Sushi Hashimoto Tokyo

I visited the counter of Chef Hashimoto, the top disciple of the renowned Nihonbashi Kakigaracho Sugita.Until now, I had a somewhat negative impression of Edomae sushi, feeling that it had a stronger acidity compared to sushi from local regions. However, today’s experience completely changed that perception, providing me with a wonderful Edomae sushi experience.Moreover, the relationship between Chef Hashimoto and the staff is excellent, creating a relaxed atmosphere without unnecessary tension, which makes it very comfortable to dine here.I left with a firm resolve to return, confident that I could enjoy the seasonal Edomae ingredients here.During this visit, I had the following appetizers and nigiri, with the nigiri being particularly outstanding. There’s also a charming sommelier, so you can enjoy wine pairings as well. Below are my impressions of the menu items marked for reference!◇ Appetizers 1. Hon-ara and Hiragai Sashimi ◯ 2. Anago Chawanmushi ◎ 3. Steamed Abalone from Katsuura, Chiba ◯ 4. Liver with sushi rice and diced squid ◯ 5. Iwashi Makizushi with red vinegar ◯ 6. Assorted Delicacies ◯ - White shrimp mixed with karasumi - Salted sea urchin made from red uni from Suo-Oshima - Shredded hairy crab ◇ Nigiri 7. Kohada ★ 8. Madai ◯ 9. Chutoro (Medium Fatty Tuna) from previously frozen tuna ◎ 10. Aburi Akamutsu (Grilled Red Mullet) from Yamagata ★ 11. Ikura Gunkan ◯ 12. Sumiika (Cuttlefish) ◯ 13. Sumiika's Tentacles (this is an appetizer) 14. Otoro (Fatty Tuna) from Canada ◎ 15. Aji (Horse Mackerel) from Shimane ◯ 16. Large Kuruma Ebi (Tiger Prawn) served medium-rare ◎ 17. Rare Sawara (Spanish Mackerel) grilled with straw ★ 18. Hokkigai (Surf Clam) ◯ 19. Uni (Sea Urchin) from Yakushima ◯ 20. Fluffy Anago (Sea Eel) ★ 21. Shijimi Soup 22. Tamago (Egg) ★ Additional 23. Katsuo (Bonito) grilled with straw on the skin side ★ 24. Toro Taku (Fatty Tuna with Pickled Radish) ★ Less

I believe both the appetizers and the nigiri are close to the perfect form of Edomae sushi.I have nothing to complain about.Perhaps they could provide a bit more explanation about the toppings?I definitely want to go back.● Octopus, flatfish, and whelk● Corn chawanmushi (savory steamed egg custard)● Steamed abalone with liver sauce○ Liver sauce with vinegared riceOn top is white squid● Sardine hosomaki (thin roll)● Karasumi mochi (dried mullet roe rice cake), hairy crab with salmon roe, sweetfish○ Kohada (gizzard shad)○ Spring sea bream, kelp-marinated○ Red meat (tuna)○ Hokkigai (surf clam)○ Kinmedai (golden eye snapper)○ Salmon roe○ Sanma (mackerel pike)○ New squid● Fried squid legs○ Toro (fatty tuna)○ Aji (horse mackerel)○ Kuruma ebi (sweet shrimp), quite rare and perfectly seasoned○ Bafun uni (sea urchin)○ Anago (conger eel), the sauce is delicious● Shijimi clam soup● Tamagoyaki (Japanese omelet) Less

On a stormy weekday night with thunder rumbling, I visited Sushi Hashimoto. The eight-counter seats were fully occupied by sushi lovers of all genders. It had been a while since my last visit to Hashimoto, and it was a delightful and delicious experience.● Appetizers Edamame, Hiragai (flat shell clam), boiled octopus with salt, Karatsu red sea urchin, steamed hairy crab chawanmushi (savory egg custard) Steamed abalone with liver sauce (served with sushi rice and squid), seaweed-wrapped sardines, Sweet shrimp with karasumi (dried mullet roe), ankou (anglerfish) liver, grilled sweetfish, and grilled bonito.● Sushi and more Kohada (gizzard shad), sea bream, medium fatty tuna from Aomori, hokki clam, red snapper, marinated lean tuna, Otoro (fatty tuna) from the same fish as the medium fatty tuna, horse mackerel, sweet shrimp, and masunosuke (trout). Bafun uni (sea urchin), anago (conger eel), tamagoyaki (Japanese omelet), miso soup, and half a dried gourd roll.● Drinks Nihonbashi Yamada Nishiki (Kyoto, served in a half go) Genzai Premium (Fukushima, served in a half go) Kamonishiki Daiginjo Hashimoto Edition (Niigata, served in a half go) Fuji mineral water.Reliable, safe, and consistent. A sushi restaurant you can count on. Today's bill was JPY 43,600, and I felt it was worth it. It was a great meal. Thank you very much. Less

20260812 Shin-Tomicho Sushi HashimotoRegular Visit JPY 41,400I started to see ikura (salmon roe) on the menu, and although I'm not usually a fan of shinko (young fish), the ones here are light and easy to eat.Everything was delicious today, and I'm looking forward to my next visit.Hon-Ara, Mirugai, Karatsu Red UniCorn and Sea Urchin Chawanmushi (savory egg custard)BonitoAyugai from Nagara River, Aburi Karasumi (grilled mullet roe), Kegani Shuto (hairy crab fermented with sake)Salt-Grilled Tachiuo (beltfish)ShinkoSpring Sea Bream, Kombu Zuke (kelp marinated)Chutoro (medium fatty tuna)Hokyokai (surf clam)Shiroboshi Fue Dai (white snapper)New Ikura (salmon roe)New Ika (squid)New Ika Geso (squid tentacles)Akami (lean tuna)Toro (fatty tuna)Aji (horse mackerel)Sagoshi (young Spanish mackerel)Bafun Uni (sea urchin)Anago (sea eel)Tamago Yaki (Japanese omelet)Shijimi Miso Soup (clam miso soup) Less

On this day, I visited Sushi Hashimoto in Shintomi-cho.Finally, the opportunity to dine at a high-end sushi restaurant in Tokyo has arrived! I had been hoping to come here, but making a reservation is quite a challenge. While I was preparing to book an Omakase for October, it seems there was a last-minute cancellation for one seat this month, so I quickly made a reservation! I was really lucky! (^^)Reservations for the entire month open on the 5th of each month, but they fill up within a minute. I’ve tried about four times so far, but I haven’t been able to secure a spot on holidays. (^^;)The head chef is from the renowned Nihonbashi Kakigara-cho Sugita. I heard he opened his own place at a young age. Since we are both from Fukushima Prefecture, I had always wanted to visit this restaurant!I visited on a holiday evening. The lunch and dinner services are divided into three parts: early, middle, and late. I heard the menu is basically the same for both lunch and dinner.The lineup for the day was as follows:● Appetizers- Edamame- Sashimi of Hoshigarei, boiled octopus, and sea urchin- Chawanmushi with corn and sea urchin- Steamed abalone with liver sauce- Liver sauce with sushi rice and squid fin- Sardine sushi rolls- Bonito- Hairy crab with salmon roe, sweet shrimp with karasumi, and grilled sweetfish with olive oil● Nigiri- Shinko (3 pieces)- Hon-ara- Yellowfin tuna- Surf clam- Nodoguro (blackthroat seaperch)- New squid- Tentacles of new squid- Marinated tuna- Otoro (fatty tuna)- Horse mackerel- Sweet shrimp- Purple sea urchin- Anago (conger eel)- Tamagoyaki (Japanese omelet)- Shijimi clam soup- Kinmedai (red snapper, additional)● Alcohol- Beer- Tanakagura- Izumo Fuji- TazakiEverything was fantastic, but there were a few standout items.First, the steamed abalone. It was a quite large black abalone. You dip it in the liver sauce to enjoy. The abalone itself is incredibly flavorful, but when paired with the liver sauce, the synergy is extraordinary. There’s no bitterness, just a concentrated umami flavor in the sauce.When you eat this sauce with sushi rice and the squid fin…it’s simply an emotional delight! (*^_^*)The bonito was seared on the skin and served with mustard and soy sauce. I learned that this bonito is from Kesennuma. As a former resident of Sendai, I’ve enjoyed various seafood from Miyagi, but this way of eating was new to me. It’s eye-opening to discover ways to enjoy it beyond ginger, garlic, and wasabi.The trio of hairy crab with salmon roe, sweet shrimp with karasumi, and sweetfish was visually stunning. The sweetfish was served with its innards, and the slight bitterness pairs well with the alcohol. (^^) I heard it was grilled with olive oil, which was another new discovery.The nigiri started with shinko. Shinko is a seasonal delicacy at this time of year. It’s a luxury to enjoy shinko even when kohada is available! I can only imagine the effort that goes into providing such small fish.The yellowfin tuna was from Shiogama. As someone who used to work in Shiogama, it holds special memories for me. (^^) The balance of fat was just right; Shiogama tuna is the best.I tried new squid for the first time. They call the young sumika squid "new squid." It seems this is also a summer-only delicacy.I also enjoyed the tentacle part as sushi, and it was quite delicious. (I personally love it! w)Other items like marinated tuna, otoro, purple sea urchin, and horse mackerel were all remarkable. Of course, the chef's skills were outstanding. You rarely find sushi this refined. The attention to detail was impressive.It’s been almost three years since I came to Tokyo, and I finally got to experience Edo-style sushi! Making a reservation is tough, but I definitely want to visit again. (^^) Next time, I’ll try to go in a different season! Less

