I rarely get off at Kamata Station, nasutaro. Today, I came to Kamata Station to visit Hatsune Sushi, which I had been wanting to visit for a while. It was my first reservation on a holiday afternoon. As I walked through the unique atmosphere around the station, the owner greeted me in front of the shop. The interior of the shop is relatively small, with seating for 6 people. Today, the second-in-command, not the head chef, was making the sushi, and I was able to enjoy it for a surprisingly low price of 16,500 yen. We started with a taste of freshly cooked rice. Next came a steamed dish of swordfish and lily bulbs, followed by the highlight of the day - 108kg of fresh bluefin tuna from Oma. We started with the lean cut, which was thick and had a decent aroma. Then came the medium fatty tuna, also cut thickly, with a rich and deep aftertaste typical of tuna. The rice was perfectly firm, complementing the tuna well. Next was the grilled spiny lobster from Ibaraki. The sweet flesh mixed with grilled miso was absolutely delicious. Then came the kohada. The flesh was large and very moist, although I could feel some bones, the taste was good. Next was the octopus, which was tender and tasty, although not incredibly flavorful. Following that was the meichidai, which was incredibly moist and full of flavor. The freshness of the fish was evident. Then came the surf clam, with a rich sweetness and umami. The large surf clam had a unique sweetness and umami. Next was the Pacific herring, a rare treat at a sushi restaurant of this caliber. The herring had a strong flavor and a pleasant oily texture. Next was the bigfin reef squid from Mie, known as the king of squid. It had a strong sweetness and a sticky texture, making it incredibly delicious. Then came the conger eel, served with its eggs. The combination of the salty eggs and the conger eel was harmonious and flavorful. The conger eel had a unique elasticity and aroma, and was truly delicious. The course ended with a miso soup with dried gourd rolls and a dessert of ice cream. The owner was great at communicating, and I imagine the experience would be more theatrical when the head chef is making the sushi at night. Similar to Kioku in Futakotamagawa or Sutakku Jū in Japanese cuisine, the presentation was skillful, allowing me to enjoy each dish and feel satisfied with what I paid for. The food was undeniably delicious, and being able to leave feeling satisfied with what I paid for is what leads to a sense of fulfillment. Thank you for the meal!

From October to December, the head chef will be going on an Italian expedition, so during that time, Hayato-san, who will be taking care of Hatsune Sushi, will be practicing by serving lunch. While the head chef won't be making the sushi himself, Hayato-san will provide excellent service as always, sharing stories about the restaurant and the history of Kamata, as well as information about the fish. Hayato-san's sushi may be a bit looser compared to the head chef's, and some pieces like the herring tend to fall apart easily. The price for this top-quality sushi experience is 16,500 yen, which is quite high considering Hayato-san's skill level. However, I still want to support him. I will definitely visit in the evenings from October to December as well. - Summer pufferfish and lily root chawanmushi - Lean tuna with salt, using Oma salt for a refreshing taste - Chutoro, the best tuna, incredibly delicious - Hand-rolled sushi with lean tuna and chutoro - Nigiri with lobster meat and miso, slightly cooked for a great flavor - Kohada sushi, dry and full of umami - Boiled octopus simmered with hojicha tea - Bonito, incredibly flavorful - Ark shell sashimi, light and refreshing - Ark shell meat, with a strong aroma - Herring sushi with ginger, rich in fat - Firefly squid - Clear soup with conger eel and conger eel roe, perfectly seasoned - Dried gourd roll - Tamagoyaki (Japanese rolled omelette)

