Sushihatake’s very first event at a stylish bakery & wine bar in Kanamecho, Toshima, Tokyo. Last week, we held our very first sushi event as Sushihatake at the stylish Manhattan Bakery & Wine Bar in Kanamecho, Toshima, Tokyo. The warm aroma of freshly baked bread mingled with the rich fragrance of wine, creating a relaxed … Read more

Hello everyone, this is Sushi Batake. Today, I’d like to share a story about a true summer delicacy in the sushi world: shinko, or baby kohada (gizzard shad). “Shinko” appears only briefly each year, usually from early summer to just before Obon. These fish are incredibly small—about 5 cm in length, and once you remove … Read more

Hello everyone, this is Sushi Batake. Today, I’d like to share a special experience—working with a rare part of the fish: the cheek meat of a fresh bluefin tuna. You might not be too familiar with tuna cheek meat. That’s because it’s incredibly rare—only two small portions can be taken from a single fish, usually … Read more

Hello everyone, this is Sushihatake. Today, I’d like to share a bit of a personal and slightly embarrassing story. Lately, I’ve been dealing with some serious back pain… The Toll of Standing All Day Being a sushi chef might seem glamorous from the outside, but in reality, we’re on our feet for hours at a … Read more

Hello everyone! This is Sushihatake. I have some wonderful news to share today. I discovered a photo that a customer took and posted on their Instagram story while I was making sushi at “Sushikawa” during my Tuesday and Wednesday shifts! The photo was absolutely beautiful, so I sent a DM to the customer asking for … Read more

Hello, this is Sushi Hatake. When you enjoy delicious sushi, what do you look forward to the most? Of course, taste is important, but the visual beauty is also a key part of the experience, don’t you think? This time, I’d like to share my experience dining at a high-end sushi restaurant in Ginza. The … Read more

Hello everyone, this is Sushi Hatake! Today, I’d like to talk about an unexpected challenge sushi chefs face: “the problem of sushi rice sticking to your hands.” As someone still in training, I’ve been battling this issue every day—and today, I’d like to share my experience and some strategies I’ve been trying. Why does sushi … Read more

Hello everyone, this is Sushi Hatake! Today, I went to Kappabashi Dougu Street in search of tools for my sushi catering business. With the Sky Tree as a backdrop, this street lined with traditional Edo cooking tools is a treasure trove for sushi chefs. The View of Kappabashi with the Sky Tree Walking from Tawaramachi … Read more

Hello everyone, this is Sushi Hatake! Today, I’d like to share a slightly embarrassing but funny story that happened during my training. An Unexpected “Battle with Herring” The other day, I was preparing to serve herring (nishin) sushi to a customer. Herring is especially delicious when it’s fatty because searing the skin lightly with a … Read more

Hello, this is Sushi Hatake! Today, I want to share a recent WordPress plugin issue I ran into. Specifically, I’ll cover the problem I faced with the plugin “reCaptcha by BestWebSoft” and how I solved it. I hope this helps anyone who might encounter similar problems! The Scary Experience of Suddenly Being Locked Out What … Read more