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 … Read more

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 … Read more

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 … Read more

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 … Read more

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 … Read more

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