Daichi Kumagiri’s ideas make waves and the Kagurazaka Ishikawa restaurant, which operates Hato, rides on the current of sushi. Shuko, interweaving grilled with deep-fried items, is served kaiseki-style. Sushi merges with other disciplines of Japanese cuisine here, erasing the boundaries between them. The type of vinegared rice used varies by dish, and sushi toppings are deftly sliced. Following the principles of Japanese fare, this unique sushi brings out the honest flavour of the ingredients.