Led by Chef Daichi Kumakiri of the renowned Ishikawa group, Hatou is a prestigious sushi destination in Kagurazaka. The restaurant is celebrated for its commitment to sustainability, famously serving wild-caught Irish bluefin tuna alongside seasonal delicacies like sea urchin and longtooth grouper. This intimate, eight-seat counter offers a masterclass in modern Edomae technique, making it one of the most difficult reservations to secure in the city.