Hello everyone, this is Sushi Hatake!
Today is December 31st, 2025 — the last day of the year. Thanks to the support of so many people, I’ve had a truly fulfilling year as Sushi Hatake.
In this blog post, I’d like to look back on my journey throughout 2025 and share some memories with you all.
🌸 Spring (March–May): Website Launch & Training at Sushikawa
Spring 2025 was a major milestone for Sushi Hatake.
Website Launch
In March, I officially launched the Sushi Hatake website! I set up a system to provide sushi catering services throughout Tokyo’s 23 wards.
Training at Sushikawa
I’ve been working at “Sushikawa,” a Michelin Bib Gourmand restaurant in Sasazuka, handling dinner service on Tuesdays and Wednesdays. In April, I wrote about what I learned about professional hospitality during my training.
When a customer told me the sushi was “so delicious I can’t put it into words,” I was truly moved. I wrote about that experience in detail in this article.
Commitment to Tools
Spring was also a time when I focused on my tools:
- I introduced the Shapton Kuromaku #12000 whetstone and experienced a dramatic improvement in sharpness
- I visited Kappabashi Kitchen Town to find tools for catering
- I got a rice cooker with 12-hour warming capability, which improved the quality of shari (sushi rice) at catering events
Spring Ingredients
Meeting the Yakougai (turban shell) from Okinawa was memorable. I was moved by its beauty — like a piece of art.
And then there was the time herring fat splashed into my eye while torching it… (laughs).
☀️ Summer (June–August): Battling Shari & First Event
Summer is a challenging season for sushi chefs.
The “Sticky Shari” Problem
In summer, I struggled with the problem of shari sticking to my hands. When your hand temperature exceeds 33°C, the rice gets sticky. I tried using ice water and vinegar water, but eventually wrote an honest piece titled “Don’t Make Sushi in Summer!?”
Watching my boss at Sushikawa with his cold hands, making beautiful sushi quickly, I realized — cold hands really are the ultimate advantage.
Taking Care of My Body
Standing all day took its toll, and I suffered from back pain for a while. As a sushi chef, your body is your capital — I truly felt the importance of daily care.
Summer Seasonal Fish
- In July, I experienced a serious battle with “Shinko” — baby kohada (gizzard shad), only about 5cm long
- I also worked with fresh bluefin tuna cheek meat — a rare delicacy
First Collaboration Event at Manhattan Bakery & Bar!
In August, I held my first sushi event at Manhattan Bakery & Wine Bar in Kanamecho, Toshima-ku! It was a special night making sushi at a stylish bakery and wine bar.
🍂 Autumn (September–November): Overseas Research & Seasonal Ingredients
Autumn was a season blessed with overseas trips and rich ingredients.
Turkey & Vietnam Research Trips
Turkey
In September, I traveled to Turkey. When I mentioned I was a sushi chef at the hotel, I had fascinating conversations about sushi culture there.
Ho Chi Minh City Revisited
In November, I revisited Ho Chi Minh City and reunited with a friend from my sushi academy days. He runs a yakitori restaurant there and only gets about 3 days off per month!
In Ho Chi Minh, I even tried roadside sushi! Eating sushi by a major highway was an experience you can’t easily have in Japan. It was a bit tough for me with asthma, though… (laughs).
I also revisited Sushi Tiger and researched the fish situation in Vietnam.
Manhattan Collaboration Round 2
On September 27th, I held the second Manhattan Bakery & Bar collaboration! We enjoyed a lively night with baby squid and other seasonal fish.
Autumn Ingredients
- I took on ikura (salmon roe) preparation — though the rising prices were a headache…
- I encountered Kagokakidai, a beautiful striped white fish
❄️ Winter (December): Homecoming & Looking Ahead
December was the season to visit my family home in Gifu.
Discovery at Gero Onsen
I was completely defeated by meat sushi at Gero Onsen! The idea of serving it on a senbei (rice cracker) plate — I thought, “This is genius!”
Surprise at Home
When I went home, I discovered that my mother had started a ginkgo nut business. Her energy never ceases to amaze me.
Shari Technique
I also dove deep into shari mixing technique. Ever wondered why some sushi restaurants don’t use a fan? Check it out!
🎯 Goals for 2026
Next year, I’ll be working toward these goals:
- Expand catering services — I want to bring the charm of Edomae sushi to more customers
- Work overseas as a sushi chef — Someday, I’d love to work in Vietnam or an English-speaking country
- Continue improving my skills — Keep training at Sushikawa, putting my soul into every piece
🙏 Words of Gratitude
To everyone who supported Sushi Hatake in 2025, I offer my heartfelt thanks:
- My boss and seniors at Sushikawa
- All customers who booked catering services
- The team at Manhattan Bakery & Bar
- Everyone reading this blog
- And my family, who always supports me
In 2026, I’ll continue walking the “sushi path that began in the fields.” Carrying the experience of working with the soil, I’ll pour my heart into every piece of Edomae sushi.
Thank you for your continued support!
🍣 Book Sushi Catering
How about authentic Edomae sushi at your home or office in Tokyo’s 23 wards?
English support available. International guests are welcome!
Wishing you a Happy New Year! 🎍