Hakkoku

If you’re looking for an extraordinary sushi experience in Japan, look no further than Hakkoku. We had the 25-serving omakase menu, and every single bite was a masterclass in precision, flavor, and presentation. The focus was primarily on nigiri, featuring an impressive variety of fish—each piece showcasing the chef’s skill and deep respect for the ingredients. What made the evening even more special was the setting. We were seated in a private room with only six guests, making it an intimate and personal dining experience. The chef prepared and served each piece right in front of us, which added a beautiful layer of connection and ceremony to the meal. Yes, it’s a premium experience with a matching price tag—but absolutely worth it. If you’re a sushi lover or just someone looking to experience top-tier Japanese cuisine, Hakkoku is a must-visit. Highly recommended!

Unfortunately, the experience was not worth it. First, we booked it because we heard about the head chef, but we realised we were seated in some other room where you did not see the head chef. I believe this has to be transparent during the reservation. There is no separate price; all lunch and dinner menus cost the same Of course, the sushi was good, but most places in Japan are of good quality. You also expect top-notch service and experience when you pay such a price. We were not even greeted during the exit, which was unusual in our journey to Japan. Overall, I would not recommend paying such a price. There are tons of similar restaurants in Tokyo.

Great restaurant to try Edomae sushi. Service was great, atmosphere very pleasant. The quality of food was exceptional. We were at a counter with 2 more couples so it felt very private. Definitely a must try if you are in Tokyo.

I recently visited Hakkoku, but my experience was disappointing. From the start, we were left waiting at the reception for 5 minutes with no one to greet us. The hostess and waitress seemed busy attending to VIP guests in the principal dining room. We were seated in the left dining room, which appeared to cater mainly to non-Japanese customers. We soon realized that we were separated from the main dining area, where the main chef was serving other guests. This felt like a significant downgrade, as a key part of the omakase experience is the interaction with the head chef. However, we were not informed about the separate rooms beforehand, and it felt like we were treated as second-class customers. The sous chef took care of us, working alone to serve 6 customers with 25 bites each (150 pieces total). While he was professional, the service overall was non-existent and amateurish. Our server was inattentive and struggled to communicate with us. At one point, when a guest requested something, our server couldn't answer and simply walked away. The chef later explained that she was drunk and under the influence of drugs - shocking and unacceptable behavior for a restaurant like Hakkoku. The food itself was underwhelming. The rice was unseasoned, and dishes felt like plain rice with fish and seafood toppings. Although the fish was fresh and of good quality, it didn't impress. For ¥80,000 for two, I expected a "wow factor" that never came. Overall, my experience at Hakkoku was disappointing and not worth the price. The separate dining room, lack of communication, and subpar service made us feel like second-class customers.

Sato-san was very friendly and chill. He’s a great host and I liked the fact he could drink and make sushi at the same time. In terms of food, my highlights here were the madai, aji, and the ootoro.

100/10 - one of the best sushi I’ve had in my life. And I’ve had quite a few Super minimalistic. Clean. Perfect rice, perfectly balanced, every fish was well treated, with the accurate amount of sauce. Chef was very friendly and the atmosphere was magical. Can’t wait to be back. This is what sushi is all about.

Visited Hakkoku and was blown away by their dinner course, which includes 25 pieces of fresh and delicious sushi, along with some entrees, vegetables, and desserts. Despite the generous amount of sushi, the small portion of rice created a perfect balance with the sashimi. Even my friends and I, who don't usually have big appetites, managed to finish all the dishes. Their wide variety of sake was another highlight. The restaurant offers sakes in carafe, allowing us to try a few, and even recommended some for pairing! The ambiance was pleasant and the staff was attentive and friendly. Highly recommended!

Such an exquisite experience - something to behold, observing a master of his craft preparing each dish, each serving with utter care to perfection. You’re greeted at the counter by someone who would store your belongings in a cupboard for you, before being ushered to your seats. The chef’s assistants will share the menu, ask about allergies and offer drinks. Note that still/sparkling water seems to already be included. The number of courses seem daunting, but should actually be adequate. Total dinner service should take no more than an hour and a half.

