Hakkoku is located in the middle of Ginza and occupies the entire third floor of multi-tenanted building.
Although the owner-chef Hiroyuki Sato was born into a family who ran a sushi restaurant, he didn’t become a sushi chef until later. At the age of 25 he was immersed in a foreign culture that has awakened him to pursue his desire in achieving the status of a sushi master. Upon his return to Japan, chef Sato began his apprenticeship at Sushi Akizuki. He then worked at an Italian restaurant followed by a Japanese restaurant until he joined Sushi Tokami in Ginza. After earning a Michelin 1-star for Sushi Tokami as a master chef, he then opened Hakkoku in February 2018.
The interior design is sophisticated and the restaurant is very spacious. There are three private rooms, each of which are equipped with six counter seats. It’s chef Sato’s belief that six is the maximum number of guests he can properly serve at once. The unusual three counter layout is purposefully designed with Chef Sato’s intention to nurture his apprentices being responsible facing customers.
Hakkoku serves Edomae style sushi. Menu is only in omakase style comprised of best and freshest fish he procured at the fish market on that very day. 30 pieces of nigiri sushi will be served without any tsumami (meaning something to nibble with a drink). Al-dente rice is strongly seasoned with two types of red vinegar rendering the rice a dark brown color. Customers are enchanted by a rolled egg that has a caramelized surface ending to your course meal.
Reservation is a must!
どの握りも手間と工夫がされていて、どれもこれも素晴らしいです。また、来るたびにコースの基本は同じなのに進化を感じさせるところがここのお鮨屋さんのいいところだと感じています。 Quote from Google Map Review
Photographers: traveljapan_foodie_onsen
