鮨はしもと｜Goalkeeper at a famous Tokyo sushi restaurant

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It's early September in Tokyo, and with the crisp fall weather and pleasant temperatures, it's a good mood to take a walk, and after walking through the bustling crowds of Ginza Chuo-dori, turn into quiet Shintomi-cho, and in about 10 minutes' walk, you'll see the understated facade of Sushi Hashimoto.

Hashimoto-san's sushi restaurant has been enjoying a good reputation among many local diners and overseas fans since he became independent from Sugita-san after completing his longtime training at Nihonbashi Oyumicho Sugita about 10 years ago.

Despite opening just a few blocks away from the central Ginza area, Hashimoto San doesn't charge exorbitant prices like the vast majority of Ginza sushi restaurants by boasting that they use top-notch ingredients, but rather sticks to what they've learned from their masters, using subtle treatments to enhance the flavor of their food and give their guests the best experience possible at a reasonable price.

These days, it's rare to find a tabelog silver medal store that opens in Ginza with a top 10 Tokyo sushi keeper set priced at just 35,000 yen, with drinks and add-ons priced so that you can say it's for charity.

Hashimoto san chose Mutual and conch as the two types of sashimi that demonstrate the ability of buyers to select ingredients. The sweetness of fresh and timely processed Mutual is something that domestic sushi restaurants can't reproduce no matter how hard they try, and the crunchiness of the conch and the fresh ocean smell that fills the mouth without a hint of fishy flavor make you realize that the distance between the origin of the ingredients and the place where they come from is an insurmountable barrier.

This seemingly simple bowl of steamed chawanmushi, in addition to the warm steamed egg and fluffy salmon roe, also hides the smooth and tender soup leaves, and the surface of the dotted yuzu peels together in the mouth intertwined into a complex yet harmonious music.

The skinned fish was cut into thin strips and mixed with the fish liver, and the sprouts and green onions were mixed with sushi rice to make a miniature donburi. This kind of mini donburi made with seasonal ingredients seems to have become a regular feature at Sushi Hashimoto, and I like it because it has the feeling of stabilization of the stomach with the carbs, but also the sensation of the taste sensation being pushed up gradually.

The mackerel isabe roll and the savory sansho (anko liver, sashimi, and abalone) are old favorites in the Sugita line of sake dishes: they look down-to-earth, but the flavors pack a punch, and the layering of ingredients in the mackerel isabe roll in particular makes you want to have more than just a glass of wine.

The taiko (Japanese swordfish), grilled over a long charcoal grill, was tender and juicy, a perfect finish to the meal.

Saké Hashimoto is supposed to be very knowledgeable about sake, with a very wide range of categories, and his selection matched the food of the day quite well. He's not at all stingy with the unfamiliar raw customers either, and pulls out a lot of good stuff: from the old school Ming Bing Black Dragon to the popular online wine of the moment, Hinari;

There will be both the most prestigious of the sake brands, Shodaiyo, as well as Katsukoma, which is highly acclaimed in niche circles. In addition, there will be a variety of sake breweries specially customized for him and a wide range of New Deal limited editions that are virtually unavailable outside ...... What's more, it's charitably priced!

Hashimoto-san's sushi is similar to that of his master, Sugita-san, in both shape and spirit: it's on the large side, and the shape is not elongated, but rather very full and powerful;

The choice of fish is a typical Sugita stream: relatively diluted the traditional sushi house must fight - the presence of tuna, is the light, shellfish lovers of paradise; sushi rice seasoning is not the pursuit of the “new era” of the sense of lightness, has a flamboyant acidity and saltiness! The seasoning of the sushi rice does not pursue a “new age” blandness, but has a bold acidity and saltiness, and the combination of the fish ingredients is very well suited to make the sushi taste delicately balanced.

The first consistent of the opening is the small muscle, which is a sign of extreme confidence in one's skills and a legacy from the master.

Fall Tuna Trio from the Famous Spitfire Bay Region

This time, I also ate a typical ingredient of the fall season, the akihabu, which is the best time to enjoy it. According to Hashimoto, the quantity and quality of okonomiyaki in '24 was much better than that in '23, and the richness and oiliness of the okonomiyaki was truly memorable.

Although Hashimoto-san's sushi is not small, thanks to the proper seasoning of the sushi rice, the whole set meal doesn't feel like a strong burden on the stomach, but rather, the more you eat, the more you want to eat. So on that day, in addition to the set menu, we also added Haruko Snapper, Bonito and Red Scallop.

The sea eel was cooked wonderfully, a warm and comforting finish, and I couldn't resist one each of the salted and sauced ones.

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All in all, Sushi Hashimoto is a famous sushi restaurant where you can have fun eating and drinking in a relaxing atmosphere with less demanding reservations, consistent and high standard of food, and I look forward to seeing you again at the end of the year with Mr. Hashimoto.

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