Name: Sushi Hajime
Address: Toa Yamate The Kobe Tower 114, 3-2-1, Nakayamate-dori, Chuo-ku, Kobe-shi, Hyogo
Telephone: (+81)78-381-8791
Price range: 12210

Tokyo

Kyoto

Osaka

Hokkaido

Fukuoka

Aichi

Chiba

Ehime

Gifu

Hiroshima

Hyogo

Ishikawa

Kagoshima

Kanagawa

Kumamoto

Nara

Niigata

Oita

Okinawa

Saga

Saitama

Shimane

Tottori

Toyama

Yamaguchi

Yamanashi

Bangkok

Hong Kong

Seoul

Shanghai

I visted that place. He is very kind and all dishes are tasty.
I already miss sushi 🍣

[Hideaway sushi for adults where you can enjoy the highest quality sushi]

A hidden sushi restaurant located 5 minutes walk from Motomachi Station.
I heard that a famous restaurant that was selected as one of the 100 famous Tabelog restaurants had reopened from an Edomae sushi restaurant, so I immediately went to check it out!

The owner warmly welcomed us in the clean and calm store!

All of the sushi ingredients are extremely fresh,
The sushi rice made with red vinegar aged for 10 years is also delicious!

Especially the tuna purchased from ``Yamayuki''.
Careful aging brings out the flavor.
The moment you put it in your mouth, it melts in your mouth! ◎

Each item is packed with attention to detail.
Continuous excitement from beginning to end...!

Carefully selected sake to go with the sushi
I was very satisfied with the variety available!

In a calm space with an adult atmosphere
Recommended for dates and special occasions!

☑️食べログ百名店がリニューアル。実力派の江戸前鮨
☑️ 『やま幸』から仕入れる極上のマグロも、丁寧に熟成し、10年熟成の赤酢を使用したバーミキュラで炊き上げた硬めのシャリなど拘りが随所に散りばめられている

元町駅から徒歩5分。食べログ百名店がリニューアルしたこちらのお店。

11000円、17600円、22000円の3種のコースがあり今回は平日18:00に訪問し、一番人気の17600円のコースを頂きました
___________________________
◼︎スタンダードコース　　17600円
全18品
・一品物6
・握り   9
・極上〆ネギトロ巻き1
・赤だし1
・甘味　1
___________________________
◼︎握り
・千葉県産勝浦本鮪トロ
シャリの温度で蕩けるようにか、温めのシャリを使用しており、上品に脂が蕩けます
濃厚な甘味がありながらくどくなく、味わい深い
一品目から握りでトロという構成がすばらしい。

・赤身の漬け
わさびの代わりに辛子を。
赤身とのことですがトロと変わらぬほどの脂の甘みを感じます

・北海道産煮ホタテ
低温で調理してあるホタテは隠し包丁が細やかに。ふっくらしたホタテを押し潰していたのがユニークでした
生としか思えぬ味わい、甘みがギュッと凝縮されています

・アオリイカとウニ
イカの王様とウニの贅沢な組み合わせ
ねっとり濃厚な旨味と甘味が他のイカと比べ物にならず隠し包丁でとても柔らか、ウニの濃厚な甘みと磯の香り、岩塩が味を引き締める絶品

・シマアジ
シマアジは驚くほど脂のノリが良く、先ほどの燻製ネギペーストの香りが旨みを引き立てます。トロかと思うほど濃厚な脂の甘み

・セコガニ
蟹身と内子と外子と蟹味噌と。全て混ぜてるとのこと
蟹味噌の風味が際立ち、外子の食感、内子の旨み、蟹身のほのかな甘みが混ざり合い、これぞ旨みの凝縮

・兵庫県産鯛
鯛の甘みを塩が引き締め、酢橘が後口をさっぱり仕上げます

・車海老
ここまでボイル感のない車海老は初めて。プリッと弾ける弾力を楽しめ、醤油のコクと海老身の甘味がたまりません

・煮アナゴ
ふわふわで口に含むと口溶けます。甘いタレが程よく穴子の旨みをしっかり楽しめました

・トロタク巻（小〜特大まで選べる）
大、特大は別料金。特大は何と４貫分
蕩けるトロの甘みに白髪ネギの風味と食感がアクセントに。赤身も入りこれでもかと言わんばかりにマグロの旨みを堪能できます
沢庵の風味はほんのり味を整える感じ

