more flavorful side first. It was served without soy sauce or salt to enjoy the umami directly.**Squid with Salt**The texture was sticky, and the sweetness was delightful.**Horse Mackerel with Soy Sauce**Being seasonal, it was, of course, superb.**Sea Bass**It was filleted, salted, and aged for five days. The texture was very rich, and the aging was evident.**Steamed Clams**Served without salt or soy sauce, just as it is. The flavor of the clams was intense and direct.**Snow Crab and Crab Miso**Delicious, no doubt about it.**Sea Urchin from Hakodate, Hokkaido**Small but incredibly sweet.**Anago (Sea Eel)****Kanpyo Maki (Dried Gourd Roll)**They only used the inside of the gourd, resulting in an impressive texture.**Egg**That concluded the sushi. The chef’s curiosity about the ingredients and meticulous work were evident in every piece of Edomae sushi. It was exceptional.The chef in charge has been working for five years, and his skill level at this point speaks volumes about his effort and talent. Truly wonderful.After the meal, we enjoyed dessert and coffee in a separate room.The cost performance is excellent, and I want many people to know about this place. However, I also worry that it will become even harder to reserve a table.This is a restaurant I want to visit regularly. Less

Hatsunezushi, a sushi restaurant located about a 5-7 minute walk from Kamata Station, has a history of over 130 years as a traditional Edomae sushi establishment. It has been recognized as one of the top 100 sushi restaurants in Tokyo from 2021 to 2025, as well as receiving Tabelog Silver and Bronze awards from 2017 to 2026.The head chef is currently working overseas, leaving this location in the hands of his apprentices. This allows them to keep the course prices reasonable, making it an accessible choice for diners.Here’s the menu we enjoyed:-----------------------------◾️ Sea Bream Roe and Winter Melon We started with a gentle dish of simmered sea bream roe and winter melon, perfectly stimulating our appetites before the sushi.◾️ Lean Tuna The second dish featured lean tuna sushi, cut to an ideal thickness to provide a satisfying crunch, seasoned simply with salt.◾️ Medium Fatty Tuna This medium fatty tuna sushi had a sweet richness while still showcasing the umami of the lean meat. The warm red vinegar rice, steamed in a kamado, was designed to melt the fat beautifully.◾️ Toro-Taku A combination of lean tuna, medium fatty tuna, and smoked daikon, this toro-taku sushi was impressive with its sweet tuna flavor and the distinct aroma of the smoked daikon.◾️ Young Gizzard Shad This young gizzard shad had been aged for about a week to dissolve the small bones and enhance its flavor. By presenting the flesh on the outside, they made it easier to appreciate the depth of flavor from the aging process.◾️ Squid Thick slices of squid were carefully prepared with knife cuts on both sides. The addition of salt brought out its umami beautifully.◾️ Grouper This grouper sushi, sourced from Iki in Nagasaki, was aged for about 19 days to enhance its flavor, with yuzu pepper providing a delightful accent.◾️ Clam The clam sushi was steamed in sake for added aroma, and the generous amount of wasabi provided a nice kick.◾️ Horse Mackerel Thick, fatty horse mackerel sushi had a perfect balance of saltiness that highlighted its natural sweetness.◾️ Snow Crab This snow crab sushi was rich and melted in the mouth, with no negative texture from the shell, showcasing excellent craftsmanship.◾️ Bonito This sushi featured marinated bonito, soaked in soy sauce to eliminate any fishy smell while enhancing its flavor.◾️ Sea Urchin Beautifully colored sea urchin from Nemuro, this sushi had a melt-in-your-mouth texture with rich umami and sweetness that was irresistible!◾️ Eel The eel was served with warm rice and had a stronger salty flavor than sweet, making for a satisfying bite.◾️ Fish Soup This fish soup, featuring somen noodles and green onions, was wonderfully aromatic with a warming miso flavor.◾️ Dried Gourd Roll The sweet flavor of dried gourd combined with the aroma of seaweed made for a delightful ending to the course.◾️ Egg The egg was moist and smooth, with a depth of flavor from the dashi that is characteristic of sushi restaurants.◾️ Dessert We moved to the stylish second floor to enjoy broad bean ice cream and tea to conclude the meal.-----------------------------With easy online reservations and a fresh, attentive service style typical of younger staff, Hatsunezushi is a sushi restaurant worth visiting.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I revisited HATSUNEZUSHI for the second time, and once again, I was truly impressed by this restaurant's excellence.■ Culinary Experience Each piece of sushi is crafted with exceptional care, showcasing high quality in the ingredients, harmony with the rice, and meticulous attention to detail. The skillful preparation enhances the natural flavors of each topping, creating a continuous sense of amazement throughout the meal. The flow and pace of the entire course were pleasant, with each dish exceeding my expectations. Even on my second visit, the overwhelming quality made me think, "This is truly remarkable." Considering the overall experience, the cost performance is astonishing. I feel there are not many places in Tokyo where you can enjoy sushi of such high satisfaction at this price point.■ Atmosphere The restaurant has a serene ambiance that is both inviting and comfortable, with a pleasant distance between diners and the chefs. It allows for a focused dining experience.With overwhelming quality and cost performance that never disappoints, this is a place I want to visit again and again. It holds a special place in my heart. Less

I visited HATSUNEZUSHI, a sushi restaurant near Kamata Station! This long-established restaurant, founded in the Meiji era, has been continuously recognized as a Bronze winner of the TABELOG AWARD and one of the top 100 sushi spots in Tokyo.About two months ago, I made a reservation for the "5th Generation Omakase Course" (JPY 8,800) through Tablecheck and visited on a Friday at 5 PM. I enjoyed sushi prepared by a young sushi chef in his 20s.【Dishes I had that day】- Simmered Sea Bream Roe and Winter Melon- Lean Tuna- Medium Fatty Tuna- Seared Tuna- Gizzard Shad- Squid- Sea Bass- Horse Mackerel- Clam- Snow Crab- Sea Urchin- Bonito- Eel- Clear Soup with Noodles- Kanpyo Roll- Tamago (Egg)- Fava Bean GelatoThe cost-performance ratio is simply outstanding. The ingredients were excellent, and I enjoyed every bite. After the course, we went upstairs where dessert and tea were served. The first floor was being prepared for the next round of customers, so they wanted to ensure we could relax without feeling rushed.I hope to return again if I can make another reservation.It was a great meal! Less

This is a highly sought-after restaurant where reservations are quite difficult to secure. Miraculously, I had the chance to visit. To my surprise, a 21-year-old young chef was preparing the sushi. I was amazed that this course costs only JPY 8,800, offering incredible value for money. Although it’s said to be a training restaurant for young chefs, the quality of the environment and the ingredients were impeccable. Having dined at many places, I noticed some minor shortcomings, but it was clear that the chef was putting in a tremendous effort. I hope he becomes a wonderful sushi master in the future, and I want to support him with warm encouragement. While making a reservation is challenging, I would love to visit again. Less

A regular at Michelin two-star establishments, I had high expectations when I visited this long-established sushi restaurant for lunch. While the ingredients themselves were not bad, overall, I must admit I was not very satisfied. The cohesion of the sushi and the impression when it entered my mouth were weak, and there were hardly any moments where I felt it was delicious. Perhaps because it was lunchtime, it seemed that the sushi was prepared by a younger chef rather than the head chef. I can't say for sure, but I felt that might have had an impact on the experience. Since the quality of the ingredients should not differ much between lunch and dinner, it might have been a significant difference in the skill and finishing touches of the sushi. I was a bit disappointed given my high expectations, but I believe that my impression could change during dinner or on another occasion. Less

