Exploring the Inexpensive Skewer Menu at Hatsumi

Other Mama’s Dan Krohmer’s new Japanese robata-style Hatsumi at Fergusons Motel on Fremont Street takes its menu cues from the chef’s travels to Japan. He brought on chef de cuisine Bobby Silva — whose resume includes stints at Mina Group, SushiSamba at the Grand Canal Shoppes, and Momofuku at the Cosmopolitan of Las Vegas — to execute the dishes that include plates, snacks, and skewers.

Krohmer’s base at Hatsumi brings traditional omotenashi-style hospitality that invokes the “subliminal happiness” found at a 1980s hotel lobby bar in Tokyo.

The restaurant features robata izakaya dining with a yakitori bar.

Diners can order plates, all in the $5 to $16 range. Gyoza with pork, house-made tofu, lomi lomi with ocean trout, Scotch quail eggs, beef tataki, chicken nan ban, eggplant katsu, house tonkatsu, shrimp okonomiyaki, and quail oyakodon make this section of the menu.

Louiie Victa

Snacks roll in at $5 with choices such as edamame, cured vegetables, gomae, miso soup, potato salad, and spicy pickled okra. Daily kimchi goes for $3 for one or $8 for three.

But skewers make up the main section of the menu at this robata grill. Chicken as breasts, thighs, wings, meatballs, hearts, and liver, or just chicken skin, kick off this section of the menu. Veggies include shishito peppers, bacon-wrapped tomato, mushrooms, okra, eggplant, shiso tomato, or potato. Pork belly, beef filet, veal sweetbreads, beef tongue, shrimp, a bacon-wrapped quail egg, lamb leg, and quail round out the skewers, which cost $2 to $6 each.

Louiie Victa

• Dan Krohmer’s Japanese Restaurant Debuts Downtown [ELV]

• All Coverage of Hatsumi [ELV]