Oguchi, Aichi, Japan｜Sushidokoro Hatsune

Updated on 2023.10.05 Kishu's famous sake "Kurogyu" 🍶Kurogyu Junmai Ginjo Sake (Wakayama) 🍶Black beef Junmai unfiltered raw sake (Wakayama) 🥔 Dewa (Yamagata) sweet potato soup and Junmai Ginjo ``Kurogyu'' go great together. 🍣Fluffy famous conger eel came on top. 🐟Hokkaido saury fish is in full bloom, and the nigiri of raw saury fish is fatty and delicious. 🐟This season's first true cod milt, ``Madachi'', is small but already fat and delicious. Updated on 2022.07.08 Summer tradition Konoshiro ``Shinko'' and ``Ezo Bafununi'' with shell The long-awaited ``Shinko'' nigiri was only served with 3 pieces rather than the 13 pieces served two years ago, but I thoroughly enjoyed the feeling of the season approaching the full-fledged summer. The market price for a very small size 13-piece set is 300,000 yen per kg, and as it gets bigger, it goes to 100,000 yen, and when it finally reached 60,000 yen, I was able to get it at Hatsune-san, but it is still a super luxury item. there is no. I received two pieces of nigiri, a typical summer tradition. In winter, Bafun sea urchin is harvested on the Pacific side of Hokkaido's Funkawan Bay, while in summer, Ezo Bafun sea urchin is harvested on the Sea of ​​Japan side, including Shakotan Mikuni. Even famous sushi restaurants that sell over 30,000 yen for a course usually use boxed sea urchin (striped sea urchin) that only tastes like alum, but our restaurant also carries the highest quality boxed sea urchin that is used in set meals and course dishes, We also purchase sea urchins with shells. Sea urchins come with shells, especially Hokkaido horse dung sea urchins in the summer. Today's dish was said to be from Hokkaido, but it was larger than Shakotan Bikuni, and instead of Mikuni's rich, fine-grained kelp flavor, it had the sharp flavor of Rishiri kelp, so it must have been from Rishiri. This is the aroma and flavor of real sea urchin, and the taste is on a different level than the boxed sea urchin made with alum. The shrimp are freshly boiled live shrimp from Mikawa Bay in Aichi Prefecture. They are about 1 to 2 times smaller than the shrimp from Miyagi Prefecture that I received last time, but the elegant sweetness and softness are exceptional, and I was satisfied with one shrimp with young. Today's bonito was from Miyagi Prefecture, with more fat than the last bonito from Shizuoka, and the belly was broiled, so it seems that the season has just arrived where pounded bonito is more delicious than sashimi. It doesn't have as much fat as Shimane Hamada's Donchichi horse mackerel, which is not suitable for vinegar finishing, but if you are going to use vinegar finishing, this summer horse mackerel has just the right amount of fat and is delicious to hold. Hatsune is known for its famous boiled conger eel.In the summer, it is normal for the fat to not be on it, but Hatsune's connoisseur is good at this time of year, and the simmered conger eel is rich in flavor and melts in your mouth. Hatsune cannot speak. ⭐️Shinko nigiri, final horse mackerel nigiri ⭐️Ezo bafun sea urchin with live shell ⭐️Freshly boiled live mantis shrimp from Mikawa Bay ⭐️ Bonito sashimi from Sanriku Miyagi Prefecture ⭐️Hatsune's specialty, 2 types of boiled conger eel 🍺Draft beer 🍶Midorikawa Junmai Ginjo (Niigata Prefecture) 🍶Misensori Junmai Daiginjo Reijo (Kasahara, Tajimi City, Gifu Prefecture) Updated on 2022.03.25 Many people say that Hatsune = conger eel, and boiled conger eel is our specialty dish. The conger eel, which comes during the rainy season and before the spawning season, has just the right amount of fat and is full of flavor, and both the simmered and wasabi conger eel nigiri are fluffy and melt on your tongue. When grilled, the fried tiger puffer fish milt had a thin skin with a fragrance similar to grilled yuba, and the inside was melty and had a deep, rich flavor that was unique to tiger puffer fish.It was a high-quality fugu milt. The whale sashimi had marbling that I had never seen before, and the surface was glossy, and when I put it in my mouth, it melted like liver.It was delicious on a different level than the whale I had eaten before. Decorations and appearance are important, but we were able to celebrate our anniversary with sushi that shines