2026.8.Though it differs from the vibrancy of spring and the bounty of autumn, summer sushi possesses a fleeting beauty.Shinko (young fish) appears for only a brief moment, and the new squid also rushes through its season in an instant. I came to savor these seasonal delights at "Sushi Hashimoto" in Shintomi-cho, Tokyo. This year, I once again enjoy the ephemeral yet beautiful summer scenery reflected in each piece crafted by Chef Hiroyuki Hashimoto.EdamameAt this time of year, I find myself craving edamame. For someone like me, who isn’t particularly fond of beans, this modest portion is just right.Mako Karei & Octopus♡The beautifully sliced Mako Karei resembles glass art. With the first bite, a chewy texture envelops me, and a refined sweetness and umami gradually unfold. The highlight is the octopus. The deep umami developed from slow cooking in tea intensifies with each chew, making it hard to swallow. It’s a dish that compels you to savor it until the very end.Corn and Sea Urchin Chawanmushi♡This dish features a custard made from carefully extracted corn dashi, topped with sea urchin. The originality unique to "Sushi Hashimoto" shines through. The sweetness of corn nurtured by the earth harmonizes beautifully with the sweetness of sea urchin nurtured by the sea, creating a flavor that reflects the essence of summer.Abalone♡From Katsuura, Chiba Prefecture. The abalone is steamed slowly over several hours, coated in a broth that captures its umami, served with a rich liver sauce on the side. First, enjoy it as is. The thick flesh releases a profound umami and rich ocean aroma, reminding me that abalone is also an ingredient to savor for its fragrance. When paired with the liver sauce, the umami layers deepen, leading to an even more intense experience. After finishing, I mix the remaining liver sauce with white squid and rice, creating a delightful combination of the rice's acidity, the squid's sweetness, and the liver's rich umami, culminating in a perfectly calculated deliciousness.Sweetfish♡Grilled with olive oil and then steamed, resulting in an astonishingly tender texture down to the bones. Yet, the sweetfish's pure aroma and umami remain intact, making this dish a natural companion for a drink.Bonito♡The vibrant red flesh contrasts beautifully with the yellow mustard. I’m captivated by this stunning visual. The skin is lightly smoked with straw, and as I take a bite, the fragrant smoke rushes to my nose, while the tender flesh releases a powerful umami. This dish allows me to fully enjoy the essence of summer bonito.Shinko♡From Saga Prefecture. Normally, I’m not particularly drawn to shinko, but on this day, it was exceptional. With a salt cure of just under 10 minutes and a vinegar cure of only 2 minutes, it’s astonishingly juicy and fresh. The sharp acidity of the vinegar hits first, followed by the unique umami of shinko, creating a delightful aftertaste.Mako Karei＊♡The refreshing acidity of sudachi enhances the sweetness of Mako Karei. The contrast between the chewy texture of the fish and the slightly firmer rice is remarkable, showcasing the high level of craftsmanship in this piece.Spring Sea Bream♡So fresh that it hardly seems like it’s been cured with kombu. The melting flesh releases sweetness and umami, quietly accompanied by the flavor of kombu.ChutoroFrom Hokkaido, Funka Bay, weighing 43kg. This piece is summer-like with a moderate fat content, allowing the natural aroma of the tuna to shine. The refined aftertaste expands with each bite.Sardine＊♡Typically served as a nori roll, today it’s presented as nigiri. Its rich umami and abundant aroma do not fade even after the tuna. This piece is a powerful representation of the charm of blue fish.New Squid♡♡The young body of the ink squid, a seasonal delight. Delicate yet crisp, it has a pleasant texture, with a refined sweetness that gradually unfolds. Personally, I find this new squid to be the highlight of summer, even more than shinko.Ikura and Hairy Crab＊♡One of the rare delicacies presented as nigiri. Chef Hashimoto himself is trying this for the first time, and the execution is impressive. The delicate sweetness of the hairy crab melds with the umami of ikura and rice, creating a flavor that far exceeds expectations. I’ve always thought this would pair perfectly with rice, and this dish made that realization a delicious reality.New Squid Tentacles♡The tentacles of the earlier new squid, prepared with a sweet simmer. The bouncy texture pairs wonderfully with the gentle sweetness of the simmer. Personally, I find this