◻︎ Visit Date: May 22, 2026 (Friday) ◻︎ Reservation Time: 12:00 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★★ ◻︎ Arrival Time: 11:58 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Credit Card ◻︎ Notes: Nearest Station: Shintomicho Station Address: 1-8-2 Shintomi, Chuo-ku, Tokyo, Grandir Ginza East 1F 【Today's Order】 • Omakase Course • Additional Sushi • Oolong Tea x2 • Cold Tea Total: JPY 42,700 ◻︎ Course Menu (○ Course ◻︎ Additional) ~Omakase Course~ ○ Broad Beans ○ Flounder, Salt-boiled Octopus, Surf Clam ○ Aomori Chestnut Crab Chawanmushi with Bamboo Shoots ○ Firefly Squid with Sushi Rice ○ Bonito with New Onion and Aomori Watercress ○ Vinegared Mackerel Sushi Roll ○ Assorted Delicacies (3 items) 'Miso-marinated Firefly Squid' 'Ankimo (Monkfish Liver)' 'Shako (Mantis Shrimp)' ○ Salt-grilled Sawara (Spanish Mackerel) ○ Kohada (Gizzard Shad) ○ Hon-Ala (True Snapper) ○ Iwate Chutoro (Medium Fatty Tuna) from Fixed Net ○ Kohada Roll ○ Kinmedai (Golden Eye Snapper) ○ Red Meat (Marinated) ○ Otoro (Fatty Tuna) ○ Hamada Aji (Horse Mackerel) from Shimane ○ Kuruma Ebi (Tiger Prawn) ○ Sakura Masu (Cherry Salmon) ○ Hokkaido Nemuro Bafun Uni (Sea Urchin) ○ Anago (Conger Eel) ○ Tamago (Egg) ○ Shijimi Clam Soup ◻︎ Kisu (Japanese Whiting) ◻︎ Chef's Background Hiroyuki Hashimoto trained for 9 years at "Nihonbashi Tachibanacho Tozushi" (now "Nihonbashi Kakigara-cho Sugita") and served as the second chef for 3.5 years at "Nihonbashi Kakigara-cho Sugita." In 2014, he opened "Sushi Hashimoto" in Shintomicho, and in 2019, he relocated and earned a Michelin Guide one-star rating. ◻︎ Memorable Dishes ○ Vinegared Mackerel Sushi Roll ★★★★ Typically, mackerel sushi is made with sardines, but this time it was made with vinegared mackerel. The mackerel was perfectly cured, and the addition of green onions, pickled daikon, shiso, and gari (pickled ginger) added a delightful crunch. ○ Kohada ★★★ Starting with Kohada is a signature feature. A beautifully cured piece that was exquisite. ○ Otoro ★★★★ While the chutoro was delicious, the otoro took the prize this time. It melted in my mouth, offering rich fat and intense umami. ○ Hamada Aji ★★★★ This aji (horse mackerel) is known as "Donchicchi Aji" and is a premium brand caught in Hamada City, Shimane Prefecture. Compared to the typical aji, which has a fat content of 3% to 5%, this one exceeds 10%, meeting strict standards for exceptional richness and flavor. It was a rare experience with a melt-in-your-mouth texture and refined umami. ○ Kuruma Ebi ★★★★ Perfectly boiled, warm to the touch. It had an ideal texture and was very satisfying. ○ Sakura Masu ★★★★ Rich in fat with refined umami. The skin was grilled, adding a delightful smokiness. ◻︎ Other Dishes ○ Assorted Delicacies (3 items) ★★★ "Ankimo," "Shako," and "Miso-marinated Firefly Squid." All were delicious, but personally, I preferred the classic ankimo the most. ○ Salt-grilled Sawara ★★★ Rich in fat with a fluffy texture. It was easy to cut with chopsticks. You can enjoy it with grated daikon and sudachi for a refreshing taste, or change the flavor with wasabi and soy sauce. ○ Tamago ★★★ Not the typical tamagoyaki, but more like a castella-style egg. It had a sweetness that I really liked. ○ Kisu ★★★ Not kelp-cured, but salt-cured. It had a refreshing taste with just the right amount of saltiness. I ordered this one additionally. ◻︎ Personal Impressions By chance, there was an open slot, and since the course content doesn’t change between lunch and dinner, I made a reservation for lunch. The sushi at "Sushi Hashimoto" is substantial and satisfying. Although there were many additional options, I opted for just one piece as I wanted to try other restaurants as well. The sushi rice had a mild acidity, not too strong with red vinegar. Including the additional time, the course lasted about 2 hours and 10 minutes. If given the opportunity, I would love to visit again. ◻︎ Recent Awards "Sushi 100 Best Restaurants TOKYO 2025" "THE TABELOG AWARD 2026 SILVER"
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