2026.8.Though it differs from the vibrancy of spring and the bounty of autumn, summer sushi possesses a fleeting beauty.Shinko (young fish) appears for only a brief moment, and the new squid also rushes through its season in an instant. I came to savor these seasonal delights at "Sushi Hashimoto" in Shintomi-cho, Tokyo. This year, I once again enjoy the ephemeral yet beautiful summer scenery reflected in each piece crafted by Chef Hiroyuki Hashimoto.EdamameAt this time of year, I find myself craving edamame. For someone like me, who isn’t particularly fond of beans, this modest portion is just right.Mako Karei & Octopus♡The beautifully sliced Mako Karei resembles glass art. With the first bite, a chewy texture envelops me, and a refined sweetness and umami gradually unfold. The highlight is the octopus. The deep umami developed from slow cooking in tea intensifies with each chew, making it hard to swallow. It’s a dish that compels you to savor it until the very end.Corn and Sea Urchin Chawanmushi♡This dish features a custard made from carefully extracted corn dashi, topped with sea urchin. The originality unique to "Sushi Hashimoto" shines through. The sweetness of corn nurtured by the earth harmonizes beautifully with the sweetness of sea urchin nurtured by the sea, creating a flavor that reflects the essence of summer.Abalone♡From Katsuura, Chiba Prefecture. The abalone is steamed slowly over several hours, coated in a broth that captures its umami, served with a rich liver sauce on the side. First, enjoy it as is. The thick flesh releases a profound umami and rich ocean aroma, reminding me that abalone is also an ingredient to savor for its fragrance. When paired with the liver sauce, the umami layers deepen, leading to an even more intense experience. After finishing, I mix the remaining liver sauce with white squid and rice, creating a delightful combination of the rice's acidity, the squid's sweetness, and the liver's rich umami, culminating in a perfectly calculated deliciousness.Sweetfish♡Grilled with olive oil and then steamed, resulting in an astonishingly tender texture down to the bones. Yet, the sweetfish's pure aroma and umami remain intact, making this dish a natural companion for a drink.Bonito♡The vibrant red flesh contrasts beautifully with the yellow mustard. I’m captivated by this stunning visual. The skin is lightly smoked with straw, and as I take a bite, the fragrant smoke rushes to my nose, while the tender flesh releases a powerful umami. This dish allows me to fully enjoy the essence of summer bonito.Shinko♡From Saga Prefecture. Normally, I’m not particularly drawn to shinko, but on this day, it was exceptional. With a salt cure of just under 10 minutes and a vinegar cure of only 2 minutes, it’s astonishingly juicy and fresh. The sharp acidity of the vinegar hits first, followed by the unique umami of shinko, creating a delightful aftertaste.Mako Karei＊♡The refreshing acidity of sudachi enhances the sweetness of Mako Karei. The contrast between the chewy texture of the fish and the slightly firmer rice is remarkable, showcasing the high level of craftsmanship in this piece.Spring Sea Bream♡So fresh that it hardly seems like it’s been cured with kombu. The melting flesh releases sweetness and umami, quietly accompanied by the flavor of kombu.ChutoroFrom Hokkaido, Funka Bay, weighing 43kg. This piece is summer-like with a moderate fat content, allowing the natural aroma of the tuna to shine. The refined aftertaste expands with each bite.Sardine＊♡Typically served as a nori roll, today it’s presented as nigiri. Its rich umami and abundant aroma do not fade even after the tuna. This piece is a powerful representation of the charm of blue fish.New Squid♡♡The young body of the ink squid, a seasonal delight. Delicate yet crisp, it has a pleasant texture, with a refined sweetness that gradually unfolds. Personally, I find this new squid to be the highlight of summer, even more than shinko.Ikura and Hairy Crab＊♡One of the rare delicacies presented as nigiri. Chef Hashimoto himself is trying this for the first time, and the execution is impressive. The delicate sweetness of the hairy crab melds with the umami of ikura and rice, creating a flavor that far exceeds expectations. I’ve always thought this would pair perfectly with rice, and this dish made that realization a delicious reality.New Squid Tentacles♡The tentacles of the earlier new squid, prepared with a sweet simmer. The bouncy texture pairs wonderfully with the gentle sweetness of the simmer. Personally, I find this preparation incredibly appealing.Abalone＊♡♡Sliced abalone is dipped in broth, and just before serving, a lattice cut is made, hiding liver sauce and wasabi within. The thick cut allows for an overwhelming presence. With each bite, the umami of the abalone flows out, and the liver sauce elevates its deliciousness to new heights.Kinmedai♡A light sear on the skin creates a fragrant aroma, served at a temperature close to body heat. This perfect temperature combination allows the fragrant aroma of the skin and the rich umami of kinmedai to bloom in an instant.Bonito＊♡The aroma of the straw-smoked skin rushes to my nose, while the acidity of the rice highlights the strong umami of the bonito. This piece presents a different expression than before, showcasing the skill involved.Sweet Shrimp with Karasumi＊♡♡Another nigiri born from the rare delicacies trio. The rich sweetness of the sweet shrimp pairs beautifully with the concentrated umami and saltiness of the karasumi, enhancing each other’s flavors. The level of perfection far exceeds expectations, making it a dish that brings a smile to my face.Marinated Red Meat♡Marinating gives the red meat a moist sheen, gliding smoothly over the tongue like silk. The concentrated umami of the tuna fills my mouth, and the long aftertaste lingers even after swallowing. This piece is one I want to savor for its aftertaste.Otoro♡"It’s frozen." Chef Hashimoto said as he presented this piece. The fat is clear, and the aroma is rich, far beyond what one might expect from that statement. I’m amazed to be able to enjoy such a high-quality otoro during the challenging summer season. This deliciousness is not only due to advancements in freezing technology but also the skill of the chef who brings it to its best state.Horse Mackerel♡The thick flesh releases a strong umami and rich aroma. The freshness from ginger and the fragrance of green onions add depth to the flavor, creating a refreshing burst of umami in my mouth.Hokki Clam♡The pleasantly crunchy texture of the hokki clam. With each bite, the rich sweetness and umami of the innards seep out, allowing me to fully appreciate the wild essence of the clam.Sweet Shrimp♡The sweet shrimp at "Sushi Hashimoto" is perfect once again today. The ideal size for a single bite, the temperature that highlights its sweetness, and the rich aroma that rises with each bite—all of these elements are meticulously calculated, renewing my admiration every time I enjoy it.Purple Sea Urchin♡From Hokkaido, Yagishiri Island, "Hadate Suisan." The moment it reaches my mouth, the aroma of the ocean bursts forth. Following that, layers of rich sweetness gradually wash over me, leaving an everlasting sensual aftertaste.Anago♡♡The tender flesh of the anago releases its deep umami and rich aroma. While enjoying it with salt is delightful, coating it with a simmered sauce enhances its umami, layering sweetness and fragrance. This piece stands out as the highlight of the day.Small Horse Mackerel＊♡♡The essence of this nigiri lies in the sweet shrimp hidden within. The refreshing acidity of the small horse mackerel and the saltiness of the rice are beautifully connected by the gentle sweetness of the shrimp, harmonizing each flavor. The seemingly minor role of the shrimp elevates this piece to a unique existence.Simmered Clam＊♡A large clam that is surprisingly tender. With each bite, the clam's umami flows out, and the aftertaste is endless. "If there were gum with this flavor, I would want to chew it forever." This flavor is one I want to linger in my mouth.Red Sea Urchin＊♡♡From Suo-Oshima, Yamaguchi Prefecture. The overwhelming sweetness hits first, followed by a subtle bitterness that adds depth to the flavor. This complexity is the unique charm of red sea urchin.Tamago♡The finale is the usual tamago. The sweet shrimp hidden inside adds a gentle sweetness, beautifully intertwining the sweetness of the egg, the saltiness of the rice, and the sweetness of the shrimp. It leaves a gentle aftertaste fitting for the last piece, quietly concluding the story of "Sushi Hashimoto," a nigiri I cannot do without.With shinko, new squid, and red sea urchin, I layered flavors that can only be experienced now, and before I knew it, I felt as if I were reading a long summer story in a flash.Each piece allows me to feel the changing seasons, and even after finishing, the aromas and aftertastes linger in my heart. That’s why I find myself wanting to pass through the noren of "Sushi Hashimoto" again with each passing season.Thank you for another wonderful moment! Less

