Sushi Hashimoto (鮨はしもと) in Shintomicho | Ryoko showing lots of yummy foods from Japan

Table of contents

Luxury sushi week !
1. About Sushi Hashimoto (鮨はしもと)
2. Like this:

Luxury sushi week !

We had sushi party at Hashimoto the other day.

shop-curtain-sushi-hashimoto-shintomicho

２か月振りの鮨はしもと。すぎたの数日後に訪れたため、出てきたものがかなりかぶっていて、食べ比べできました。

Because I visited Sugita a few days before this sushi party, Hashimoto served similar course of Sugita that I had.

Suitengu-mae : Small and large gizzard shad at Sugita (日本橋蛎殻町すぎた)

Luxury fish "Shinko" at Sugita. We visited Sugita (fomer Miyakozushi in Bakuroyokoyama) for enjoying summer tastes 🙂 ...

So, I set similar title on this post :p

At first, I ordered Japanese sake that is their recommendation as usual.
Edamame was more salty than Sugita’s. But I liked it 🙂 Salty edamame went with Japanese well.

soramame-and-japanese-sake-sushi-hashimoto-shintomicho

いつものように、まずはおすすめのお酒をいただきます。枝豆は「すぎた」よりしょっぱく、これぞ、おつまみ。という感じでした。

They chose it for me. Yamakawa Mitsuo (山川光男). Cute picture 🙂

yamakawa-mitsuo-as-first-sake-sushi-hashimoto-shintomicho

最初に選んでくれたお酒はこの「山川光男」。

At first sashimi was served as usual.
Flatfish and whelk (ひらめ, つぶ貝)
The flatfish was from Samani of Hokkaido.

Abalone (あわび) was served with its innards sauce. This abalone was great. It had crunchy texture, but soft. And sweet. But its innards sauce was bitter. Those made a good contrast.

abalone-with-its-liver-sauce-sushi-hashimoto-shintomicho

あわびは噛みごたはあるけれど、柔らかくて甘くて、肝ソースとのコントラストが面白い（＾＾）

And after finished eating abalone, the chef collected our dishes that have the innards sauce. And he put squid and vinegared rice on it. And he returned it to us.

adding-squid-and-shari-into-the-abalone-liver-sauce-sushi-hashimoto-shintomicho

まだ肝ソースが残っている状態を回収し、そこにシャリといかが投入され戻ってきました。毎回これ、楽しみなんだよなあ(*´Д｀)

I couldn’t help but having second helping of Japanese sake.

２杯目を注文せずにはいられませんでした(≧∇≦) 「百黙」というお酒。

Sardine roll (いわし巻き). Sardine was rolled with laver, chive, takuan (yellow pickled radish) and ginger. Yes. Sardines’ season will be end before long. But still it was fatty and delicious.

sardine-roll-sushi-hashimoto-shintomicho

はしもとのイワシ巻きはたくあんが特徴です。黄色がきれい。

Minced sweetfish (鮎のミンチ)

Chawanmushi (茶碗蒸し)
It had corn and sea urchin. I enjoy their chawanmushi every time 🙂

コーンが入ってます。ここの茶わん蒸しは毎回楽しみ（＾＾）

Last of tsumami was grilled fish. Butterfish (マナガツオの塩焼き) as well as Sugita.

grilled-butterfish-sushi-hashimoto-shintomicho

こちらでも焼き物はまながつお。

When we visit luxury sushi restaurant in Summer, we look forward to having it.
Small gizzard shad (Shinko, 新子). It can be eaten from July – early August only 🙂