This restaurant has received Tabelog Bronze and Michelin 2 stars multiple times.From the outside, it doesn’t look like a sushi restaurant; it almost resembles a pastry shop.The sushi is prepared by a disciple of Katsu Nakaji, who is active in both Tokyo and Milan, and is offered at an incredible price.I made a reservation about two months in advance and visited on a weekday at 1 PM.I enjoyed the Omakase course for JPY 8,800.Even though this is a great deal, they recently raised their prices due to inflation; before that, it was JPY 6,600!!!The menu for the day included:- Tuna Akami- Tuna Chutoro- Tuna Tartare (Akami and Chutoro) with Iburi Gakko- Sea Bream Roe and Winter Melon- Kohada- Aori Ika (Oita)- Kue (Nagasaki Iki)- Steamed Clams in Sake- Horse Mackerel (Shimane)- Snow Crab- Marinated Bonito- Bafun Uni (Hokkaido Nemuro)- Anago- Fish Soup- Kanpyo Maki- TamagoI had non-alcoholic beer to drink.What particularly impressed me were:- Chutoro: The tuna was sourced from Shimonoseki and weighed 130 kg. It’s rare to find tuna from Yamaguchi Prefecture. The sushi is served close to the tuna's body temperature, making the fat sweet and incredibly delicious.- Sea Bream Roe: Creamy with a gentle dashi flavor that was very tasty.- Kue: Aged for one month, it had a bouncy texture and was delicious with yuzu pepper.- Clams: Thick and crunchy, with an amazing umami flavor; this is sushi you don’t get to eat often.- Marinated Bonito: This might be my favorite bonito I’ve ever had. I was amazed at how sweet it was.- Bafun Uni: Rich and delicious. I loved that I could enjoy the uni without nori, just as it is.There are power outlets under the counter.They adjusted the amount of rice and even helped me with the timing for taking photos; the service was outstanding.Dessert was served on the second floor.I was surprised by the level of hospitality for a meal under JPY 10,000!The sweets included:- Fava Bean Gelato with Hokkaido Azuki- Cantuccini- Rooibos TeaThe fava bean flavor was prominent, and the sweetness was just right, making it very delicious.The second floor has sofas and is a truly relaxing space; it felt like being at home.I left feeling completely satisfied, both physically and mentally.I wouldn’t be surprised if they charged double the price; the cost performance and quality were shocking. It was absolutely wonderful. Less

I made a reservation at a highly-rated sushi restaurant in Kamata and finally got to visit. We toasted with a beer as soon as we were seated. It was heartwarming to see the young chefs working hard to ensure that customers enjoy their experience. Of course, the sushi was delicious. They carefully adjusted the temperature for each type of fish, creating a wonderful sensation where the soft rice melted in your mouth, perfectly complementing the toppings. This sushi is truly exceptional for the price. The rice was seasoned with red vinegar, giving it a nice flavor and acidity. While the tuna was excellent, I particularly enjoyed the clam and sea bream. After the meal, we moved to the second floor to relax with dessert and rooibos tea. It was a wonderful way to spend my day off. It was a great meal! Less

On this day, I had lunch at HATSUNEZUSHI in Kamata. The entrance resembles a coffee shop, so if you're looking for a typical sushi restaurant exterior, you might walk right past it. The interior has a chic vibe, yet it offers an interesting atmosphere, allowing for a casual dining experience.Here’s what I had for the lunch course:■ Sea Bream Roe ■ Tuna Akami ■ Tuna Chutoro ■ Tuna Tataki with Iburi Gakko ■ Kohada ■ Aori Ika ■ Isaki ■ Steamed Clams with Sake ■ Horse Mackerel ■ Torigai ■ Bonito ■ Sea Urchin ■ Anago ■ Kanpyo Maki ■ Clear Soup ■ Dessert ■ Draft Beer ■ Gakki Masamune Kurodaiginjo First, they show you the freshly cooked rice, which is prepared just in time for your meal. As the aroma of vinegar fills the room, the sushi rice cutting begins. This kind of presentation adds to the fun of the experience.You start by taking a small amount of rice in your hand, and after enjoying the first dish of Sea Bream Roe, the sushi is served at a nice pace. What stood out to me were the Aori Ika and Bonito. The Aori Ika had a sticky texture and a rich sweetness, making it incredibly delicious. The Bonito had a refreshing and light flavor that was also delightful.The way the sushi was served was interesting, with multiple pieces of tuna coming out in succession and the Kohada being served skin-side down. I’m not sure why they did it that way, but it added to the experience. For dessert, we moved to a Southern European-style space on the second floor of the restaurant, which showed that they put thought into their presentation.Overall, the various presentations and surprises made for an enjoyable experience.It was a great meal! Less

The price of JPY 8,800 (initially JPY 6,600) is appealing, and the overall concept is excellent. However, this time, the seasoning overshadowed the quality of the ingredients. The first piece, red meat from Yamagata, had great quality but was overly salty, with the saltiness dominating the flavor. The medium fatty tuna that followed had wonderful fat quality, but the strong flavor of red vinegar masked its deliciousness. On the other hand, the red meat and medium fatty tuna tataki were well-accented with wasabi stems and smoked daikon, leaving a good impression. I was originally looking forward to the squid, but instead, I got the seasonal isaki. As a fan of isaki, I was pleased, but as a squid lover, I felt a bit disappointed. The grouper was of such high quality that it melted in my mouth. The bird shell served instead of crab had a strong flavor, which might divide opinions. The horse manure sea urchin from Hokkaido was undeniably delicious. Finally, we moved to the second floor for dessert. While the presentation was luxurious, I didn’t feel the need to relocate. Overall, the quality of the ingredients was good, but the strong seasoning was a missed opportunity. As a restaurant focused on nurturing young talent, I look forward to their future growth. Less

I had the privilege of sharing a table with some regular customers. When I arrived, the exterior had the charm of a cozy Italian restaurant, yet it was a sushi place.I opted for the sushi-only course priced at JPY 8,800. Everyone was enjoying Japanese sake, so I conveyed my preferences and was served some as well.Dessert is served on the second floor. The head chef is currently in Milan, so several of his apprentices take turns preparing the sushi.If I lived nearby, I would definitely want to visit this restaurant frequently. It was a great meal! Less

This was my first visit to HATSUNEZUSHI. I started with rice cooked in a traditional earthen pot, and spent nearly two hours enjoying my meal. Although the sushi was prepared by a young chef, I couldn't discern the differences in craftsmanship, but I truly appreciated being able to enjoy sushi from a famous restaurant at this price.◎ Sea Bream Roe ◎ Tuna Akami: The red meat and rice melt perfectly in your mouth. The sushi was expertly prepared. 〇 Tuna Chutoro 〇 Tuna Tataki: Served with Iburi Gakko △ Kohada 〇 Aori Ika: Has a pleasantly sticky sweetness. △ Kue: A high-end ingredient, but the combination with yuzu pepper felt a bit off for sushi. ◎ Clam: Steamed in sake rather than served with a sauce, which allows for a better appreciation of the clam's flavor. ◎ Horse Mackerel: Following the red meat, this was also expertly prepared. The fish and rice melt nicely in your mouth. △ Crab: Snow Crab. Delicious, but it could be enjoyed in other forms besides sushi. 〇 Bonito △ Sea Urchin: Generous portion, satisfying, but had a slight off-flavor. 〇 Anago: Not fluffy, but crispy in texture, allowing for the natural flavor of the anago to shine. 〇 Rolls 〇 Fish Soup 〇 Dessert Less

I visited for lunch. I heard they have 8 rotations, and it seemed relatively easy to get a reservation in the afternoon, but securing a spot for the 12 PM slot was a bit challenging.The course was reasonably priced, prepared by younger chefs who were very confident in their skills, and it was a delightful experience overall. Every piece of sushi was delicious, and they paired perfectly with the drinks.After the meal, I was taken to the second floor, where I enjoyed rooibos tea and dessert in a Western-style setting. The fourth-generation owner came to greet us, and I had the chance to chat with him briefly.It was a wonderful dining experience, and I will definitely visit again! Less