An amazing omakase experience that you definitely will feel full afterwards! With the 25 piece experience comes a deluge of incredible fresh fish, ranging from tuna to ebi to scallops and so much more. Each piece has a unique flavour, and each piece leads to one another in a story. Between every 5 dishes or so, they also serve some vegetable palate cleansers that are unique as well. If you don't eat as much, or start feeling full and think that you won't be able to finish (or enjoy) the remaining courses, you can let the chef know and they will be willing to serve the fish without the rice, which definitely helped me get through the last few pieces! My favorites were the otoro (of course!) and the uni. I usually am not a huge fan of uni, but this was so fresh and so delicious that I'm reconsidering my preferences; I don't dislike uni - I just haven't had good uni before this experience! In terms of criticisms, the octopus was a tad bit chewy, and the sanma had a very fishy taste Definitely worth the price, would come back again!

TLDR: Come hungry, if you're fortunate enough to snag a reservation at Hakkoku - you're in for a treat. Bronze Tablelog, Michelin Star aside; prepare yourself for 25 pieces of nigiri. All very well prepared, super unique and the sushi rice is A+++. I was fortunate to dine here with the main chef, Hiroyuki Sato. The restaurant is a very nice minimalist space - there are three counters, you can select which chef when booking through their website. The menu for the evening shows you the nigiri progression of the night. The omakase is extensive with 25 pieces and a few vegetable sides in between. The first course though is chef's signature hand roll. A cut of tuna from the base of the neck - I'd come back here just for this. The meat is well-marbled, super flavorful and it paired wonderfully with the vinegar rice in the crisp nori wrapper. What I enjoyed about this menu is that despite how long it was - I didn't find myself getting bored. Yes, there is a tuna section (there always is) but we bounced around between shellfish, white fish, silver fish. There are some toppings here and there but exercised with restraint and they complimented the fish topping, not overpowering it. Aside from the tuna (sourced from Yamayuki might I add) the bonito was exceptionally wonderful. A dab of ginger and scallion, the skin was crisped ever so delicately. If there was one bite that I remembered the most from the evening, it was this.

My recent visit to Hakkoku, a distinguished sushi haven in the heart of Tokyo, left an indelible mark on my culinary journey. Stepping into this discreet gem, I was immediately immersed in an ambiance that seamlessly blended traditional Japanese aesthetics with contemporary elegance. Hakkoku's minimalist décor and intimate seating create an inviting yet exclusive atmosphere. The staff's gracious welcome sets the tone for an extraordinary dining experience, where attention to detail is evident at every turn. Now, let's delve into the star attraction - the sushi. Each piece at Hakkoku is a masterpiece, a testament to the chef's pursuit of perfection. The freshness of the fish, sourced from top-tier suppliers, is unparalleled, and the precision in slicing showcases its natural flavors. The omakase menu takes diners on a seasonal journey, presenting a variety of nigiri and sashimi that celebrate the best available ingredients. The chef's craftsmanship shines through in every bite, with flawlessly seasoned rice that complements the fish without overshadowing its delicate flavors. Noteworthy is Hakkoku's [Signature Roll], a creative fusion that beautifully balances rich, marbled toro with the subtle crunch of tempura flakes, exemplifying the chef's ability to marry tradition with innovation. The sake list at Hakkoku is extensive, offering a curated selection that harmonizes seamlessly with the sushi. The knowledgeable staff readily assists in navigating the choices, ensuring a perfect marriage of your chosen libation with the culinary delights on your plate. While Hakkoku undeniably caters to those seeking a premium dining experience, the substantial bill at the end is justified by the quality of ingredients, the skill of the chefs, and the overall exceptional experience. In conclusion, Hakkoku is more than a restaurant; it's a culinary sanctuary where each element, from the ambiance to the ingredients, is meticulously curated to provide a dining experience that transcends expectations. For sushi enthusiasts with a taste for the extraordinary, Hakkoku stands as a pilgrimage-worthy destination on the gastronomic bucket list.

With so many omakase options in Tokyo, choosing this gem was an absolute triumph. Each piece presented in the 25-course meal was a masterpiece, meticulously crafted and executed to perfection. From the precision of the knife work to the choice of ingredients, is a testament to the mastery of the chefs. Each piece of sushi embodied freshness with a subtle sweetness that elevated the dining experience. Paired with the perfect ratio of rice and sauce, the whole meal was enjoyable from the first bite to last. The ambiance, coupled with the impeccable service, further enhances the overall dining journey.