with a discerning eye for toppings that doesn't require any performance, and a technique that brings out the best in the ingredients. Appetizer ① Whale sashimi with marbling ②Firefly squid marinated ③Large shellfish (from Mikawa Bay) steamed with sake ④ Grilled Tiger Puffer Fish Shirako grip ① Natural flatfish (Toshijima, Mie Prefecture) ② Natural sole veranda ③ Natural red sea bream (Toshijima, Mie Prefecture) ④ Blackfin bass ⑤Sword tip squid ⑥ Yellowfin tuna ⑦Tuna Toro ⑧Kohada ⑨ Bonito (from Wakayama Prefecture) ⑩Ezo Bafununi ⑪Wasabi greens roll ⑫dried wasabi roll Liquor ①Kokuryu first squeeze (Fukui prefecture) ②Bon (Fukui Prefecture) ③Sakura face (Iwate prefecture) ④Izumo Fuji (Shimane Prefecture) ⑤Kirin Zeroichi Updated on 2021.11.20 I saw on FB that they had some delicious Spanish mackerel that tastes like mackerel in the middle of winter♪, so I visited Hatsune-san by myself. ○Simmered swordfish ○Echizen Seiko crab ○ Spanish mackerel & barracuda sashimi ○Boiled shrimp ○Junmai Ginjo type Midorikawa (Niigata Prefecture) ○Junmai Ginjo Sake Tokigen Fujin (Ishikawa Prefecture) The fillet of Japanese Spanish mackerel, with its slightly charred skin, is thick with fat and has the characteristic pink color of Spanish mackerel, and the flavor that melts on your tongue is like butter, with a strong umami that numbs your tongue. The flesh of Spanish mackerel changes from white to pink when the fat is absorbed, just like that of Japanese mackerel. At this time of the year, just before the light snowfall of the 24th solar term, and still two months early for the onset of cold, I was thrilled to receive Japanese mackerel from Nagasaki, Tsushima, Kyushu, which was on the same level as the Japanese mackerel I received in February this year. Extraordinary 《A short story about Spanish mackerel and Spanish mackerel》 There are two migratory routes for Spanish mackerel in the waters around Japan. ① East China Sea Group/Sea of ​​Japan route Hatching in the East China Sea in May-June → Passing through the Tsushima Strait and heading north through the Sea of ​​Japan, making a U-turn in the fall with the northern limit at the border of Toyama and Niigata → (passing the northwestern coast of Kyushu in the winter) → Spawning in the East China Sea in the spring ② Seto Inland Sea/Pacific Route Hatching in the Seto Inland Sea from May to June → Exiting to the Pacific Ocean and heading north from Sanriku, making a U-turn in the fall with southern Hokkaido as the northern limit → Overwintering in the deep Seto Inland Sea → Spawning on the Seto Inland Sea coast in the spring The reason why I write "Mackerel" in spring in the fish section is because of ② Spanish mackerel from the Seto Inland Sea/Pacific route. The name comes from the fact that Japanese Spanish mackerel, which overwintered in the deep waters of the Seto Inland Sea, gathered near the coast to spawn, and many Japanese Spanish mackerel were caught in the spring. (Kyoto period, Kansai culture) However, the Spanish mackerel that chase small fish on the Kuroshio current and gain weight and make a U-turn are more fatty than the Spanish mackerel in the spring of the Seto Inland Sea, which loses nutrients in preparation for spawning after overwintering. Spanish mackerel from the Pacific Ocean, which travels south from late autumn to winter, is in its original season, as is the East China Sea and Sea of ​​Japan route, which travels south through the Sea of ​​Japan during the same season. "Kanma mackerel", which is caught along the Sea of ​​Japan route on the northwestern coast of Kyushu in midwinter, is especially famous. In-season squid shinko (new squid) at the last minute The new squid that hatched in the summer have grown quite large, and I rushed to Hatsune-san's to catch the new squid, which is one of the early fall's special features, before they disappear from the market. ○Omakase 6520 yen ・16 pieces of nigiri + hosomaki ·Savory egg custard ·miso soup Flounder, wild red sea bream, flounder veranda, new squid, new squid, spear squid, fatty yellowfin tuna, fatty tuna, yellowfin tuna, red mackerel, boiled conger eel salted wasabi, boiled conger eel Tsume, new salmon roe pickled in soy sauce, white sea urchin, tiger prawn , mackerel shiso roll, egg roll, chawanmushi, miso soup