Hajime

Finely scored sardine layered over seasoned rice, joined by an evolving parade of seasonal seafood: seated in a residential neighborhood a short walk from Itabashi and Nishi-Sugamo stations, Hajime showcases meticulous Edomae technique in every piece. The meal is built around an omakase progression that moves from small starters and sashimi through savory dishes to nigiri, with the flexibility to discuss the balance of nigiri to match your appetite.

Depending on what has been procured from the market, the lineup might feature the gentle sweetness of pike conger (hamo), autumn saury, rich sea urchin, or luscious fatty tuna, building anticipation as you watch the chef work. Beyond sushi, carefully prepared side dishes like simmered monkfish liver (ankimo) or white-simmered conger eel offer rewarding pairings alongside regional sake, beer, and shochu.

The intimate interior centers on counter seating, complemented by a private room, where unpretentious hospitality sets a comfortable, welcoming tone. Operating for dinner service into the evening, Hajime is well suited for a dedicated evening of seasonal seafood, with advance reservations recommended before you go.