Sushi Hashiguchi (鮨 はしぐち) Tokyo

I mainly visit Tabelog Award-winning restaurants, prestigious establishments, and Michelin-starred places, but I occasionally explore others as well.I hope this information is helpful.I am grateful for the opportunity and it was a great meal.Awards:Tabelog BronzePrestigious EstablishmentAccessibility and Parking:10-minute walk from the stationDedicated parking availableDuration of Stay:2.5 hoursCuisine:OmakaseImpressions:The sushi rice was delicious, but the toppings were somewhat disappointing for the price. However, the akagai (red clam) and iwashi (sardine) were tasty. Less

Located in a quiet residential area of Akasaka Mitsuke, Sushi Hashiguchi is a hidden gem run quietly by Chef Toshio Hashiguchi and his wife, featuring only eight counter seats. This renowned Edomae sushi restaurant is known for its unique techniques, such as the "sinking sushi" and "dancing sushi," which are crafted with exceptional skill, devoid of any extravagant presentation. Each piece is delicate and beautifully made, incorporating air between the fish and rice to create a gentle sinking texture that is simply exquisite.The restaurant prohibits photography and mobile phone use, allowing guests to fully immerse themselves in the masterful sushi prepared by the chef. It truly embodies the phrase "the supreme Edomae sushi enjoyed in silence."As Jiro Ono famously said, "Delicious sushi is 80% rice," and I understood this sentiment completely the moment I finished my meal here.Each grain of rice dances lightly in my mouth, perfectly merging with the umami of the fish before disappearing. It was a magical experience.I found myself no longer concerned about whether the ingredients were from high-end brands; this is undoubtedly what food enthusiasts refer to as the "final destination for sushi lovers."What lingers in my heart after the meal is pure emotion and deep admiration. I can't help but wonder how incredible it would have been to visit this restaurant during its peak, alongside Sushi Mizutani, ten years ago.Truly, Chef Hashiguchi is a legendary sushi artisan. I have great respect for him. It was a valuable experience. It was a great meal.Omakase Course (Nigiri)1. Mako Flounder2. Red Squid3. Young Horse Mackerel4. Marinated Tuna5. Spring Child6. Horse Mackerel7. Chutoro (Medium Fatty Tuna)8. Otoro (Fatty Tuna)9. Akagai (Red Clam)10. Akagai Himo Gunkan (Red Clam with Seaweed)11. Simmered Abalone with Liver (Today's Best)12. Torigai (Bird Shell)13. Kombu-zime Saba (Mackerel Cured with Kelp)14. Kobashira Gunkan (Small Clams)15. Kuruma Ebi (Sweet Shrimp)16. Shako (Mantis Shrimp)17. Bafun Uni Gunkan (Sea Urchin)18. Anago (Sea Eel)19. Tamagoyaki (Japanese Omelette) Less

On this day, I was returning from a business trip, feeling a bit dull as I took the Marunouchi Line to Mitsuke. As I emerged from the subway, it was just before 7 PM, but it was still bright outside, reminding me that the summer solstice was approaching. Half the year has already passed.I passed by Toyokawa Inari and slipped under the noren of Sushi Hashiguchi. Given my previous experience, I silently hoped for a quiet meal this time.After moving from the waiting area to my seat, I immediately ordered a beer. I had been looking forward to this first drink and had refrained from drinking anything since 4 PM. It was indeed a well-deserved reward, and it tasted exceptionally good. I found myself enjoying it more and more.**Appetizers** Flounder Akagai (red clam) entrails Squid tentacles (Shiroika) Baby clams Simmered abalone **Nigiri** Flounder with kombu Shiroika Kohada Red tuna (zuke) Spring child Chutoro Otoro Sardine Sea urchin Anago Tamago Tekka maki Perhaps my wishes were granted, as there were many quiet customers that evening, allowing me to savor both the appetizers and nigiri with great appreciation. I even had some time to chat with the chef, who mentioned that the sea has completely shifted out of season, and that the flounder, which usually becomes more flavorful at this time, is still early. He also noted that the abalone has been getting smaller each year, giving me the impression that it’s becoming less rewarding for the artisans. While customers like me only visit occasionally and feel the changes at that moment, the artisans experience these yearly shifts firsthand.I also had the chance to speak with the chef's wife, who was in great spirits, which made me happy. This was my first visit in June, and I learned that the spring child sushi is at its peak size during this time. It was my first time trying spring child sushi while visiting in a month I hadn’t been before, and it was a delightful discovery.I was able to fully immerse myself in the sushi crafted by Hashiguchi, making for a truly satisfying evening. Less

In May, I visited Sushi Hashiguchi. Although the fish was somewhat less abundant during this season, the variety of shellfish made up for it, and it was truly exceptional.【Visit Date】★May XX, 2026, 19:30-22:00【Reservation】★Yes【Number of Guests】★4 people【Order Type】★Omakase【Dishes / Drinks】★Flounder★Red Clam★Aoyagi (Surf Clam)★Sliced Horse Mackerel★Marinated Tuna★Shrimp★Kombu-Kelp Cured★Marinated Fish★White Squid★Kohada (Gizzard Shad)★Torigai (Bird Clam)★Red Clam Intestine★Chutoro (Medium Fatty Tuna)★Otoro (Fatty Tuna)★Small Clams★Spring Child (Young Fish)★Sardine★Sea Urchin★Conger Eel★Egg(Drinks)★Mugi Shochu Soda with Sudachi【Total Bill】★Approximately JPY 55,000 per person (Card Payment) Less