Sushi Hashimoto Tokyo

Awards

MICHELIN Guide

One star restaurant, 2025

All Michelin stars in Tokyo All Michelin stars in Japan All 1 star Michelin in Tokyo All 1 star Michelin in Japan

OAD

Japanese Restaurants 2024, 102

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2024 Silver

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Silver in Tokyo All Tabelog Silver in Japan

Restaurant Ranking

Restaurant Ranking 2024, #2701, PRO #16.33, USER #0.00

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Gault & Millau

3 Torques, 2018

All Gault & Millau in Tokyo All Gault & Millau in Japan All Gault & Millau 3 Torques in Tokyo All Gault & Millau 3 Torques in Japan

Gault & Millau Public Mark

15 / 20

Ratings from the web

Tabelog

4.40

Chef

Hiroyuki Hashimoto

Cuisine

Sushi

• 2024
• 2023
• 2021
• 2020
• 2017

Dinner at 鮨 はしもと

on 01 Jul 2024

by Jad Ibrahim

Magnificent Ika nigiri at Sushi Hashimoto ~

Does it get any better than squid? Nope I don’t think so 🤪
.
.
.
.
#paris #sushi #sushi🍣 #nigiri #france #パリ #フランス #food #reels #foodie #japan #ginza #tokyo #japanesefood #explore #explorepage

Dinner at 鮨はしもと

on 21 Jun 2024

by Omakase Gurume

[한/日/EN] #鮨はしもと (Sushi Hashimoto/ 스시 하시모토)

新富町にある江戸前鮨ミシュラン一つ星（2024年現在）「鮨はしもと」
“Sushi Hashimoto”, a Michelin-starred（As of 2024) Edomae Sushi restaurant in Shintomicho.
신토미쵸에 위치한 미슐랭 1스타 에도마에 스시레스토랑 “스시 하시모토”

夏にはおまかせコースとシャンパンが進むと、お客さんに人気。お店のこだわりは赤酢と米酢をバランスよくブレンドしたシャリや、毎朝豊洲で仕入れている新鮮な魚介類、握りを通して季節感に合わせて味わえる。最近のコースでは枝豆、桜エビの茶碗蒸し、鰯の海苔巻きなどのおつまみ、握りには春子鯛... More

[한/日/EN] #鮨はしもと (Sushi Hashimoto/ 스시 하시모토)

新富町にある江戸前鮨ミシュラン一つ星（2024年現在）「鮨はしもと」
“Sushi Hashimoto”, a Michelin-starred（As of 2024) Edomae Sushi restaurant in Shintomicho.
신토미쵸에 위치한 미슐랭 1스타 에도마에 스시레스토랑 “스시 하시모토”

夏にはおまかせコースとシャンパンが進むと、お客さんに人気。お店のこだわりは赤酢と米酢をバランスよくブレンドしたシャリや、毎朝豊洲で仕入れている新鮮な魚介類、握りを通して季節感に合わせて味わえる。最近のコースでは枝豆、桜エビの茶碗蒸し、鰯の海苔巻きなどのおつまみ、握りには春子鯛 昆布じめ、大トロ、車海老などが楽しめる。アルコールペアリングと一緒におつまみや、握りが最高と他の来客したシェフからもオススメだそうです。
予約：OMAKASE
予算：￥33,000〜

Customers flock for the Omakase course and champagne in summer! The restaurant's specialties include sushi rice using a well-balanced blend of red and rice vinegar, fresh seafood purchased from Toyosu every morning, and seasonal nigiri. At the start of the course, you can enjoy side dishes such as Edamame, Sakuraebi Chawanmushi, and sardine nori maki. Featured nigiri dishes include young sea bream, fatty tuna, and Kurumaebi. Other chefs who came to the restaurant recommend the side dishes’ alcohol pairings and the nigiri!
Reservations: OMAKASE
Budget: From ￥33,000