A popular restaurant in Kamata with a 130-year history! I visited the renowned "HATSUNEZUSHI" in Kamata. This month, I indulged in the "Omakase Nigiri" once again. 【Menu】 Tuna Akami, Tuna Chutoro, Tuna Tataki, Kohada, Aori Ika, Sea Bream, Horse Mackerel, Clam, Sweet Shrimp, Bonito, Sea Urchin, Anago, Rolls, Soup with Fish Bones, Dessert. The tuna selection started with Akami, followed by Chutoro and Tataki, allowing me to enjoy the different flavors and fat content. The Kohada was perfectly marinated, while the Sea Bream and Aori Ika had a refined sweetness that left a lasting impression. The clam released its umami gradually, and the Bonito and Horse Mackerel had a spring-like aroma and robust flavor. The second half, featuring Sweet Shrimp, Sea Urchin, and Anago, was equally luxurious, culminating in a satisfying finish with rolls, soup, and dessert. Each piece showcased seasonal ingredients and the skill of the chef, making for another wonderful experience. It was a great meal! Less

I had the opportunity to see the rice cutting process in person and even got to taste some samples. The head chef is focusing on his role as president for their expansion into Europe, so one of his apprentices prepared the sushi for us. By chance, the head chef returned to Japan, and I was able to have a conversation with him. It’s clear that there are reasons behind the success of this bustling restaurant. I was truly impressed by the head chef and the owner, who prioritize their people. I can't wait to visit again soon. It was a great meal. Less

The apprentice's practice is also part of the experience, allowing you to enjoy sushi at a very reasonable price. It's very delicious, although sometimes the vinegar can be a bit strong for my taste. When the sushi is served, I would appreciate it if they could mention the origin of the fish. They do share this information during our conversations, so if they could provide it every time, it would enhance my enjoyment.Desserts are served in a separate room, and I was delighted to meet the owner and hear various stories.It was a great meal! Less

I visited on a weekday afternoon. I had been checking the reservation site regularly for about two months and finally secured a booking. The experience was delightful, with the chef preparing the sushi rice right in front of me, and I was guided to the second floor for dessert. There were thoughtful touches throughout that made it enjoyable, not just in terms of taste but also as an experience, leaving me very satisfied. I was particularly surprised by the combination of seared tuna with iburi-gakko (smoked daikon pickles), among many other dishes that amazed me with their unique pairings. I thoroughly enjoyed every moment and would love to make another reservation to return. Less

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. Less

The rice was at just the right temperature, creating a harmonious blend with the toppings, allowing me to truly appreciate the quality of each piece. The tuna, in particular, had a perfect balance of rich sweetness and melt-in-your-mouth texture. The restaurant had a luxurious yet relaxed atmosphere, making it very comfortable. The young staff were friendly and engaging, which made for an enjoyable dining experience. Both the food and service were meticulous, resulting in a high level of satisfaction from start to finish. It was a wonderful restaurant. Less

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. Less

I visited on Saturday at 6 PM, having made a reservation about two months in advance. The location is just a few minutes' walk from the west exit of JR Kamata Station, situated in a residential area that is relatively easy to find even for first-timers. As a renowned sushi restaurant frequented by sushi lovers from all over the country, it was fully booked that day. With high expectations, I took my seat at the counter.After a while, a young chef appeared. The unique feature of this restaurant is its style, where multiple young chefs take turns preparing the sushi, rather than just one head chef. Although they rotate frequently throughout the day, the atmosphere remains calm and composed.What struck me first was their dedication to the rice. The process of mixing freshly cooked rice with vinegar is an entertainment in itself. The rising steam, the aroma of vinegar, and the chefs' meticulous movements naturally draw your attention. They even let you taste the freshly cooked rice right in the palm of your hand, making you feel like the experience begins before the sushi is even completed.The course started with the roe of sea bream, followed by red sea bream, medium fatty tuna, and seared tuna, then moving on to young sardine, gurnard, mud squid, abalone, clam, horse mackerel, bonito, sea urchin, and eel, showcasing seasonal seafood one after another. The highlight for me was the tuna. After showing it to us in a large block, they placed the fish on a plate warmed to body temperature before forming the sushi. When I took a bite, the sweetness and aroma of the fat spread in my mouth, instantly making me understand why this place is so popular.Each piece of sushi came with detailed explanations, allowing me to appreciate the origin and quality of the ingredients. The pairing with Japanese sake was excellent, and I enjoyed it slowly with "Gakki Masamune" that day.After finishing the sushi, I was surprisingly guided to the second floor. There, I enjoyed tea and sweets in a calm sofa seating area, savoring the aftertaste of the meal. The continuation of this special experience until the very end is characteristic of this restaurant.The current omakase course is priced at JPY 8,800, which offers incredible value for the experience provided. Considering the quality of the sushi itself, along with the live atmosphere, presentation, and hospitality, it truly is one of a kind. I can understand why reservations are hard to come by. Securing my next reservation will be the biggest challenge, but this place has definitely made me want to return.It was a great meal. Less

HATSUNEZUSHI is a popular sushi restaurant located in Kamata. Currently, the opportunity to be served by Chef Nakaji is limited, as younger chefs primarily handle the sushi preparation. The restaurant has gained a reputation for offering authentic sushi at prices below JPY 10,000, thanks to the talented chefs in their 20s working at the counter.Known as a difficult reservation spot since the days of the previous chef, its popularity remains strong even with the change in style. Reservations are still hard to come by, and I managed to secure a seat for the evening session this time.The location is about a 5-minute walk from Kamata Station. With its white walls and blue door, the exterior evokes a French restaurant vibe, setting it apart from typical sushi establishments.Inside, the atmosphere is calm, with slightly dimmed lighting. Unlike most sushi restaurants, the serene ambiance allows for a more relaxed dining experience.On this day, the sushi was prepared by a remarkable 21-year-old chef. While I was surprised by his youth, I was excited to see what kind of sushi he would serve.■Omakase Course (JPY 8,800) - Sea Bream Roe - Tuna - Medium Fatty Tuna - Tataki - Grouper - Gizzard Shad - Sea Bream - Sardine - Sea Urchin - Clam - Spanish Mackerel - Bonito - Eel - Roll - Fish Soup - DessertFirst, we started with the rice, steamed in a traditional wooden steamer. This was my first time seeing a steamer that I had only encountered in the manga "Shota's Sushi." The rice is cooked quickly at high temperatures using only charcoal, resulting in each grain standing out with a defined shape. The vinegared rice is made with red vinegar, providing a gentle acidity and richness that spreads pleasantly.After tasting the freshly cut rice, the sushi experience began.●1. Sea Bream Roe The first dish is sea bream roe. Gently cooked, this dish has a subtle umami flavor that gradually unfolds.●2. Tuna This is tuna from Nakanozaku, Yamaji in Fukushima Prefecture. The plate is kept at around 60 degrees Celsius, warming the fish slightly to melt the fat and enhance the tuna's natural flavor. The lean part is seasoned with salt, allowing the pure umami to shine through without any distractions.●3. Medium Fatty Tuna The next dish is medium fatty tuna, served with soy sauce. The richness of the fat combined with the soy sauce creates a deeper flavor compared to the lean tuna.●4. Tataki This dish features a combination of lean and medium fatty tuna, with a hint of smoked daikon. The smoky aroma and saltiness enhance the sweetness of the fat, providing a delightful textural contrast.●5. Grouper This is a large grouper from Amakusa, weighing 35 kg. It has a firm texture, and with each bite, the rich flavor emerges, offering a satisfying experience despite being a white fish.●6. Gizzard Shad The gizzard shad from Amakusa is aged for a week. It is intentionally shaped to break apart in the mouth, creating a memorable sensation. The balance of the gentle acidity and the umami from aging is exceptional.●7. Sea Bream This is sea bream from Ehime, served without salt or soy sauce. Despite not being wrapped in kombu, it has a strong umami flavor, showcasing the power of the ingredient itself.●8. Sardine The sardine from Hokkaido is rich in fat, melting smoothly in the mouth. The unique umami and sweetness of the blue fish spread pleasantly.●9. Sea Urchin Served by hand rather than in a gunkan style. While the richness is slightly restrained, the balance of ocean aroma and umami is more than satisfactory for this price range. The natural deliciousness stands out.●10. Clam This is clam from Chiba, prepared simply with sake steaming rather than the usual seasoning. It brings out the deep flavors of the clam itself.●11. Spanish Mackerel This is Spanish mackerel from Ehime, with a pleasant balance of fat and delicate umami, creating a soft flavor. It evokes a sense of the season.●12. Bonito This is bonito from Aichi, served with a marinade that has been passed down for 22 years. It is served without grilling, allowing the strong flavor of the bonito to shine through, layered with the umami of the marinade. It has a moist and rich finish, distinct from tataki.●13. Eel This is eel from Tsushima, which falls apart tenderly upon entering the mouth. The glaze is applied lightly, enhancing the natural sweetness and umami of the eel.●14. Roll This is kanpyo roll from Tochigi. Simple yet crafted with care, it serves as a fitting conclusion to the meal.●15. Fish Soup A refreshing fish soup that captures the essence of the fish.Dessert is served on the second floor, in a whimsical space that feels unlike a sushi restaurant.We enjoyed matcha terrine and rice ice cream. The ice cream is made from leftover rice used in cooking the sushi, maintaining a consistent theme throughout the meal.To finish, we had tamagoyaki (Japanese omelet). It left a gentle aftertaste that beautifully tied together the entire course.The experience provided value well beyond the price. It was a great meal. Less

