Sushi Hashimoto

A nigiri sushi course with the owner's omakase. We use the finest seasonal seafood of the day. Enjoy nigiri prepared with traditional Edomae sushi techniques.

A seafood bowl generously filled with various types of fish fillets. It has a rich flavor that is enhanced when mixed with our special sauce and egg yolk.

A bowl generously topped with fresh horse mackerel (aji). The umami of the horse mackerel and the refreshing taste of the condiments pair well with the rice.

A bowl made with "Kinka Saba," a brand of mackerel caught off the coast of Kinkasan Island, Miyagi Prefecture. The fatty mackerel is finished with a fragrant char.

A bowl of minced tuna (fatty parts) mixed with green onions. Enjoy the smooth texture and the umami of the tuna.

A bowl of large conger eel, called "Densuke Anago," grilled over charcoal for a fragrant finish. The fluffy texture and charcoal aroma will whet your appetite.

A bowl made with the finest natural bluefin tuna medium fatty tuna sourced from Toyosu's renowned wholesaler, Yamayuki. The sweetness of the melting fat is exquisite.

A bowl made with "Iwahime Salmon," a brand of salmon from Iwate Prefecture. It has a clean, light fat and a strong umami flavor without any gaminess.

A parent-child bowl luxuriously topped with Iwahime salmon fillet and red salmon ikura. Enjoy the umami of the salmon and the bursting texture of the ikura.

A bowl generously topped with the finest natural bluefin tuna lean meat. You can savor the rich iron and acidity unique to lean meat, and its deep flavor.

A fulfilling course that includes 5 appetizers and 10 pieces of nigiri sushi.

A course where you can enjoy 10 pieces of nigiri sushi carefully selected by the owner.

A warm soup with a flavorful clam broth. It is gentle on the stomach and perfect to start or finish your meal.

A platter of pickles made with seasonal vegetables.

Cream cheese marinated in Saikyo miso, rolled in nori seaweed. The rich cheese and miso flavor are perfect with sake.

A combination of "Iburigakko," a smoked pickled daikon radish specialty from Akita, and cream cheese. The smoky aroma and rich cheese flavor are a great match.

A mix of "Shuto," a salty paste made from the internal organs of fish like bonito, and cream cheese. The saltiness and richness pair well with Japanese sake.

An appetizer made with flavorful homemade bonito flakes.

Homemade tamagoyaki (Japanese rolled omelet) from the sushi chef. It is sweet and can be enjoyed as a dessert.

Fresh horse mackerel nigiri. Served with condiments such as ginger and green onions.

Fatty sardine nigiri. Its melt-in-your-mouth texture is its charm.

Vinegared mackerel nigiri. The moderate acidity enhances the umami of the fat.

Raw octopus nigiri. Enjoy the chewy texture of the suckers and the sweetness of the flesh.

Squid nigiri. Characterized by its sticky sweetness and firm texture.

Tuna medium fatty tuna nigiri. The balance between the acidity of the lean meat and the sweetness of the fat is exquisite.

Rich sea urchin gunkanmaki. Creamy and spreads the aroma of the sea.

Soy-marinated salmon roe gunkanmaki. Enjoy the popping texture and rich flavor.

A hand-rolled sushi with minced tuna and green onions. The aroma of the nori and the fat of the tuna pair well.

A hand-rolled sushi with fatty tuna (toro) and takuan (pickled radish). The exquisite combination of the soft toro and the crunchy takuan.

A dish of squid served with spicy grated wasabi. The wasabi enhances the sweetness of the squid.

Large Densuke conger eel grilled over charcoal. Enjoy the fragrant aroma and fluffy flesh.

A luxurious dish layering fatty tuna and lean tuna. Enjoy the umami of different parts at once.

Lightly pickled preserved Sichuan vegetables. It is refreshing and perfect as a snack with drinks.

Mountain burdock pickled in miso or soy sauce. It has a unique flavor and crisp texture.

A rare delicacy fermented with squid internal organs. Its rich saltiness and umami will make you reach for more sake.

A combination of tuna internal organ salt-cured paste and cream cheese.

Tender simmered octopus dish. It is called "Sakurani" because it turns a cherry blossom pink color.

A cold dish of highly sweet fruit tomatoes soaked in Japanese dashi broth. It is sweet, sour, and refreshing.

Young corn with skin, steamed and grilled over charcoal. You can eat it with the sweet and delicious silk.

Water eggplant, which has a high water content, grilled over charcoal. It has a juicy and melt-in-your-mouth texture.

An appetizer of octopus simmered until tender over a long period.

A luxurious appetizer made with succulent snow crab meat.

A classic Japanese draft beer.

We offer carefully selected Japanese sake from all over the country. Prices vary depending on the brand.

We offer wines that pair well with fish dishes by the bottle.