Visited Hatsune Sushi, where the apprentice chef prepares a lunch course at a reasonable price. The course takes about 1 hour and 40 minutes. The restaurant is located a 5-minute walk from Kamata Station. The exterior has a black wooden door with the name HATSUNE in Roman letters, making it a bit hard to find, but once inside, the lively character of the head chef and the entertaining atmosphere make it a popular spot. Hatsune Sushi is a long-established restaurant with over 100 years of history, and the head chef, Katsuo Nakaji, is known for his smile and lively conversation, creating a fun dining experience. Although Chef Nakaji will be in Milan from October to December, the apprentice chef Hayato is currently in charge of the lunch course, which is offered at a great price. During my visit in August, I enjoyed a course focused on sushi for 16,500 yen. The course started with the chef cutting the sushi rice and tuna right in front of us. The dishes included: - Fugu and Lily Root Chawanmushi - Aomori Oma Red Tuna (lean) - Aomori Oma Medium Fatty Tuna - Tuna Hand Roll with Wasabi Stem - Lobster with Miso - Konoshiro (gizzard shad) - Octopus - Mackerel - Katsuo (skipjack tuna) - Hokkigai (surf clam) - Grilled Hokkigai - Saba (mackerel) - Grilled Squid - Conger Eel with Conger Eel Roe - Miso Soup - Dried Gourd Roll - Rausu Salmon Roe - Tamago (egg) - Homemade Ice Cream with Iriomote Black Sugar The sushi prepared by the apprentice chef Hayato was delicious, and the lively conversation and hospitality of Chef Nakaji made the dining experience even more enjoyable.

Michelin-starred Japanese restaurants are known to be difficult to book, but I never expected to be able to make a reservation online. This restaurant, with a 130-year history and a collection of hundreds of renowned establishments, offers a truly unique dining experience with its complete reservation system. I ordered the set menu at 8 PM and was delighted by the rare and delicious ingredients used, as well as the exceptional culinary skills of the head chef. The chef's innovative approach, explaining the stories and origins of each ingredient, added a new dimension to the dining experience. With a variety of dishes and wines available, I highly recommend this restaurant! Prepayment by credit card for booking is also possible.

I heard about Hatsune Sushi in Kamata, which has been awarded two Michelin stars for 11 consecutive years, and decided to make a reservation through Ichiryu because I wanted to visit at least once. The reservation process was relatively easy. When I arrived at the restaurant on time, the head chef welcomed me and led me inside. The interior was a mix of Japanese and Western elements, creating a unique atmosphere. The course started, and I was amazed by the size of the ingredients and the incredible performance by the chef. The portions were also generous! The chef's dedication to pleasing the customers was truly evident throughout the meal. I had the "Nakajichikatsu Course," which overall had bold flavors and umami... However, I felt that the flavors were a bit muddled. The eel was large, but the bones were a bit bothersome. The sushi pieces were also quite big, and I quickly became full. It was disappointing that I had small skin instead of the usual new shirasu for this season. The way it was served with the skin facing down didn't quite convey its goodness. The finish was a bit weak, in my opinion. But this is really just a matter of personal preference. The tuna from Oma was still delicious. For dessert, I moved to a separate room and enjoyed the head chef's special financier and kuzu cutting while chatting, bringing the course to an end. Note: The head chef's course will be discontinued until the end of September as he will be traveling abroad, so it's best to confirm when making a reservation. Those who enjoy visual experiences or foreign visitors may find it enjoyable. You can take many Instagram-worthy photos. Thank you for the meal.

From the very beginning, it was amazing!! The atmosphere was overwhelming! The rice cooked in the impressive pot was incredible! It was fun, delicious, and impressive from the start! Personally, the perception of Kohada completely changed for me. Each piece was carefully prepared and enjoyed, including the sushi. Oh, and the sake too. Each piece of sushi had a strong presence. It wasn't about melting, but about feeling its existence. It was a pleasure for the taste buds. The umami was outstanding. And at the end, the shari was left. It was a series of deliciousness. After the meal, we were treated to freshly made kuzukiri in a separate room, and it was also delicious!! My perception of kuzukiri changed as well!! Everything was meticulously prepared, and it really felt like we were being treated at a very high level of hospitality!!

I visit the branch in Milan, Italy several times a year to enjoy sushi. The restaurant is a well-established place with over 100 years of history, currently run by the fourth generation. It's not your typical sushi restaurant, with hard rock music playing in the background. However, the sushi is made right in front of you, showcasing the skill of the chef and allowing you to enjoy authentic sushi.

The performance of making red vinegar sushi rice right in front of you was very entertaining and fun. The chef was friendly and had a great personality. There were about 28 different items, too many to finish. Some of the particularly delicious dishes were scallops, eel, abalone tuna roll, gizzard shad omelette, and financier. The scallops were the best. The dessert omelette was sweet and moist, a heavy and enjoyable treat. The financier was also very delicious.

