5/5 Michael U. 4 years ago on Google
When
it
was
announced
that
Dan
Krohmer
would
open
dueling
Japanese
and
Mexican
Restaurants
inside
long-defunct
Fergusons
Motel
there
was
certainly
skepticism,
but
billed
as
an
ode
to
Japanese
omotenashi
Hatsumi
not
only
offers
something
unique
for
downtown
denizens
but
gives
locals
as
well
as
tourists
another
reason
to
visit
Fremont
East.
Concepted
as
an
Izakaya
specializing
in
Robatayaki,
the
smell
of
charcoal
greeting
nostrils
even
before
opening
Hatsumiās
front
door,
it
is
once
inside
that
the
space
unfolds
narrow
and
comfortable,
a
good
deal
of
Alcohol
lining
shelves
along
one
end
while
the
kitchen,
grill
and
walk-in
occupy
the
other
half.
Apt
for
comparisons
to
Abriya
Raku
in
Chinatown,
a
longtime
Vegas
stalwart
that
remains
busy
to
this
day,
it
is
important
to
first
note
that
Hatsumiās
intention
has
never
been
āauthenticityā
but
rather
good
Food
and
āsubliminal
happiness,ā
the
latter
fortified
by
clever
Cocktails
including
several
based
on
Whiskey
or
Sake
along
with
inspired
mixes
like
the
Chill
Pill
that
takes
PiƱa
Coladas
in
a
new
direction
by
reining-in
sweetness
with
Matcha.
Similarly
priced
to
Raku,
and
more
affordable
than
other
dtlv
hotspots
in
terms
of
Food
and
Beverage,
it
was
after
some
suggestions
that
omakase
was
then
deferred
to
Chef
de
Cuisine
Bobby
Silva,
a
total
of
thirty
items
beginning
with
sharable
sides
including
Potato
Salad,
spicy
Cauliflower
and
Turnip
Kimchi
followed
by
round-after-round
over
the
next
two
hours.
Continuing
with
handmade
Gyoza,
Pork
selected
over
Vegetarian
filling
and
five
per
order,
it
was
after
breaking
the
crispy
lattice
that
Dumpling
proved
fat
and
juicy,
additional
sides
such
as
marinated
Cucumbers
and
salted
Edamame
simple
but
enjoyable
while
Chef
Krohmerās
Gomae
uses
Sesame
and
thick
Miso
to
compliment
softened
Spinach.
More
complex
with
Beef
Tataki,
thinly
sliced
Muscle
given
textural
complexity
and
a
bit
of
spice
by
its
toppings,
those
who
know
Danās
work
from
Other
Mama
will
not
want
to
pass
on
Lomi
Lomi
that
on
this
night
consisted
of
Ocean
Trout
with
Onions,
Tomatoes
and
vibrant
Ponzu.
Turning
now
to
Skewers,
all
served
in
generous
portions
and
most
aggressively
seasoned,
it
was
first
a
duo
of
Chicken
Thigh
and
Breast
that
tempted
diners,
the
latterās
leanness
in
no
way
leaving
Flesh
dry
while
the
Dark
Meat
sported
charred
edges
and
rendered
Fat
that
played
well
off
blackened
Green
Onions.
Not
afraid
to
challenge
more
timid
eaters
with
Offal,
ribbons
of
Wagyu
sandwiched
between
Tongue,
Thymus,
Skin
and
Heart,
it
was
to
everyoneās
surprise
that
both
Chicken
bits
were
big
hits
while
others
received
less
effusive
praise,
though
they
too
were
cooked
appropriately
and
in
no
way
robbed
of
their
natural
flavors
or
textures.
Keeping
it
simple
with
Shrimp,
a
good
snap
yielding
sweet
Flesh
with
a
hint
of
smoke,
medium-rare
Lamb
arrived
appropriately
fatty
but
a
bit
too
salty
while
Tsukune
with
dipping
Sauce
and
briskly
grilled
Quail
each
received
raves,
as
did
the
Tomatoes
wrapped
in
Bacon.
In
no
way
shielding
diners
from
the
minerality
of
Chicken
Liver,
this
and
blistered
Shishitos
the
only
items
with
any
left
at
mealās
end,
it
was
after
bundles
of
Asparagus
bound
by
Bacon
that
skewers
concluded
with
Chicken
Wings,
Meat
liberated
by
the
slightest
pull
and
providing
a
nice
transition
to
Fried
Quail
with
Bones
mostly
removed
and
ground
Pork
in
their
place.
More
than
a
little
impressed
by
Slaw
served
alongside
the
Bird,
its
bitterness
refreshing
the
palate
between
bites,
it
was
prior
to
three
flavors
of
housemade
Mochi
that
Okonomiyaki
arrived,
and
although
perhaps
ācheatingā
somewhat
by
adding
Bacon
a
dish
translated
āGrill
As
You
Likeā
seems
perfectly
suited
to
interpretation
that
in
this
case
sees
it
light,
virtually
oilless
and
chock-a-block
full
of
umami.