Hato
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/ Price RangeHato offers a unique and innovative take on sushi kaiseki-style cuisine. The restaurant's menu interweaves traditional grilled and deep-fried dishes with expertly sliced sushi toppings, showcasing the true flavors of each ingredient. Kumagiri-san's experience working at renowned restaurants is reflected in the inclusion of agemono dishes, nimono dishes, and desserts in the menu.
Tokyo
Japanese: Sushi
Hato Description
Hato is a sushi restaurant that serves sushi interwoven with other disciplines of Japanese cuisine, erasing the boundaries between them. The unique sushi served here follows the principles of Japanese fare and brings out the honest flavor of the ingredients. The type of vinegared rice used varies by dish, and sushi toppings are deftly sliced.
The restaurant is simple but nice, with a long and spacious counter made of African bubinga wood. The counter goes well with the sumi mural of waves breaking on rocks in a stormy sea painted on the wall behind the work area. The dark hinoki counter and Zen-influenced decorations make it clear that this is not a typical sushi restaurant. The menu includes dishes such as hamo covered with a yuzu-based sauce, young ginnan sliced in half and placed on top of sushi rice, and aburi kinmedai with the final bit of grilling being done on a small hibachi set on the counter.
Owner-chef Daichi Kumagiri has spent most of his career learning kaiseki at the nearby Michelin three-star Ishikawa. His kaiseki background is reflected here with the inclusion of two agemono, one nimono, and desserts. The restaurant offers a unique experience of hybridizing cuisines, in this case, a kaiseki-influenced sushi.
Nearby Stations
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Ushigome-kagurazaka Station
Kagurazaka Station
Operating Hours
Mon-Fri: 6-9PM
Sat: 5-9PM
Sun: Closed
Payment Methods
Cash, VISA, AMEX, Master Card, JCB, Diners Club
Restaurant Features
Upscale
Reservations Recommended
Wine List
Sake Selection
Restaurant Highlights
Hybridizing Cuisines
Hato restaurant offers a unique experience of sushi interwoven with other disciplines of Japanese cuisine. The restaurant follows the principles of Japanese fare and brings out the honest flavor of the ingredients. The menu includes dishes such as hamo covered with a yuzu-based sauce, young ginnan sliced in half and placed on top of sushi rice, and aburi kinmedai with the final bit of grilling being done on a small hibachi set on the counter. The concept of hybridizing cuisines is a bold move that sets Hato apart from other sushi restaurants and could potentially attract a diverse clientele.
Kaiseki Meets Sushi
Daichi Kumagiri, the chef at Hato, has spent most of his career learning kaiseki at the nearby Michelin three-star Ishikawa. The unique sushi served here is kaiseki-influenced, erasing the boundaries between disciplines of Japanese cuisine. The type of vinegared rice used varies by dish, and sushi toppings are deftly sliced. Kumagiri-san's expertise in kaiseki and sushi has resulted in a menu that offers a distinctive dining experience.
Aesthetics and Ambiance
The ambiance is both calming and refined, creating a unique atmosphere that complements the food. The attention to detail in the aesthetics and ambiance of the restaurant adds to the overall dining experience at Hato. The dark hinoki counter and Zen-influenced decorations make it clear that this is not a typical sushi restaurant
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Chef Daichi Kumagiri uses the principles of Japanese fare to bring out the honest flavor of the ingredients, serving sushi interwoven with other disciplines of Japanese cuisine. The dishes are beautifully presented and made with the freshest ingredients.