I had lunch at Sushi Hashimoto in Shintomicho with my best friend.Tabelog Rating: 4.45 Tabelog Award 2026 Silver Selected as one of Tabelog's Top 100 Sushi Restaurants in Tokyo 2025.Let’s enjoy our first visit to Sushi Hashimoto this year!- Mozuku seaweed and water shield salad It was refreshing and smooth to eat✨- Sashimi of Matsukawa flounder from Tomakomai, Tairagai clam, and red sea urchin from Karatsu The sweetness of the Matsukawa flounder is exceptional. It’s a great season!- Hairy crab chawanmushi (savory egg custard) A bit of blue cheese is added to the hairy crab sauce for richness☝️ This rich chawanmushi is incredibly delicious♥️❤️- Grilled eel Served with rice and celery The carefully grilled, fluffy eel pairs perfectly with Hashimoto's rice.- Sardine sushi wrapped in seaweed with red vinegar A classic at Hashimoto❤️ As always, it’s incredibly tasty. I wish I could take some home!- Grilled bonito from Kesennuma These days, you can find Kesennuma bonito everywhere. It must be a bountiful catch this season. It’s already rich in fat. I prefer the aroma of the first bonito over the fat, though...- Assorted delicacies platter 1. Miso-marinated salmon roe 2. Ankimo (monkfish liver) 3. Sweet shrimp mixed with karasumi (dried mullet roe) Another favorite classic from Hashimoto♥️❤️ This pairs perfectly with cold sake.- Dried Mehikari fish This dish also goes well with cold sake. The aroma is wonderful and it’s the best!Now, let’s start the sushi!- Kohada (gizzard shad) - Kombu-marinated spring child from Kashima - Chutoro (medium fatty tuna) from Sakai Port - Hokkigai (surf clam) - Kinmedai (golden eye snapper) - Marinated akami (lean tuna) - Otoro (fatty tuna) - Aji (horse mackerel) from Shimane - Kuruma ebi (sweet shrimp) - Tokishake (seasonal salmon) - Murasaki uni (purple sea urchin) from Hakodate, Hokkaido - Simmered anago (conger eel) - Tamagoyaki (Japanese omelet) - Shijimi clam soup Add-ons: - Tai (sea bream) - Akagai (red clam) from Yuriage As usual, we start with kohada✨ The spring child and hokkigai are delicious. The aji has less fat. It seems that good aji is hard to come by these days.The tokishake, smoked on the skin side with straw, is outstandingly delicious.I’m in a great mood after enjoying the added akagai from Yuriage.It was a great meal!I hope to visit again in the fall. Less