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Shinjuku Sushi Hatsume
新宿 鮨 はつめ
Sushi, Pagkaing-dagat, Hapones
160-0023 7-10-10 Nishishinjuku, Nishimura Bldg. B1F, Shinjuku, Tokyo(108m mula sa 新宿西口)Tingnan ang mapa
¥12,500 Hapunan
高コスパな隠れ家鮨
目利きのプロが毎朝市場で仕入れた鮮度抜群のネタと、鮨には向かないと言われている新潟産コシヒカリを使用した、砂糖不使用のキレと深みのある独特なシャリ。そして美しいフォルムと絶妙なバランスの握りをご堪能ください
Mga Course sa Pagkain
Chef's choice course (22 dishes in total)
Autumn Sushi Menu
1. Sakizuke (Appetizer): Lobster with uni tamago-yaki (sea urchin egg custard) (Add extra uni +¥2,000)
2. House-made satoimo tofu, tsurumurasaki, nameko mushrooms, wasabi
3. Soup: Hamo (conger pike), gingko nuts, mitsuba, sudachi
4. Sashimi: Sanma (Pacific saury) with matcha foam salt ponzu and yuzu kosho
5. Nigiri: Benifuji salmon, kombu-jime, nikiri soy sauce
6. Nigiri: Hirame (flounder), chrysanthemum leaf, white soy
7. Nigiri: Lightly seared ika (squid), smoked salt, sudachi
8. Small bowl: Tempura of ayu (sweetfish) and maihitake, matcha Goto salt
9. Ishiyaki (stone-grilled): Gindara (black cod) hooba-yaki with two types of chrysanthemum, chestnut gari
10. Nigiri: Maguro (tuna) akami
11. Nigiri: Chutoro (medium-fatty tuna)
12. Nigiri: Seared shiitake simmered in butter, topped with ikura
13. Steamed: Chawanmushi with crab, brown enoki, spring onion shoots
14. Sardine herb roll with smoked soy sauce jelly
15. Nigiri: Kabosujime saba (black vinegar-marinated mackerel), shiso, karashi mustard
16. Hokki-gai (surf clam) with walnut miso
17. Spinach with tai konowata (sea cucumber entrail) salt-pickled
18. Shabu-shabu: Gindara (black cod), shungiku (chrysanthemum greens), shimeji (served with oishari rice)
19. Nigiri: Aji (horse mackerel) with ginger and green onion, nikiri soy
20. Nimono: Simmered anago (conger eel) stuffed, finished with Japanese pepper
21. Soup: Lobster head miso soup with aonori
22. Palate cleanser / dessert substitute: Tamagoyaki (Japanese omelet)
*Menu may change depending on market availability and seasonality.
1. Sakizuke (Appetizer): Lobster with uni tamago-yaki (sea urchin egg custard) (Add extra uni +¥2,000)
2. House-made satoimo tofu, tsurumurasaki, nameko mushrooms, wasabi
3. Soup: Hamo (conger pike), gingko nuts, mitsuba, sudachi
4. Sashimi: Sanma (Pacific saury) with matcha foam salt ponzu and yuzu kosho
5. Nigiri: Benifuji salmon, kombu-jime, nikiri soy sauce
6. Nigiri: Hirame (flounder), chrysanthemum leaf, white soy
7. Nigiri: Lightly seared ika (squid), smoked salt, sudachi
8. Small bowl: Tempura of ayu (sweetfish) and maihitake, matcha Goto salt
9. Ishiyaki (stone-grilled): Gindara (black cod) hooba-yaki with two types of chrysanthemum, chestnut gari
10. Nigiri: Maguro (tuna) akami
11. Nigiri: Chutoro (medium-fatty tuna)
12. Nigiri: Seared shiitake simmered in butter, topped with ikura
13. Steamed: Chawanmushi with crab, brown enoki, spring onion shoots
14. Sardine herb roll with smoked soy sauce jelly
15. Nigiri: Kabosujime saba (black vinegar-marinated mackerel), shiso, karashi mustard
16. Hokki-gai (surf clam) with walnut miso
17. Spinach with tai konowata (sea cucumber entrail) salt-pickled
18. Shabu-shabu: Gindara (black cod), shungiku (chrysanthemum greens), shimeji (served with oishari rice)
19. Nigiri: Aji (horse mackerel) with ginger and green onion, nikiri soy
20. Nimono: Simmered anago (conger eel) stuffed, finished with Japanese pepper
21. Soup: Lobster head miso soup with aonori
22. Palate cleanser / dessert substitute: Tamagoyaki (Japanese omelet)
*Menu may change depending on market availability and seasonality.
