We occupied Sushi Hashimoto (鮨はしもと) in Shintomicho the other day. We enjoyed their splendid sushi to the full.
But taking full reservation of seats is getting harder and harder. It might be the last time. Sushi Hashimoto is going up the stairs to be one of the great popular sushi restaurant smoothly.
The course is expensive for me and hard to go there monthly, but I think we’ll be not able to take reservation easily like now (like Miyakozushi). So, if someone ask me to join dinner at Sushi Hashimoto, I never say “No”.
Otsumami is gingko nuts. It’s Autumn flavor.
My Japanese sake was Haneya. It was fruity and easy to drink.
At first, sashimi was served. Hirame came from Rishiri of Hokkaido.
Tsubugai. Extremely sweet !
Marinated buri. Mustard was put on the meat.
Chawanmushi with yuba and grated corn. Salmon roe was on it. Gorgeous.
Grilled sanma (saury) with vinegared miso having its innards. Its sauce was awesome. I love saury’s innards !
Marinated sujiko with miso and smaller turban shell with its innards. Sujiko is salmon roe. Anyway, that day’s foods went with Japanese sake !
Grilled ebodai with salt. Egodai is a kind of butterfish. Grilled fish is the sign of the start of sushi time.
So, gari was served just after that.
First sushi that day was this one that have shining skin all the same. This is Kohada.
Sumiika.
Kasugo. Young red sea bream.
Katsuo with mustard.
Surf clam. So sweet. The cut is so beautiful like art.
Toro. Tuna came from Oma that day ! Tuna caught in Oma is said the king of tuna !
Shimesaba. Saba is mackerel in English. “Sime” means vinegared. So, it’s vinegared mackerel. So, it’s sour a bit.
Kurumaebi from Beppu bay. So huge !
Uni. One-bite sized small bowl 🙂
This is… special small anago bowl that my friend ordered in special. It have two portions of anago ! He asked the chef to put two portions of conger eel sushi into the small bowl as same as sea urchin. And as a result, such a luxury bowl was served to him. He ate it up with smile.
Normally, they serve anago like this in the course (That’s mine)
Well, sushi included the course was finished. And I added some sushi.
Marinated tuna with soy sauce.
Salmon roe. Ikura.
Last, shijimi clam soup. This blue color soup is because of shijimi clam and konbu seaweed extracts.
Tamagoyaki was served as dessert.
That day dishes were really tasty as a whole. Everything went with Japanese sake well 🙂 Especially, shells were sweet and tasty.
I have to apologize to the chef in the near future. When I went to there for the first time and saw him, I thought he can’t cook sushi well because of his younger and casual looking. But I’m mad about his sushi now !
About
Name Sushi Hashimoto (鮨はしもと)
Open Lunch, Dinner
Reservation Required (Omakase)
Credit card Available
Google Map (Current location)
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