해당 레스토랑은 샴페인을 계속 마시게 하는 훌륭한 맛의 오마카세 코스를 진행하고 있어 폭발적인 인기를 누리고 있습니다. 또한 이곳만의 오리지널리티라고 할 수 있는 적식초와 쌀식초를 황금비율로 넣은 샤리와 매일 아침 도요스에서 공수해 오는 신선한 해산물로 만든 니기리를 통해 계절을 느낄 수 있는 맛을 경험하실 수 있습니다.
만약 이곳을 방문하신다면 코스의 초반부에 제공되는 풋콩, 사쿠라에비 차완무시(계란찜), 정어리 김마끼 등과 같은 츠마미는 물론 어린 도미, 참치 뱃살, 보리 새우 과 같은 니기리도 맛보실 수 있습니다. 이외에도 츠마미와 니기리와 함께 하실 수 있는 알코올 페어링은 이곳을 방문한 동종업계 셰프도 인정할 정도로 환상적인 마리아주를 느끼실 수 있습니다.
예약 : OMAKASE
예산 : 33,000엔부터~ Less

Dinner at 鮨 はしもと

on 23 Apr 2024

by Melissa F

Lunch at Sushi Hashimoto - helmed by Hiroyuki Hashimoto who had trained under Sugita San at Miyakozushi. The otsumami were more impressive than the nigiri with creative appetizers such as the firefly squid with rice, the hamaguri chawanmushi made with soy milk, and the katsuo with cooked sweet onions. All of the nigiri were very solid but just that none really stood out. Still the lunch was a lovely one with a relaxing atmosphere with the friendly Hashimoto San at the counter.

Our omakase:

Aoyagi
Taira... More

Lunch at Sushi Hashimoto - helmed by Hiroyuki Hashimoto who had trained under Sugita San at Miyakozushi. The otsumami were more impressive than the nigiri with creative appetizers such as the firefly squid with rice, the hamaguri chawanmushi made with soy milk, and the katsuo with cooked sweet onions. All of the nigiri were very solid but just that none really stood out. Still the lunch was a lovely one with a relaxing atmosphere with the friendly Hashimoto San at the counter.

Our omakase:

Aoyagi
Taira
Hamaguri chawanmushi
Hotaru ika with shari
Iwashi maki
Ankimo, hotaru ika, shiokara
Katsuo with onion
Kohada
Kasugodai
Torigai
Chutoro
Akami
Akagai
Sakuramasu
Aji
Otoro
Sawara
Kuruma ebi
Bafun Uni
Anago
Tamagoyaki
•
1*, Sushi Hashimoto 鮨 はしもと
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Dinner at 鮨 はしもと

on 10 Feb 2024

by Omakase Gurume

[한/日/EN] #鮨はしもと (Sushi Hashimoto/ 스시 하시모토)

新富町にある江戸前鮨ミシュラン一つ星「鮨はしもと」
“Sushi Hashimoto”, a Michelin-starred Edomae Sushi restaurant in Shintomicho.
신토미쵸에 위치한 미슐랭 1스타 에도마에 스시레스토랑 “스시 하시모토”

あのミシュラン三つ星で有名な「日本橋蛎殻町 すぎた」の伝統的な江戸前鮨＋店主の橋本氏が新しく作る料理も見逃せないとお客さんに人気。。お店のこだわりは、赤酢と米酢をバランスがいいシャリと、新鮮な魚介類、握りを通して季節感に合わせて味わえること。コースの最初には海老芋、茶碗蒸し(真鱈白子入り)、鰯海苔巻などののおつまみから北寄貝、大トロ、車海老、縞鯵などの握りが楽しめる。アルコールペアリングと一緒におつまみや、握りが最高と他の来客したシェフからもオススメとの事。
予約：OMAKASE... More

[한/日/EN] #鮨はしもと (Sushi Hashimoto/ 스시 하시모토)

新富町にある江戸前鮨ミシュラン一つ星「鮨はしもと」
“Sushi Hashimoto”, a Michelin-starred Edomae Sushi restaurant in Shintomicho.
신토미쵸에 위치한 미슐랭 1스타 에도마에 스시레스토랑 “스시 하시모토”

あのミシュラン三つ星で有名な「日本橋蛎殻町 すぎた」の伝統的な江戸前鮨＋店主の橋本氏が新しく作る料理も見逃せないとお客さんに人気。。お店のこだわりは、赤酢と米酢をバランスがいいシャリと、新鮮な魚介類、握りを通して季節感に合わせて味わえること。コースの最初には海老芋、茶碗蒸し(真鱈白子入り)、鰯海苔巻などののおつまみから北寄貝、大トロ、車海老、縞鯵などの握りが楽しめる。アルコールペアリングと一緒におつまみや、握りが最高と他の来客したシェフからもオススメとの事。
予約：OMAKASE *完全予約制
予算：￥30,800〜

