Thanks to my friends, I could have dinner at Sushi Hashimoto (鮨はしもと). Once in a month. But, finally, we couldn’t reserve next time at that time. The reservation was full for another two months. The shop curtain has changed. The orange curtain looks warm.
Hashimoto’s otsumami can’t be eaten without Japanese sake ! The staff chose this Ishizuchi for me. Ishizuchi is a place in Ehime prefecture and this is one of the place that I want to visit someday. So, I was glad that he chose it.
Otoshi was kinukatsugi. Kinukatsugi is unpeeled boiled taro. Do you know it? I didn’t know. This was the first time to eat it. I had no idea how to eat it. My friend next me showed me how to eat. Its peel was easily removed by fingers.
Kawahagi. Kawahagi is a kind of filefish.
It’s soy sauce and kawahagi’s innards mixed altogether well. Of course, the kawahagi was enough delicious without it, but this sauce was splendid and I didn’t want to leave one drop of it !
Golden cuttlefish. It’s my delight !
Wild-grown scallop. It had natural sweetness.
Kobako-gani is female crab that caught in Ishikawa fishing port area from November 6th to December 29th only. Though it is small crab and don’t have much meats, it has plenty of eggs and those are great.
I ate two female crabs called seiko-gani caught in Sakaiminato area of Tottori in the daytime before Sushi Hashimoto. And I ate again. But I never got tired of eating it 🙂
Marinated oyster with miso and roasted striped marlin. Especially, this oyster is suitable for Japanese sake ! And this striped marlin tasted like roasted fatty pork !
Chawanmushi have soft roe was in it !
Well, last otsumami was as same as usual, grilled fish. That day’s grilled fish was Ebodai. Ebodai is Japanese butterfish. As its name, so fatty fish as you see.
And then, gari was served and our sushi time started !
At first, Kohada was served. Kohada is young gizzard shad. Sushi Hashimoto always serve it at first as well as Miyakozushi.
Kasugo. Kasugo is young red sea bream. This was the best at that time.
Strawfire light roasted Sawara. It’s Spanish mackerel in English.
Vinegared mackerel. It was lightly seasoned with vinegar.
Fatty part of tuna called “toro”.
Hamaguri clam. It was seasoned too sweet for me. But the clam was thick and good.
Kurumaebi. It was also too sweet. Maybe I might feel so because of the sweetness of clam before it.
Yellowtail.
Sea urchin.
And I added it. My delight as sushi. Golden cuttlefish.
Last, anago. It’s so soft.
Shijimi clam soup.
Tamagoyaki.
I said we couldn’t take reservation at that time. But my friend called Hashimoto to take reservation a few days later and he got seats next time, February. So, we can’t go there next month, but we can go there in February !
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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