[Sushi restaurant that continues to have the presence of the proprietress and the general who inherits the 130-year-old curtain]
If you don't know, you can't imagine a sushi restaurant,
To "Hatsune Sushi," a restaurant that first captures the heart with its white appearance
Luckily I could make a reservation at Table check and it was a long-awaited visit.
It is a long-established store founded in Meiji 26, and it is spinning this era now,
The disciples who inherited the skill and spirit of the general.
It was time to enjoy the show.
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✅ a story of inheritance spun with passion by young craftsmen who learned reliable preparation from the general
✅ Shari cooked with charcoal fire and a theater of the five senses with the heat of the fish cut in front of you
✅ beautiful space created by the proprietress remains in my heart with the uniqueness that I have never visited at a sushi restaurant
- - - - - - -
Cut the tuna in front of you
The "Tenmi" on the upper side near the spine of the fish
The thickest part of the superlative red meat,
Even in the small story that wasabi is the most expensive,
Respect for the material is blurred.
What the disciple showed me was,
A lump of tuna in a fixed net that has just been fried in Funka Bay.
Just sitting on the cutting board,
Expectations for the future will increase.
Chilled tuna
When serving to customers
It seems to be adjusted on a warm plate.
This sight was fresh.
Red meat has a clear sweetness,
The moment you put it in your mouth
Leaving a lingering finish of melted fat,
It was a luxurious time to eat and compare two expressions.
It has a thick texture
The taste changes many times in your mouth
It's a fun and delicious consistency.
Negitoro has a crunchy texture of chopped green onions,
A sparkling grain is added to create a playful consistency.
It's hard to eat only at a sushi restaurant
Kohada has a sour taste, but
The body is tight.
Before going to the store
Mizkan's YouTube
Palais de Z: The future of deliciousness
nakaji katsu, the owner of the shop held it.
I was glad you appeared.
a handful of white bigfin squid
While it is elastic, it looks transparent.
Kue has an elegant and gentle taste, but it has elasticity
This was also a delicious consistency.
The red shellfish is delicately opened like Hana,
We will also have freshly boiled octopus.
Plenty of sea urchins are served on warships,
A moment to taste the grace of the sea itself with a melting richness.
Anago is fluffy and has the best consistency.
White noodle-like ingredients swam softly in delicate soup stock,
It was kindness suitable for closing.
Egg rolls are sweet like dessert
It was my favorite egg roll and it was very delicious.
🍶 Drink
Special pure rice unfiltered raw "NATSUMO" combined,
The crisp summer sake comfortably washed away the fat of the tuna.
Move to the second floor in the dining room of the Western-style building
Finish with broad bean ice cream and rooibos tea.
The playfulness of this store.
Including the production to move from the counter to a relaxing space,
Feelings inherited from the general,
and we built this shop together.
It was a moment when I felt the size of the landlady's presence firmly 🌹
[Fifth Generation] Omakase Course
15 items 8,800 yen
Mozuku of Ishikawa
Tuna in Funka Bay
・ Heaven
・ Medium Toro
・ Negitoro
・ Kohada
・ Big fin squid
・ Que
・ Red shellfish
・ Octopus from Ehime
・ Plain shellfish
・ Bonito
Sea urchin
・ Conger eel
・ Kanpyo roll
・ Egg roll
・ Broad bean ice cream
・ Rooibos tea
"Hatsune Sushi"
✨ opened in 1893 ✨
Two-star ⭐ ⭐
Eat Log BRONZE 2026
Google Reviews 4.4 (345)
Tabelog 4.24 (1,308 items)
Budget:
Night ￥20,000 ～ ￥24,999
Lunch ￥10,000 ～ ￥14,999
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Dinner ★ ★ ★ ★ ★
Address:
Ota, Tokyo Prefecture Nishikamata 5-20-2
Nearest Station:
5 minutes walk from JR Kamata Station (West Exit)
Business days and hours:
Mon, Tue, Thu, Fri, Sat
12: 00- / 18: 00-
Closed: Wednesday, Sunday
明治26年から受け継がれてきた『初音鮨』は、130年以上の歴史を誇るだけでなく、今なお進化し続けている点が魅力の一つです。特に大将から受け継いだ仕込みの技術を磨き続ける若いお弟子さんたちの存在が、その味とサービスに新たな息吹を吹き込んでいます。私も訪れた際、目の前で炭火で炊き上げられるシャリの香りや、鮮度抜群の魚を熱で温めながら切り付けるライブ感あふれる調理スタイルに感動しました。 特筆すべきは、噴火湾産のマグロの塊をまな板に置く姿です。その新鮮さと迫力は五感すべてを刺激し、期待感が自然と高まります。特に赤身の澄んだ甘みと、中トロのとろける脂の余韻の対比は、まさに贅沢な味わいの競演。さらにネギトロはシャキシャキのネギと輝く一粒が織りなす遊び心が光り、コハダの程よい酸味と引き締まった肉質も鮮烈でした。 女将さんが創り上げた白亜の洋館風の店舗は、ただの鮨屋では味わえない特別な空間。カウンター席でお鮨を楽しんだ後、二階のダイニングでそら豆のアイスクリームとルイボスティーで締めくくるコースの流れも一連の物語のようで、訪れた誰もが心から寛げる演出だと感じました。 また、夏限定の特別純米無濾過生酒「夏乃（NATSUMO）」が、鮪の脂をさっぱりと流し、飲み心地の良さと鮨の相性の良さを再認識させてくれます。12年連続二つ星獲得、食べログでも高評価を獲得しているお店ですが、その裏には代々受け継がれた技術と、お客様への心遣いがあり続けるのだと確信しました。 訪問前は緊張感もありましたが、その丁寧な接客と落ち着いた雰囲気のおかげで、食事中はまるで親しい友人の家に招かれたような温かさを感じられました。今度はぜひ季節ごとに変わる旬のネタや、若き職人たちの新たな技法も楽しみにリピートしたいと思います。130年の暖簾を守りつつ、新世代が活躍する『初音鮨』は、蒲田の寿司シーンにおいてまさに宝石のような存在です。