Don't miss the traditional Edomae Sushi of the triple Michelin-starred “Sugita”, plus new dishes created by the owner, Mr. Hashimoto. The restaurant's specialty is its Shari, a well-balanced blend of red and rice vinegar, fresh seafood and seasonal flavors throughout the nigiri. The course begins with side dishes such as Japanese yam, Chawanmushi (with cod milt), and rolled sardine with seaweed. As for nigiri, you can enjoy Sakhalin surf clam, fatty tuna, Kurumaebi, and striped horse mackerel. Other chefs who came to the restaurant recommend the side dishes’ alcohol pairings and the nigiri!
Reservations: OMAKASE *Reservations required
Budget: From ￥30,800

이곳은 스시야의 국가대표라고도 할 수 있는 미슐랭 3스타 스시레스토랑 “니혼바시 카키가라쵸 스기타”의 정통 에도마에스시 + 타카하시 오너셰프의 스타일을 합친 새로운 스시 오마카세를 고객들에게 선보이고 있으며, 런치와 디너 모두 8종의 츠마미, 13종의 니기리로 구성되어 있습니다. 본 레스토랑에서는 적식초와 쌀식초를 균형 있게 배합한 샤리와 신선한 해산물, 계절감을 온전히 느낄 수 있는 초밥을 맛보실 수 있습니다. 코스 요리는 일본 참마, 대구 이리 차완무시, 정어리 김말이 등의 사이드 디쉬가 나오며 시작됩니다. 초밥으로는 북방대합, 참치, 쿠루마에비, 줄무늬 다랑어 초밥 등을 맛보실 수 있습니다. 이외에도 츠마미와 니기리와 함께 하실 수 있는 알코올 페어링은 이곳을 방문한 동종업계 셰프도 인정할 정도로 환상적인 마리아주를 느끼실 수 있습니다.
예약 : OMAKASE(예약제 운영)
예산 : 30,800엔부터~ Less

Dinner at 鮨 はしもと

on 07 Jan 2024

by Naoki Hoshi

📍Sushi Hashimoto📍 鮨 はしもと 🏆Tabelog 4.35🏆Tabelog Silver🥈🏆Michelin⭐️

Dinner at 鮨 はしもと

on 05 Jan 2024

by Naoki Hoshi

📍Sushi Hashimoto📍 鮨 はしもと 🏆Tabelog 4.35🏆Tabelog Silver🥈🏆Michelin⭐️

Thank you for the recommendation @davidyang12488 !

Dinner at 鮨 はしもと

on 06 Dec 2023

by 鮨食べる人 アメリカ人

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... More

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

Dinner at 鮨 はしもと

on 29 Nov 2023

by 鮨食べる人 アメリカ人

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 😵‍💫.
.
The #1 question I get asked on this platform is how and if a certain place can be booked. I don't... More

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 😵‍💫.
.
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).
.
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.
.
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

Dinner at 鮨 はしもと

on 15 Nov 2023

by Omakase Gurume

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... More

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

Dinner at 鮨 はしもと

on 14 Jul 2023

by Reisa Jiang

Solid meal at Sushi Hashimoto as always. Such consistency on quality, techniques, balance and service, yet still not too difficult to book. •
•
•
•
•
#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan... More

Solid meal at Sushi Hashimoto as always. Such consistency on quality, techniques, balance and service, yet still not too difficult to book. •
•
•
•
•
#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

Dinner at 鮨 はしもと

on 04 Feb 2021

by Kevin Chen

鮨 はしもと
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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。
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#料理 #レストラン... More

鮨 はしもと
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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。
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#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

8 / 10

Dinner at Sushi Hashimoto (鮨 はしもと)

on 07 Oct 2020

by Gerhard Huber

I have had meals ay Miyako Sushi, the place where Hashimoto-san started his career. However, his Omakase shows that he has higher ambitions than his sensei.
Excellent prices, well aged and paired with a great Shari.

Dinner at 鮨はしもと

on 06 Dec 2017

by Jason Wang

Tamago
_
Sushi Hashimoto (鮨 はしもと), Tokyo (April 2017)
#cityfoodsters_tokyo
#cityfoodsters_sushihashimoto