Updated on 2021.04.16 Spring in full bloom in the Sea of ​​Japan ○Otori shellfish from Tango Ine ○Red-eyed blackthroat in Tsushima, Nagasaki ○Taitan with egg and bracken, young bamboo, and new onion ○Conger eel sushi (take-out) Updated on 2020.12.12 Enjoy winter seafood The puffer fish milt is the first of the season.The skin is thin and sticky, and the texture is crunchy, but the umami of the fat of the puffer fish milt that comes out from inside is irresistible (^^♪ The big-sized Senpotoji oysters from Akkeshi Bay, Hokkaido, which I encountered for the third time this season, were luxuriously dried, and since they are this size dried, they would be more than double the size if they were raw. The dried oysters, packed with the umami flavor of oysters, were served with Japanese sake. The most eye-catching nigiri of the day were Kanburi caught in Toyama Himi Fishing Port and horse dung sea urchin from Kushiro, Hokkaido. I've always disliked yellowtail and hamachi, but when I was offered one, I gingerly tried it and was pleasantly surprised ＼(◎o◎)／ Although it was lighter than fatty tuna, it had a strong umami that numbed both sides of the back of the tongue. I haven't lost to tuna. I thought the season for Ezo horse dung sea urchin in Hokkaido and eastern Hokkaido had ended, but it remained in the Kushiro kelp forest. From now on, the season will begin for the Oshima Peninsula fish in the Hakodate area, including Funka Bay, but they are still small, while the horse manure sea urchin from Kushiro in the back is close to spawning, and the flesh is large and crispy, with a rich sweetness and umami flavor. ○knobs ・Fugu milt grilled ・Red sea cucumber ・Dried oysters from Akkeshi Bay Senpo Toad oysters (homemade) ・Iron skin ・Salted squid fish (homemade) ・Flower wasabi pickled in soy sauce (produced in Amagi, Shizuoka Prefecture) ◇Nigiri ·flounder ・Toyama prefecture Himi cold yellowtail fatty tuna ・Ezo horse dung sea urchin warship (Kushiro Konbumori) ・Grilled boiled conger eel with salted wasabi & simmered fish ・Kanya Negitoro Gunkan ○Red soup stock Updated on 2020.10.16 🍁The first sounds of conger eel to signal autumn Autumn is the true season for conger conger in its prime. Winter is the real season, running winter conger eel Both are topped with whole fat. ✴️Hamo is a summer tradition in Kyoto, and it is said that October to November is the fattest season of the year. ✴️Similarly, conger eel also gains fat from autumn to winter. However, conger eel is considered to be in season in the Kanto region during the summer, and conger eel at that time has less fat and is light and refreshing, making it perfect for tempura. It is also said that the refreshing taste of conger eel brings out the goodness of conger eel and makes it more delicious when eaten with sweet tsume made from the broth. However, at Hatsune, who braises the conger eel until it's soft until it's on the verge of falling apart, then grills it and uses salted wasabi and claws to make nigiri sushi, the conger eel topped with seasonal fat is the best. Of course, this time I had both of the pieces with salted wasabi instead of Tsume. The conger eel nigiri usually melts with my tongue, but today it had a particularly strong sweet taste and I was very satisfied. Updated in July 2020 75 days of first food😄Early summer tradition ⭐This year's first "new child" The young yellowfin tuna fish, ``Shinko'', have grown a little and are now available on the market a little later than last year. ❇️It's about 5cm long and about 2/3 of a person's pinky finger, which is a little older than last year's 13-piece 4cm long, but it's still a tough job to open it😵 ❇️I received 8 pieces of Shinko in total, and 2 pieces of 8 pieces. ❇️Shinko lasts about 3 weeks and is a seasonal food that can only be eaten now. ❇️The flesh and skin of Shinko are very soft and delicate, and the texture melts in your mouth, giving you the feeling of the approaching midsummer season. @ Sushidokoro Hatsune 2019 Michelin plate awarded, boiled conger eel, salt & boiled Tsume are recommended

I went there for lunch. The sushi for lunch was delicious.

It's always crowded and a popular restaurant. There are table seats and tatami mats, and it caters to a wide range of age groups. I guess the price is a little high.