Hatou relocated on February 10.
The chef, Kumagiri, trained at Amamoto and now leads the counter here. The shari (sushi rice), which he recently adjusted, has a lighter texture and mouthfeel, making it especially popular with female guests.
In addition to classic tuna selections, you can also enjoy seasonal highlights such as kue (longtooth grouper) and sayori (halfbeak), both at their peak right now.
Currently, it is the most difficult sushi restaurant to book within the Ishikawa Group.
by foodiepenguin22