下記は一品
◼︎北海道ボタンエビの紹興酒漬け
中に卵黄が入ってるとのことで最後にシャリを入れて卵かけご飯風に。

ねっとりと甘く弾力もあり、紹興酒のほのかな香りに卵黄のコクがバランスよく口の中で広がります

◼︎サクラマス漬けの山かけ
とろろにシャリを入れ山かけご飯に

サクラマスの上品な味わいにとろろの濃厚な味わい。添えられたあおさの風味が際立ちます

◼︎本鮪の藁焼き
紅心大根を混ぜた鬼おろし
ネギのペーストを燻製したもの
が添えられています

口いっぱいに藁の香りが広がり、鮪の赤身の甘みが押し寄せます。それながら脂のとろっとした感じも感じられ、添えられた鬼おろしでさっぱりと食べやすさを与えます
ネギの燻製がものすごく香りが良く、少し足すだけで風味が増します

◼︎静岡県産金目鯛の煮付け
新牛蒡と葉わさびの醤油漬けが添えてあります
ふわりと柔らかな身に醤油のコクと優しい甘味。牛蒡の香りが移り芳しく、ピリリとした葉わさびが後口を爽やかに仕上げます

◼︎鯛の子と白子の茶碗蒸し
白子が蕩け、濃厚な甘みが。出汁の旨みが際立ち鯛の子の粒出した食感が

◼︎徳島県産白甘鯛昆布締め
皮目が炙ってあるので香ばしく、昆布締めされたねっとりとした甘みに紅心大根入りの鬼おろしと芽ねぎでさっぱりと。

◼︎富山県産ホタルイカとそら豆の春巻き
ホタルイカの肝の旨み、ガタイフのようなサクサクの薄衣が香ばしさをプラスしそら豆も加わり春らしさを

◼︎蒸し鮑の肝ソース
鮑は柔らかながら弾力を残し食感を楽しめます。肝のソースが濃厚かつここで洋風な味わいが。
シャリを最後に混ぜリゾットのように頂きますが量が選べ、握りで1〜3貫分。私は少なめでいただきました。
シャリが硬めなのでリゾットにするのにぴったり。まるでポルチーニのような芳醇さも感じられます

◼︎赤出汁
魚のアラで出汁をとった赤出汁。
濃厚な魚の風味とあおさで香りが良いです
味噌の風味も濃厚

デザート
下記二つから選べるので一個ずつチョイス
◼︎和紅茶の最中
一口食べると、華やぐような紅茶の香り。モナカはサクッと歯切れ良く香ばしい。求肥のもっちり感も楽しめます。

◼︎黒糖プリン
たまごのコクを感じられ、ムッチリと弾力あるプリン。黒糖でしっかりと甘味も感じます

播州一献
千年の藤。今の時期だけだそうで可愛らしいラベルに惹かれました。
播州一献にしては荒々しさが控えめでまろやかな口当たり。
春らしいお猪口を選びました

三岳のロックをを頼むと氷を割る音が聞こえてきました。

最初から最後まで唸る美味しさを楽しめるさすがは実力派の名店
一品料理でもこだわりのシャリを美味しく食べられる工夫が凝らされているのが素晴らしい
随所にこだわりが見受けられ美味しく堪能でき心から満足です

本格江戸前寿司が頂けるお鮨屋さん
その時季ならではのお鮨や一品が
味わうことが出来ます。

-menu-
☑︎スタンダードコース 全18品 ¥17,600

・大間のトロ
・金目鯛
・サクラマス醤油漬け
・本鮪トロ藁焼き
・白子ポン酢
・煮帆立
・牡蠣の茶碗蒸し
・白甘鯛の昆布締め
・アオリイカと雲丹
・シマアジ
・春巻き ホタルイカとそら豆
・セコガニの握り
・鯛
・蒸し鮑
・車海老
・煮穴子
・ネギトロ巻き
・赤だし
・アイス最中

肇さんは初手からトロが出てきて
このパターンはお鮨屋さんで
初めてでびっくりしました。
トロからのスタートはインパクトもあり
お腹が空いてるところからの
トロはテンションも上がります。

