Sushi Hashimoto Tokyo

Hashimoto-san's tsumami format is very similar to his master (pics here are in reverse order). There is sashimi served directly on the counter, chawanmushi, a chinmi selection, yakimono and a norimaki (pending seasonal availability of saba or iwashi). But they are delivered a bit more quickly, and there are a few tweaks. The sashimi at Sugita is almost always flatfish, but here it often includes clams. And the norimaki is a little more rustic, has more takuan, and larger in size. They are also served much more rapidly, lending to a somewhat relaxed atmosphere. Notably, the gari is identical - thin square slices, with zero sugar and a sharp bite. Less

Sushi Hashimoto (April 2023). Now entering a series of posts on "sushiya that are good and you actually at least have a chance of booking." Sick of 'grammers incessantly posting the Arai tuna rainbow, or smiling photos of Amamoto-san and Saito-san? Doesn't it feel like they are all just here to display their superiority and access over you? No, that's just me? Well, ok then 😵‍💫.
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The #1 question I get asked on this platform is how and if a certain place can be booked. I don't begrudge it. Researching high end restaurants in Japan is a different ballgame. Many "best-of" lists (including the tabelog rankings) are essentially worthless as they will produce a volume of places that are fully booked by regulars, VIPs, and those annoying international "foodies" who just want to post about how special they are and collect all the exclusive bookings like Pokémon (saying that last point with deep self-awareness).
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I have three things to say to this:
1. If it's your first (or even fourth) time in Japan, don't sweat it. The distinction between the "best", "top tier" and the "very good" won't be meaningful. I know at least, it wasn't for me until I had been visiting Japan for years.
2. Instagram/tabelog hype doesn't necessarily equal food quality or experience quality and it certainly doesn't equal cost performance.
3. There are places that are still tough resys, but can be booked without a bot that trolls OMAKASE (the worst-policed resy site of all time), or paying the exorbitant fees of Tableall or Shukuoku. Which means, there are many high-end experiences available to non-local, non-VIPs if you have an open mind.
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I certainly put Hashimoto-san in that category. While the vibe and format is different than his famed master, the ingredients used and preparations are more or less quite similar. There are large, powerful nigiri, with firm shari that has decently strong (I'd rate 7.5/10) vinegar flavor. One difference is that extra attention is paid to the nihonshu selection, and a pairing for the full meal runs under ¥6k, so it's well worth taking advantage of. Many of the regulars like to drink here, and it lends itself to a more relaxed, "dinner party"-like atmosphere. Less

2023.09 #鮨はしもと (Sushi Hashimoto/ 스시 하시모토)

#omakasegurume

新富町駅から徒歩5分にある江戸前鮨ミシュラン一つ星（2023年現在）「鮨はしもと」
“Sushi Hashimoto”, a michelin-starred（As of 2023) Edomae Sushi restaurant located a 5 minute walk from Shintomicho Station
신토미쵸역으로부터 도보 5분거리에 위치한 미슐랭 1스타 에도마에 스시레스토랑 “스시 하시모토”

大将 橋本 裕幸氏が毎朝新鮮なネタを仕入れそれを使用した江戸前鮨を存分に味わえるおまかせコース。藁で燻した鰆には山葵と辛子をあてて、味に深みを付け、幅広く引いた鮪は包み込むように握り、山葵は多め、酢飯の温度は高め、脂の甘みをとろけさせます。ひとつひとつ丁寧に作られた味は日本酒ともピッタリです。
予約：OMAKASE *完全予約制
予算：￥33,000〜

★ 「美味しそう」と思ったら"セーブ"をお忘れなく！ (料理がおいしくなければ、掲載しません！)

Enjoy an Edomae-style sushi Omakase course made with fresh ingredients purchased every morning by chef-owner Hiroyuski Hashimoto. The straw-smoked Spanish mackerel is coated with wasabi and hot pepper to add depth to the flavor. The tuna, which has been prepared in a wide variety of ways, is wrapped in wasabi and piping-hot sushi rice to melt the sweetness of the fat. Sake complements the carefully crafted taste of each dish.
Reservations: OMAKASE *Reservations required
Budget: From ￥33,000

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

오너 셰프 히로유스키 하시모토 씨가 매일 아침 구입한 신선한 식재료로 만든 에도마에 스타일 스시 오마카세 코스를 즐겨보세요. 짚으로 훈제한 삼치는 와사비와 고춧가루로 코팅해 맛의 깊이를 더했습니다. 다양한 방식으로 준비한 참치는 와사비와 따끈따끈한 스시 라이스에 둘러쌓여 참치 지방의 단맛이 녹아납니다.
사케는 정성스럽게 만든 각 요리의 맛을 더욱 돋보이게 합니다.
예약: OMAKASE *예약 필수
예산: 33,000엔부터

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안 합니다!)

#銀座グルメ #ミシュラン寿司 #お寿司大好き #おまかせ寿司 #グルメスポット #sushiholic #MichelinSushi #omakasesushi #wheretoeattokyo #GinzaDinner #긴자스시 #음식블로거 #도쿄스시 #도쿄맛집 #스시러버 #미슐랭 Less

Solid meal at Sushi Hashimoto as always. Such consistency on quality, techniques, balance and service, yet still not too difficult to book. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #鮨はしもと #tokyo #sushihashimoto Less

鮨 はしもと
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はしもとさんはすぎたさんで12年間働いた後、2014年にオリジナルショップをオープンしました。最近、新富町に移転し、寿司を楽しむ人々に大人気です。 赤酢と米酢をブレンドしたシャリのバランスがしっかりしているので、強いシャリの味を楽しむ人にぴったりの場所です。楽しかったです。
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevchesushi #鮨 #すし #寿司 #鮨はしもと TL4.31-S Less