This time, I was particularly impressed by the harmony of flavors. I had never thought eel could be delicious at any restaurant, but in the hands of the master, that bland and uninteresting eel became so delicious! It was shocking. After deboning, it was lightly seared, bringing out a strong sweetness and umami while also having a fluffy and moist texture, creating a delicious fish full of flavor. I always used to smile at people who appreciated eel, but today my perception of eel has changed. They can be this delicious!! The Irish fatty tuna was also delicious. The rice today felt slightly firmer than usual, but it paired perfectly with the toppings. The horse mackerel was good, and the sumi squid was good too. When I put the horse mackerel in my mouth, I immediately felt the coldness, but I realized it was intentional by the master. I see. I always have a great time here. The atmosphere of the team is also very good. It's one of my favorite restaurants.

Hair crab, chrysanthemum with sweet sea bream, lotus root cake, grilled soft-shelled turtle, jade eggplant in broth, golden eye sea bream with fatty tuna, squid ink, thread-sail filefish, marinated lean bonito, scallop soup, carabinero shrimp, bonito, sea urchin, salmon roe, conger eel, soft-shelled turtle noodle soup, melon with cream ice cream.

I visited Kagurazaka's Hatou, a restaurant from the Ishikawa Group, which I had been wanting to try for a while. The dishes and sushi were all elegantly seasoned. While there weren't many dishes that seemed like perfect accompaniments for alcohol, I ended up drinking quite a bit of sake. It's not a place I can visit often, but I would love to go back if I have the chance.

I was invited to Kagurazaka and was impressed by the vegetable nigiri, followed by the sweet snapper and conger eel with amazing cooking techniques. The nigiri was shocking. The temperature of the fish, the temperature of the rice, and the way it melted in my mouth. Delicious. It was my first experience with sushi. I used to be absolutely against having wine with sushi, but they told me to try it and it matched perfectly! Sake was also delicious. The service was very attentive and everyone was lively and fun. They do not accept new reservations, only waitlist by phone. I would love to visit this restaurant again if I can be taken there next year.

Today, I visited my favorite sushi restaurant, Hatou, for the sixth time in seven months. Kumatogi-san, one of the top young sushi chefs, never fails to impress me with his perfect balance of fish, rice, vinegar, and ingredients. The fatty and sweet kinmedai, tachiuo, and the sweet clam and scallop are always a delight. The top-grade Irish tuna is a real treat. Hatou always provides a happy dining experience, although it can be difficult to get a reservation. Today's menu included hair crab, winter melon with crab miso and yuzu jelly, Edo-style tachiuo tempura, Awaji conger eel, Chiba kinmedai, Kashima clams in broth, Chiba kisu, Irish tuna akami, Kagoshima horse mackerel, Hokkigai, carabinero shrimp, Katsuura bonito, sea urchin, medium-fatty tuna roll, anago, suppon, new noodles, homemade ice cream, and various drinks. Total cost was 53,000 yen for the omakase course at 32,400 yen.

This restaurant, which is part of the Kagurazaka Ishikawa Group, is known for its high-quality sushi and has many fans, including celebrities. With alcohol included, the total cost is 42,000 yen. It is currently the most popular among young customers and is known for being difficult to make reservations at. It is recommended to wait for an invitation to dine at this establishment.

"Located in Kagurazaka, the prestigious restaurant "Hato" is so popular that the next reservation is almost a year away in April next year. Part of the renowned "Ishikawa" group, which includes Michelin-starred "Torishiro," the 33-year-old talented young master has solidified the restaurant's reputation in just three years. They carefully select fresh seasonal ingredients from various regions and serve them with great care and attention to detail. The sushi is delicate, soft, and gentle, with a special emphasis on the quality of the shari. The finale of the softshell turtle noodles is also delicious. The elegant and sophisticated interior, including pottery, dishes, and calligraphy, exudes a sense of high-grade taste. The charismatic and innovative owner, along with the staff, provides excellent service. The confident pricing, comparable to Ginza, reflects a level of quality that is convincing. The restaurant operates three times a day at 17:00, 20:00, with only eight seats at the counter. Reservations are scarce and highly competitive, but one can look forward to experiencing their evolution in the future, even if it may not be possible to visit this time."