◆Omakase Course JPY 8,800 - Lean Tuna - Medium Fatty Tuna - Seared Tuna - Young Horse Mackerel - Squid - Japanese Sea Bream - Sea Bream - Clam - Crab - Sea Urchin - Sweet Shrimp - Conger Eel - Dried Gourd ◆4 Glasses of Japanese Sake JPY 4,950 Visit Date: Weekend at 5 PM (Reservation) Number of Guests: 2 Duration: 2 hours This time, I was in a different room than my last visit, and with the change of seasons, the variety of sushi was different, allowing me to enjoy delicious sushi. Personally, I found the sea bream and clam particularly tasty. However, the oshibori (wet towel) had a slightly damp smell, which was noticeable when eating sushi with my hands. After the meal, we moved to the second floor, where we were served rooibos tea and sweets. On this day, the head chef was present and personally prepared everything for us. Less

The individuality of the ingredients, the changes in flavor due to temperature, the spread of aromas, and the differences in texture.This renowned restaurant in Kamata thoroughly explores every element that makes sushi, creating a complete experience.With a strong commitment to carefully selected ingredients from across the country, they pay close attention to rice, vinegar, wasabi, and nori.As the skilled chefs explain each dish, you can enjoy the unique expressions of each piece.Currently, young chefs are taking the lead at the counter, continuing the tradition while operating the restaurant.It is also known for offering authentic sushi at relatively accessible prices, attracting a wide range of supporters from young people to sushi enthusiasts.Since the days of the head chef, it has been known as a difficult-to-reserve restaurant, and its popularity remains strong.Located just a few minutes' walk from Kamata Station, the exterior features white walls and a blue door, giving it a somewhat French restaurant-like atmosphere, which is a bit different from the typical sushi restaurant image.Inside, the dimly lit space consists only of counter seating, creating a calm environment.Rather than the usual tension found in sushi restaurants, you can enjoy your meal in a relaxed atmosphere.─────In the past, the sushi prepared by the head chef was known for being quite expensive and out of reach.Now, young chefs are at the counter, offering courses at surprisingly reasonable prices.However, the quality of the ingredients and the craftsmanship remain unchanged.As expected, it continues to be difficult to secure a reservation, and on this day, I was fortunate to be invited to experience this rare opportunity for my first visit.《5th Generation Omakase Course JPY 8,800, drinks not included》On this day, the young chef at the counter was just 19 years old.While I was surprised by his youth, his movements were confident, naturally raising my expectations.The rice used is "Hitomebore" from Miyagi Prefecture.It is cooked in a special charcoal pot at a high temperature of 400 to 700 degrees Celsius, taking just 10 minutes to prepare.The vinegar used is a 4-year aged sake lees vinegar from Yokoi Brewing.Its rich aroma and umami enhance the presence of the rice itself.Additionally, the wasabi is a 4-year variety from Azumino, Nagano Prefecture.The grating method alters its spiciness and aroma, with a copper grater suppressing the heat while enhancing the fragrance.On this day, the course featured bluefin tuna weighing 165 kg from Iwaki, Aomori Prefecture.▪️ Tuna Akami with SaltThe first impression was the tuna akami.To avoid dulling the flavor, it was served with salt instead of soy sauce.The plate was warmed to slightly melt the fat, recreating the temperature close to that of the tuna, a migratory fish.As soon as it entered my mouth, the robust umami of the akami spread rapidly.This sushi, which consciously considers flavor changes due to temperature, was very impressive.▪️ Chutoro with Soy SauceIn contrast to the akami, this was served with soy sauce.The sweetness and aroma of the fat rose, creating a wonderful harmony with the fluffy rice.▪️ Akami and Chutoro TartareThe akami and chutoro were chopped and seasoned with soy sauce and mirin.It was combined with smoked daikon and grated wasabi stems.The smoky aroma, texture, and refreshing spiciness of the wasabi added depth, elevating it beyond a simple tartare.▪️ KohadaThis unique style involves pressing the fish with the skin side down.After aging for about a week, the bones soften, creating a texture that allows you to feel the bones directly.The acidity is intentionally kept low.The finish emphasizes the umami of the kohada itself.▪️ Sea BreamDespite not being pressed, it has a flavor reminiscent of kombu aging.This is explained as being due to the food the sea bream consumes.The Kyushu re-brewed soy sauce used here highlights the aroma rather than sweetness, beautifully enhancing the flavor of the fish.▪️ IsakiThe balance of umami richness and fat was impressive.The flavor expanded with each bite.▪️ Aori IkaA large aori ika weighing over 4 kg.Beneath its sticky sweetness lies a thick umami.The beauty of the texture created by the knife work also left a lasting impression.▪️ Clam Sake SteamedNo seasoning was added, relying solely on the clam's own umami.A surprisingly clear broth sensation spread across the palate.▪️ Matsuba CrabDelicate yet with a very rich sweetness.The texture that breaks apart in the mouth is also pleasant.▪️ Marinated Tuna AkamiThe marination further concentrates the umami and aroma of the akami.It presents a different expression from the earlier salt preparation.▪️ Seasonal Mozuku Seaweed and Sea Bream RoeThe refreshing taste of the mozuku is layered with the rich umami of the sea bream roe.This dish adds a change to the flow of the course.▪️ Hokkaido Nemuro Bafun UniRich yet without any unpleasant heaviness, the aroma lingers beautifully.▪️ AnagoThe flavor-soaked flesh is tender and falls apart easily.The sauce is not overpowering, allowing the umami of the anago to shine.▪️ Kanpyo MakiUsing nori with aoyanori from Mikawa Bay.The aroma of the nori spreads impressively as you bite into it.▪️ ArajiruA broth made from fish heads and bones combined with Chichibu miso.It contains somen noodles, providing a comforting finish to the meal.《Drinks Consumed》〇 Heiwa Craft White Ale〇 Urakasumi Junmai Karakuchi〇 Okubansho Hojo Karakuchi〇 Tedori River Junmai Daiginjo Karakuchi〇 Tan Yamahai Junmai Unfiltered〇 Hiran〇 Takachiyo SKY Unfiltered Junmai─────Next, we stepped outside and moved to the second floor.The space, with stone walls and blue window frames, antique-style furniture, and soft chandelier lighting, resembles a Western-style lounge.The atmosphere changed so dramatically from where we had just enjoyed sushi that it naturally lifted our spirits in this extraordinary setting.▪️ Dessert: Japanese-style ParfaitLayered with rice ice cream, tamagoyaki, gyuhi, matcha terrine, strawberries, and juneberries.Homemade black syrup made from brown sugar from Iriomote Island ties everything together.The rice ice cream made from "Kamezoko" rice was particularly impressive with its gentle sweetness reminiscent of grains.─────This sushi experience is not just about presenting high-quality ingredients; it intricately crafts temperature, aroma, texture, and aftertaste.Each piece has a clear intention, and as you eat while listening to the explanations, understanding and surprise accumulate.Moreover, the experience of enjoying dessert and coffee in the lounge on the second floor adds to the strong sense of extraordinary throughout the meal.This restaurant left a lasting impression as a memorable dining establishment that transcends the boundaries of sushi, offering an experiential culinary journey. 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A few months ago, I made a reservation to visit.This time, there were four of us.We were guided to a different seating area through a different door than last time.I prefer to enjoy drinks with my meal, so I was with those who also drink.Once again, it was wonderful.Especially the tuna and sea urchin! ♡I usually find the sea urchin around here to be too strong in flavor, but this one was incredibly delicious! ♡I wonder if it's really okay to offer such quality at this price, even if it's from a disciple.Just writing about it makes me want to eat it again soon! ♡ I might try to come every month...By chance, the head chef returned while we were there, and I saw him. I hope to try the chef's sushi someday. Less

