About Hatou
Chef Daichi Kumakiri, who trained within the three-Michelin-star Ishikawa group, leads this counter in the Kagurazaka and Iidabashi area. The style is traditional omakase, described by guests as refined and calm, with a focus on letting good fish speak for itself. Kumakiri leans into sustainability, working with Irish wild-caught bluefin tuna as a signature.
On Tabelog the restaurant sits around 3.74 across a smaller set of reviews. Diners praise the quality of the sushi, the polished and stylish room, and attentive, polite service, and several note it has gotten even better since relocating. The one recurring quibble is the background music, which a few reviewers found distracting.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Hatou takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about 2 days in advance and go fast.
It varies by season. Table Alert checks Hatou around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about 2 days in advance and go fast..
The dinner omakase course at Hatou is ¥45K · $280 per person.
Hatou is in Iidabashi, at 東京都新宿区神楽坂6-21 NEO神楽坂 1F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