Sushi Hashimoto Chuo City, Tokyo Shin-Tomi Town ★★★ The best sushi I've had in Tokyo! From appetizers to nigiri, there's no weak point. The selection of sake is impressive too! Time to work hard. **Appetizers** Edamame Red Sea Urchin, Sea Bream, Hokkigai (Surf Clam) Corn and Sea Urchin Chawanmushi (Savory Egg Custard) Braised Abalone Iwashi (Sardine) Roll Wara-Grilled Bonito Sweetfish, Hairy Crab with Salmon Roe, Karasumi (Dried Mullet Roe) and Sweet Shrimp **Nigiri** Shinko (Young Gizzard Shad) Kohada (Gizzard Shad) Flounder Fatty Tuna New Squid Kinmedai (Golden Eye Snapper) Marinated Tuna Otoro (Fatty Tuna) Horse Mackerel Braised Hama (Surf Clam) Shrimp Sea Urchin Anago (Sea Eel) Egg (Tamago) Less

I visited this restaurant after about 5 months, and it felt like home. I could enjoy everything with peace of mind, and all the dishes were delicious. This time, I experienced seasonal ingredients that reminded me of summer, and everything was fantastic. The attention to detail was impressive, and I left completely satisfied!- Edamame → Perfectly boiled and seasoned, it paired wonderfully with beer.- Sashimi of Hoshigarei and Octopus → The tender Hoshigarei and flavorful octopus were delightful.- Corn Chawanmushi → A sweet corn chawanmushi with a gentle dashi sauce made from corn cobs, accented with Bafun Uni from Nemuro and seaweed—absolutely delicious.- Soft Simmered Black Abalone from Katsuura with Liver Sauce → The tender simmered abalone in a gentle broth, paired with a rich liver sauce, was a heavenly delight.- Liver Sauce and Squid Rice → Topped with leftover liver sauce, vinegared rice, and squid, the texture of the squid was great, and the rich rice was delicious.- Three Types of Delicacies → Grilled Sweetfish, Hairy Crab, and Sweet Shrimp. The sweetfish had a hint of bitterness from the innards, while the hairy crab was rich and fluffy, and the sweet shrimp was melt-in-your-mouth delicious, perfect with sake.- Sashimi of Bonito → The firm bonito was excellent with mustard.- Newborn Sushi (3 pieces) → Seasonal newborn fish. While it lacked the richness of kohada, it was refreshing and delightful.- Kombu-zukuri → With a lovely citrus aroma, it was thick and flavorful—truly delicious.- Tuna Otoro (25 kg) → Although it had less fat, it was pleasantly refreshing and delicious.- New Squid and Tentacles from Izumi, Kagoshima → Seasonal new squid. Slightly smaller but smooth and easy to bite through—delicious. The tentacles were tender and flavorful with sauce.- Nigiri of Hokkigai → Sweet and crunchy Hokkigai was delightful.- Lean Tuna → Light and slightly chewy—delicious.- Otoro (Frozen) → Despite being frozen, it had a good amount of fat and was expertly prepared.- Nigiri of Horse Mackerel from Shimane → Less fatty but aromatic and delicious.- Nigiri of Boiled Kuruma Ebi → Hot yet half-cooked Kuruma Ebi was delicious.- Sado Island Hon-Ara → With a lovely citrus aroma, the Hon-Ara was rich and delicious.- Nigiri of Red Sea Urchin from Karatsu → Small but rich in flavor—delicious.- Simmered Anago → Fluffy and melt-in-your-mouth delicious and hot.- Hiragai Nigiri (additional) - Tai Nigiri (additional) - Tamago → A classic, castella-like omelet.- Shijimi Miso Soup → A rich yet refreshing finish. ※ One go each for two people - Akita Prefecture, Aramasa Amakaneko Bessho - Saga Prefecture, Nabeshima Junmai Sake Shiragiku - Shiga Prefecture, Nanahon Yari Zai "GYO" Shiga Asahi 2023 - Shizuoka Prefecture, Isojiman Junmai Ginjo Tojo Yamada Nishiki - Toyama Prefecture, Katsukoma Junmai Sake - Yamagata Prefecture, Yamagata Masamune Nazomai The total was JPY 51,800 per person.Once again, I was thoroughly satisfied with the appetizers, sushi, and drinks. It was a great meal! I will definitely visit again! Less

This was my fifth visit, and my first time during the season for shinko (young gizzard shad) and new squid.*Hakushu Highball Edamame Hoshigarei (star flatfish), boiled octopus with salt Corn chawanmushi (steamed egg custard) with Nemuro's sea urchin and a clear broth made from corn cobs *Nanboku (Classic Junmai Sake Shirakiku) Steamed black abalone (from Katsuura) → Sushi rice, squid Iwashi maki (sardine roll) *Jikon (Junmai Daiginjo Unane) Three kinds of delicacies (grilled sweetfish with olive oil, hairy crab with salmon roe, sweet shrimp with karasumi) Seared bonito (with skin) *Katsukoma (Junmai Sake) • Shinko (three pieces, from Saga Prefecture) • Kasugodai (sea bream) marinated in kombu • Toro (fatty tuna, caught in Aomori, 25kg) *Nanahon Yari (Zai Shin – SHIN, Shiga Asahi 2020, Kimoto method in wooden barrels) • New squid (from Izumi, Kagoshima) • New squid tentacles • Hokkigai (surf clam) • Marinated red meat • O-toro (frozen) *Hinichi (old Yamada Nishiki from Yamada Village) • Horse mackerel (from Hamada, Shimane) • Kuruma ebi (Japanese tiger prawn) • Hon-ara (from Sado) • Red sea urchin (from Karatsu) *Kamokizuki (Junmai Daiginjo Shizuku Sake, bottled in a斗瓶, aged at low temperatures, HASHIMOTO EDITION) • Anago (conger eel) • Tamago (egg) • Shijimi miso soup • Aori squid (added) • Simmered clams (added) Less

I miraculously managed to secure a reservation on the booking site right at the start time, and I went for the lunch omakase.The dining style here transitions from appetizers to sushi, and here’s what I enjoyed that day:**Appetizers** - Edamame - Sashimi (Sea Bream, Hiragai, Boiled Octopus) - Purple Sea Urchin and Corn Chawanmushi - Abalone with Abalone Liver Sauce - Abalone Liver Sauce with Vinegared Rice and Squid Fin - Sardine Sushi Roll - Three Delicacies (Ankimo, Sweet Shrimp with Karasumi, Ayu) - Bonito **Sushi** - Kohada - Sea Bream - Chutoro - Hokkigai - Kinmedai - Akami - Otoro - Horse Mackerel - Sweet Shrimp - Masunosuke - Horsehair Sea Urchin - Anago **Ending** - Tamago - Shijimi Soup **Additional** - Red Sea Urchin The sushi was large and incredibly satisfying. The flavors of the fish and rice spread throughout my mouth, giving me a strong sense of enjoying sushi, which was very fulfilling. The rice was seasoned with red vinegar, providing a classic Edo-style acidity. The sushi didn’t try to be overly creative or surprising; it was textbook Edo-style, delivering a consistently delicious experience.Among the appetizers, the boiled octopus, chawanmushi, abalone, and sardine sushi roll stood out as particularly delicious. In the sushi selection, the Hokkigai, Masunosuke, Horsehair Sea Urchin, and the additional red sea urchin were highlights.I was especially happy to compare three types of sea urchin: the purple sea urchin in the chawanmushi, the horsehair sea urchin in the sushi, and the red sea urchin. The red sea urchin was from Karatsu, while the others were from Hokkaido. Each had distinct characteristics, making for an interesting and luxurious experience, especially since sea urchin is in season now. Among the three, the horsehair sea urchin was the best this time. Its rich sweetness, umami, and fresh ocean scent filled my mouth, overpowering the acidity of the rice with its strong punch. It was a true delight to savor the essence of sea urchin.The Masunosuke was also a large specimen weighing 13 kg, rich in fat, and the smoky aroma from the skin combined with a touch of wasabi and mustard created a wonderful harmony.Personally, I prefer smaller sushi pieces, but when I asked a friend who runs a Japanese restaurant and occasionally makes sushi, he mentioned that larger pieces are more challenging and require more skill. There’s a depth to sushi that’s hard for amateurs to grasp. It made me realize how much I still have to learn. Less

