I visited the renowned Sushi Hashimoto in Shintomicho. This restaurant was opened by Chef Hashimoto, who trained at Sugita in Nihonbashi Kakigaracho, and it has earned a Michelin star.The course offered a generous portion overall, allowing us to fully enjoy both the appetizers and the sushi. The ingredients were large and each piece had a strong presence, leaving a lasting impression of satisfaction.One particularly memorable dish was the firefly squid mixed with kogomi (bracken fern shoots) and sushi rice. The rich aroma and umami of the firefly squid paired beautifully with the refreshing texture of the kogomi, creating a dish that truly captured the essence of spring.The sushi featured rice that melted in the mouth, creating a wonderful harmony with the toppings, which complemented the high-quality fish perfectly. The rice was slightly firm, which I personally preferred. The temperature was also just right, enhancing the fat and flavor of the fish beautifully.Among my favorites were the smoked cherry salmon and the anago (conger eel). The cherry salmon had a delicate smoky aroma that blended nicely with the acidity of the rice, making it quite memorable. The anago was fluffy yet delicate, with a subtle sweetness and umami balance that I really enjoyed—it was delicious.Overall, the course maintained the classic Edo-style sushi while showcasing a delicate sensibility in the use of aromas and seasonal expressions. Additionally, the head chef and his apprentices were warm and wonderful, making it a comfortable environment to enjoy sushi. It was a great meal!
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