I visited Sushi Hashimoto in Shintomi-cho.The restaurant is located on the first floor of a building near the Shintomi-cho intersection, about a 3-4 minute walk from the Shintomi-cho subway station.Sushi Hashimoto opened in Shintomi-cho in 2014 and relocated to its current location in August 2019. This was my first visit in four months. I went for lunch and enjoyed a nigiri omakase course starting with appetizers.◆ Here’s what I had in the omakase course:〇 Appetizers1. Edamame2. Makogarei (Flatfish) Served with wasabi, salt, and soy sauce. The texture was firm and fresh, showcasing its high quality. The subtle sweetness and umami were exquisite, making it a very delicious flatfish.3. Octopus This octopus was directly shipped from Awaji and lightly boiled. I enjoyed it with just a touch of wasabi. The texture was tender, and although it wasn’t a large octopus, it was bursting with high-quality flavor.4. Red Sea Urchin From Karatsu. It had a clean sweetness and umami without any off-flavors. It was wonderful to enjoy the delicious red sea urchin from Karatsu again after a long time.5. Hairy Crab Chawanmushi (Savory Egg Custard) This chawanmushi contained shredded crab meat and crab miso. There was no detailed explanation this time, but usually, it includes blue cheese. On this occasion, it seemed to be absent, but it was filled with plenty of crab meat, allowing me to savor the sweetness of the hairy crab.6. Steamed Abalone Black abalone from Katsuura. It was served in two pieces with the broth from steaming poured over it, accompanied by a liver sauce. I enjoyed it with the liver sauce. The abalone was tender and had a delightful texture. It was aromatic and rich in umami, making it exceptional. I mixed the leftover liver sauce with sushi rice and chopped squid tentacles, and the acidity of the sauce paired perfectly with the sweetness of the tentacles, creating a delicious combination.7. Sardine Sushi Roll Sardine marinated in red vinegar. This classic sushi roll was filled with pickled daikon, green onions, ginger, and shiso leaves. I enjoyed it with a bit of wasabi and soy sauce.………………………………………*Delicacies Assorted Platter8. Anko (Monkfish Liver) Since it’s summer, the fat content was not at its peak, but it was deliciously sweet.9. Sweet Shrimp with Bottarga The umami and saltiness of the bottarga enhanced the sweetness of the sweet shrimp, making it very tasty.10. Grilled Sweetfish Served hot and freshly grilled. I enjoyed the sweetness of the sweetfish meat and the gentle bitterness of the innards.………………………………………11. Bonito The skin was smoked with straw. It was served with a bit of soy sauce and mustard. It had a bit of fat and a rich umami flavor. The aroma of the straw and the mustard highlighted the flavor beautifully.● Nigiri1. Kohada (Gizzard Shad) A large kohada of Nakazumi size. It was pressed with a bit of shiba shrimp. The texture was soft, with a solid acidity and umami, complemented by the sweetness of the shiba shrimp, making it exceptionally delicious.2. Haruko (Young Horse Mackerel) Marinated with kombu. It was pressed with salt and sudachi. The texture was incredibly soft. The sweetness enhanced by salt and sudachi, along with the umami from the kombu, made it very enjoyable.3. O-Toro (Fatty Tuna) A 44 kg tuna from Funakoshi in Aomori. Although it was o-toro, the texture and fat quality felt more like chu-toro. I enjoyed the elegant flavor of young tuna in summer.4. Hokki Clam Served cold. It had a crunchy texture, and the coldness enhanced its sweetness. I savored the sweetness with each bite.5. Shima Aji (Striped Jack) From Kochi. It had just the right amount of fat. The umami was rich and exceptionally delicious.6. Red Meat Marinade Tuna from Funakoshi, the same as the o-toro. It had a very soft texture. It had a pleasant acidity and a clean umami flavor. It was refined in taste, allowing me to enjoy the deliciousness of summer tuna.7. Chu-Toro (Medium Fatty Tuna) Tuna caught in winter and frozen. It was thinly sliced and pressed together. I enjoyed the sweetness of the high-quality fat. The umami was rich, allowing me to savor the deliciousness of winter tuna. I’m grateful for the advancements in freezing technology.8. Horse Mackerel From Hamada in Shimane. This was not the brand "Donchicchi" horse mackerel. The skin was removed just before pressing, and it was washed with vinegar before slicing. It was pressed with green onions and ginger. Although it didn’t have the fat content of Donchicchi, it had a rich sweetness. The texture and flavor were excellent, making it an exquisite horse mackerel.9. Kuruma Ebi (Sweet Shrimp) As usual, it was boiled to retain a bit of rare parts. It had a crunchy and plump texture. It was a very delicious sweet shrimp with rich sweetness.10. Masunosuke (Salmon) Pressed with mustard and wasabi. The skin was smoked with straw. It had a melt-in-your-mouth texture. The fat content was exceptional, and the umami was top-notch, making it undeniably delicious.11. Bafun Uni (Sea Urchin) It had a rich umami flavor. I enjoyed the deliciousness of summer sea urchin from Hokkaido.12. Anago (Sea Eel) A very large anago. It was rich in fat and melted in my mouth. It was cooked to perfection and very delicious.13. Tamago Yaki (Egg Omelet)14. Shijimi Miso SoupThis was the complete course.◎ Additions15. Shin-ko (Newly Caught Young Fish) From Saga. It was pressed with three pieces. It had a very soft texture typical of young fish. The seasoning was just right, and the pleasant acidity was excellent. The refined umami from the three-piece size was also very delicious, allowing me to enjoy the seasonal flavors.16. Shiro Amadai (White Sweetfish) Directly shipped from Awaji. It had a softer texture. The fat content was moderate, but the richness of the umami was astonishingly delicious.17. Miru Clam It had a crunchy texture. The refined sweetness was enjoyable with each bite.18. Kinmedai (Red Snapper) The skin was seared before being pressed with mustard and wasabi. It had a good amount of fat. The sweetness and umami released from the searing were exceptional and very delicious.19. Simmered Hamaguri (Clam) The rice was pressed with yuzu. It had a soft texture. The umami was rich, and I savored the flavor of the clam with each bite.This time, I was able to enjoy exquisite appetizers and nigiri made with summer seafood.In the appetizers, I enjoyed seasonal seafood like makogarei, red sea urchin, steamed abalone, and sweetfish. Among them, the steamed abalone was exceptional, and I could fully appreciate its deliciousness with the liver sauce. Additionally, the clean umami and sweetness of the red sea urchin from Karatsu, which I hadn’t had in a while, were very satisfying.In the nigiri, the shima aji, horse mackerel, masunosuke, and the newly added shin-ko and shiro amadai were all exceptional. The shin-ko, which I had for the first time this year, was the perfect size for enjoying its deliciousness, and the seasoning was just right, allowing me to savor the seasonal flavors.It was a bit disappointing that there was no new squid available this time, but I was very satisfied with the other exquisite summer seafood I enjoyed.I look forward to visiting again in a different season.Once again, it was very delicious.Thank you for the meal!