¥10,890Kasama ang buwis
Sommelier's carefully selected wine & sake pairing course (22 dishes in total)
・Lobster, unglazed egg, sea urchin hotdog
(Includes sea urchin + 2000 yen)
・Homemade sesame tofu, kogomi, radish
Wasabi, black sesame paste
[Sushi]
・
・Fugu kombu-marinated, yuzu, white soy sauce
・Rapeseed blossoms, boiled, whole grain mustard, itogaki
・Grilled squid, smoked salt, sudachi
・Raw whitebait, grated ginger, green onion
[Small bowl]
・
・Octopus, pickled in Okinawa, pickled cucumber, grated daikon
[Sashimi]
・Freshly-marinated Kanpachi, grated onion, red daikon, foam soy sauce
[Soup]
・Bamboo shoot, cod buds, urui, angelica, somen
[Sushi]
・Mackerel marinated in black vinegar, shiso leaf, mustard
・Horse mackerel, ginger, green onion, sweet soy sauce
・Salted koji-marinated scallop, flying fish roe Lemon
[Grilled over straw]
- Yellowtail with miso and tomato and cauliflower
[Steamed]
- Steamed egg custard with truffle oil, caviar, black pepper
[Specialty]
- Cod milt, kelp, sudachi
- Shabu-shabu with kue, celery, raw wakame, yuba sauce, ground karasumi ink
[Sushi]
- Grilled shiitake mushrooms, butter-boiled salmon roe, nori seaweed
- Medium fatty tuna
- Red meat
- Boiled conger eel stuffed with Japanese pepper
[Soup]
- Lobster soup with abalone and aonori seaweed
[Sweets]
- Fried egg instead of sweet
*The contents may change depending on the availability of fresh fish, so we will list an example.
(Includes sea urchin + 2000 yen)
・Homemade sesame tofu, kogomi, radish
Wasabi, black sesame paste
[Sushi]
・
・Fugu kombu-marinated, yuzu, white soy sauce
・Rapeseed blossoms, boiled, whole grain mustard, itogaki
・Grilled squid, smoked salt, sudachi
・Raw whitebait, grated ginger, green onion
[Small bowl]
・
・Octopus, pickled in Okinawa, pickled cucumber, grated daikon
[Sashimi]
・Freshly-marinated Kanpachi, grated onion, red daikon, foam soy sauce
[Soup]
・Bamboo shoot, cod buds, urui, angelica, somen
[Sushi]
・Mackerel marinated in black vinegar, shiso leaf, mustard
・Horse mackerel, ginger, green onion, sweet soy sauce
・Salted koji-marinated scallop, flying fish roe Lemon
[Grilled over straw]
- Yellowtail with miso and tomato and cauliflower
[Steamed]
- Steamed egg custard with truffle oil, caviar, black pepper
[Specialty]
- Cod milt, kelp, sudachi
- Shabu-shabu with kue, celery, raw wakame, yuba sauce, ground karasumi ink
[Sushi]
- Grilled shiitake mushrooms, butter-boiled salmon roe, nori seaweed
- Medium fatty tuna
- Red meat
- Boiled conger eel stuffed with Japanese pepper
[Soup]
- Lobster soup with abalone and aonori seaweed
[Sweets]
- Fried egg instead of sweet
*The contents may change depending on the availability of fresh fish, so we will list an example.
