I recently visited Sushi Hashimoto, a Michelin-starred restaurant that carries on the legacy of the top sushi restaurant in Japan, Kakigara-cho Sugita (formerly Miyako Sushi). Among the high-end sushi spots in Tokyo, this place stands out for its attentive staff and the warm hospitality of Mr. Hashimoto. The meal follows a traditional format, starting with appetizers before moving on to nigiri. That day’s appetizers included sashimi, eel with celery rice, and sea bream rolled in seaweed, all of which paired wonderfully with the drinks. The nigiri is prepared in the style of Kakigara-cho Sugita, beginning with kohada (gizzard shad), and the flavorful red rice is universally appealing. I am always impressed by the deliciousness of this rice at their second location, Miyuki. Mr. Hashimoto’s nigiri reflects his gentle personality—firm yet perfectly shaped. The aori ika (squid) and the well-prepared madai (sea bream) with skin were particularly delicious that day. It was significantly better than my last visit, and I definitely want to return soon. ◆ Appetizers ◇ Nigiri ◆ Mozuku Seaweed ◆ Hirame (Flounder) ◆ Hiragai (Surf Clam) ◆ Torigai (Cockle) ◆ Hairy Crab and Asparagus Chawanmushi (Savory Egg Custard) ◆ Katsuo (Bonito) with Straw Fire ◆ Eel with Celery Rice ◆ Saba (Mackerel) Rolled in Seaweed ◆ Ankimo (Monkfish Liver) ◆ Shako (Mantis Shrimp) ◆ Hotaru Ika (Firefly Squid) ◇ Kohada (Gizzard Shad) ◇ Isaki (Snapper) ◇ Chutoro (Medium Fatty Tuna) ◇ Aori Ika (Squid) ◇ Kitakuri (Surf Clam) ◇ Zuke (Marinated Fish) ◇ Otoro (Fatty Tuna) ◇ Aji (Horse Mackerel) ◇ Kuruma Ebi (Tiger Prawn) ◇ Sakura Masu (Cherry Salmon) ◇ Bafun Uni (Sea Urchin) ◆ Dry Gourd ◇ Anago (Sea Eel) ◇ Haruko Tai (Spring Sea Bream) ◇ Madai (Sea Bream) ◇ Akagai (Red Clam) ◇ Kinmedai (Golden Eye Snapper) ◇ Boiled Clam ◇ Himo Kyuu (Cucumber with Seaweed) ◆ Tamago (Egg) ◆ Soup Less