I finally managed to visit the restaurant after struggling to understand the reservation process. Despite the light rain, I was greeted outside as always. The chef had apparently been to Italy for about two months, and though I didn't inquire further, he seemed to have had a great time. On this day as well, he put all his effort into entertaining the guests with his storytelling, extensive knowledge, and amazing sushi for over 3 hours. I am truly grateful. The dishes I enjoyed that day were as follows: - Octopus with hojicha tea and sake - Ankimo (monkfish liver) with a gentle taste from Yoichi - Hokkigai (surf clam) with a nice aroma of the sea - Fugu (blowfish) chawanmushi - Wasabi from Kenichi Tashiro - Akami (lean tuna) with salt - Chutoro (medium fatty tuna) - Otoro (fatty tuna) - Kohada (gizzard shad) with a satisfying texture - Akagai (ark shell) from Mie Prefecture - Natural eel with a crispy texture and rich umami - Uni (sea urchin) served both raw and half-cooked - Sawara (Spanish mackerel) as ham - King salmon in a parent-child rice bowl - Fugu and Hokkaido horse dung uni - Crab sushi - Ara-jiru (fish head miso soup) with seared otoro - Hoshigaki (dried persimmon) maki and tamagoyaki - Desserts: Kuzumochi with Ishigaki black sugar and Higashi-hojicha tea, Financier, Tamago ice cream All the ingredients used were of the highest quality available in Japan that day. The chef's hospitality was truly top-notch.

I was recommended to visit a sushi restaurant by a friend who is a sushi enthusiast, and I finally got to visit the shop I had been longing for. The owner chef, Mr. Nakaji, was truly charming. While I had heard that the prices were high, the reason became clear once I experienced it myself. The ingredients used were all of high quality, and the portions were impressive. It was almost too much to finish, but it was delicious. It's rare to find a sushi restaurant with such a wide variety of menu items. I can only say that it was fantastic. I opted for a sake pairing with my meal. It's been a while since I've been so impressed by a pairing, but this time I was truly moved. I wonder what kind of experience is needed to make such choices. After the course was over, I enjoyed dessert in another room while listening to the owner chef's stories. He shared about his family's situation and feelings when his wife passed away recently, as well as his future plans. Just hearing his stories alone was worth more than the price of the course. The dinner started at 8 pm, and I had to leave early due to the last train, which I felt bad about. Still, the 4 hours flew by in an instant. Ah, restaurants that touch your heart like this are truly wonderful. I've become a fan. I may not be able to visit casually, but I definitely want to come back again.

"Hatsune Sushi" Sushi - Kamata, Tokyo-----------------------On Tabelog, it says the price ranges from 40,000 yen, but easily goes over 70,000 yen per person, hahaNearest station: KamataReservation: DifficultPoint: Michelin, Tabelog Silver Bronze, Tabelog Top 100 Restaurant----------------------Hatsune SushiOriginally, when Toho Studios built a filming location in Kamata, there were no places for kabuki actors to eat, so the previous owner started a standing sushi bar in front of the station. The current owner took over the shop later on. In 1964, when the owner was 35 years old, he succeeded as the third generation of Hatsune Sushi. The standing sushi bar in front of the station was forced to relocate due to the redevelopment of the station rotary, and the shop was moved to its current location. It is located far from the city center, but with prices starting at over 50,000 yen per person, it is quite a high-priced sushi restaurant, hahaWith over 100 years of history, this long-established restaurant has been awarded two Michelin stars every year since 2009. I have visited various sushi restaurants, but I think the sushi here is probably the most expensive without alcohol, hahaThe owner and the lady owner are very welcoming. I would like to visit again if I have the chance.#HatsuneSushi #Sushi #JapaneseCuisine #Sushi #ReservationDifficult #Top100Restaurant #Tabelog #Gourmet #Kamata #Fukuoka #Tenjin #JapaneseRestaurant #Akasaka #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #Orthodontics #Invisalign #Orthogourmet

It's Tuesday night in Kamata on December 27, 2022. Oh, hello, it's Kamen. It's been a while since I visited Hatsune Sushi! They have a wide variety of dishes, and each dish is quite filling, so it's been tough to finish everything lately! I feel like I can never finish it without alcohol. Today, I enjoyed various dishes again! But the best is still the tuna. Thank you for the meal!