¥17,490Kasama ang buwis
Chef's choice course (22 dishes in total)
Luxurious Autumn Sushi Menu
1. Sakizuke (appetizer): Lobster with generous sea urchin (uni) — tamasuyaki
2. Homemade bowl: Plenty of ikura on satoimo tofu, with tsurumarasai (malabar spinach), nameko mushrooms, and wasabi
3. Owan (soup): Hamo (pike conger), ginkgo nuts, mitsuba, sudachi
4. Sashimi: Sanma (Pacific saury) with matcha foam salt ponzu and yuzu kosho
5. Nigiri: Whale, kelp-marinated (kobujime), brushed with nikiri soy
6. Nigiri: Hirame (flounder) with chrysanthemum leaves, white soy
7. Nigiri: Seared ika (squid) with smoked salt and sudachi
8. Tempura: Sanma and maitake, served with matcha Goto salt
9. Ishiyaki (stone-grilled): Amadai (tilefish) with two types of chrysanthemum and chestnut gari
10. Nigiri: Akami (lean tuna)
11. Nigiri: Chutoro (medium-fatty tuna)
12. Nigiri: Otoro (fatty tuna), seared
13. Mushi (steamed): Chawanmushi (savory egg custard) with crab, brown enoki, and negi sprouts
14. Toro-taku monaka (minced fatty tuna and takuan in a crisp wafer)
15. Nigiri: Black vinegar-marinated saba (mackerel) with shiso and mustard
16. Hokkigai (surf clam) with walnut miso
17. Spinach with tai konowata (sea bream entrail salt-pickled)
18. Wagyu shabu-shabu with shungiku (chrysanthemum greens) and shimeji, served with soy-milk sauce (oishari)
19. Nigiri: Aji (horse mackerel) with ginger and scallion, brushed with nikiri soy
20. Simmered anago (conger eel), stuffed and finished with hana sansho (Japanese pepper)
21. Owan: Lobster head miso broth with aonori
22. Sweet course replacement: Tamagoyaki (rolled egg)
Menu items may change depending on market availability and the season.
1. Sakizuke (appetizer): Lobster with generous sea urchin (uni) — tamasuyaki
2. Homemade bowl: Plenty of ikura on satoimo tofu, with tsurumarasai (malabar spinach), nameko mushrooms, and wasabi
3. Owan (soup): Hamo (pike conger), ginkgo nuts, mitsuba, sudachi
4. Sashimi: Sanma (Pacific saury) with matcha foam salt ponzu and yuzu kosho
5. Nigiri: Whale, kelp-marinated (kobujime), brushed with nikiri soy
6. Nigiri: Hirame (flounder) with chrysanthemum leaves, white soy
7. Nigiri: Seared ika (squid) with smoked salt and sudachi
8. Tempura: Sanma and maitake, served with matcha Goto salt
9. Ishiyaki (stone-grilled): Amadai (tilefish) with two types of chrysanthemum and chestnut gari
10. Nigiri: Akami (lean tuna)
11. Nigiri: Chutoro (medium-fatty tuna)
12. Nigiri: Otoro (fatty tuna), seared
13. Mushi (steamed): Chawanmushi (savory egg custard) with crab, brown enoki, and negi sprouts
14. Toro-taku monaka (minced fatty tuna and takuan in a crisp wafer)
15. Nigiri: Black vinegar-marinated saba (mackerel) with shiso and mustard
16. Hokkigai (surf clam) with walnut miso
17. Spinach with tai konowata (sea bream entrail salt-pickled)
18. Wagyu shabu-shabu with shungiku (chrysanthemum greens) and shimeji, served with soy-milk sauce (oishari)
19. Nigiri: Aji (horse mackerel) with ginger and scallion, brushed with nikiri soy
20. Simmered anago (conger eel), stuffed and finished with hana sansho (Japanese pepper)
21. Owan: Lobster head miso broth with aonori
22. Sweet course replacement: Tamagoyaki (rolled egg)
Menu items may change depending on market availability and the season.
