As a son of a butcher and next door neighbor to his hometown’s only sushi restaurant, from an early age chef Hisashi Udatsu was expopsed to two of the premiere Japanese culinary contributions to the world. He fondly recalls how he “was lucky to have not just one but two sets of parents, as my neighbors took care of me as an infant while my parents were busy working in the butcher shop that they still run today.” So it came as no surprise that at just 7 years old, young Hisashi told his friends that he wanted to become a sushi chef one day. At age 14, Udatsu enrolled in a culinary high school and upon graduation start working at a sushi restaurant in Kanda, Tokyo; two early stops in his career where he learned the fundamentals of sushi.  
            When Udatsu turned 26, he sought to fine tune his craft at Ginza’s Michelin 1 star Sushi restaurant, where he bacame the number two chef in few years.
            For his omakase, Udatsu conitnues to leverage his strong relationships in Tsukiji and source the best fish in the market. For his shari, he uses two types of Yokoi brewed vinegar with which he prepares two distinct batches of sushi rice. This allows him to meticulously blend and contrast the taste profiles of each piece of fish and rice. An expert in sake as well, he can pair his creations with a rotation of seasonal brews sourced from many of the hidden gem sake houses in Japan. 
            With these efforts, Udatsu makes Udatsu Sushi a space ”that is not just about sushi, but also a place representative of the city of Tokyo;  where people from diverse industries and nationalities can interact and deepen their mutual understanding of each other.” And just like that, Udatsu would rather have us turn our attention away from his mastery of sushi, but rather focus on the positive impact a purposeful meal can have on his clients and the community.

 

MENU

 

Course:

Omakase 1    20,000 JPY

Omakase 2    30,000 JPY

Vegetarian     15,000 JPY (2 day advance reservation)

Pairing:

Premium Craft Sake Pairing 12,000 JPY ~

Tea Pairing 5,000 JPY ~

Special Requests:

Hairy Crab 10,000 JPY ~
Grilled Tuna Head 20,000 JPY ~
Saltwater Preserved S
ea-Urchin (Uni) 10,000 JPY ~

 

Hours:

Lunch

Mon - Sat

Dinner

Mon - Sat

*Closed Sundays and Holidays
 

12:00 - 14:00

18:00 - 23:00