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 blowtorch brings out its fragrant flavor.

But then...!

The moment I applied the torch, the fat — far more abundant than I expected — splattered directly into my eye!

“Hot!!”

In that moment, I wasn’t worried about embarrassment — I was overwhelmed by the heat and surprise, frantically rinsing out my eye even though I was right in the middle of service. I tried to act calm in front of the customers, but I’m sure they could see me scrambling behind the counter (laughs).

Learning from Mistakes on the Path of a Sushi Chef

From organic farmer to sushi chef, every small failure along the way has been part of the invaluable experience of training. That’s the joy of honing your craft.

By the way, herring is well-loved in Hokkaido as a local specialty and is also known in Edomae sushi as the “spring herald fish” (harutsugeuo), caught in spring. Fatty herring is particularly delicious — but clearly, it requires careful handling!

A Joyful Change — Evolving My Sushi Technique

Amid these training days, something truly encouraging happened recently. Because I had developed tendinitis, it had become painful to shape sushi the usual way, so I slightly modified my technique.

Then, a customer told me, “This is the best sushi I’ve ever had. The rice is so fluffy… I can’t even put it into words, but it’s just incredibly delicious.”

As a craftsman, hearing such praise is the greatest motivation. That moment gave me the confidence to continue with this new shaping method for the time being.

Sushi is indeed profound. Even with the same ingredients and same techniques, small changes can completely transform the flavor. I felt the same back when I was farming — the world of food truly has deep layers to explore.

Sharing the Charm of Edomae Sushi in Tokyo

At age 32, I left my office job and ran Hirai Farm as an organic farmer in Tajimi, Gifu Prefecture. Then, prompted by the COVID era, I reached a turning point in my life and am now on the path of a sushi chef.

After training at “Sushikawa” in Sasazuka, my goal is to one day master techniques that will stand on the world stage.

Above all, I want to share the charm of Edomae sushi with as many people as possible. With that passion, I devote myself to training every day.

Sushi Catering and Sushi-Making Experience Information

We offer sushi catering services mainly in the Tokyo area. Sushi Hatake can also accommodate international guests with English support! If you’d like to experience the art of sushi through a hands-on session, please feel free to contact us.

Sushi Hatake will bring you delicious Edomae sushi and a memorable, joyful time!