Tokyo Food, June 12, 2026 (Friday) 12:00 PM Tabelog 4.45 2026 SILVER 2025 Top 100 Restaurants 2026 Michelin Star Today's lunch is here! It's my first visit in four months. This is one of my favorite places. Chef Hiroyuki Hashimoto (@hachikou1217) is well-known among sushi lovers, having come from "Nihonbashi Kakigara Sugita" (ranked 3rd overall on Tabelog). The menu consists of an omakase course only. **Appetizers** 1. Vinegared Fiddlehead Fern and Mozuku Seaweed 2. Makogarei, Mie’s Tridacna Clam, and Hagi’s Red Sea Urchin Served with salt and sudachi or soy sauce and wasabi 3. Hairy Crab Chawanmushi 4. Eel Mixed with rice and celery 5. Sardine Sushi with Red Vinegar 6. Assorted Delicacies (3 types) - Grilled Sweetfish from Takatsu River Confited and then grilled over charcoal - Anko (Monkfish Liver) - Sweet Shrimp mixed with Karasumi (dried mullet roe) 7. Grilled Dried Mejikari **Nigiri** 8. Kohada (Gizzard Shad) from Amakusa With shrimp oboro (finely chopped shrimp) between the rice and fish. 9. Kiss (Japanese Whiting) from Futtsu 10. Chutoro (Medium Fatty Tuna) from Sakai Port Tuna sourced from "Ishikura," weighing 96 kg caught with a seine net. 11. Akagai (Red Clam) With a strip of meat between the rice and fish. 12. Isaki (Striped Jack) Served with a sweet soy sauce and sudachi. 13. Marinated Akami (Lean Tuna) from Oma Sourced from "Yuinoka" (@maguroyunoka_27love), weighing 120 kg caught by fishing. 14. Otoro (Fatty Tuna) from Sakai Port Same fish as the chutoro, sourced from "Ishikura," weighing 96 kg caught with a seine net. 15. Aji (Horse Mackerel) from Hamada With ginger and green onion between the rice and fish. 16. Kuruma Ebi (Tiger Prawn) 17. Masunosuke (Salmon) Smoked with straw on the skin side. With mustard between the rice and fish. 18. Murasaki Uni (Purple Sea Urchin) from Rishiri 19. Anago (Conger Eel) from Tsushima With a sweet soy sauce glaze. 20. Tamagoyaki (Japanese Omelette) 21. Shijimi Clam Miso Soup 22. Shoboro Ika (Additional) Served with salt and sudachi 23. Kinmedai (Golden Eye Snapper) from Kamogawa (Additional) Quickly grilled on the skin side. With mustard between the rice and fish. Everything from start to finish was delicious once again.
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