I visited Sushi Hashimoto in Shintomi-cho.The restaurant is located on the first floor of a building near the Shintomi-cho intersection, about a 3-4 minute walk from the Shintomi-cho subway station.Sushi Hashimoto opened in Shintomi-cho in 2014 and relocated to its current location in August 2019. This was my first visit in four months. I went for lunch and enjoyed a nigiri omakase course starting with appetizers.◆ Here’s what I had in the omakase course:〇 Appetizers1. Edamame2. Makogarei (Flatfish) Served with wasabi, salt, and soy sauce. The texture was firm and fresh, showcasing its high quality. The subtle sweetness and umami were exquisite, making it a very delicious flatfish.3. Octopus This octopus was directly shipped from Awaji and lightly boiled. I enjoyed it with just a touch of wasabi. The texture was tender, and although it wasn’t a large octopus, it was bursting with high-quality flavor.4. Red Sea Urchin From Karatsu. It had a clean sweetness and umami without any off-flavors. It was wonderful to enjoy the delicious red sea urchin from Karatsu again after a long time.5. Hairy Crab Chawanmushi (Savory Egg Custard) This chawanmushi contained shredded crab meat and crab miso. There was no detailed explanation this time, but usually, it includes blue cheese. On this occasion, it seemed to be absent, but it was filled with plenty of crab meat, allowing me to savor the sweetness of the hairy crab.6. Steamed Abalone Black abalone from Katsuura. It was served in two pieces with the broth from steaming poured over it, accompanied by a liver sauce. I enjoyed it with the liver sauce. The abalone was tender and had a delightful texture. It was aromatic and rich in umami, making it exceptional. I mixed the leftover liver sauce with sushi rice and chopped squid tentacles, and the acidity of the sauce paired perfectly with the sweetness of the tentacles, creating a delicious combination.7. Sardine Sushi Roll Sardine marinated in red vinegar. This classic sushi roll was filled with pickled daikon, green onions, ginger, and shiso leaves. I enjoyed it with a bit of wasabi and soy sauce.………………………………………*Delicacies Assorted Platter8. Anko (Monkfish Liver) Since it’s summer, the fat content was not at its peak, but it was deliciously sweet.9. Sweet Shrimp with Bottarga The umami and saltiness of the bottarga enhanced the sweetness of the sweet shrimp, making it very tasty.10. Grilled Sweetfish Served hot and freshly grilled. I enjoyed the sweetness of the sweetfish meat and the gentle bitterness of the innards.………………………………………11. Bonito The skin was smoked with straw. It was served with a bit of soy sauce and mustard. It had a bit of fat and a rich umami flavor. The aroma of the straw and the mustard highlighted the flavor beautifully.● Nigiri1. Kohada (Gizzard Shad) A large kohada of Nakazumi size. It was pressed with a bit of shiba shrimp. The texture was soft, with a solid acidity and umami, complemented by the sweetness of the shiba shrimp, making it exceptionally delicious.2. Haruko (Young Horse Mackerel) Marinated with kombu. It was pressed with salt and sudachi. The texture was incredibly soft. The sweetness enhanced by salt and sudachi, along with the umami from the kombu, made it very enjoyable.3. O-Toro (Fatty Tuna) A 44 kg tuna from Funakoshi in Aomori. Although it was o-toro, the texture and fat quality felt more like chu-toro. I enjoyed the elegant flavor of young tuna in summer.4. Hokki Clam Served cold. It had a crunchy texture, and the coldness enhanced its sweetness. I savored the sweetness with each bite.5. Shima Aji (Striped Jack) From Kochi. It had just the right amount of fat. The umami was rich and exceptionally delicious.6. Red Meat Marinade Tuna from Funakoshi, the same as the o-toro. It had a very soft texture. It had a pleasant acidity and a clean umami flavor. It was refined in taste, allowing me to enjoy the deliciousness of summer tuna.7. Chu-Toro (Medium Fatty Tuna) Tuna caught in winter and frozen. It was thinly sliced and pressed together. I enjoyed the sweetness of the high-quality fat. The umami was rich, allowing me to savor the deliciousness of winter tuna. I’m grateful for the advancements in freezing technology.8. Horse Mackerel From Hamada in Shimane. This was not the brand "Donchicchi" horse mackerel. The skin was removed just before pressing, and it was washed with vinegar before slicing. It was pressed with green onions and ginger. Although it didn’t have the fat content of Donchicchi, it had a rich sweetness. The texture and flavor were excellent, making it an exquisite horse mackerel.9. Kuruma Ebi (Sweet Shrimp) As usual, it was boiled to retain a bit of rare parts. It had a crunchy and plump texture. It was a very delicious sweet shrimp with rich sweetness.10. Masunosuke (Salmon) Pressed with mustard and wasabi. The skin was smoked with straw. It had a melt-in-your-mouth texture. The fat content was exceptional, and the umami was top-notch, making it undeniably delicious.11. Bafun Uni (Sea Urchin) It had a rich umami flavor. I enjoyed the deliciousness of summer sea urchin from Hokkaido.12. Anago (Sea Eel) A very large anago. It was rich in fat and melted in my mouth. It was cooked to perfection and very delicious.13. Tamago Yaki (Egg Omelet)14. Shijimi Miso SoupThis was the complete course.◎ Additions15. Shin-ko (Newly Caught Young Fish) From Saga. It was pressed with three pieces. It had a very soft texture typical of young fish. The seasoning was just right, and the pleasant acidity was excellent. The refined umami from the three-piece size was also very delicious, allowing me to enjoy the seasonal flavors.16. Shiro Amadai (White Sweetfish) Directly shipped from Awaji. It had a softer texture. The fat content was moderate, but the richness of the umami was astonishingly delicious.17. Miru Clam It had a crunchy texture. The refined sweetness was enjoyable with each bite.18. Kinmedai (Red Snapper) The skin was seared before being pressed with mustard and wasabi. It had a good amount of fat. The sweetness and umami released from the searing were exceptional and very delicious.19. Simmered Hamaguri (Clam) The rice was pressed with yuzu. It had a soft texture. The umami was rich, and I savored the flavor of the clam with each bite.This time, I was able to enjoy exquisite appetizers and nigiri made with summer seafood.In the appetizers, I enjoyed seasonal seafood like makogarei, red sea urchin, steamed abalone, and sweetfish. Among them, the steamed abalone was exceptional, and I could fully appreciate its deliciousness with the liver sauce. Additionally, the clean umami and sweetness of the red sea urchin from Karatsu, which I hadn’t had in a while, were very satisfying.In the nigiri, the shima aji, horse mackerel, masunosuke, and the newly added shin-ko and shiro amadai were all exceptional. The shin-ko, which I had for the first time this year, was the perfect size for enjoying its deliciousness, and the seasoning was just right, allowing me to savor the seasonal flavors.It was a bit disappointing that there was no new squid available this time, but I was very satisfied with the other exquisite summer seafood I enjoyed.I look forward to visiting again in a different season.Once again, it was very delicious.Thank you for the meal! Less

Omakase Course JPY 40,200, paid by card.I managed to secure a cancellation slot for a weekday starting at 12:00.The appetizer, salt-boiled octopus, was exceptional.The nigiri included sweetfish, trout, and tuna (marinated, medium fatty, and fatty), all of which were exquisite.The texture of the tuna was particularly smooth and wonderful.The rice was perfectly firm yet chewy, making it delicious.Every dish was of high quality, truly deserving of its Tabelog Award Silver recognition.I appreciated the chef's approach of not being overly chatty, allowing him to focus on the food.Small Horse MackerelStriped JackMarinated TunaSweetfishSea UrchinRed SnapperMedium Fatty TunaHorse MackerelTroutFatty TunaConger EelTo finish off, a clam soup. Less