preparation incredibly appealing.Abalone＊♡♡Sliced abalone is dipped in broth, and just before serving, a lattice cut is made, hiding liver sauce and wasabi within. The thick cut allows for an overwhelming presence. With each bite, the umami of the abalone flows out, and the liver sauce elevates its deliciousness to new heights.Kinmedai♡A light sear on the skin creates a fragrant aroma, served at a temperature close to body heat. This perfect temperature combination allows the fragrant aroma of the skin and the rich umami of kinmedai to bloom in an instant.Bonito＊♡The aroma of the straw-smoked skin rushes to my nose, while the acidity of the rice highlights the strong umami of the bonito. This piece presents a different expression than before, showcasing the skill involved.Sweet Shrimp with Karasumi＊♡♡Another nigiri born from the rare delicacies trio. The rich sweetness of the sweet shrimp pairs beautifully with the concentrated umami and saltiness of the karasumi, enhancing each other’s flavors. The level of perfection far exceeds expectations, making it a dish that brings a smile to my face.Marinated Red Meat♡Marinating gives the red meat a moist sheen, gliding smoothly over the tongue like silk. The concentrated umami of the tuna fills my mouth, and the long aftertaste lingers even after swallowing. This piece is one I want to savor for its aftertaste.Otoro♡"It’s frozen." Chef Hashimoto said as he presented this piece. The fat is clear, and the aroma is rich, far beyond what one might expect from that statement. I’m amazed to be able to enjoy such a high-quality otoro during the challenging summer season. This deliciousness is not only due to advancements in freezing technology but also the skill of the chef who brings it to its best state.Horse Mackerel♡The thick flesh releases a strong umami and rich aroma. The freshness from ginger and the fragrance of green onions add depth to the flavor, creating a refreshing burst of umami in my mouth.Hokki Clam♡The pleasantly crunchy texture of the hokki clam. With each bite, the rich sweetness and umami of the innards seep out, allowing me to fully appreciate the wild essence of the clam.Sweet Shrimp♡The sweet shrimp at "Sushi Hashimoto" is perfect once again today. The ideal size for a single bite, the temperature that highlights its sweetness, and the rich aroma that rises with each bite—all of these elements are meticulously calculated, renewing my admiration every time I enjoy it.Purple Sea Urchin♡From Hokkaido, Yagishiri Island, "Hadate Suisan." The moment it reaches my mouth, the aroma of the ocean bursts forth. Following that, layers of rich sweetness gradually wash over me, leaving an everlasting sensual aftertaste.Anago♡♡The tender flesh of the anago releases its deep umami and rich aroma. While enjoying it with salt is delightful, coating it with a simmered sauce enhances its umami, layering sweetness and fragrance. This piece stands out as the highlight of the day.Small Horse Mackerel＊♡♡The essence of this nigiri lies in the sweet shrimp hidden within. The refreshing acidity of the small horse mackerel and the saltiness of the rice are beautifully connected by the gentle sweetness of the shrimp, harmonizing each flavor. The seemingly minor role of the shrimp elevates this piece to a unique existence.Simmered Clam＊♡A large clam that is surprisingly tender. With each bite, the clam's umami flows out, and the aftertaste is endless. "If there were gum with this flavor, I would want to chew it forever." This flavor is one I want to linger in my mouth.Red Sea Urchin＊♡♡From Suo-Oshima, Yamaguchi Prefecture. The overwhelming sweetness hits first, followed by a subtle bitterness that adds depth to the flavor. This complexity is the unique charm of red sea urchin.Tamago♡The finale is the usual tamago. The sweet shrimp hidden inside adds a gentle sweetness, beautifully intertwining the sweetness of the egg, the saltiness of the rice, and the sweetness of the shrimp. It leaves a gentle aftertaste fitting for the last piece, quietly concluding the story of "Sushi Hashimoto," a nigiri I cannot do without.With shinko, new squid, and red sea urchin, I layered flavors that can only be experienced now, and before I knew it, I felt as if I were reading a long summer story in a flash.Each piece allows me to feel the changing seasons, and even after finishing, the aromas and aftertastes linger in my heart. That’s why I find myself wanting to pass through the noren of "Sushi Hashimoto" again with each passing season.Thank you for another wonderful moment!