サクラマス醤油漬け
一口しゃりを追加してくれて
とろろご飯で召し上がる。
2度美味しくて最高です。

本鮪トロ藁焼き
藁焼きの良い香りが漂っていて
トロを使用していてこれもまた贅沢でした。

蒸し鮑は歯応え抜群でソースとの
相性もとても良くこちらも後から
一口サイズのしゃりを入れて頂けます。
余った鮑ソースに絡めて食べるんですが
これ個人的にめっちゃくちゃ美味しかったです。
絶品過ぎて鮑ソースも残さず綺麗に食べました。

ネギトロは小、中、大、特大と
サイズを大将が聞いてくれ選べます。
こちらはトロが甘くお口の中でとろけます。

ネタは新鮮でシャリの大きさ、
硬さが好みで調度良かったです。

雰囲気もとても落ち着いていて初めて行く
お鮨屋さんなのに居心地も良かったです。
ゆっくりお鮨を楽しむことが出来ました

店内にはカウンターの他にテーブル席も
あるからファミリーでも接待でも
使い勝手抜群のお鮨屋さんですよ。

14 dishes with Main Course of Nigiri Sushi
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] 14 dishes with Main Course of Nigiri Sushi

18 dishes of Standard Course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] 18 dishes of Standard Course

20 dishes of Premium Course
*Meal fee, Tax, JPNEAZY system fee included. 
*No extra charge occurs, if you add no order.

