Omakase in Tokyo at Sushi Hajime | Shibuya’s Friendliest Sushi Masters?

Sushihajime is a crossroads in Namikibashi, Shibuya. It's close to Tsubo. It's a bit hard to see because it's a bit lower than the street. Sushihajime is written as Ichi. I heard there are other names for it. We call it Ichi, which means one. It's a place where customers and I can come together and eat in a fun space. That's why we named it Sushihajime, which means one. Right now, there's me and a young boy named Gotchi. We're doing it together. Gotchi is young, but I trust him and we're doing it together. When we make a menu, it's not just me who decides what to do. I listen to his opinion and we discuss it together as a team. It's not fun if you don't do something different from others, and it's not fun if we do it too. So we tried to do something different this time. We're going to make kakiage, which is a type of rice cracker. We're going to use persimmon seeds, peanuts, and powder to make it into a batter and fry it. This month, we're going to use this fish to make a deep-fried dish. Next month, it might not be a deep-fried dish, but we're going to use a different type of fish or a different type of vegetable. Here's the next dish. This is a deep-fried dish. It's called yurine. This is a deep-fried fish called kamasu. It's already seasoned, so you can just eat it as it is. After this, we're going to go to Choshi in Chiba. There's a fish market there, and we're going to send it directly from there. We're going to use the goldfish that we caught today. We're going to use it for sushi. We're going to use the goldfish that we caught today. As a job, you should never miss out on this. You shouldn't mess around, but you should have fun. It might be a vague idea, but I think the customers will understand that. If the customers think it's fun to be here, that's the most important thing. Oh, I'm going to close the door. That wasn't good. If you don't have a clear idea of what you want to do, you can't keep doing anything. I like cooking. I like fishing. I think it's okay if you have a feeling for it. Customers often tell me, They say, I like the hill. When I saw the two of them talking to each other, The customers enjoyed it. I feel like I'm making a space for the whole store to be bright. It's a car shrimp. It's always alive. When you put it out, it's fresh. The goldfish is here. That's great. You're in a good mood today. I'm surprised, but I'm sorry. I'll boil it and serve it to you. The aroma, umami, and sweetness of the shrimp are easier to feel than other shrimps. There's a place called Yamawa in the tuna shop. I have a trust relationship with the people there. That's how we're connected. I say what I want, and I say what I want people to use. Today, I served it with a big tuna and a medium tuna. This is a medium tuna. This is a big tuna. I'd like to hold this one. I'm sure the customers are eating in a relaxed state. I don't want to be nervous. I feel like I'm serving my customers as I think I should. I always serve abalone no matter what month it is. It's our specialty. It's our main dish. I'm sure a lot of people will say it's delicious even if it's their first time eating it. I'm really confident about this. This is a liver sauce made with abalone liver. It's a very rich, dark sauce. This is the liver of the abalone. This is the base for the abalone liver sauce. This is the abalone that I prepared earlier. It's been steamed for about four to five hours. If you eat it raw, it's very hard. It's been steamed well, so it's soft. This is a steamed abalone. Dip it in a lot of sauce and eat it. There are two slices of abalone in it. After you finish eating it with the sauce, leave a little sauce. I'm afraid of allergies. When I made a reservation, it said no at first. But when I asked again, it said yes. Of course, I have to be careful about that. I'll think of something in return and serve it at that time. If you're here for the first time, I hope you don't get nervous and eat it. The price is 18,000 yen per person. There are two or three pieces of abalone on top. I'm going to make sure I don't lose to this place. In Shibuya, everyone doesn't have the image of going to sushi. If you go to sushi in Shibuya, I'd like you to think of it as my house. I'm doing my best to get young people and foreigners to come. I'm waiting for you to start sushi at Namiki Bridge in Shibuya. I'm waiting for you.