Shintomicho : Congratulation on 1st anniversary of Sushi Hashimo (鮨はしもと) | Ryoko showing lots of yummy foods from Japan

Table of contents

Happy birthday to Sushi Hashimoto !
1. About Sushi Hashimoto?(鮨はしもと)
2. Like this:

Happy birthday to Sushi Hashimoto !

Sushi Hashimoto passed their 1st anniversary. Only one year have passed since they have started their business ! They’re already well-known as high quality sushi restaurant.

Congratulation on first anniversary !, Sushi Hashimoto (Shintomicho)

鮨はしもとが１週年を迎えたそうです！おめでとうございますヽ(｀▽´)/

I rarely drink alcoholic drinks at sushi restaurant, but somehow Hashimoto’s foods are suitable for Japanese sake and I can’t avoid having Japanese sake with them.

They chose my Japanese sake. Their choice was
“Yuki no Bijin” from Akita prefecture. “Yuki no Bijin” means beauty in the snow. They chose it because it mean me ? :p
Anyway, it was easy to drink and flavory.

Beauty in snow, Sushi Hashimoto (Shintomicho)

というわけでお祝いにお酒を注文。「ゆきの美人」･･･私のことらしいです(｀・ω・´)

Sush Hashimoto have one course only. So, all we have to do it to wait our foods to be served 🙂

Otoshi was Kinukatsugi (きぬかつぎ) as same as last time. I could peel it easily because I learned how to peel it 🙂

sake and kinukatsugi, Sushi Hashimoto (Shintomicho)

･･･と、ちょこっとだけウソをつきましたが、せっかくの１周年なので、許してくださいヽ(｀▽´)/

The course had some same foods as last time. But I wanted to eat these foods again, so, there’s no problem 🙂
http://www.ryoko-traveler.com/sushi-hashimoto4/

Filefish named Kawahagi (カワハギ)
I love it so much that I want to eat it every time 🙂

前回も食べました。毎回でもいいくらい好き。カワハギ。

With sauce made from soy sauce and its liver.
The chef said to us, “Please left the sauce as we can”.

Filefish with soysauce and its innards, Sushi Hashimoto (Shintomicho)

もちろん肝醤油で。この肝醤油は少し残しておいてくださいとのこと。

After we finished eating filefish, the chef collected our sauce and …

The chef put vinegared rice and a kind of squid named Shiroika (シロイカ) into the bowl.

回収された肝醤油の中に酢飯とシロイカが投入されて次の１品に。

Wild-grown scallop (天然のほたて)

Wild-grown scallop, Sushi Hashimoto (Shintomicho)

天然なので、毎回ばらつきがあって面白い。この日は甘くてみずみずしかった。

Steamed abalone with its innards sauce (蒸し鮑肝ソース)
Of course the abalone was soft and tasty, and more, this sauce was great. It had a little bitterness and the bitterness was good.

Steamed abalone with its innards sauce, Sushi Hashimoto (Shintomicho)

ふっくらやわらかいアワビの身はもちろん、この肝ソースがオイシイ。

Vinegared ark shell and cucumber (赤貝のひもときゅうりの酢の物)

My second Japaense sake was Jikon (而今)

Seond sake was Jikon, Sushi Hashimoto (Shintomicho)

おめでたいのでお酒をおかわりヽ(｀▽´)/「而今」です。

Chawanmushi with soft roe (白子の茶碗蒸し)
Those thick texture was good 🙂

Chawanmushi with soft roe, Sushi Hashimoto (Shintomicho)

ぷっくりした白子と茶碗蒸しのねっとりハーモニーが素敵。

And then, Grilled hairtail with salt (タチウオの塩焼き) was served as the sign of the last tsumami.
I like the hairtail best as grilled fish at Sushi Hashimoto.

Grilled hairtail, Sushi Hashimoto (Shintomicho)

今回の焼き物は、タチウオの塩焼きでした。

And then sushi time. I wanted to drink my sake up before sushi time, it left just a little :p

Gizzard shad (コハダ)

Flatfish named Hirame (ヒラメ)

Marinated tuna with soy sauce (まぐろのヅケ)

Spanish mackerel (サワラ)

Ark shell (赤貝)

Toro part of tuna (トロ)

Vinegared mackerel (シメサバ)

Kuruma prawn (車海老)

Kuruma prawn, Sushi Hashimoto (Shintomicho)

今回はなぜかしっぽ付きヽ(｀▽´)/ウレシイ

Sea urchin (うに)
As you see, the sea urchin was so soft. I picked it up so carefully and put it into my mouth.

Sea urchin, Sushi Hashimoto (Shintomicho)

いまにも崩れ落ちそうなくらいやわらかいウニ。

Conger eel (穴子)

Sushi in our course has finished. We asked their seafood for sushi in stock.
The chef said to us (me ?) that they have golden cuttlefish in stock. So, I ordered it. It’s my delight. I order it everytime when they have in stock.
Golden cuttlefish named Sumiika (すみいか)

Golden cuttlefish separately, Sushi Hashimoto (Shintomicho)

「スミイカアルヨ」と言われたら、絶対注文します(｀・ω・´)

And, Vinegared sardine (イワシの酢〆)
I had to ask them more. I didn’t think “sardine” was vinegared. I wanted to eat sardine without vinegar.
But it was good.