Kagurazaka Hatou, Tabelog rating 4.25, Price range: 40,000-50,000 yen. "Beyond Kagurazaka to become one of Japan's top sushi restaurants." Located about a 10-minute walk from Iidabashi Station along Kagurazaka Street, this popular sushi restaurant is situated in a quiet area with fewer pedestrians as you turn from the main street onto a small alleyway. Managed by the "Ishikawa Group," which operates two 3-star Michelin restaurants and two 1-star Michelin restaurants, this sushi restaurant has already earned a Michelin 1-star rating since its opening in 2020. I visited this popular restaurant with a colleague from my medical training days. The head chef, Kumagiri-san, trained at "Ishikawa," "Torashiro," "Ren," and "Tenmoto," is a talented chef in his early 30s. [Atmosphere] The interior features a beautiful single counter made of white wood with a total of 8 seats. The ambiance exudes a very clean and traditional Japanese feel. Chef Kumagiri is very cheerful and fun, and his apprentices are also very attentive and full of hospitality. [Cuisine] Below are the dishes we had during our visit. Dishes that left a strong impression are marked with ○ or ◎. ------------------------------------------------------- ○ Snow crab and winter melon ◎ Deep-fried hairtail with grated daikon ○ Grouper ◎◎ Clam broth ◎ Chu-toro ○ Squid ◎ Golden eye snapper from Katsuura ◎ Conger eel ◎ Marinated kohada from Futtsu ◎ Scallop ◎ Spot prawn ◎ Smoked bonito ○ Sea urchin wrapped in horse dung seaweed ○ Tuna and seaweed roll ◎ Simmered conger eel ◎ Turtle soup noodles ○ Dried gourd sushi roll ○ Ice cream ------------------------------------------------------- The sushi rice is slightly sticky rather than loose, which is not unpleasant. The vinegar in the rice is well-balanced, giving an overall mild impression. The sushi pieces are medium-sized, slightly on the smaller side, which I personally enjoy. Whenever I visit other restaurants, I always come back here because the sushi is truly delicious. [Price] We had 2 servings of sake, beer, and the above dishes for just under 50,000 yen. [Reservation] New reservations are currently almost impossible to secure. Occasionally, reservations for omakase meals are available online. Reservations are now being made for almost a year in advance, indicating the restaurant's popularity. [Conclusion] I have been visiting this restaurant for the past few years, and the level of quality keeps getting higher. Chef Kumagiri is always so lively and engaging, and the food is truly delicious. The appetizers at the beginning are outstanding, showcasing the chef's expertise in Japanese cuisine. I look forward to my next visit. Thank you for the wonderful meal! #Gourmet #TokyoGourmet #KagurazakaGourmet #Dinner #SushiDinner #TokyoDinner #KagurazakaDinner #Sushi #TokyoSushi #KagurazakaSushi #UmeLogTokyo #UmeLogFish #Follow #ConnectWithGourmetLovers #ConnectWithSushiLovers #ConnectWithFoodies #ConnectWithThoseWhoLoveGoodFood #SushiLovers #Foodies #Tabelog #Food #TokyoFood #KagurazakaFood #HatouSushi

"Waves" is a sushi restaurant in Kagurazaka that has won the 2023 BRONZE award from Tabelog and the 2022 Top 100 Restaurants award. It is a highly sought-after reservation spot, with bookings filling up over six months in advance. The owner also manages two Michelin three-star Japanese restaurants within the Ishikawa Group, making this the most difficult reservation to secure. The owner trained in Japanese cuisine at "Ishikawa" and in sushi at "Tenmoto". The course I had today included hairy crab and winter melon, deep-fried belt fish with grated daikon, red sea bream, kiss sushi, clam soup that was incredibly flavorful with an abundance of clams, medium fatty tuna sushi with perfect balance of fish and rice vinegar, squid sushi, golden eye snapper sushi, marinated tuna sushi, horse mackerel with scallion from Kagoshima sushi, surf clam sushi that was thick and delicious, bonito sushi, shrimp sushi (although I prefer larger shrimp), sea urchin wrapped in seaweed from Hokkaido, tuna and seaweed roll, conger eel with Japanese pepper, turtle new noodles, dried gourd roll, and dessert. The pickled ginger was cut into squares and had a sweet taste that would appeal to everyone. Despite the owner being young, the cozy atmosphere, attentive service, and high-level quality of the staff make this restaurant very charming. Both the appetizers and sushi were of exceptional quality, and I left fully satisfied. Thank you for the wonderful meal. #Waves #KagurazakaGourmet #KagurazakaDinner #Sushi #DeliciousSushi #ConnectWithFoodies #FoodieTags #GourmetTrip #DeliciousIsHappiness #FoodieFriendsWanted #FoodiesClub #FoodLoverGirl #FoodLoverGuy #ConnectWithFoodies #KantoGourmet #FoodReport #GourmetWriter #FoodWriter #BGradeGourmetInfo #TokyoFoodie"

