Since my last visit on February 28th, this is my sixth time here.Sushi Hashimoto, opened in 2014 by Hiroyuki Hashimoto after training for 12 and a half years at "Nihonbashi Kakigaracho Sugita," relocated in August 2019 to a new spot near the Shin-Tomi-cho intersection, not far from the old location.This renowned restaurant offers a delightful experience with Edomae sushi, showcasing the traditions learned at Sugita while incorporating Hashimoto's unique style. It has been awarded one Michelin star in the Tokyo Guide from 2021 to 2026, as well as the Award SILVER from 2021 to 2026, and is listed among the top 100 sushi restaurants in Tokyo for 2021-2022 and 2025.Today, June 26th (Friday), I made a reservation for OMAKASE on May 27th, allowing for a relaxed visit. I sat at the third seat from the left at the counter, where six out of eight guests were of Asian descent.**Appetizers** ◇ Mozuku seaweed and junsai in vinegar Refreshing and delightful amidst the humid rainy season! ◇ Hoshigarei, mirugai, and octopus The second sashimi course is now served on a grilled plate this year. The hoshigarei melts in your mouth, paired excellently with the mirugai. ◇ Hairy crab chawanmushi The third chawanmushi is a refined dish with a hint of blue cheese. ◇ Eel, celery, nori, and rice The fourth dish features seasonal rice, with the celery soaked in dashi. Of course, it was incredibly delicious. ◇ Seared bonito This is the first time a dish has been served between the rice course and the nori rolls! The bonito from Kesennuma, Miyagi, is rich and lightly seared with straw. ◇ Sardine nori roll with red vinegar A classic at Hashimoto, the sardine nori roll. ◇ Three delicacies: sweet shrimp, karasumi, ankimo, and miso-marinated masu Served after the sardine nori roll, these delicacies pair perfectly with chilled sake. ◇ Mehikari (small fish) dried overnight The last appetizer is a salt-grilled dish, featuring tender white fish with a crispy skin.**Nigiri** ◆ Kohada (gizzard shad) - Edomae ◆ Kisu (whiting) - Edomae, salted and aged for one day ◆ Chutoro (medium fatty tuna) - Tottori Sakai Port ◆ Kitakuri clam - seasonal shellfish ◆ Kinmedai (golden eye snapper) - seasonal nigiri ◆ Akami (lean tuna) - marinated for about 15 seconds, Sakai Port ◆ Otoro (fatty tuna) - Sakai Port ◆ Aori ika (bigfin reef squid) - beautifully garnished ◆ Aji (horse mackerel) ◆ Kuruma ebi (Japanese tiger prawn) - large size ◆ Tokishirazu (salmon) - lightly smoked with straw ◆ Murasaki uni (purple sea urchin) - from Maruhiro Tachibana Suisan, Hokkaido ◆ Anago (conger eel) - large size ◇ Tamago (egg) ◇ Shijimi miso soup **Additions** ◆ Haruko (young horse mackerel) - kelp-marinated ◆ Red uni - in season from Karatsu, Saga Prefecture in June **Drinks** - Kuro Label x2 - Dry chilled sake, Kochi Hamakawa Shoten, Bijofu Summer Sake, 180ml - Dry chilled sake, Shimane Yoshida Sake Brewery, Gassan Ryoka, 180ml - Dry chilled sake, Hyogo Sanyo Haibun Sake Brewery, Banshu Ikko, Summer Dry, 180ml This was my first time trying kisu as sushi, and it was incredibly delicious with a rich flavor and smooth texture! ⭐︎ Currently, it seems that fish from Kyushu is significantly influencing the menu, with both kohada and kisu being served Edomae style. The tuna and kinmedai are truly exceptional at Hashimoto! The aori ika, aji, and kuruma ebi were also outstanding. The salmon, which has been feeding in the ocean, is incredibly rich in fat! It should be good until around July. The kelp-marinated haruko, often served in courses, is always deeply flavorful. I requested red uni to finish off with nigiri, and it was the best! ⭐︎ The warm atmosphere created by the friendly chef makes Sushi Hashimoto a very pleasant place to dine. ✨ It was a great meal!
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