This place was more about experiencing the temperature, timing, and essence of sushi rather than just eating it.From the very first piece, I was completely captivated. "The vinegar hasn’t penetrated the center of the rice yet," was how the explanation began—something you don’t often find in a sushi restaurant. The flavor of the rice changes over time, transforming from the first bite to the last. Just that alone is exciting.And today’s star was undoubtedly the tuna from Iwaki, Aomori. The plate was warmed to 60 degrees to bring it back to the "living temperature" of the tuna, melting the fat. When the logic and sensation align like this, it transcends deliciousness and becomes truly moving.◎ Red Meat (Salt) The strong iron flavor typical of the fish. Eating it with salt instead of soy sauce allows the acidity and umami to flow seamlessly. It’s like hitting top gear right away.◎ Chutoro (Medium Fatty Tuna) This was truly amazing. It’s not as overwhelming as otoro (fatty tuna), yet the fat is rich. Instead of "melting," it spreads gently. With each increase in temperature in my mouth, the aroma unfolds. This was the most memorable piece of the day.○ Tuna Scraps + Iburi Gakko The smoked daikon from Akita enhances the sweetness of the tuna, creating a three-dimensional flavor. The texture is also carefully calculated. It’s a complete steal for pairing with sake.○ Tai no Ko (Sea Bream Roe) and Mozuku (Seaweed) from Ehime Delicate. Gentle. Yet the umami is deep and rich. You can tell a lot about a restaurant from such a dish.○ Kohada (Gizzard Shad) Aged for a week. The small bones dissolve in the acidity, and the reason for pressing the flesh side up instead of the skin side is delicious. This is what craftsmanship is all about… I was in awe.○ Madai (Sea Bream) Just salt and vinegar. It’s not flashy but allows you to appreciate the contours of the flavor. The aftertaste is exceptionally clean.○ Aori Ika (Surf Clam) It’s sticky yet not heavy. The way it breaks apart on the tongue was beautiful, perhaps due to the knife technique.○ Isaki (Chicken Grunt) This was one of my favorites of the day. The umami is rich yet disappears smoothly. It showcased the best of isaki before summer.○ Hamaguri (Clam) Sake Steamed Here, it’s salt instead of the usual sauce. This was delightful. The clam’s broth comes through beautifully.◎ Matsuba Crab This is unfair. It instantly brings "happiness" to your mouth. The sweetness, aroma, and temperature of the crab all spread gently. I couldn’t help but smile.○ Nemuro Bafun Uni (Sea Urchin) Rich yet with zero unpleasant heaviness. The scent of the sea is beautiful.○ Marinated Red Meat It’s interesting to compare it with the initial red meat. It’s amazing how much it can change with time, technique, and temperature.○ Not Anago (Conger Eel) but Hamo (Pike Eel) It’s fluffy yet firm. The aroma reminds you of anago, but once in your mouth, it’s definitely hamo. The skill in cutting the bones is impressive.And finally, the added kanpyo maki (dried gourd roll) was perfect.The kanpyo isn’t just sweet. It retains a nice fibrous texture while holding umami, breaking apart with the aroma of the seaweed with each bite. This seaweed is exceptionally good, with a strong fragrance. Ending with a roll instead of a flashy topping creates a lingering aftertaste, which is quite refined.Before I knew it, I didn’t want to leave the counter even after finishing my meal.Above all, the atmosphere of this restaurant was wonderful. Both the chefs and the young staff were passionate in their explanations without being pushy. It’s a space that makes sushi lovers fall even more in love with sushi.It would be a shame to end with just "delicious." Temperature, aging, aroma, conversation, and the passage of time. They all come together to complete each piece, truly an "experiential sushi".It’s no wonder that reservations are highly competitive. I definitely want to come back in a different season.It was a great meal. Less

I made a reservation on the first day they opened bookings and visited for lunch on a holiday two months later.I enjoyed:- Tuna Akami with salt- Chutoro (back fat) with soy sauce- Akami and Chutoro tataki with smoked daikon, stem wasabi, and mirin- Tai no ko (roe) and Ehime mozuku seaweed salad- Kohada aged for one week with vinegar- Madai with salt and vinegar curing- Aori squid- Isaki- Clams steamed with sake- Matsuba crab- Bafun uni from Hokkaido/Nemuro- Marinated tuna akami- Hamo (pike eel)- Clear soup with somen noodles, shichimi, and green onions- Gourd rollsEverything was delicious!!!The rice was refreshing, possibly made without sugar? (I had a feeling it might be too filling, so I asked for less rice halfway through...)After the meal, I went upstairs where the chef served us tea and dessert.- Rooibos tea- Rice gelato, gyuhi (sweet rice cake), matcha terrine, cheesecake, strawberries, and black syrupThe dessert was so delicious that I would love to have it at a café.I had a wonderful time in a lovely space. It was a great meal! Less

"I visited with someone who made a reservation in Kamata."HATSUNEZUSHIA legendary establishment that has been around for 130 years and is listed among Tabelog's top 100 restaurants! The chef's sushi and exceptional technique create a unique experience that goes beyond ordinary sushi. Even the younger generation is involved in making sushi, and both the rice and toppings are truly exceptional.It's astonishing how the style of sushi can change so much, and it brings me immense happiness to enjoy such deliciousness!It was a great meal! If I can make another reservation, I would love to visit this remarkable restaurant again soon! Absolutely wonderful☆☆☆ Less

