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 bill was nearly 30,000 yen, including just one drink. I don’t usually have that much money to spend (laughs), but as a sushi chef, I wanted to study and decided to go for it.

Plates Reminiscent of the Ocean and Exquisite Presentation

The most impressive thing was the blue plate used for serving the food. The pattern and color looked just like the waves of the ocean, making the sushi and sashimi placed on it appear as if they had just been caught from the sea.
I was truly impressed by this creative presentation. With sushi, of course, the freshness and quality of the ingredients matter, but how you present them is also a performance — customers are paying for the entire experience.

The Mysterious Charm of Whelk Liver

One thing that stood out in my memory was the whelk liver placed on top of the sushi. It had a flavor like it had been marinated in soy sauce and was served in its original form right on top of the shell.

At this restaurant, the liver was left whole, but what I usually see is chopped and made into a paste. I found it interesting that they chose to serve it as is, with just some seasoning.

However, in my opinion, this wasn’t the most beautiful way to present it. I thought it might look better if the liver were roughly chopped before placing it on the shell. This is one point I’d like to try arranging in my own catering sushi style.

The Chef’s Passion in Every Piece

The akami nigiri was simple, but its vibrant color stood out. The red of the tuna looked stunning on the blue plate, almost like a painting. I’d love to incorporate this use of color contrast into my own work.

There was also a fun dish combining sea urchin and tiny shellfish. This kind of playful touch is one of the special charms of luxury sushi restaurants.

You’re Not Just Paying for Food

Even though I paid 30,000 yen, I felt it was worth every yen. That’s not just because of the “delicious fish,” but because of the overall experience, including:

• Carefully selected, high-quality ingredients
• Expert skills and years of experience
• Beautiful plates and presentation
• A refined atmosphere and ambiance
• Once-in-a-lifetime hospitality

I realized that what you’re really paying for is the whole experience.

Lessons I Took Home as a Sushi Chef

Visiting a restaurant in Ginza made me rethink the importance of “presentation.” Even with the same ingredients, the choice of plates and arrangement can completely change the impression.

In my own catering sushi business, I want to focus not just on flavor, but also on visual beauty and surprising presentations. While absorbing the best points from high-end restaurants, I’ll continue to refine my own “Sushi Hatake style.”

For a True Edomae Sushi Experience in Tokyo

If you’d like to enjoy authentic Edomae sushi in Tokyo, or are considering a sushi catering or hands-on sushi experience, please feel free to contact Sushi Hatake. I can also provide English support, so guests from overseas are welcome!

I’ll keep eating, learning, and sharing wonderful food with all of you!

If you’d like to request catering or a sushi-making experience, please use the contact form on this blog.