I revisited during the weekday lunch hours.【Visit Details】Michelin 2026 ⭐︎Tabelog Silver 2026 (4.47)Tabelog Sushi Tokyo Ranking 10th (4.47)【What I Ordered】■Omakase from JPY 36,300 (tax included)*Additional service charge of 10%2 half servings of Japanese sake, 2 cups of iced tea, and 2 half rollsTotal was around JPY 45,000.Unfortunately, I couldn't drink much due to my next appointment, but the appetizers were as delightful as ever, perfect for pairing with drinks. Both the appetizers and the sushi were consistently delicious.The Sado fatty tuna was rich and surprisingly tasty for this season.It was a great meal. Less

I was able to enjoy my meal slowly in a calm atmosphere...I opted for the omakase, and each piece of sushi showcased the incredible freshness of the ingredients, with meticulous attention to detail in every bite. The rice broke apart perfectly in my mouth, creating a wonderful harmony with the fish.The tuna was particularly rich in flavor, while the white fish had a delicate taste, highlighting the unique qualities of each type of fish. Seasonal specialties were also delicious and paired excellently with the drinks.The satisfaction I felt was well worth the price, and I look forward to visiting again in a different season! Less

In July, Sushi Hashimoto always provides generous portions of both appetizers and sushi, leaving me with a wonderful sense of satisfaction. Today, I opted for the smaller rice portion, which really enhanced the flavors of the toppings, making for a fantastic experience that I truly enjoyed.Today's Menu:**Appetizers** Edamame Mako Sole, Red Sea Urchin, Hiragai Hairy Crab Chawanmushi Steamed Abalone Liver Sauce with Aori Squid Iwashi (Sardine) Sushi Rolls Bonito Ankimo (Monkfish Liver), Sweet Shrimp with Karasumi (Dried Mullet Roe), Ayu (Sweetfish) Mehikari (Shiny Fish) Dried Overnight **Sushi** Kohada (Gizzard Shad) Haru Ko Tai (Spring Sea Bream) Maguro (Tuna) - Haga Kita Yaki Shell Kuro Mutsu (Black Mutsu) Akami (Lean Tuna) Otoro (Fatty Tuna) Aji (Horse Mackerel) Kuruma Ebi (Tiger Prawn) Masu no Suke (Trout) Kitamurasaki Uni (Purple Sea Urchin) Anago (Sea Eel) Tamago Yaki (Japanese Omelette) Less

【Tokyo, Shintomicho】An Unforgettable Experience at Sushi HashimotoThis time, I visited the top-quality restaurant "Sushi Hashimoto" in Shintomicho during my Tokyo patrol. No matter how many times I come here, I am always amazed by the overwhelming quality and deliciousness of the food. I started by refreshing my palate with a chilled beer while enjoying the beautiful sashimi. The sweetness of the flounder and sea urchin truly captivated me from the very first dish. I couldn’t resist switching to Japanese sake! Pairing it with the renowned "Jikon" made it an unbeatable combination, and I found myself unable to stop sipping. Then came the highly anticipated nigiri, which was nothing short of a work of art. The glistening tuna, perfectly cooked sweet shrimp that highlighted its sweetness, and the generous portions of sea urchin and grilled items that melted in my mouth—all showcased the chef's meticulous craftsmanship. Even the fragrant eel mixed rice served midway through was part of a flawless course. Indulging in exquisite flavors in a refined atmosphere—this is the true luxury for adults. It was a night of complete satisfaction. 【Tips】If you want to enjoy the finest Edomae sushi in the Shintomicho area, this is undoubtedly the place to go. It’s an extremely popular restaurant, so securing a reservation is your top mission! Pair the chef's exquisite appetizers and nigiri with Japanese sake like "Jikon" or "Aramasa". This is the perfect spot I can confidently recommend for a special dinner! Less

It had been a while since my last visit to Sushi Hashimoto. The last time I came was before the pandemic, and this was my first time at the new location. The menu was perfect for early summer, and the quality was simply breathtaking.**Appetizers:** Mozuku seaweed and junsai Sashimi (sea urchin, octopus, and flatfish) Hair crab chawanmushi (savory egg custard) Eel and celery rice Iwashi (sardine) gari maki (sushi roll) Seared bonito Sweet shrimp with karasumi (dried mullet roe), ankimo (monkfish liver), and sweetfish Dried Mejikari (small fish) **Nigiri:** Kohada (shad) Isaki (grunt) Medium fatty tuna Surf clam Kasugo (young sea bream) Red fatty tuna Fatty tuna Horse mackerel Sweet shrimp Sakura salmon Sea urchin Anago (conger eel) Egg and soup to finish Additionally, I ordered Kinmedai (golden eye snapper). Less

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

I visited the renowned Sushi Hashimoto in Tokyo. The precision of the sushi was impressive, and the appetizers served at the beginning were of high quality, making the entire course extremely satisfying. What stood out the most was undoubtedly the kohada (gizzard shad) nigiri. The balance of seasoning, the acidity, and the preservation of the fish's umami were exquisite, and the moment it touched my palate, I could truly feel the essence of Sushi Hashimoto. The acidity was well-balanced, allowing the aroma and flavor to beautifully unfold, leaving a lovely aftertaste. Additionally, the tuna from Ishigami and Sakai Port was exceptional. The lean part had a refined umami, and as I progressed to the chutoro (medium fatty tuna) and otoro (fatty tuna), the quality of the fat became more pronounced. It was a tuna that showcased its flavor and sweetness rather than heaviness, and the harmony with the rice was remarkable. Less

Since my last visit on February 28th, this is my sixth time here.Sushi Hashimoto, opened in 2014 by Hiroyuki Hashimoto after training for 12 and a half years at "Nihonbashi Kakigaracho Sugita," relocated in August 2019 to a new spot near the Shin-Tomi-cho intersection, not far from the old location.This renowned restaurant offers a delightful experience with Edomae sushi, showcasing the traditions learned at Sugita while incorporating Hashimoto's unique style. It has been awarded one Michelin star in the Tokyo Guide from 2021 to 2026, as well as the Award SILVER from 2021 to 2026, and is listed among the top 100 sushi restaurants in Tokyo for 2021-2022 and 2025.Today, June 26th (Friday), I made a reservation for OMAKASE on May 27th, allowing for a relaxed visit. I sat at the third seat from the left at the counter, where six out of eight guests were of Asian descent.**Appetizers** ◇ Mozuku seaweed and junsai in vinegar Refreshing and delightful amidst the humid rainy season! ◇ Hoshigarei, mirugai, and octopus The second sashimi course is now served on a grilled plate this year. The hoshigarei melts in your mouth, paired excellently with the mirugai. ◇ Hairy crab chawanmushi The third chawanmushi is a refined dish with a hint of blue cheese. ◇ Eel, celery, nori, and rice The fourth dish features seasonal rice, with the celery soaked in dashi. Of course, it was incredibly delicious. ◇ Seared bonito This is the first time a dish has been served between the rice course and the nori rolls! The bonito from Kesennuma, Miyagi, is rich and lightly seared with straw. ◇ Sardine nori roll with red vinegar A classic at Hashimoto, the sardine nori roll. ◇ Three delicacies: sweet shrimp, karasumi, ankimo, and miso-marinated masu Served after the sardine nori roll, these delicacies pair perfectly with chilled sake. ◇ Mehikari (small fish) dried overnight The last appetizer is a salt-grilled dish, featuring tender white fish with a crispy skin.**Nigiri** ◆ Kohada (gizzard shad) - Edomae ◆ Kisu (whiting) - Edomae, salted and aged for one day ◆ Chutoro (medium fatty tuna) - Tottori Sakai Port ◆ Kitakuri clam - seasonal shellfish ◆ Kinmedai (golden eye snapper) - seasonal nigiri ◆ Akami (lean tuna) - marinated for about 15 seconds, Sakai Port ◆ Otoro (fatty tuna) - Sakai Port ◆ Aori ika (bigfin reef squid) - beautifully garnished ◆ Aji (horse mackerel) ◆ Kuruma ebi (Japanese tiger prawn) - large size ◆ Tokishirazu (salmon) - lightly smoked with straw ◆ Murasaki uni (purple sea urchin) - from Maruhiro Tachibana Suisan, Hokkaido ◆ Anago (conger eel) - large size ◇ Tamago (egg) ◇ Shijimi miso soup **Additions** ◆ Haruko (young horse mackerel) - kelp-marinated ◆ Red uni - in season from Karatsu, Saga Prefecture in June **Drinks** - Kuro Label x2 - Dry chilled sake, Kochi Hamakawa Shoten, Bijofu Summer Sake, 180ml - Dry chilled sake, Shimane Yoshida Sake Brewery, Gassan Ryoka, 180ml - Dry chilled sake, Hyogo Sanyo Haibun Sake Brewery, Banshu Ikko, Summer Dry, 180ml This was my first time trying kisu as sushi, and it was incredibly delicious with a rich flavor and smooth texture! ⭐︎ Currently, it seems that fish from Kyushu is significantly influencing the menu, with both kohada and kisu being served Edomae style. The tuna and kinmedai are truly exceptional at Hashimoto! The aori ika, aji, and kuruma ebi were also outstanding. The salmon, which has been feeding in the ocean, is incredibly rich in fat! It should be good until around July. The kelp-marinated haruko, often served in courses, is always deeply flavorful. I requested red uni to finish off with nigiri, and it was the best! ⭐︎ The warm atmosphere created by the friendly chef makes Sushi Hashimoto a very pleasant place to dine. ✨ It was a great meal! Less