One of the most difficult restaurants to reserve. At this price, the hospitality is incredibly generous. You can really feel the dedication in every aspect.They operate on a rotation system with four seatings a day. I made a reservation for 7 PM. The area around the house was beautifully adorned with blooming roses, and I waited in front of the charming blue door until it was time.At around 7 PM, they let us in in the order we arrived.Once seated, I ordered a drink. There was no drink menu available. I wanted to have some sake, so I asked for something crisp and dry. They recommended Tanaka Goroku, but since I had never tried it, I explained, "I prefer something like Hidakami that is refreshing," and they brought me 'Hojun Karakuchi Okubari.' It was a sake that suited my taste. I think it was about 70-90ml? At JPY 900 per glass, it was quite reasonable.Once everyone had their drinks, the rice cooked at 410°C arrived, and we mixed the rice seasoned only with red vinegar and salt, tasting it little by little. The shine and texture of the rice were delightful. I had expected it to be sour with just red vinegar, but the rice was firm and delicious.First, we were served three types of tuna nigiri. Starting with tuna was a nice touch. While we waited, we were served a simmered dish of sea bream roe and butterbur, which made us feel the season. The chef that day was a fifth-year apprentice. They prepared the rice, wasabi, and toppings right in front of us, creating a theatrical dining experience. The room was beautifully decorated with peonies, creating a very calming atmosphere.The tuna was served in three different preparations: lean, medium fatty, and tail, each with a unique seasoning. The rice was still warm and perfectly complemented the tuna. Then came the one-week aged kohada (gizzard shad). It was my first time trying it. We also had aori ika (squid), haruko tai (young sea bream), five-day aged kobudai (wrasse), aji (horse mackerel), clam, crab miso with snow crab, uni (sea urchin), katsuo (bonito, seared and marinated), anago (conger eel), and dried gourd rolls. Everything was nigiri. The soup was a miso soup with somen noodles. Each dish was explained in detail, making for a fun and pleasant sushi experience. I learned a lot.Finally, we moved to the master's home on the second floor via an outdoor staircase for dessert time. It felt like being hosted abroad, and I sat on a cute sofa. The dessert was rice ice cream served in a champagne glass, with what seemed to be mochi inside. On top, there were castella-like balls, matcha mini cakes, and strawberries. Thanks to the sushi rice being seasoned only with red vinegar and salt, I felt refreshed even after being full, and I enjoyed the dessert thoroughly. I chose iced rooibos tea.At one point, the master came by, and I got to hear stories about his late wife, which conveyed a sense of family love and dedication to work.What stood out throughout the experience was the rice. I have never had sushi rice with such a strong presence. Of course, the toppings were also exquisite and well-prepared, but... While there are high-end restaurants using luxurious ingredients like ikura (salmon roe), uni, abalone, and caviar, the quality at this price of JPY 8,800 was truly luxurious. I’m glad I made the trip to Kamata! Less

This time, the area around the restaurant was in full bloom with roses, making it absolutely lovely. I heard that the late owner had a passion for European-style decor, and it truly is beautiful!I enjoyed the 【5th Generation】 Omakase Course for ¥8,800.There was no drink menu, so I started with a draft beer.While enjoying my beer, the rice cooker made its appearance! Freshly cooked rice was mixed with red vinegar made from rice malt to create sushi rice. The aroma of the vinegar was delightful. I was served spoonfuls of the freshly made sushi rice for tasting. At first, the vinegar flavor was quite sharp, but as time passed, the taste evolved… I was excited to discover that I could enjoy the changing flavor of the rice!The course included:- Tuna (Akami)- Simmered Sea Bream Roe and Fuki- Medium Fatty Tuna (Chutoro)- Chutoro with Akami, Kaki (sea urchin), and Iburigakko (pickled daikon with green onion and wasabi)- Kohada (Gizzard Shad)- Isaki (Chicken Grunt)- Aori Ika (Bigfin Reef Squid)- Horse Mackerel (Aji)- Steamed Clams (no soy sauce or salt)- Crab- Marinated Bonito (Tsuke Katsuo)- Bafun Uni (Sea Urchin)- Simmered Anago (Conger Eel)- Gourd Roll (Kanpyo Maki)- Clear Soup with Fish Bones (with somen noodles)After moving to another room, I had:- Rice Ice Cream (a parfait with castella, Iriomote brown sugar, mochi, and matcha)The chef personally served it to me, which was touching. Although it was our first meeting, he was very personable, and I quickly became a fan. I heard he often does this when he is in Japan. I hope to see him again...The drink cost for two came to just over ¥10,000. (The payment was processed using the credit card registered at the table, so there was no need for a bill.) Less

The quality of the ingredients, hospitality, and cost performance—this restaurant was undoubtedly the pinnacle of all the places I've visited so far.With a course priced at JPY 8800, it featured a total of 16 dishes. Each plate showcased the excellence of the ingredients, meticulous preparation, and clever anecdotes that made me go "Wow". I was captivated from start to finish.Honestly, if I had been told the bill was JPY 25000, I would have accepted it without hesitation. The level of satisfaction was overwhelming.I will definitely return. I felt this place ranks among the best in Tokyo. Less

I had been wanting to visit this renowned restaurant for a long time, and I made a reservation two months in advance. To be honest, I almost forgot about it, but I received a confirmation email the day before my visit, which made me laugh. I arrived at 5 PM, about ten minutes early. At first glance, there was no noren (entrance curtain), and it didn’t look like a sushi restaurant; it had the appearance of a Western-style building. Gathering my courage, I opened the door and entered, only to be guided to my seat through a side door after stepping outside. It felt a bit like a secret room, which was nice.The meal included:- Thai-style daikon- Ginger and lotus root gari- Lean tuna- Medium fatty tuna- Seared tuna with iburi-gakko (smoked daikon)- Kohada (gizzard shad)- Aori squid- Kasugodai (young sea bream)- Hiramaasa (yellowtail)- Horse mackerel- Clams steamed in sake- Marinated bonito- Sea urchin- Simmered eel- Kanpyo (dried gourd) roll- Clear soup with somen noodles- Rooibos tea and dessertIn front of me, they prepared rice using a traditional hangama pot with binchotan charcoal, mixing it with red vinegar to make sushi rice, and then skillfully shaped each piece. The lean and medium fatty tuna were served on warmed plates, allowing the fat to melt just right. The seared tuna with iburi-gakko added a delightful smokiness and texture. The nigiri of shiny fish and white fish were tender and delicious. Finally, we moved to the second floor, where the dessert made from the rice cooked in the pot and sweet sake was surprisingly reminiscent of Western pastries, which was unexpected for a sushi restaurant. It was a great meal! Less

Observation time. This time, the person in charge is Daiki Yoshike, a young ace who has already been to Milan three times. He’s going to Italy again next month, but this time it’s for a pop-up at a resort in Santorini, not Milan.Once again, we are in the ocean-themed room. It seats eight, but we started with seven due to a last-minute cancellation. As usual, we began with the rice cooked in a pot, cutting the sushi rice for a taste test. Was it just me, or did the red vinegar look quite red? It had a nice tangy flavor and was delicious.We started off with some draft beer.★ Sea Bream Roe and Winter Melon The first dish is served. I’m not a big fan of sea bream roe as it has a strong smell. ☆ Bluefin Tuna Akami Fukuoka It’s rare to find tuna from Fukuoka. The flavor is a bit mild. ☆ Bluefin Tuna Chutoro Fukuoka The fat content could be better. ☆ Bluefin Tuna Tataki Fukuoka It’s just right when topped with green onions and pickled wasabi stems. ☆ Kohada The small bones dissolve, giving it a sweet taste. It’s interesting how it’s pressed with the skin side up. ☆ Aori Ika Refreshing. ☆ Hirame It’s been aged for about three days, giving it a nice acidity and flavor, especially with the engawa. ☆ Clam Not boiled, but steamed with sake, which is great. Served by hand. ☆ Horse Mackerel This has also been aged for about two days. I prefer it fresh, but it’s good. ☆ Crab Hokkaido Shredded snow crab. Wow, I didn’t expect this! ☆ Bonito Is this marinated? It’s delicious. ☆ Sea Urchin Wow, this is also served! Handed over as the second dish. ☆ Anago Fluffy. ★ Soup with Fish Bones ☆ Rolls and Egg The kanpyo roll with wasabi is delicious. The egg is like a sweet treat.We had 12 pieces of sushi and rolls, finishing in 1 hour and 40 minutes, which is a bit quicker than usual.We moved to the second floor for dessert. The fava bean ice cream was quite unique.I noticed a beautiful woman in a kimono, and she introduced herself, saying, "I am Mutsumi Nakaji, the daughter of the head chef. I’ve returned after a year of maternity leave." She resembled the head matron and was a lovely person. It seems that not only sushi chefs but also the role of the proprietress is undergoing a generational change. Less