¥16,390Kasama ang buwis
Sommelier's carefully selected wine & sake pairing course (22 dishes in total)
Luxurious Autumn Sushi Menu
1. Sakizuke (appetizer): Lobster with abundant sea urchin! Tamagoyaki-style custard
2. Homemade ikura generously served: Satoimo (taro) tofu, tsurumurasaki (Malabar spinach), nameko mushrooms, wasabi
3. Owan (soup): Pike conger (hamo), ginkgo, mitsuba, sudachi
4. Sashimi: Pacific saury (sanma) with matcha foam, salt ponzu, yuzu kosho
5. Nigiri: Whale, kelp-aged (kombujime), nikiri soy
6. Nigiri: Flounder (hirame) with chrysanthemum leaf, white soy
7. Nigiri: Seared squid with smoked salt, sudachi
8. Tempura: Pacific saury, maitake mushroom, matcha Goto salt
9. Stone-grilled: Tilefish (amadai)! Two kinds of chrysanthemum, chestnut gari
10. Nigiri: Bluefin tuna akami (lean)
11. Nigiri: Chutoro (medium fatty tuna)
12. Nigiri: Otoro (fatty tuna)! Seared
13. Chawanmushi (steamed egg custard): Crab, brown enoki, spring leek
14. Toro-taku monaka (tuna & takuan in monaka crisp)
15. Nigiri: Black vinegar-marinated mackerel (shime saba) with shiso and mustard
16. Hokkigai (surf clam) with walnut miso
17. Spinach with sea bream konowata-style salted entrails
18. Wagyu shabu-shabu with shungiku, shimeji, soy-milk dipping sauce (delicious rice accompaniment)
19. Nigiri: Horse mackerel (aji) with ginger & scallion, nikiri soy
20. Simmered conger eel (anago) stuffed, finished with sansho pepper
21. Soup: Lobster head broth with aonori
22. Dessert replacement: Tamagoyaki (sweet omelet)
Menu items may change depending on market availability and the season.
1. Sakizuke (appetizer): Lobster with abundant sea urchin! Tamagoyaki-style custard
2. Homemade ikura generously served: Satoimo (taro) tofu, tsurumurasaki (Malabar spinach), nameko mushrooms, wasabi
3. Owan (soup): Pike conger (hamo), ginkgo, mitsuba, sudachi
4. Sashimi: Pacific saury (sanma) with matcha foam, salt ponzu, yuzu kosho
5. Nigiri: Whale, kelp-aged (kombujime), nikiri soy
6. Nigiri: Flounder (hirame) with chrysanthemum leaf, white soy
7. Nigiri: Seared squid with smoked salt, sudachi
8. Tempura: Pacific saury, maitake mushroom, matcha Goto salt
9. Stone-grilled: Tilefish (amadai)! Two kinds of chrysanthemum, chestnut gari
10. Nigiri: Bluefin tuna akami (lean)
11. Nigiri: Chutoro (medium fatty tuna)
12. Nigiri: Otoro (fatty tuna)! Seared
13. Chawanmushi (steamed egg custard): Crab, brown enoki, spring leek
14. Toro-taku monaka (tuna & takuan in monaka crisp)
15. Nigiri: Black vinegar-marinated mackerel (shime saba) with shiso and mustard
16. Hokkigai (surf clam) with walnut miso
17. Spinach with sea bream konowata-style salted entrails
18. Wagyu shabu-shabu with shungiku, shimeji, soy-milk dipping sauce (delicious rice accompaniment)
19. Nigiri: Horse mackerel (aji) with ginger & scallion, nikiri soy
20. Simmered conger eel (anago) stuffed, finished with sansho pepper
21. Soup: Lobster head broth with aonori
22. Dessert replacement: Tamagoyaki (sweet omelet)
Menu items may change depending on market availability and the season.
¥22,990Kasama ang buwis
Mga lugar ng upuan
Counter seats
Table seating
Direksyon
Address
160-0023 7-10-10 Nishishinjuku, Nishimura Bldg. B1F, Shinjuku, Tokyo
Pinakamalapit na istasyon
新宿西口 (108m)Seibu Shinjuku Station (274m)Lasa
Sushi, Pagkaing-dagat, Hapones
Telepono
03-6304-0416