[Dinner] 20 dishes of Premium Course

<h2>Sushi Restaurant in Kobe, Hyogo</h2><h3>Reservations for “Sushi Hajime”</h3><p>[ 5 mins walk from Kobe Sannomiya Station ] </p><p>Sushi Hajime is a sushi restaurant in Kobe, Hyogo Prefecture. Nestled in a quiet neighborhood, it blends harmoniously with its tranquil surroundings to offer an exclusive and intimate space where guests can indulge in authentic Edomae sushi, crafted with the utmost precision and sophistication. At the heart of the experience is traditional Edomae sushi, crafted with meticulous care by a seasoned master. Each piece showcases the full potential of seasonal ingredients, brought to life through delicate, skillful techniques. With red vinegar-infused rice honoring classic Edomae traditions, every bite is elevated by a modern sensibility and a deep passion for evolving flavor. The interior of Sushi Hajime embodies the essence of a refined hideaway. Removed from the noise of everyday life, the space invites guests into a tranquil atmosphere where one can fully engage with the culinary artistry. Understated yet undeniably present, it offers a quietly luxurious setting—an exclusive retreat for the discerning adult.</p><h3>The Exquisite Cuisine of Sushi Hajime</h3><p>Sushi Hajime represents the pinnacle of culinary artistry, where masterful technique meets the finest ingredients. The essence of its cuisine lies not merely in the act of shaping sushi, but in the meticulous and passionate techniques that elevate each creation. At the heart of Sushi Hajime’s offering is Edomae sushi, distinguished by its signature red vinegar-seasoned rice and impeccably selected seasonal seafood. The mellow acidity of the rice harmonizes with each ingredient, creating a perfectly balanced flavor that unfolds with every bite. Using only the freshest fish and shellfish sourced daily, the chef applies refined techniques such as aging and precise grilling to further enhance the inherent qualities of each ingredient. These thoughtful touches transform freshness into depth and sophistication. Particularly noteworthy is the exceptional tuna sourced from Yamayuki, the most trusted purveyor among Japan’s top restaurants. Of special acclaim is the tuna from Oma in Aomori Prefecture, which arrives in whole blocks and is meticulously trimmed by hand. Only the most pristine sections are selected, with careful consideration given to both quality and freshness. This aging process, which draws out the deepest umami, demands both intuition and years of expertise—the passage of time itself becoming a crucial seasoning in the hands of a skilled artisan. Another highlight of the Sushi Hajime experience is the Warayaki (straw searing) performed in front of guests. The chef masterfully controls the flame to produce a crisp, aromatic sear on the skin, with a subtle hint of straw smoke that enhances both texture and aroma. This multisensory dish is cherished by returning guests for its captivating flavor and theatrical preparation. The cuisine at Sushi Hajime transcends the simple act of serving sushi. Every movement, every technique—from aging to searing—is a deliberate expression of craftsmanship. The result is not just a meal, but a rare and luxurious experience. Guests are invited to savor a depth of flavor born from the chef’s unwavering dedication and skill—an experience only possible at Sushi Hajime.</p><h3>Exceptional Ingredients at Sushi Hajime</h3><p>At the heart of Sushi Hajime’s culinary excellence lies an unwavering dedication to the finest ingredients. This commitment goes far beyond sourcing premium produce—it is a meticulous pursuit of seasonality, where each ingredient is carefully selected by a skilled chef who intuitively reads the subtleties of nature’s transitions. Only the freshest, seasonal ingredients are used—those that can be savored at their absolute peak. The seafood and shellfish are sourced from renowned fishing ports and markets across Japan, chosen for their superior flavor, aroma, and appearance. Every dish reflects a harmonious balance of precision and passion, elevating seasonal expressions into refined culinary artistry. Particularly noteworthy is the use of red vinegar that has been aged for a decade. Its deep, mellow acidity perfectly complements the flavors of the seafood, bringing harmony to every piece of sushi. The shari (sushi rice), made with this red vinegar, is cooked in a cast-iron Vermicular pot, yielding a firmer texture and a subtle toasty aroma. The result is a flawless balance of neta and rice, leaving a lasting impression with each bite. Sushi Hajime’s devotion to tuna is especially profound. No compromises are made in sourcing, driven by a resolute belief that exceptional tuna must never be passed on to other purveyors. This philosophy is not only a testament to the chef’s integrity but also a reflection of their desire to move not just the guest, but also those dining with them. Each day, the finest tuna is procured with care, then precisely aged and prepared to draw out its deepest flavor—offered as a truly singular expression of craftsmanship.</p><h3>Omakase-Style Dining at Sushi Hajime</h3><p>At Sushi Hajime, each course and every piece of sushi is a refined expression of luxury and artistry. Dining at Sushi Hajime is not merely about consuming sushi—it is a moment to immerse oneself in the aesthetics of craftsmanship and the subtle transitions of the seasons through flavor. All offerings are served exclusively as omakase, and the menu evolves in perfect harmony with the ingredients of the season and the nuances of the day’s freshest catch. Each course is a testament to the chef’s honed sensibilities and masterful technique. Rather than adhering to a fixed menu, Sushi Hajime embraces a philosophy of spontaneity—presenting ingredients at their peak, at the exact moment when they shine brightest. This approach turns each visit into a singular, unrepeatable culinary encounter. Among the highlights are opulent à la carte dishes and meticulously crafted nigiri. A guest favorite is the Negitoro roll, beloved by regulars and considered a signature of the chef’s skill. The richness of aged tuna, paired with the firm texture and delicate acidity of red vinegar-seasoned rice, delivers a deeply satisfying balance that resonates with every bite. Another element not to be overlooked is the restaurant’s exquisite tableware. Each dish is served on carefully selected antique porcelain—such as Ko-Imari and Tamba ware—whose understated elegance enhances the visual and tactile experience. The harmony between the presentation and the dish deepens the appreciation of the cuisine, elevating the meal into a fully sensory journey even before the first bite. Dining at Sushi Hajime is not simply a sequence of dishes, but a curated narrative. To entrust oneself to a course crafted solely for that day, in a setting of serene exclusivity, is to savor a truly luxurious reward.