I had always wanted to visit Hatsune Sushi! Thanks to my friend, I was finally able to go. I had heard so many great things from foodies, but the experience exceeded my imagination! The sushi, appetizers, and drinks were all delicious, and the chef's stories and performances were so enjoyable. He explained the various amazing ingredients and history with humor, showing them to us with a cute and charming smile. It was captivating. Eating while savoring each bite, and the chef handing us freshly made sushi to eat upside down with the topping on our tongues at just the right moment was fun! He only buys the best ingredients at that timing. The dedication to quality is incredible. After indulging in the delicious sushi and drinks, we moved to another room where the chef made tea for us. The dessert was also delicious. Everything, from the impeccable hospitality to the 3-hour entertainment course, was top-notch. While it may not be easily recommended considering the price, it is an experience you will never regret and the ultimate entertainment in life.

I arrived at the restaurant at 5 pm after having just one anpan in the morning, still feeling full from the last short course. However, the Hatsune Sushi Theater exceeded my expectations with a three and a half hour, 7,000 yen full course meal, including drinks. I was the only older person in the group, as everyone else was quite young. Only half of us managed to finish the meal. The handmade dessert was delicious, but I found myself wanting something in between a short course and a full course at my age now. Some of the standout dishes from today's full course were the assorted tuna hand rolls (the mix of flavor, aroma, and texture was excellent), the meticulously prepared abalone from Ohara (the liver sauce was outstanding), and the delicious and wild-textured octopus from Sajima. I expressed my desire to have a full course dedicated to this octopus to the head chef. Overall, the course included tasty edamame, winter melon and seaweed soup with caviar, Akita's wild eel, eggplant and pike conger bowl, turban shell and sea grapes, grilled green onion and tuna, Ohara's abalone, Oma's tuna hand roll, Ohara's spiny lobster, 5kg Sajima octopus, flounder liver, salt-grilled horse mackerel, and more. The meal ended with a delicious dessert in a separate room.

Visited Mr. Nakaji's restaurant. The spiny lobster and sea urchin were partially cooked, enhancing their sweetness - they were delicious! The dessert this time was corn ice cream, not too sweet with a grainy texture from the corn husk, very tasty!

I heard that Chef Kaneko Taisho is graduating from Hatsune Sushi today, so I paid a visit. I was there for Chef Kaneko's debut match about a year ago, and I have enjoyed various things over the past year! Thank you very much. His career as a craftsman has just begun, so I look forward to his success in the next stage! As for the sushi, when it comes to Hatsune Sushi's sushi, it has a hearty image, but Chef Kaneko's sushi is small and delicate. Today, the tuna, striped jack, and crab were delicious. The Hatsune Special, a mix of sweet sake and carbonated water, was easy to drink and delicious. Thank you for the wonderful meal!

The previous week, I sat next to the head chef at Sushi Sakai and I wanted to cherish that connection, so I managed to make a reservation for the following week at 8:00 PM. It was my first visit. I had the short course for 33,000 yen, and I was completely satisfied both in my stomach and heart. The full course for 55,000 yen was explained to us in a separate room, and the people I was with were surprised at how much food it included. This time, there were six of us, including a foreign woman, a duo celebrating their 3-year business anniversary, and a manga artist celebrating their 3-year serialization anniversary with their assistant. Everyone was very responsive, and we had a great time in the sushi room and during the conversation in the separate room. It was a wonderful encounter. The sushi-making process started with molding the rice, and we were even served slightly wet red vinegar rice, which was entertaining. The chef emphasized on savoring the taste of the ingredients to the fullest, as he said, "Unlike in the past, we can now get good ingredients, so I want you to fully enjoy the power of these ingredients." He shared interesting stories about history and work. The younger guests were particularly engaged. Personally, I was impressed by the salted tuna on the fingertip, the octopus that melted in a way I had never experienced before, and the kohada that brought out the flavor of the ingredients. The sushi with luxurious karasumi on top of squid was perfect with sake. The sushi with flounder liver and meat, which is usually avoided due to its smell, was also surprising. The crab, oyster, and sea urchin sushi left a strong impression on the younger guests. The sake chosen by the young female chef was delicious, and I ended up drinking a little too much. I was completely satisfied.