鮨Sushi
Ho Chi Minh's Air, Street Sushi, and My Dream
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Hello everyone, welcome to my Ho Chi Minh experience. As someone with asthma, long-term stays in cities with air pollution concerns like Ho Chi Minh are quite challenging for me. But this city is truly fascinating. Street Sushi by the Main Road During my recent visit to Ho Chi Minh, I had an experience you […]
Revisiting Ho Chi Minh City and Meeting My Hard-Working Friend
This year, I visited Ho Chi Minh City for the second year in a row. I met up again with a friend from my sushi academy days who now runs a yakitori restaurant in the city. Every time we meet, I'm reminded of how unbelievably hard he works. He only takes about three days off […]
🐟 The Beautifully Striped White Fish — Kagokakidai
Among the many fish laid out on the cutting board, few draw the eye quite like this one. Its elegant black stripes and golden hue make it look almost ornamental. This fish is called Kagokakidai — a hidden gem in the hands of a sushi chef. 📖 What Is Kagokakidai? Kagokakidai (Microcanthus strigatus) is a […]
🍂 Autumn and the Ocean’s Thread — The Rising Price of Ikura
As winter slowly approaches, salmon begin their long journey home to the rivers of the north. Among the many gifts they bring, none shines brighter than ikura — the glistening orange pearls that capture the taste of autumn itself. This year, however, ikura has become more precious than ever. Many shoppers have found themselves pausing […]
[Sushi Catering Event Report] September 27, 2025 - 2nd Collaboration with Manhattan bakery & bar: A Night with Baby Cuttlefish (Shinika) and Seasonal Sushi by Sushi-batake
On September 27, 2025, we held our second collaboration event with Manhattan bakery & bar. Once again, Sushi-batake visited the venue to provide on-site sushi catering, offering guests seasonal nigiri. Thanks to everyone, it became another lively and memorable two-hour evening. The real charm of sushi catering lies in the live performance of a sushi […]
Solving a Sushi Chef’s Dilemma: Never Make Sushi in Summer!?
Hello everyone, this is Sushi Batake! In my last post, I tackled the problem of rice sticking to my hands and shared some tricks like using ice in hand water and vinegar water. Today, here’s the sequel—this time in full honesty. Summer Struggles for Sushi Chefs In summer, my body temperature is higher, which makes […]
Turkey Travel Diary: Cats, Food, Strolling the Streets, and Sushi Culture
A Little Happening at the Café When I tried to check in at the hotel, my room wasn’t ready yet, so I started chatting with one of the staff. They offered me Turkish coffee and asked, “What do you do?” I casually replied, “I’m a sushi chef.” His eyes lit up and he said, “Let’s […]
Sushihatake's First Event at Manhattan Bakery & Wine Bar in Kanamecho | A Night of Sushi at a Stylish Bakery & Wine Bar
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 […]
A Delicate Duel with “Shinko” – What Baby Kohada Taught Me About Summer Work
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 […]
Facing the “Face” of Tuna – What I Learned from Handling Fresh Bluefin Cheek Meat
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 […]