</p><h3>The Chef at Sushi Hajime</h3><p>Chef Torii, the mastermind behind Sushi Hajime, exudes a profound charm not only through his skills but also through his character. With over 20 years of experience dedicated to Japanese cuisine, Chef Torii honed his craft by spending two years working in Edomae sushi before  Sushi Hajime. His journey has not been an easy one; he spent three years under the direct guidance of his predecessor, Chef Uehara, learning the intricate techniques and preparation methods that have now become the foundation of Sushi Hajime's exceptional offerings. While embracing the weight of tradition, his approach has also introduced a fresh perspective, solidifying the distinctive flavors of Sushi Hajime. Chef Torii's passion for his craft transcends technical skill. Every sushi he creates is a product of his thoughtful selection of the day's best ingredients, sourced fresh daily. His meticulous attention to detail in both preparation and presentation results in exquisite creations. However, it is not just his technical prowess that stands out; his deep love for the craft is also reflected in his hands as they shape the sushi and in his expression as he works. Dining at Sushi Hajime becomes a unique experience, not merely a meal, due to the emotional connection he forms with his guests through the care he puts into each dish. Chef Torii’s sushi is technically refined yet conveys a warmth that is felt in the interaction with each guest. His approachable and friendly demeanor contrasts with his impressive skill, and he takes great care in engaging with each guest, often tailoring the sushi to the conversation at hand. His hospitality extends beyond technique, as he values meaningful communication with his guests, ensuring they feel comfortable and enjoy every moment of their meal. Chef Torii’s emphasis on creating a space where time seems to slow down adds to the experience, allowing everyone present to enjoy a moment of happiness together. Under the hands of Chef Torii, the sushi at Sushi Hajime becomes an artistic experience that goes beyond mere dining. His blend of technical mastery and heartfelt dedication elevates the joy of eating, providing guests with an unforgettable experience that lingers long after the meal is finished.</p><h3>The Art of Beverage Selection at Sushi Hajime</h3><p>At Sushi Hajime, the carefully curated selection of alcoholic beverages is designed to complement and elevate the dining experience. Particular emphasis is placed on sake, with a discerning collection sourced from Imanaka Saketen, a trusted local purveyor renowned for its exceptional offerings. Over ten varieties are available at any given time, each thoughtfully selected to reflect the flavors of the season—delicate and refreshing in spring, crisp in summer, rich in autumn, and warming in winter. This seasonal curation allows guests to savor the harmony between peak ingredients and the nuanced character of fine sake. The selection extends beyond sake to include beer, whisky, Shochu, and other premium beverages. Each drink is chosen for its ability to enhance the delicate flavors of the cuisine served at Sushi Hajime. Sake pairings, in particular, are meticulously tailored to the nuances of the day’s omakase and to the guest’s individual preferences, creating an exquisite balance between food and drink. By uniting cuisine and beverage with such thoughtful precision, Sushi Hajime offers more than a meal—it offers a multi-sensory experience, a refined pairing of taste and time. Anchored in the elegance of seasonal sake and supported by a diverse range of select spirits, every visit becomes an immersive expression of flavor at its finest.</p><h3>The Refined Ambience of Sushi Hajime</h3><p>Sushi Hajime offers an elegant and serene setting where guests can savor authentic Edomae-style sushi crafted with precision and care. Located just a five-minute walk from Motomachi Station in the heart of Kobe, the restaurant provides a tranquil escape from the bustle of the city, enveloping diners in a refined and calming ambiance. At the counter, guests can experience the artistry of the sushi chef up close, immersing themselves in the craftsmanship behind each piece. For those seeking a more private dining experience, a discreetly appointed private room accommodates up to six guests—ideal for intimate celebrations or quiet dinners with close companions. Families are also warmly welcomed; high chairs are available for children, and soft floor mats ensure a comfortable and secure environment for younger guests. Adding to the sensory experience, finely selected ingredients are delicately seared over charcoal or straw, releasing captivating aromas that heighten the anticipation of each dish. The counter, divided from the kitchen by only a low barrier, invites guests into the world of the chef while preserving a sense of calm and intimacy. Sushi Hajime strikes a perfect balance between luxury and relaxation, offering an atmosphere that seamlessly suits any occasion, from celebratory gatherings to peaceful evenings of culinary indulgence.</p><h3>The Heritage and Philosophy of Sushi Hajime</h3><p>Originally renowned as Sushi Akazu Kobe-Motomachi, a distinguished name in the world of fine sushi dining and a recipient of the ”Top 100 Restaurants" accolade, Sushi Hajime has undergone a thoughtful transformation. While carrying forward the refined techniques and trusted legacy of Sushi Akazu—a celebrated brand with locations in Osaka and Tokyo—Sushi Hajime ushers in a new era of culinary expression. Refusing to rest on past laurels, Sushi Hajime continues to pursue excellence with unwavering dedication, elevating the tradition of Japanese sushi to new heights. At Sushi Hajime, cuisine, space, and craftsmanship come together in perfect harmony to create a multisensory dining experience. Beyond the realm of flavor alone, the experience at Sushi Hajime resonates with emotional depth and elegance. We invite you to savor an encounter that lingers not only on the palate, but in the heart.</p>

Sushi Hajime

鮨肇

Plans

[Dinner] 14 dishes with Main Course of Nigiri Sushi

[Dinner] 18 dishes of Standard Course

[Dinner] 20 dishes of Premium Course

Sushi Hajime Special Order

Restaurant information

Photos

Review summary