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: 12100

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 🍣

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。

神戸・元町駅近くの「鮨肇」さんへ。

百名店にも選ばれた実力店がリニューアルして生まれたこちらのお店。

コースは11000円から3種類のラインアップで
今回いただいたのは、
スタンダードコース 18品 17600円

〜握り〜
トロ
赤身漬け
煮帆立
アオリイカ雲丹のせ
縞鯵
勢子蟹
鯛
煮穴子
車海老
ねぎとろ巻き

〜一品〜
甘海老紹興酒漬け 雲丹卵黄ソース
サクラマス山かけ
本まぐろトロ藁焼き
金目鯛煮付け
牡蠣の茶碗蒸し
白甘鯛昆布〆
ホタルイカとそら豆の春巻き
鮑の肝ソース
赤出汁
ほうじ茶最中

某有名まぐろ仲卸から仕入れ、
10日ほど熟成した本まぐろトロからコーススタート。

10年熟成の赤酢を使用し、
バーミキュラで炊き上げたという硬めのシャリは、
コクのある味わい。
熟成や昆布〆、藁焼きを駆使し、
さまざまな調理法で旨みを引き立てたネタとのバランスも絶妙。

お鮨はもちろん、お鮨の合間にいただく一品料理もかなりのクオリティで
濃厚な雲丹と卵黄のソースにたっぷり絡めていただく甘海老紹興酒漬け、
熟成してより旨味が濃縮した本まぐろトロを
藁焼きして香ばしい香りと旨味を閉じ込めたトロの藁焼きが特にお気に入り。

甘海老紹興酒 雲丹と卵黄のソース、
サクラマス山かけ、
鮑の肝ソースは
残ったホースに赤酢のシャリを入れてもらえるのも嬉しいポイント。

落ち着いた雰囲気の店内はカウンター席はもちろん個室も完備。
デートや接待にも◎

The biggest selling point of Sushi Hajime is that you can enjoy authentic sushi made with carefully selected fresh seafood. Particularly appealing are the nigiri, which are made with the skill of artisans, and the seasonal menu, which uses plenty of seasonal ingredients.

~Today's meal contents~
This will be Sushi Hajime's standard course. Total 18 items 17,600 yen
・Straw-grilled bluefin tuna
・Cherry salmon marinated in soy sauce
・Toro from Oma, Aomori Prefecture
・Seko crab
・White tilefish seasoned with kelp
・Kinmedai
・Kohada
・Firefly squid and fava bean spring rolls
・Tachiuo
・Miyagi prefecture oyster chawanmushi
・Boiled clams
・Trotak
・Red soup stock
・During Wagocha

~My review~
[Cooking/Taste]
The food is of very high quality and is perfect for entertaining. The freshness of the ingredients and the balance of flavors are exquisite. The temperature and seasoning of the sushi are perfect, and I'm impressed every time I eat it. We particularly recommend the nigiri sushi, which brings out the flavor of the fish, and the a la carte dishes.

【access】
I think it takes about the same amount of time to get to the store from Sannomiya or Motomachi. It is conveniently located in Kobe city and has good access. It's within walking distance from the nearest station, making it an easy stop for sightseeing and shopping.

[Store atmosphere]
The interior of the restaurant has a calm atmosphere, and the interior is simple and sophisticated. At the counter, you can enjoy your meal while looking closely at the craftsmen's handiwork, making it even more special.

【service】
The service is very attentive and the staff are friendly. The explanation of the topic was in a slightly low voice. The timing and explanation of the sushi delivery are pleasant, and the overall service is highly satisfying.

[Price/cospa]
Although the price is a little high, the quality of the food and service is commensurate with the price, so it can be said to be good value for money. Worth visiting on special occasions.

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