The 2-Michelin-starred Hatsune-zushi (初音鮨) was one of my favorite sushiya in Tokyo (wide area). And here i am againIf you are looking for an interesting and unique sushi experience, Hatsune is still a fun place to go.
Visited: Feb.1.2016 (Dinner) | Last Visit 2015.10
Hours: Dinner (two rounds) 17:30~; 20:00~, Saturday Lunch 12:00~
We arrived by 17:30pm and all the guests were waiting outside for seating. Unlike most other sushiya 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 is 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 over-sticky at the beginning, Chef told us don’t worry it will work well with the fish. The softness of the shari did change as the rice cool down when it comes with neta, but in general, we don’t like the shari too much throughout the whole meal.
It is not hard to find some interesting pieces at Hatsunezushi. This is the only suhiya i have been to that served the high-flavor Kohada at the very beginning of the meal. Oyster nigiri was too lovely, you will not find this anywhere else. Hirame nigiri with its liver is also Katsu-san’s unique creation. Next Chef Katsu showed us his huge Otoro (premium fatty tuna) to be served later. He also showed us 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 tonight.
Tuna is no doubt the highlight of the meal. The normal Maguro and Chutoro were certainly great by themselves. 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 is definitely 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. However 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 meal, very unique but you cannot compare it with Edomae sushiyas because it is a different style.