I was lucky enough to secure a reservation again, so I returned for another visit.The performance of opening the traditional rice cooker right in front of me and showcasing the freshly made sushi rice was just as captivating as before. The explanations about the ingredients and fish were thorough, and I could feel the dedication in each piece.However, this time the rice was slightly different from my preference. Compared to my last visit, the vinegar flavor was more subdued, and the rice felt a bit too moist and soft. Given the impressive experience of the firm sushi rice during my first visit, I found this time a little lacking.That said, this is just a matter of personal taste. The quality of the fish and the meticulousness of the preparation remain outstanding, and I find myself wanting to encounter that "incredible piece" again. It was a great meal! Less

I made a reservation about three months ago and was pleased to find an opening. It's a short walk from Kamata Station, located in a surprisingly calm area, and the restaurant has an uncharacteristic appearance for a sushi place. The interior is fresh and not what you'd typically expect from a sushi restaurant.The chef, who runs the place from his home, served us dessert from his upstairs residence. One unique feature of this sushi is that it is prepared by the chef's apprentices, allowing us to enjoy it at an incredible price. The experience felt like a live show, adding to the excitement of the meal.While the apprentices' sushi does show some signs of inexperience, considering the price, the cost-performance ratio is excellent, and the service was great. I had a wonderful time. The chef was very personable, and the dessert was delicious, making me feel as if I had been invited into a lovely home. Less

Hatsunezushi, a long-established restaurant in Kamata with over 130 years of history!I’ve always wanted to visit, and I finally made it! ◡̈❁This time, I reserved an incredible omakase course prepared by the apprentice of the master chef, Katsu Nakaji! With a total of 15 dishes, it was only JPY 6600.｡ﾟ+.( °∀°)ﾟ+.ﾟEven though he is an apprentice, the sushi was authentic!The conversation and performance made it feel like a theater experience! ♪After moving to the second floor, I even got to meet the master chef, who also works in Milan, Italy. :*:・(*´ω`pq゛ I hope to try the sushi made by the master chef someday too...♡ Less

The sushi prepared by Tetsu on this day was exceptional. The right amount of air was incorporated, making it light and enhancing the flavor.Is it really possible for the taste to vary so much depending on the chef? Or is it just my own condition? It’s a deep mystery.● Squid with Japanese RadishWasabi from Azumino City○ Lean Tuna○ Medium Fatty Tuna○ Seared Tuna with Pickled DaikonTopped with wasabi stems simmered in soy sauce and mirin.Today, the right amount of air made it delicious.○ Kohada (Gizzard Shad) - Aged for 1 week○ Squid○ Horse Mackerel - Donchicchi, absolutely delicious!○ Clam - Small in size but outstanding in flavor.○ Marinated Bonito - 6 hours○ Snow Crab○ Sea Eel○ Dried Gourd Roll● Fish Soup● Sushi Rice Ice CreamStrawberry, Matcha Terrine, Sushi Restaurant's Tamagoyaki, Black Honey.This is a dish I would gladly pay JPY 1,000 to enjoy. Less

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. Less

I wondered if sushi prepared by the fifth generation apprentice of a renowned restaurant would be that different, so I made a reservation to try it out.The course is priced at JPY 8,800, which is quite reasonable for a high-end establishment like Hatsunezushi, making reservations highly competitive.Upon my first visit to Hatsunezushi, I noticed that the atmosphere, influenced by the owner’s wife who loves Italy, doesn’t resemble a typical sushi restaurant at all. The interior has a strangely inviting ambiance that feels quite Western.Today, the sushi counter is managed by Tetsu, who is still a minor! Despite his youthful inexperience, he carries himself with impressive poise, making it hard to believe he is only five years younger than my daughter.The sushi itself is prepared after the head chef checks the quality of the ingredients, with the apprentices applying Edo-style techniques before serving it to the customers.By actively providing opportunities for the apprentices to engage with customers, the head chef has created a system that enhances their skills, including customer service. This nurturing approach is truly commendable.Customers also come with the mindset of supporting the younger generation, contributing to a warm and homey atmosphere in the restaurant.Here’s what I enjoyed:1. Squid Tentacle Balls2. Tuna Akami3. Tuna Chutoro4. Tuna Tataki5. Kohada (Gizzard Shad)6. Sea Bream7. Aori Ika (Bigfin Reef Squid)8. Horse Mackerel9. Clam10. Crab11. Bonito12. Sea Urchin13. Roll14. Soup15. ParfaitThe sushi still has room for improvement, so I hope Tetsu continues to work hard with humility and brightness.By the way, the final parfait was served on the second floor by Chef Nakaji himself, and its quality could rival that of any pastry shop! I joked that it might have been the best dish of the evening as I headed home. Less

HATSUNEZUSHI, located in Kamata, Tokyo, is a prestigious restaurant with a long history dating back to its founding in 1893 (Meiji 26). It is widely regarded as one of the finest establishments for Edomae sushi, continuously evolving while maintaining its excellence. With a Michelin star to its name, it is well-known as a reservation-only destination that attracts food enthusiasts from all over the country.Beyond just a place to enjoy delicious sushi, the special atmosphere created by the head chef, Katsu Nakaji, leaves a profound impression on all who visit.I made a reservation through TableCheck and was excited to visit. The introduction to their signature tuna, along with the chef's dedication to the vinegared rice and toppings, was both fascinating and flavorful. For dessert, we moved to a more relaxed setting, which was also delightful.It was a great meal! Less

I tried to make a reservation at the end of March, but it was fully booked until Golden Week. Finally, I was able to visit during Golden Week!I heard that the turnover rate is quite high, so among high-end sushi restaurants, this one is relatively easier to book.The reservation cost was around JPY 8,800 per person, which means I couldn't pay on the day of my visit—so it was all-you-can-drink! Haha!I enjoyed a lot of delicious Japanese sake!I learned that the course originally costs around JPY 60,000, but since it's also a training place for apprentices, the price is quite reasonable!All the sushi was prepared and served by the apprentices.They provided detailed explanations about the rice, the toppings, and the gari, and I was very intrigued by their insights!Every bite was so delicious that I felt like crying, and I truly believe it's an incredible deal to enjoy this for under JPY 10,000.I highly recommend visiting for special occasions!No matter who you bring, I’m sure they will be delighted by this place!For dessert, we moved to a completely different, beautifully European-style room.The Japanese-style parfait for dessert was also exquisite.During this time, the master chef came over to chat with us. He was a very interesting person.I will definitely come back! Less