- Shari Architecture (Foundation Setting) Based on traditional Edomae structure, this precise parameter design maximizes the potential of the ingredients.- Appetizers Mozuku seaweed and junsai Sashimi (octopus, mirugai, and hoshigarei) Hairy crab chawanmushi Eel with celery on vinegared rice Seared bonito Iwashi (sardine) sushi rolls Sweet shrimp, karasumi (dried mullet roe), ankimo (monkfish liver), and miso-marinated masuko (salmon roe) Dried mehikari - Nigiri Kohada Salt-cured kisu Chutoro from Sakai Port (from the bloodline) Hokkigai Kinmedai Marinated akami Otoro Aori ika Maji Kuruma ebi Tokishirazu Hakodate's purple uni Anago Tamago A continuous deployment of the highest quality rich content. Additionally, a complete garbage collection (system cleanup) was executed using shijimi clam soup.Conclusion: This system perfectly implemented traditional Edomae specifications while maintaining high availability and excellent balance from appetizers to nigiri, resulting in an extremely high Quality of Experience (QoE) for customers. Less

Sushi Hashimoto, run by Chef Hashimoto who honed his skills at "Nihonbashi Kakigaracho Sugita," is a reservation-only restaurant that has earned a Michelin star.The course menu consists of appetizers in the first half and sushi in the latter half.One standout appetizer is the eel rice, which perfectly balances the rich flavor of eel with the refreshing taste of celery.Another delightful dish is the rich salmon roe marinated in miso, making it a perfect accompaniment for drinks.The sushi begins with kohada (gizzard shad), possibly reflecting the chef's traditional style.The aji (horse mackerel) comes from the "Donchicchi Aji" brand in Hamada City, Shimane Prefecture, and is so fatty it could be mistaken for toro (fatty tuna).The warm atmosphere created by the chef's personality and his apprentices makes this high-end restaurant feel surprisingly comforting.Omakase Course from JPY 36,300Service charge 10%- Mozuku seaweed and water shield vinegared dish- Flatfish, hiragai (Japanese clam), and red sea urchin- Chawanmushi (savory egg custard) with hairy crab- Eel, celery, and sushi rice- Bonito and new onion- Sardine sushi rolls- Assorted delicacies: ankimo (monkfish liver), salmon roe, and sweetfish- Dried Mejikari (Japanese horse mackerel)- Kohada (gizzard shad)- Spring sea bream with kombu kelp- Torigai (bird clam)- Chutoro (medium fatty tuna)- Isaki (grunt fish)- Kitakuri clam- Marinated red meat- Otoro (fatty tuna)- Aji (horse mackerel)- Kuruma ebi (Japanese tiger prawn)- Salmon marinated in miso- Bafun uni (sea urchin)- Anago (sea eel)- Tamagoyaki (Japanese omelet) Less

Tokyo Food, June 12, 2026 (Friday) 12:00 PM Tabelog 4.45 2026 SILVER 2025 Top 100 Restaurants 2026 Michelin Star Today's lunch is here! It's my first visit in four months. This is one of my favorite places. Chef Hiroyuki Hashimoto (@hachikou1217) is well-known among sushi lovers, having come from "Nihonbashi Kakigara Sugita" (ranked 3rd overall on Tabelog). The menu consists of an omakase course only. **Appetizers** 1. Vinegared Fiddlehead Fern and Mozuku Seaweed 2. Makogarei, Mie’s Tridacna Clam, and Hagi’s Red Sea Urchin Served with salt and sudachi or soy sauce and wasabi 3. Hairy Crab Chawanmushi 4. Eel Mixed with rice and celery 5. Sardine Sushi with Red Vinegar 6. Assorted Delicacies (3 types) - Grilled Sweetfish from Takatsu River Confited and then grilled over charcoal - Anko (Monkfish Liver) - Sweet Shrimp mixed with Karasumi (dried mullet roe) 7. Grilled Dried Mejikari **Nigiri** 8. Kohada (Gizzard Shad) from Amakusa With shrimp oboro (finely chopped shrimp) between the rice and fish. 9. Kiss (Japanese Whiting) from Futtsu 10. Chutoro (Medium Fatty Tuna) from Sakai Port Tuna sourced from "Ishikura," weighing 96 kg caught with a seine net. 11. Akagai (Red Clam) With a strip of meat between the rice and fish. 12. Isaki (Striped Jack) Served with a sweet soy sauce and sudachi. 13. Marinated Akami (Lean Tuna) from Oma Sourced from "Yuinoka" (@maguroyunoka_27love), weighing 120 kg caught by fishing. 14. Otoro (Fatty Tuna) from Sakai Port Same fish as the chutoro, sourced from "Ishikura," weighing 96 kg caught with a seine net. 15. Aji (Horse Mackerel) from Hamada With ginger and green onion between the rice and fish. 16. Kuruma Ebi (Tiger Prawn) 17. Masunosuke (Salmon) Smoked with straw on the skin side. With mustard between the rice and fish. 18. Murasaki Uni (Purple Sea Urchin) from Rishiri 19. Anago (Conger Eel) from Tsushima With a sweet soy sauce glaze. 20. Tamagoyaki (Japanese Omelette) 21. Shijimi Clam Miso Soup 22. Shoboro Ika (Additional) Served with salt and sudachi 23. Kinmedai (Golden Eye Snapper) from Kamogawa (Additional) Quickly grilled on the skin side. With mustard between the rice and fish. Everything from start to finish was delicious once again. Less

I had been wanting to visit this restaurant since it opened. But as it became popular, it became impossible to make a reservation.Finally, my long-awaited first visit! Starting with the seasonal junsai, the first sashimi, the torigai, was fragrant and completely free of any unpleasant smell. I imagined it might have been briefly blanched instead of served raw, which is typical for this time of year.The hairy crab chawanmushi had a cheesy flavor, creating a rich and layered taste.Even though it was still early in the meal, the appearance of the eel mixed sushi? or steamed sushi? knocked me out completely—it was already a main event!After that, I followed the recommendations of the restaurant's sommelier and indulged in a makeshift wine pairing course...I got caught up in the pace of one piece with one glass, and by noon, I was completely out of it.After enjoying a series of exquisite nigiri, I decided to add something I hadn’t tried yet: squid. Since it’s the season for aori squid, I requested it, and it was finely sliced, enhancing its creamy texture.Additionally, since it’s shellfish season, I had the hon-miru.I don’t remember everything clearly due to the drinks, but I believe the isaki was aged just right and left a strong impression.Today, I left feeling completely satisfied and happy. Less

After training for 12 years at "Nihonbashi Kakigara-cho Sugita," a Tabelog Gold regular, I opened my own restaurant in 2014 and earned a Michelin star.I specialize in Edomae sushi using red vinegar rice, along with aging and temperature control techniques.As I have a small appetite and dislike blue fish, I request no substitutions.(Appetizers)- Mozuku seaweed and junsai vinegared dish- Makogarei (flatfish), red sea urchin, and torigai (cockle)- Hairy crab chawanmushi (savory egg custard)- Eel and celery rice- Katsuo (bonito) tataki- Hokkigai (surf clam)(Three Rare Delicacies)- Sweet shrimp and karasumi (dried mullet roe)- Ankimo (monkfish liver)- Grilled sweetfish over charcoal(Nigiri)- Kiss (whiting)- Chutoro (medium fatty tuna)- Hiragai (flat shell)- Kinmedai (golden eye snapper)- Akami (lean tuna)- Toro (fatty tuna)- Kuruma ebi (Japanese tiger prawn)- Simmered clams- Masunosuke (salmon)- Sea urchin- Anago (sea eel)(Soup)- Shijimi clam soup(Dessert)- Tamago (sweet egg omelet) Less