Amazing omakase for an incredible price. It was our first time experiencing this luxury, and we totally understand the hype now. Each piece lovingly and expertly shaped by a master chef and placed right in front of you to enjoy? How can you say no? Each grain of rice was cooked perfectly with a hint of acidity that complemented each piece of sashimi. We had 20+ items along with a bit of salad and grilled veggies to round out our meal. We were definitely satisfied by the end. My only complaint was the front of the house host (older lady) that met us at the front was surprisingly cold to us and didn't offer to take our jackets or bags from us like she did with the larger party or from the local couple that came after us. Although we were first to arrive, we were seated last and just ushered through haphazardly. It dampered our appetite a bit, but luckily our chef and his assistant were really hospitable and friendly and made us feel welcome even though there was a language barrier. The toro, otoro, uni, tamago, and mackerel were stellar. Those alone were worth the experience and price for me. I've seen ppl say that they were served sperm sac, and I didn't think I could do it. Mentally, I don't know if I could handle the texture. I didn't know what I was expecting. Don't go down in the gutter, people. So, when I saw that sirako, soft roe was on the list, I pulled up my big girl panties and said I'm representing, don't let the fellow foodies down! The chef slightly bruleed the top of the roe and carefully placed it in front of me. I put the whole thing in my mouth and was pleasantly surprised that it had a mild, creamy texture to it, like mascapone or whipped cream cheese, but not salty at all like the ocean. I wouldn't say I would seek it out to have it again, but if it came up (back out of that gutter, ppl) in omakase again, I wouldn't hesitate to dive right in. A great first omakase at a really reasonable price ($220/pp) for 25+ items? That's a steal.

Good sushi. Bit of a non local place but they provide a very enjoyable experience and pretty good sushi. Maybe given a little time the chefs can hone in their sushi to being the best but unsure if they care to with the clientele not being Japanese. Dinner * Tossaki Back side Chutoro (Excellent) * Ainame Greenling (Ok) * Kasugodai Small snapper (Good) * Tairagai Pen shell (Good) * Sayori Needlefish (Excellent) * Ebodai (Very good) * Ebo snapper (Good) * Sakuramasu (Very good) * Sea trout (Good) * Hotaruika Firefly Squid (Very good) * Shirako Blowfish Milt (Excellent) * Tachiuo Belt fish (Good) * Torigai Cockle (Good) * Sawara Spanish mackerel (Very good) * Fugu Blow fish (Passed) * Sumi ika (Good) * Cuttlefish (Ok) * Chu toro (Excellent) * Toro (Excellent) * Marinated maguro (Very good) * Kohada Gizzard shad (Good) * Kurumaebi Tiger prawn (Ok) * Akagai Ark shell (Bery good) * Katsuo Bonito (Very good) * Saba Mackerel (Good) * Uni Sea urchin (Good) * Anago Sea eel (Ok) * Gyoku Egg (Excellent)

Lovely experience having omakase with one of the apprentice chefs (@sushi_kakehi). He was skilled at cutting fish and seemed to be rather flexible for the needs and adjustments of his guests. There were a handful of highlights on the massive 25-course list, but the three standouts were some of the most spectacular uni, oyster, and salmon roe nigiri we've ever had. The dinner also came with 3 small vegetable sides and a miso soup.

There are three omakase rooms that can be reserved ahead of time, each one is a different head chef. We were served in the second room. 32 course omakase that just keeps on going. When you sample that many courses, you're bound to enjoy some more than others. I'll highlight the ones that I enjoyed the most. Snapper - 5/5 Pike - 5/5 Botanebi - shrimp 5/5 Shimesaba - mackerel 5/5 Katsuo - skipjack 5/5 Yellowtail - 5/5 Penshell clam - 5/5 Ikura - 5/5. Never frozen so the egg shell is extremely thin. Melts in mouth. Otoro - 5/5 Chutoro - 5/5 Kohada- fishy 4/5 Kurumaebi - tiger shrimp 4/5 Spanish mackarel - 4/5 Sardine - slimy. Crab - sour. 4/5 Blackthroat sea perch - 5/5 Hokkaido uni - 5/5 as always. Anago - sweet unagi 5/5 Gyoku - egg. amazing 5/5. Overall, I absolutely loved the experience. The 6 person bar seating is extremely intimate and allowed us to interact with the chef. I've been to many different omakase but this place had so many unique fishes that I've never tried before.

Lunch experience was very positive. Good choice of fish, brown rice. Very attentive service.