Sushi Hashimoto, run by Chef Hashimoto who honed his skills at "Nihonbashi Kakigaracho Sugita," is a reservation-only restaurant that has earned a Michelin star.The course menu consists of appetizers in the first half and sushi in the latter half.One standout appetizer is the eel rice, which perfectly balances the rich flavor of eel with the refreshing taste of celery.Another delightful dish is the rich salmon roe marinated in miso, making it a perfect accompaniment for drinks.The sushi begins with kohada (gizzard shad), possibly reflecting the chef's traditional style.The aji (horse mackerel) comes from the "Donchicchi Aji" brand in Hamada City, Shimane Prefecture, and is so fatty it could be mistaken for toro (fatty tuna).The warm atmosphere created by the chef's personality and his apprentices makes this high-end restaurant feel surprisingly comforting.Omakase Course from JPY 36,300Service charge 10%- Mozuku seaweed and water shield vinegared dish- Flatfish, hiragai (Japanese clam), and red sea urchin- Chawanmushi (savory egg custard) with hairy crab- Eel, celery, and sushi rice- Bonito and new onion- Sardine sushi rolls- Assorted delicacies: ankimo (monkfish liver), salmon roe, and sweetfish- Dried Mejikari (Japanese horse mackerel)- Kohada (gizzard shad)- Spring sea bream with kombu kelp- Torigai (bird clam)- Chutoro (medium fatty tuna)- Isaki (grunt fish)- Kitakuri clam- Marinated red meat- Otoro (fatty tuna)- Aji (horse mackerel)- Kuruma ebi (Japanese tiger prawn)- Salmon marinated in miso- Bafun uni (sea urchin)- Anago (sea eel)- Tamagoyaki (Japanese omelet)