Sushi Hashimoto It’s been years since my last visit. I started with Ohmine 3 grains of Dewasansan, which had a beautiful sweetness and clarity typical of Ohmine. The fugu-shaped sake cup was adorable, instantly lifting my spirits. ❤️ I refreshed my palate with mozuku seaweed and junsai, followed by the soft and bouncy texture of flounder. The torigai (bird shell clam) was delicious, bursting with sweetness the moment I bit into it. The steamed egg custard with hairy crab had asparagus hidden inside, creating a perfect combination of the rich flavor of crab and the refreshing taste of spring. The dish with eel, rice, and celery offered an interesting contrast of aromas and textures. The katsuo (bonito) smoked with straw had a refined smokiness. The new onion and watercress garnish, along with the fragrant shiso leaf, provided a lovely accent. The sardine gari roll, finished with red vinegar, beautifully balanced acidity and the aroma of the garnishes. Among the three assorted appetizers, the sweetfish paste was particularly impressive. It was smooth and allowed me to enjoy the essence of sweetfish without any bone texture. The ankimo (monkfish liver) was a rich and delightful treat. Next came the dried Mejikari (sandfish). The skin was crispy and crunchy, while the flesh oozed with rich fat. This small fish had an unexpectedly strong presence, making it one of the highlights of the day. Now onto the nigiri, which was generously sized and robust. The spring baby sea bream, cured with kombu, had a tender texture and umami from the kelp. The akagai (red clam) was wrapped around the entire clam, making it irresistible for red clam lovers. ❤️ Following that were the kinmedai (golden eye snapper) and akami (lean tuna), with the akami being particularly to my liking. It was light without any heaviness, allowing me to enjoy the pure flavor of the tuna. The back toro (fatty tuna) had a light fat, while the otoro (premium fatty tuna) was classically delicious. The donchicchi aji (small horse mackerel) released a sweet fat that gently enveloped my mouth with each bite. Then came the kuruma ebi (sweet shrimp), masunosuke (a type of salmon), and finally the uni (sea urchin). The uni was generously piled on, creating a blissful bite that naturally turned into "uni rice" in my mouth. To finish, I had anago (conger eel) and added some cucumber with the entrails. I thoroughly enjoyed a variety of sake, including Jikon, Hidakami Natsu Gin, the limited edition Aramasa, and Kamo Nishiki Nibata Sake Mirai Shiboritate. Personally, I found the Ohmine 3 grains of Dewasansan I had at the beginning to be my favorite. Less

⚫︎ Appetizers Junsai and Mozuku Seaweed in Vinegar Flounder and Torigai Sashimi Hairy Crab Chawanmushi Eel, Celery, and Sushi Rice Katsuobushi Tataki Iwashi (Sardine) Sushi Roll Three Assorted Delicacies (Ankimo, Sweetfish, Shako) Dried Mehikari Fish ⚫︎ Sushi Kohada Kasugo Sea Bream with Kombu Back Fat Akagai (Red Clam) Kinmedai (Golden Eye Snapper) Marinated Red Meat Otoro (Fatty Tuna) Aji (Horse Mackerel) (Donchicchi) Kuruma Ebi (Sweet Shrimp) Masunosuke Salmon Uni (Sea Urchin) Anago (Sea Eel) Tamago (Egg Omelette) ⚫︎ Drinks Omine Jikon Hidakami Aramasa No.6 Oshinshu Kamo Nishiki Less

◆Omakase Mizuna seaweed and junsai vinegared dish Sashimi (Mako flounder, Surf clam) Chawanmushi with hairy crab Eel and celery Seared bonito Ishiwashi roll Three kinds of delicacies platter Small horse mackerel Red sea bream Medium fatty tuna Kasugo Golden eye snapper Marinated lean tuna Fatty tuna Squid Horse mackerel Sweet shrimp Tokishirazu Sea urchin Conger eel Egg Shijimi clam miso soup Additions (Torigai, Negitoro) ◆Drinks (Japanese sake 900ml, glass, mineral water) 【Total】JPY 98,200 Visit Date: Weekend at 12 PM (Reservation) Number of Guests: 2 Duration: About 2.5 hours There are only 8 seats at the counter, which made me a bit nervous, but the chefs were very kind, allowing me to enjoy delicious sushi. It was great that they served different types of Japanese sake for each customer, so I could try a variety. Less

The quality of the appetizers is high, and overall, it offers a satisfying experience. Considering the prices, I believe the drinks are relatively affordable. With a total of just under JPY 40,000 including service charges, I ordered two cups of Japanese sake (including Aramasa), a beer, and an Ichiro's Highball, totaling four drinks, along with two types of sushi for about JPY 9,000.⚫︎ Order Summary Omakase Course: JPY 36,300, Drinks: 4 cups Total: Approximately JPY 49,000 *Service charge: 10% ⚫︎ Reservation OMAKASE *Reservation difficulty: Low ⚫︎ Course Details 1. Mozuku seaweed and water shield 2. Octopus, bird clam, sea bream 3. Steamed crab and asparagus chawanmushi 4. Mixed sushi rice 5. Mackerel roll 6. Sweet shrimp, monkfish liver, swordfish 7. Dried Mehikaru 8. Kohada 9. Akashi sea bream 10. Seared back 11. Hokkigai 12. Seared sushi 13. Lean tuna 14. O-toro 15. Shima-aji 16. Shrimp 17. Tokishirazu 18. Purple sea urchin 19. Anago 20. Tamago 21. Soup ⚫︎ Taste Red vinegar sushi rice Rice and topping quantity: ☆4 Number of items: 21: ☆3 Balance of toppings: ☆4 *The stars do not correlate with taste or ratings.I really like Hashimoto because the sushi rice has a satisfying texture. The standout items were Kohada, lean tuna, seared back, Tokishirazu, and Shima-aji. The balance of acidity in the Kohada was excellent, and the seared back was made from a part close to the head, which was wonderfully tender and rich in fat.✨However, perhaps due to the rain, the quality of the toppings was somewhat lacking. I was surprised by the quality of the sushi... It’s been quite a while since my last visit, and I wondered if it was always like this. *I particularly felt this with the quality of the squid I ordered additionally.⚫︎ Impression The food is delicious. It really is, but the quality of the toppings is unavoidable. There were also some misunderstandings and forgotten orders in the service... It seems to have some issues for a high-end restaurant. Personally, I don’t mind the service, and I still love this place.⚫︎ Other The quality of the toppings is definitely not great after rainy days. There’s a bit of a gamble here, so it’s somewhat unavoidable due to the reservation process... but still, I feel a bit disappointed. Less

I had been wanting to visit this place for a while, and I found an opening through OMAKASE, so I made a reservation.The service was outstanding. Nine minutes before opening, one of the apprentices welcomed me outside. It was nice to see everyone with shaved heads again after a long time.The seating at the counter was a bit tight between the adjacent seats.◆ Mozuku seaweed and junsai (water shield) vinegared dish◆ Hirame (flounder), hiragai (Japanese surf clam), torigai (bird clam)◆ Chawanmushi (savory egg custard) with chestnut crab◆ Black abalone from Aomori, saltwater purple sea urchin from Yoichi It wasn't the best quality, but it was delicious. The abalone was tender and tasty.◆ ★ Grilled eel with vinegared rice and celery The crispy skin and crunchy celery were irresistible. It was incredibly delicious!◆ Shime-saba (vinegared mackerel) sushi roll◆ Ankimo (monkfish liver) and aged makajiki (swordfish) The ankimo was sweet, creamy, and delicious. It’s popular, so they always serve it.After this, I had 13 pieces of nigiri:◆ Kasubo (everyone else had kohada)◆ Hokkigai (surf clam) Tender and well-prepared.◆ Chutoro (medium fatty tuna) from Funka Bay The balance of red vinegar and wasabi was excellent.◆ Mirugai (geoduck) Soft yet still had a nice crunch.◆ Shima-aji (striped jack) I added more rice, which warmed it up, but unfortunately, the rice flavor overshadowed the fish.◆ Akami (lean tuna) Beautiful color, and the balance of red vinegar, wasabi, and fish was great.◆ ★ Otoro (fatty tuna) It melted in my mouth.◆ Aori-ika (squid) Soft and slightly sticky.◆ Kuruma-ebi (sweet shrimp) Consistently delicious and visually stunning.◆ Kinme (golden eye snapper) Lightly grilled, it paired perfectly with the warm red vinegar rice.◆ Sakura-masu (cherry salmon) Smoked with straw, the flavor of the salmon was rich.◆ ★ Purple sea urchin from Aomori Generously piled and held together well. As expected, it was sweet and delicious. Juicy! I couldn't help but exclaim, "Delicious!"◆ Anago (conger eel) Hot and delicious. I’m not usually a fan, but it was surprisingly tasty.◆ Tamago (egg) Finely textured.I used chopsticks for a while, but since they provided a separate hand towel, eating with my hands enhanced the flavor!There was no drink menu, but it seemed like anything was available. I ordered Junmai Daiginjo sake and left it up to them.The gari (pickled ginger) was the hard type.They were attentive, quickly providing a knee blanket and refilling my tea during the meal. Afterward, I was able to chat with the chef and other customers.I was extremely satisfied! The portions were generous, and the men at the table mentioned they were full by the end, but I felt just right, likely due to how delicious everything was. As expected from a Michelin-starred restaurant and Tabelog Silver!I had one cup of cold tea, and the course was JPY 40,000, so the tea cost almost JPY 4,000?! I wondered how much the people drinking alcohol spent?! I realized the service charge was 10%. My apologies for that. I will definitely come back! Less