I had been interested in this restaurant for a long time, and it took me just over a year to finally visit.I regularly checked the reservation site, and when I found an opening, I quickly made a reservation.I enjoyed the anticipation leading up to the day, reading everyone’s reviews to prepare myself mentally. It truly is a place where you can relax and enjoy without any pressure.The young chef is dedicated, honing his skills and putting his heart into crafting unique pieces of sushi.This time, I opted for the "Omakase Course" (JPY 8,800), paired with two glasses of Japanese sake and one glass of umeshu.The Omakase course included the following:- Tuna Akami (served warm)- Tuna Chutoro- Tuna Tataki (with smoked daikon and wasabi stem)- Kohada (4-day aged, pressed)- Tai (from Ehime, expertly prepared)- Aori Ika- Clams (sake-steamed)- Aji (from Shimane, Donchicchi)- Snow Crab- Katsuo (marinated for 4 hours)- Bafun Uni (from Nemuro, Hokkaido)- Gourd Roll- Fish Soup- Gelato made from crispy rice and hojichaWhen asked which dish was the best, I honestly say they were all delicious. But if I had to choose, the standout was…- KohadaWhat impressed me even more was…- Gourd RollFrom my seat at the L-shaped counter, I could see the chef cutting the rice, shaping the sushi, and wielding the knife.Every moment felt like a live performance, and it was fantastic.After the meal, we moved to the second floor for dessert…A gelato parfait made from crispy rice cooked in a special oven, adorned with shiratama (sweet rice dumplings) that added a delightful texture.I definitely want to return to this restaurant.I hope everyone at the restaurant can spread their sushi skills to the world. Less

The sushi was expertly crafted, with each piece offering a satisfying quantity and flavor. I was extremely pleased to enjoy such quality at this price point.The selection of fish that day included:Red MeatChutoroSmoked DaikonKohadaAori IkaHorse MackerelClamBonitoCrabSea UrchinRollsPersonally, I loved the Kohada the most.To start, they served a bite of sushi rice mixed with red vinegar made from freshly cooked rice, and it was absolutely delicious.At the end, they also provided a dessert, which was delightful as well.I had the opportunity to chat with the chef, making for a truly meaningful experience. Less

For the past nine years, whenever I think of sushi, I’ve only been going to Sushi Dai at Toyosu Market (since the Tsukiji Market days), visiting around 60 times. However, I recently went to HATSUNEZUSHI, which was founded in 1893 in Kamata.From 2009 to 2021, it received two Michelin stars for 12 consecutive years.The white roses were beautifully blooming, giving the place an appearance that doesn’t quite feel like a sushi restaurant.At 3 PM, once all eight counter seats were filled, the Edo-period mobile stone oven made its appearance, perfectly timed to be ready for the start of the meal. This is one of HATSUNEZUSHI's specialties.The performance began with the chef placing the still warm sushi rice onto everyone’s hands.As the vinegar mixed well with the rice, they started cutting the toppings from a 136 kg tuna sourced from Izu Shimoda (Maguro Yamaji)...1️⃣ Squid tentacle dumplings 2️⃣ Seasoned red tuna 3️⃣ Melt-in-your-mouth medium fatty tuna 4️⃣ Medium fatty tuna and red tuna with smoked pickles ◾️ Lotus root and ginger pickles 5️⃣ Small horse mackerel 6️⃣ Sea bream from Imabari 7️⃣ Squid 8️⃣ Clam steamed in sake 9️⃣ Young sea bream 1️⃣0️⃣ Horse mackerel from Shimane 1️⃣1️⃣ Snow crab from Hokkaido ◾️ Pickled vegetables, Nara-zuke, etc. 1️⃣2️⃣ Marinated bonito 1️⃣3️⃣ Sea urchin 1️⃣4️⃣ 38 kg grouper from the Goto Islands served shabu-style with yuzu pepper ◾️ Fish broth 1️⃣5️⃣ Kanpyo rollThree guests requested less wasabi, as it was a bit overpowering. I can see why they felt that way.But can they really serve all this for just JPY 8,800? Isn’t that too cheap?To accommodate two rooms simultaneously, with each room having four rotations (totaling eight), we enjoyed the final dessert in the home of the fourth-generation owner on the second floor.While enjoying rooibos tea along with desserts like strawberries, matcha, and ice cream, the fourth-generation owner, Nakaji Masaru, made a surprise appearance! After chatting for a bit, he kindly showed us around his home, including the rooftop party space and even the bath.He splits his time between Italy and Japan, and his beloved dog, Lucky, stays in Italy because he can’t be on a long flight.After about 30 minutes of conversation, I felt truly fortunate to have met such a charming and wonderful person at this sushi restaurant. Less

. @wochigurume ◀︎◀︎ List of Exciting Gourmet SpotsIntroducing Tokyo cuisine that satisfies both the heart and the stomach.Ordered Items:- Lunch and Dinner Course | JPY 8,800 x 2- Drinks and moreRestaurant Details:'HATSUNEZUSHI'The Taberog Award BRONZE2022/2023/2024/2025/2026The Taberog Award SILVER2017/2018/2019/2020/2021Sushi TOKYO Top 100 Restaurants2021/2022/2025Kamata StationReservation OnlyIrregular HolidaysI’ve never repeated a sushi restaurant before, but after being impressed last time, I returned to HATSUNEZUSHI for the second time.This time, I made a reservation two months in advance! ◎I enjoyed the course prepared by the apprentice.This time, there were sea urchin and crab, which were different from the offerings in January, making it another delightful experience! ✨I was able to meet the master who returned from abroad.(I had been following him on a different Instagram account, hoping to meet him someday///)He even took a photo with me, which is a treasure for life! ♪*Unauthorized reproduction of images is prohibited.*Information is current as of the time of posting.I only respond to comments from followers of my latest posts. Feel free to leave a comment! Less

It took about 10 minutes to walk from JR Kamata Station to reach the restaurant. Given the season, the roses in the flowerbed were beautifully in bloom.This time, I was guided to a room through the central entrance.I was eagerly anticipating my second experience with the Omakase Nigiri from the fifth generation.**Spring 2026 Fifth Generation Omakase Nigiri - JPY 8,800** ⚫︎ Shrimp Dumpling ⚫︎ Tuna Akami ⚫︎ Tuna Chutoro ⚫︎ Tuna Tataki ⚫︎ Kohada ⚫︎ Sea Bream ⚫︎ Mud Squid ⚫︎ Horse Mackerel ⚫︎ Clam ⚫︎ Spring Sea Bream ⚫︎ Crab ⚫︎ Bonito ⚫︎ Sea Urchin ⚫︎ Grouper ⚫︎ Dried Gourd ⚫︎ Fish Soup ⚫︎ Dessert Gari with Lotus Root and Ginger Shallots Pickled (?) Nara Pickled Melon The tuna was sourced from "Maguro Yamaji" in Shimoda, Shizuoka Prefecture, and it was impressive. All the ingredients were delicious, but the grouper stood out this time. It was served after being briefly dipped in boiling broth, and enjoyed with yuzu pepper—it was exquisite.Additionally, the gari included lotus root, and the contrast in texture between the ginger and lotus root was intriguing, so I tried making it at home (though it didn’t turn out as well as at the restaurant).The Nara pickles and shallots were crunchy and delicious, and I had never had shallots with sushi before. The slight bitterness and spiciness they added made for a perfect palate cleanser.For dessert, I enjoyed ice cream, tamagoyaki (Japanese omelette), strawberries, and flavored tea (I forgot the name) in the owner’s home on the second floor. It was a wonderful space to relax and a blissful experience.By the way, the nori used was "Gin-sen Shiiroi Tobiyu."As expected from a Michelin two-star restaurant and a Tabelog Award bronze winner. I will definitely try to make a reservation again. Less

On Friday at 6 PM, we had a course meal for JPY 8,800, plus drinks totaling JPY 5,940 for two people.I had a highball and a glass of chilled sake, while my companion enjoyed a beer and three glasses of chilled sake.This was my first visit, and I was immediately impressed by the beautiful Western-style mansion adorned with blooming roses. The interior was an artistic space, allowing us to fully enjoy the Hatsune Theater experience.The course menu is as shown in the photos.Among the dishes, the squid, sea urchin, crab, and grouper were particularly delicious.For dessert, we enjoyed rice gelato, omelette, strawberries, and rooibos tea in a Western-style room on the second floor.It felt like we had visited two different places in one meal.It was a great meal! Less