His name is Mr. Kumagiri, who worked at "Kagurazaka Ishikawa" for 1 year, "Ren347" for 4 years, and "Torashiro" for 6 years, before further training at the famous sushi restaurant, Azabu Higashi Tamamoto. He finally opened his own restaurant, Namioto, in February 2020. I had the pleasure of meeting him at Torashiro and Azabu Higashi Tamamoto, and I have always wanted to visit his new restaurant. Finally, after managing to make a reservation, I visited Namioto. Mr. Kumagiri, though still young, has a strong presence and runs the restaurant with his apprentices. The sushi he served, starting with hairy crab and winter melon cone sea urchin, was luxurious and delicious. The meal continued with various dishes including fried swordfish, clam dashi, and a variety of nigiri sushi. Mr. Kumagiri's sushi style focuses on balance, with soft vinegar rice that complements the toppings perfectly. The meal ended with a new noodle dish, dried gourd roll, and dessert, all of which were delightful. I tried to make a reservation for my next visit, but it seems I'll have to wait until next year due to the restaurant's popularity.

The only sushi restaurant in the Ishikawa Group carefully selects and utilizes high-quality ingredients, with the head chef earnestly focusing on them. For the appetizer of saury, they used kinome last year, and this time they used grated kinome instead of kinome sauce. The most memorable dish was the cherry salmon.

On this day in May 2023, I finally visited Hatou in Kagurazaka, Tokyo. It has a rating of 4.25 on Tabelog, received a bronze award on Tabelog 2023, and has one Michelin star. Hatou is part of the Ishikawa Group, known for their numerous Michelin-starred restaurants. This was my first time visiting one of their establishments, and it was delicious! The flow was excellent, and the head chef is in his early thirties, which is impressive. These days, there are many young sushi chefs running excellent sushi restaurants, and visiting a young head chef's restaurant is always exciting. Although it's hard to get a reservation due to its popularity, if you have the chance to visit, you should definitely go. It was delicious! Thank you for the meal. The menu I had that day included: Hair Crab and Winter Melon, Edomae Beltfish, Sea Bream with Lotus Root, Clam Broth, Golden Eye Snapper, Lean Tuna, Firefly Squid, Medium Fatty Tuna, Cherry Salmon, Horse Mackerel, Katsuo Bonito, Sea Urchin, Rolled Omelette, Grilled Conger Eel, Noodle Soup with Soft-Shelled Turtle Broth, and Grilled Sweet Potato Ice Cream. #HardToReserveRestaurant #Hatou #TokyoGourmet #TokyoSushi

Reservation: Yes Number of visitors: 4 people Duration of stay: 3 hours Price: 40,000 yen per person I was invited for the first time and visited this place. The appetizers were delicious, and I was very satisfied. I thought it would be nice to have a few more varieties of appetizers. The menu included hairy crab, winter melon, swordfish, grilled lotus root, clam soup, fatty tuna, squid, red seabream, horse mackerel, trout, horse mackerel, shrimp, bonito, sea urchin, tuna roll, conger eel, additional fatty tuna, additional toro taku, and turtle soup udon noodles.

It's been 11 months since my last visit, but this was my third time at Hatou. Kumasaki-san greeted us with a smile and his interactions with his apprentice were both strict and kind, creating a charming contrast. The dishes and sushi speak for themselves - delicate and exquisite. The Kinmedai in particular was incredibly delicious, with a rich sweetness and concentrated umami flavor. I usually pair my sushi with sake, but the way they served the Yamazaki highball at the table next to me looked so tempting that I ended up having several. As a result, the bill was a bit higher than expected! I'm already looking forward to my next visit, even though it's still a while away.

Today's waves at Hitoshi were delicious as always. The delicious fish just kept coming, one after another, disappearing in no time. Before you know it, it's all gone. The sweetness of the roasted sweet potato is heart-wrenching. #Thankyouforthedeliciousmeal #ChefDaichi Kumagiri #Gourmet #Sushi #Kagurazaka #Michelinstarred #Omakasefeaturedrestaurant #Justbetweenus #Thestaffenjoyedthefood #That'sallfromthefrontlines