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

Both the appetizer time and the sushi time were exceptional. I enjoyed the seasonal edamame, crab and asparagus chawanmushi, and eel mixed rice to settle my stomach with some protein and a touch of carbs, followed by a delightful trio of Japanese sake (which I can’t help but call a sampler!). It felt like they were inviting me to drink! The chef was cheerful and robust—probably someone who works out, I imagined. The happiness of savoring sweet shrimp, monkfish liver, and firefly squid with a touch of wasabi and a dry sake was pure bliss. The bonito was ruby-colored, and the crunch of the new onions added a nice accent to this cup. After this joyful drinking time, we dove into the seasonal sushi time. Here, they hardly use soy sauce. Each piece, starting from the kohada, was served with the most delicious flavors and aromas, making my senses tingle from my nose to the back of my throat. With just two fingers, the umami burst through my brain with each sushi piece. The rich horse mackerel, the tender clam, and the smoky yet fresh cherry salmon were all impressive, especially the stunning tuna. And each grain of rice was delicious! I’ll be back in the summer! Less

【Course】☆Tenmame (Sweet Peas)☆Mirugai (Surf Clam), Torigai (Cockle), Hirame (Flounder) - Sashimi☆Kurigani (Chestnut Crab), Asparagus, Chawanmushi (Savory Egg Custard)☆Katsu (Bonito), New Onion, Watercress☆Unagi (Eel), Celery, Shari (Sushi Rice)☆Shime Saba (Marinated Mackerel), Nori (Seaweed Roll)☆Shako (Mantis Shrimp), Hotaru Ika (Firefly Squid), Ankimo (Monkfish Liver)☆Kohada (Gizzard Shad) - Nigiri☆Hon-Ara (Red Snapper) - Nigiri☆Chutoro (Medium Fatty Tuna) - Nigiri☆Hokkigai (Surf Clam) - Nigiri☆Kinmedai (Golden Eye Snapper) - Nigiri☆Aori Ika (Bigfin Reef Squid) - Nigiri☆Akami (Lean Tuna) - Nigiri☆Otoro (Fatty Tuna) - Nigiri☆Aji (Horse Mackerel) - Nigiri☆Kuruma Ebi (Tiger Prawn) - Nigiri☆Hon Masu (True Masu Salmon) - Nigiri☆Murasaki Uni (Purple Sea Urchin) - Gunkan (Battleship Sushi)☆Anago (Conger Eel) - Nigiri☆Tamago Yaki (Sweet Omelette)☆Shijimi (Clam) Soup☆Isaki (Chicken Grunt) - Nigiri (Additional)☆Hiragai (Surf Clam) - Nigiri (Additional)☆Shima Ebi (Striped Shrimp) - Nigiri (Additional)☆Akagai (Red Clam) - Nigiri (Additional)【Total Payment】For 2 people: JPY 104,000*Includes 5 alcoholic drinks【Review】This was my first visit.It’s a popular restaurant that has earned a Michelin star.The head chef is from "Nihonbashi Kakigara-cho Sugita," and I had been curious about this place for a while.Upon visiting, I found both the appetizers and nigiri to be of exceptionally high quality, leading to a very satisfying overall experience.What stood out particularly was the slightly larger size of the toppings and shari, which gave each piece a strong presence and satisfaction.Despite this, the balance was excellent, allowing me to enjoy the meal without feeling overwhelmed until the end.Among the dishes, the aji was especially remarkable, with its rich fat content, umami, and harmonious aroma, making it the most memorable piece of the day.Including the technique, composition, and atmosphere, I believe this is a very high-level sushi restaurant.If you love sushi, this is a place you should definitely visit at least once.－－－－－－－－－－－－－－－－－－－－Thank you for always reading my reviews.I would greatly appreciate any "likes," "follows," or "saving the restaurant" you can give.Camera: RICHO GRⅢxInstagram: xxtaimuxx*Please feel free to follow me on Instagram as well.－－－－－－－－－－－－－－－－－－－－ Less

◻︎ 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" Less

【Appetizers】◉ Tenmame (Sweet Peas)◉ Sashimi◉ Firefly Squid Mixed Rice◉ Katsuo with New Onion◉ Shime Saba (Mackerel) Sushi Rolls◉ Chawanmushi with Hairy Crab◉ Grilled Sawara (Spanish Mackerel)◉ Shako (Mantis Shrimp), Firefly Squid, and Ankimo (Monkfish Liver) (missed the photo...)【Nigiri】◉ Kohada (Gizzard Shad)◉ Kasuga Tai (Sea Bream)◉ Chutoro (Medium Fatty Tuna)◉ Hokkigai (Surf Clam)◉ Akami (Lean Tuna)◉ Otoro (Fatty Tuna)◉ Aji (Horse Mackerel)◉ Aori Ika (Bigfin Reef Squid)◉ Murasaki Uni (Purple Sea Urchin)◉ Kuruma Ebi (Tiger Prawn)◉ Masu (Trout)◉ Anago (Conger Eel) (forgot to take a photo...)◉ Tamagoyaki (Japanese Omelette)◉ Shijimi Miso SoupIt was absolutely amazing! ♡ Less

I visited Sushi Hashimoto for lunch, a place I had been curious about for a while.The restaurant has a calm atmosphere, allowing me to enjoy my meal without feeling too formal. The flow from appetizers to sushi was smooth, and the meticulous preparation that highlighted the quality of the ingredients left a strong impression.At first, I found the vinegar in the rice to be a bit stronger than my preference, but as I continued, it blended well, and the balance with the toppings became to my liking. The sushi after that was truly delicious.Interestingly, I sometimes find myself thinking about that slightly vinegary rice again.I also enjoyed the simmered clams I ordered as an extra. I've recently developed a fondness for simmered clams.While the restaurant doesn’t focus on flashy presentations or surprises, I believe it genuinely offers delicious sushi. Considering the price, my satisfaction level was high, and I can confidently recommend it to others.Though I may not return immediately, I definitely want to visit again. I can recommend it as one of the options for those considering sushi in the Shintomicho area. Less

We had a private reservation and chose the omakase course. The atmosphere of the restaurant, the service, and the personality of the chef were all wonderful, and everything was incredibly delicious.Personally, the first piece of nigiri, kohada, was perfectly balanced with the vinegar and rice.My favorite was the simmered anago nigiri. The tender anago with sweet sauce and melt-in-your-mouth rice was pure bliss.I also tried the kuruma ebi nigiri for the first time. The plump shrimp served with shrimp miso was an unforgettable experience.Overall, everything we had was delicious. The timing of the dishes and the unpretentious nature of the chef made this a fantastic restaurant. I would love to visit again if I have the chance. Less

Omakase Course + 3 Additional ShellfishOmakase Japanese SakeDaishinshu, Kamo Nishiki, JikonHirotokawa, Mimuro Sugi, HinichiThe chef's personality and his apprentice create a warm, homey atmosphere, showcasing a wonderful team spirit.When I want to enjoy sushi without any gimmicks, I find myself wanting to visit here, Sushi Hashimoto, and Shinbashi Shimizu.The chef personally sees you off, which is truly admirable.The shako (young horse mackerel), aji (horse mackerel), and akagai (red clam) were delicious! Less

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! Less