Hatsunezushi Reservation Guide

About Hatsunezushi

Hatsunezushi was founded in 1893, during the Meiji period. The current chef, Katsu Nakaji, is the fourth generation head. Hatsunezushi has been recognized with both domestic and international awards for its excellent quality fish and heartfelt omotenashi. 

The store is well known for being difficult to reserve and for offering unbelievably affordable prices in an era where high-end sushi regularly goes for hundreds of dollars. Some diners have mentioned that enjoying sushi served by Chef Nakaji is now limited to introduction-only seats through old regulars. However, the same sushi and excellent technique can be enjoyed by anyone with courses served by his apprentices and bookable online.

The restaurant also has ties to Milan, Italy, where the chef frequently visits to serve his signature style of sushi on a totally different stage. Although the current state of the restaurant represents a shift towards contemporary standards, much of the old-world charm of Meiji-era sushi remains. While it may no longer be the era where anyone can go and enjoy having the head chef hand every piece directly to them the way they used to, enough of that special something remains to make Hatsunezushi a must-visit restaurant. 

The Space

Hatsunezushi was renovated in 2018, the same year it marked 10 consecutive years at a two-star restaurant in the Michelin Guide. The current store, located in Kamata, Tokyo, was first opened in 1997. It’s the third iteration of the shop that was established in a modern tourist area, now called “Old Tokaido.”

Two counters, called “Yama” meaning mountain, and “Umi,” meaning sea, offer two distinct spaces to enjoy Hatsunezushi’s excellent sushi. Up to 8 guests can watch the chef and his apprentices prepare each piece at the counter.

The renovated interior features impressive, modern design language, such as dried plants, sweeping ceiling decorations and stained glass. From the outside, guests sometimes remark that the building does not look much like a sushi restaurant at all. 

 Traditionally, each carefully formed piece of sushi was passed from the chef’s hand directly to the diner's, creating an unforgettable moment that ensured the texture and flavor of the nigiri. Chef Nakaji has also been recognized for his skill at explaining each piece of sushi in English and engaging guests in performance and conversation throughout the meal.

The Rice

Hatsunezushi only starts its course when the rice is steamed to a perfect finish. The restaurant uses a kama, a traditional pot that enhances the texture and quality of rice. In particular, the mushikama at Hatsunezushi is one of just a small number that still exist. The artisans that made and maintained them have faded into time, making the once highly favored rice steaming method an all-but-forgotten legend.

Hatsunezushi makes use of nearly undetectable changes in flavor and temperature throughout the course, timing each piece of sushi with the quality of the shari (sushi rice) at that exact moment. To best appreciate the quality of Hatsunezushi’s gin shari (silver sushi rice) diners are given a small bite, unadorned, to try. 

To suit the climate of a given season, the amount of red and white vinegar used in the rice is fine tuned. The shari is made without any sugar, allowing the natural sweetness of the fish and seafood to come through with each bite. 

The Seafood

The sushi itself is prepared and served in the classical edomae style, which makes use of key fish like kohada (shad) and maguro (tuna) and closes the course with a portion of “tamago yaki.” True to edomae sushi, Hatsunezushi also employs various treatments to its seafood, such as marinating, curing, and broiling.

Hatsunezushi’s fish comes from a broker trusted by the store for three decades. Their long-term relationship promises the best quality, in-season fish and seafood from which chef Nakaji crafts the only course on the menu: an omakase course meal. While the sushi created is mostly traditional edomae pieces, Hatsunezushi still finds places to innovate and create.

One such example is a nigiri with impressive layers of thick-cut karasumi (bottarga) and squid that offer an evolving taste while diners chew. The sweetness of squid evolves with salty, umami karasumi and finished with the tang of vinegared rice. Some diners remark about the strong flavors and unique treatments given to fish like tuna, which is marinated before serving, and the quality of fish like wild unagi. 

『Hatsunezushi』Reservations

Reservations from the home page

Hatsunezushi accepts reservations from its homepage using Tablecheck. Diners pre-pay for their meal at the time of reservation using Tablecheck pay, but please note that even those who choose to pay on-site for additional orders and drinks will need to use a credit card or IC card, as cash is not accepted.

Currently, according to the official Tablecheck page, reservations for lunch and dinner service are carried out by Chef Nakaji’s apprentices. Reservations can be made for 1-8 guests. The restaurant is closed on Wednesdays, Sundays, and certain holidays. Day-of cancellations will incur a 100% cancellation fee.

Reservation Method 2: Phone

Reservations are generally accepted online, but the store contact number is +81-03-3731-2403.

Please note that the restaurant’s phone number may change, so it’s best to check the official website for the latest contact information.

While reservations are generally handled online, phone inquiries are accepted in Japanese only.

For international guests, we recommend using Tablecheck to make reservations and confirm details, as English support by phone is not guaranteed.