鮨Sushi
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 […]
Living with Lower Back Pain as a Sushi Chef: The Hidden Cost of Standing All Day
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 […]
A Moment at Sushikawa Shared by a Customer on Instagram
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 […]
The World of Skill and Beauty I Discovered at a Luxury Sushi Restaurant in Ginza — A Sushi Chef’s Perspective
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 […]
Solving a Sushi Chef’s Struggle: My Battle with Sticky Sushi Rice
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 […]
Discovered at Kappabashi, Where Edo Tools Line the Streets: A Golden Kappa and a Bug Drink?
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 […]
“Shaping Sushi” — Simple Yet Profound
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 […]
WordPress Pitfalls!? reCaptcha Plugin Trouble and How I Solved It
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 […]
Dramatic Sharpness Transformation Achieved with the Shapton Glass Stone 12000 Grit: Knife Maintenance for Sushi Chefs
Hello, this is Sushi Hatake! Today, I’d like to share the results after actually using the Shapton “Glass Stone 12000 Grit” whetstone I previously introduced. The moment the knife touched the block of tuna, it was immediately clear that the sharpness was on a completely different level. Part of me thought, “I wish I had […]