I visited for lunch based on the high ratings from a trusted reviewer, and my expectations were exceeded. Sushi with spring chrysanthemum was warm and delicious, with no fishy smell. The sashimi of hair crab, sea urchin, and hana wasabi was fantastic and delicious. The sweetfish and grilled udo had a delicate flavor and were truly delicious. The clam broth was surprisingly delicious. The warm dishes at this point were also delightful. The pickled ginger was of the sliced type, which I prefer, and it was incredibly delicious. The chiba-futtsu was impressively flavorful. The medium fatty tuna with white vinegar was also delicious. The red meat tuna with less sinew was thinly sliced and layered, making it incredibly tasty. The skin on the third day was perfectly done. The golden eye snapper had a clean fat and left no residue. The cherry salmon was in season and very delicious. The ark shell was the best, with a sweet taste that matched perfectly. The hot shrimp was peeled quickly and rolled up in one go, truly delicious! The bonito was delicious, with a concentrated umami flavor. The leek garnish was intentionally placed inside, making it delicious! The sea urchin seaweed roll was extremely flavorful and exquisite. The seaweed roll with the sea eel and Kubota seaweed was truly delicious. The eel was authentic and paired well with the sauce, very delicious. The turtle soup noodles were also comforting and delicious. Finally, there was ice cream and roasted sweet potatoes, with the hot sweet potatoes being dismantled in front of us. The hot sweet potatoes and ice cream were a perfect match with the sushi rice. The quality of the pickled ginger was also top-notch. I had an extremely delicious sushi experience! Highly recommended.

Located in Kagurazaka, Tokyo, the sushi restaurant "Hato" is a renowned establishment with a SILVER award from TERIYAKI's BEST RESTAURANT. It is a highly popular restaurant with reservations filling up more than six months in advance. The head chef, Mr. Kumagiri, has a background in the prestigious Tokyo-based traditional Japanese cuisine group "Ishikawa" and previously worked at the sushi restaurant "Higashi Azabu Tenmoto," which won a GOLD award from TERIYAKI's BEST RESTAURANT. Since February 2020, he has been the owner of "Hato." The sushi and appetizers served at this restaurant are exceptionally delicious, with the quality of the appetizers ranking among the top in Tokyo's sushi restaurants in my opinion. Additionally, the pace of serving the dishes is excellent, and the entire meal, including payment, is completed in about two hours, which is also a charming aspect. The service spirit of the entire team, including young staff members, is outstanding, creating a relaxing and enjoyable dining experience for customers. Whether you are a sushi enthusiast or someone looking to savor delicious cuisine, I highly recommend visiting this restaurant. Hato 0362807141 5-7 Kagurazaka, Shinjuku-ku, Tokyo. For more information about the restaurant, please visit the link below: https://teriyaki.me/articles/7738

When you climb up Kagurazaka and turn right, you will find an entrance with a subtle and elegant presence. If you don't know, you might just pass by. Inside the restaurant, despite the modern atmosphere, there is a strong traditional Japanese charm. It's really cool. The wine cellar in the back is also well-crafted. The design of the counter is modern as well. The head chef and his apprentices work together with smiles. Perhaps it's the strength of the Ishikawa Group. The meal starts with a spring chrysanthemum sushi. The grilled spring chrysanthemum gives off a nice aroma. The other appetizers are also delicious. The nigiri sushi starts with a clean and beautiful saury. The shellfish are a satisfying size. The overall composition was also to my liking. On this day, I had spring chrysanthemum sushi, Edomae-style cutlassfish, grated radish, hairy crab with sea urchin and leaf wasabi, baby squid and grilled udo, saury, clam with dashi, medium fatty tuna, turban shell, red snapper, Chiba lean tuna, mackerel, purple sea urchin, tuna roll, conger eel, turtle soup noodles, cucumber roll, baked sweet potato, and gelato.

"Kagurazaka Ishikawa" is a group, so the appetizers are very delicious. The young head chef, Daichi Kumagiri, has traveled the world. The sushi is well-balanced and not too flashy, but you can eat it with peace of mind. The tuna is from Ireland, which may cause some initial hesitation, but its deliciousness is surprising. Now, you can eat it without worry. Delicious! Above all, the young head chef and the young apprentices around him are cute and create a nice atmosphere. Watching them peel shrimp together with three people gives off a powerful vibe."

Opened in early February 2020, this restaurant specializes in Edomae sushi and Japanese cuisine. The owner, Daichi Kumagiri, trained for 11 years at the Michelin three-starred Japanese restaurant "Kagurazaka Ishikawa" before opening this new establishment. Prior to the opening, he also received training at the renowned restaurant "Higashi-Azabu Amamoto" to learn the unique preparation techniques of Edomae sushi.

I may not know everything about customer service, attention to detail, hospitality, apprentice training, cuisine, tableware, ingredients, or dedication, but even as someone simple, I can feel the greatness of it all. It's hard to get a reservation, and sometimes I think I should give up, but I always end up wanting to come back no matter how far in advance. I usually just enjoy delicious food without thinking too much, but I feel like it's a place where I can respect and learn from others. Ah, the simmered daikon was so delicious!