Hashiya

Lean tuna sashimi. Deep red color with a firm texture and clean, iron-rich flavor. A classic sushi bar staple.

Medium fatty tuna sashimi. Strikes a balance between the meaty akami and the rich otoro. Melts in the mouth with savory umami.

Seasonal white fish sashimi, recommended by the chef. Typically features a delicate, subtle flavor and slightly chewy texture.

Bonito (skipjack tuna) sashimi. Known for its strong, savory flavor, often served with ginger and green onions to complement the taste.

Horse mackerel sashimi. Fresh and slightly oily in a pleasant way. Usually served with ginger and scallions.

Seafood tartare seasoned with a sweet and savory sauce and sesame oil, often topped with an egg yolk. Rich and flavorful.

Traditional fisherman's dish of minced fresh fish mixed with miso, ginger, and green onions. Sticky texture and savory taste, perfect with sake.

"Bomb" appetizer. A mix of sashimi chunks, natto (fermented soybeans), okra, takuan pickles, and egg. Mix it all up and wrap in dried seaweed.

Set of 3 pieces of nigiri sushi. Chef's selection of fresh fish on vinegared rice.

Set of 5 pieces of nigiri sushi. A larger assortment of fresh seafood on vinegared rice.

Minced fatty tuna with green onions, served as a sushi roll. Creamy texture with a fresh onion bite.

Sushi roll filled with fatty tuna and pickled daikon radish (takuan). Offers a delicious contrast between soft tuna and crunchy pickles.

Classic tuna sushi roll. Lean red tuna wrapped in rice and seaweed. Simple and refreshing.

Cucumber sushi roll. Crisp cucumber strips in rice and seaweed. A light palate cleanser.

Rare deep-fried bonito cutlet. Crispy breadcrumb coating on the outside, rare and tender inside.

Rare deep-fried horse mackerel cutlet. Savory fish with a crunchy crust, cooked to retain moisture.

Rare deep-fried scallop cutlet. Sweet, plump scallops lightly fried to keep the center raw and creamy.

"Addictive Cabbage". Raw cabbage leaves seasoned with savory dressing, typically sesame oil and salt. A crunchy, light starter.

Daily small side dish. The content changes daily, offering a small taste of seasonal or home-style cooking.

Soy-braised pork belly, served with a soft-boiled marinated egg. The pork is tender and melts in the mouth, with a rich sweet-savory glaze.

Spicy beef tendon stew with tofu. Slowly simmered until the tendon is gelatinous and soft, in a spicy savory broth.

Grilled pork loin marinated in salt koji (rice malt). The koji tenderizes the meat and adds a distinct umami sweetness.

Rolled Japanese omelette made with dashi stock. Juicy and savory. Available plain or with spicy cod roe (mentaiko).

Japanese-style potato salad. Creamy mashed potatoes often mixed with vegetables like cucumber and carrots.

Smoked daikon radish pickles (Iburigakko) paired with cream cheese. A popular izakaya snack combining smoky crunch with creamy richness.

Broccoli appetizer served with baguette slices. Likely an ajillo or garlic-sauteed dish.

Okinawa-style noodle soup. Wheat noodles in a clear pork and dashi broth, typically topped with pork belly.

Chikuwa (fish cake) tempura with green laver (aonori) in the batter. Chewy and savory with a nice seaweed aroma.

Deep-fried tofu served in a savory dashi broth with grated daikon and ginger. Crispy skin and soft, silken interior.

French fries. Crispy fried potatoes, a universal snack to go with drinks.