We visited Sushi Hashimoto (鮨はしもと) again. It was the best season for shinko ! And we enjoyed tastes of both early summer and autumn.
Basically, Sushi Hashimoto serve chef’s choice for 14000 yen only. But when my friend took the reservation, he said to the chef, “We want to eat both shinko and saury !” So, the chef got good saury and shinko and we could eat both. He reserved full seats, so the chef could fulfill our wish. When we visited Miyakozushi last time, and to our sorrow, we couldn’t eat it because it wasn’t the good season yet.
So, I was really glad to hear that. At first, edamame and Japanese sake that I ordered was served.
My Japanese sake was named “Zaku (作)” from Okayama prefecture. It was fruity and easy to drink. So, it was a little bit dangerous ! The amout of the sake in my bottle was larger than this cute appearance, so I got drunk 😛
Amadai lightly grilled in a straw. Amadai is a kind of tile fish.
Lightly grilled bonito with straw. This bonito was caught in Kesennuma of Miyagi. The smell of straw attached to its skin was good.
Sardine roll. It’s my delight. It had chives, takuwan (or takuan) and gari. I think it is controversial food. I like it without takuan…
Grilled eel “Shirayaki style”. It’s wild eel from Shinji lake of Shimane ! This eel had plenty of fats ! I had never eaten such a delicious eel ! Oh my ! They’re not eels restaurant ! I can’t believe that sushi restaurant serve such a splendid eel. Shirayaki style is “grilled something with salt”. With sauce is “Kabayaki style” well known as unajyu (unagi box).
Minced ayu. Ayu is sweet fish. As soon as the sweet fish caught in Niyodo river of Kochi prefecture was grilled and then minced. It went with the sake very well ! But it was small. I put it into my mouth little by little…
Grilled tachiuo with salt. This tachiuo is from Takeoka of Chiba.
And then, it’s the time for sushi ! I drunk my Japanese sake up just time, and I got Green tea.
I don’t like eating sushi with alcoholic drinks very much.
“Very” young gizzard shad is the tastes of early summer season only. It’s called Shinko. But this year, it was too small to be cooked in the usually best season (July) because of the cold weather this spring. This was the first and last time to eat it this year….. Delicious. Young gizzard shad (called Kohada) is eaten all year around.
Madai.
Tsubasu. This is young yellow tail. Yellow tail have various names in Japanese according to its size and age. This young yellow tail is called “Tsubasu”. This was the first time to eat Tsubasu.
Marinated tuna with soy sauce.
Aji. It’s delicious ! It’s flavor, texture…. This was No.1 horse mackerel ever ! So much I ate, almost in a dream. I wanted to eat more three portion of it. But they didn’t have in stock 🙁
Chutoro
Saury. Thanks to the delay of shinko grown up, we could enjoy both early Spring tastes and Autumn tastes in a course !
Kurumaebi prawn caught in Beppu bay.
I visited Sushi Hashimoto last time, only kuruma prawn dissatisfied me. But that day’s was perfect. Prawn is special seafood for me. I think prawn is the best favorite seafood for most of children. And after grown up, they continue to enjoy it. Me, too. It is still special treats for me.
Sea urchin from Iki of Nagasaki.
I wanted to have second helping of horse mackerel, but they didn’t have in stock, and I was already full. So, I didn’t order anything else.
Anago
Shijimi clam soup.
Tamagoyaki is the sign of the end of the course.
That day’s No.1 was Aji and the second was grilled eel . Everything was getting better than our course last time. I was really satisfied with Mr.Hashimoto’s sushi. But this restaurant is getting very popular. So, it is getting harder to reserve full seats. Next we reserved in October. Of course, full seats !
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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