Hatsunezushi, 初音鮨 (Tabelog Bronze 4.25) Ota, Tokyo

A visit to the legendary decade-old Edomae sushi shop after Nakaji Katsu’s retirement from the counter.

The 5th generation apprentices are now in charge of the operations with Nakaji-san’s input on cookware selections and minor oversight of back-kitchen from time to time.

Shari follows the legacy formula, heavy note of citrus with akazu seasoning. This renders the nigiri pieces served to just the right finishing note accompanied by the over-sized Neta pieces. Course offers 15 pieces, each one was a mouthful of joy. The highlights of the meal were the Ohagi, Iwashi, and Kaki.

Hope the establishment continues to strive in the hands of young chefs! Course as of 2025 Winter

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1. Lean Tuna | 赤身

2. Tuna Belly | 中腹

3. Minced Tuna | おはぎ

4. Halibut | 平目

5. Gizzard Shad | 小肌

6. Grouper | 九絵

7. Sardine | 鰯

8. Spanish Mackerel | 鰆

9. Oyster | 牡蠣

10. Yellow-tail | 寒鰤

11. Cod Milt | 鯛の白子

12. Baby Tuna | 目近鮪

13. Saltwater Eel | 穴子

14. Bonito-dashi Somen | 鰹出汁の素面

15. Dried Gourd Roll | 干瓢巻き