Hatsune-zushi 初音鮨 (2016.02)
The 2-Michelin-starred Hatsune-zushi (初音鮨) was one of my favorite sushiyas in Tokyo. And here i am again. If you are looking for an interesting and unique sushi experience, Hatsune is still a fun place to go.
We arrived by 17:30pm and all the guests were waiting outside for seating. Unlike most other sushiyas in Japan, there's no seat arrangement at Hatsune-zushi, guests who arrive first can get the best seats in front of the chef. Sadly we were the last of the group and didn't get the best seat. Chef Katsu was really nice and he kindly prepare the food in front of us occasionally.
As usual, Chef Katsu started the 'show' by serving some freshly-made shari for a tasting. We found a rice a bit too sticky at the beginning, Chef told us don't worry it would work well with the fish, because the texture of the shari will change as the rice cool down. However, my partners and I didn't like the shari that much throughout the whole meal, it was still quite sticky for our liking.
It is not hard to find some interesting pieces at Hatsunezushi. I loved the Kohada, which is always my favorite kind of fish. Oyster nigiri was too lovely, it is rarely served at any other sushiyas. Hirame nigiri with its liver was also unique.
Next Chef Katsu showed us the Otoro to be served later, as well as the rest part of the tuna: marguo and chutoro. Each three kinds of toro will be prepared raw and marinated or grilled, which means we will have six different flavors of tuna later on.
Tuna is no doubt the highlight of the meal. The normal Maguro and Chutoro were certainly enticing. The marinated ones have much deeper flavors which at the same time, left a mouthful of rich oils.
Chef Katsu killed the crab with sake, thus the crab has a lovely hint of sake flavor. The Kegani crab nigiri was another of our favorites. Each of us was served two Kagini nigiri, and a shot of Kegani sake afterwards.
Otoro was another highlight of the meal, we prefer the raw one rather than the grilled one because the it was a bit greasy after cooking the fatty tuna. While we did enjoy the aromatic skin which was slightly burnt.
Regard as the best maki (sushi roll) ever, the tuna maki was made of all 6 kinds of tuna of the night: maguro, maguro-zuke, chutoro, chutoro-zuke, otoro and yaki-otoro. It was as large as my palm, it is very hard for a normal person to finish it with one bite. Chef Katsu cut it into two halves. It was really enjoyable, the flavors of six kinds of tuna was superb. The huge indulgent roll left my hand all the rich oils.
Still a very interesting and entertaining sushi experience. But since its unique style, it is unfair to compare with traditional sushiyas. I personally prefer Edomae sushiyas much over than sushiyas specialized in aged neta such as here and Kimura.