We went to Sushi Hashimoto (鮨はしもと) last month. This would be the last time for us to occupy full seats. We could reserve only four seats for next time.
At first, I ordered Japanese sake. They chose Haneya from Toyama prefecture.
And, rape flower was served. It’s the tastes of early Spring. Boiled rape flower dipped in soup. Something dipped in soup is called “Ohitashi”. So, it’s rape flower’s ohitashi.
Hirame as sashimi. It’s served with its engawa. The engawa had crunchy texture. I love it.
Kannuki as sashimi. Kannuki is grown large halfbeak. You might know the name, normal halfbeak is called Sayori. I ate it with grated ginger and soy sauce. Though I didn’t like halfbeak so much, it was delicious ! It was sliced thickly and the texture of meat was good. My friend ordered it as sushi later and I also wanted to have it, too !
Steamed Ezo abalone (Ezo awabi). It was soft. Also the innards sauce was also good ! I wanted to lick the dish up :p But the chef said to us as last time, “Please leave some sauce for next”.
So, after we ate the abalone up, the chef put vinegared rice and golden cuttlefish. The chef said to us, “Mixed altogether and eat”. We did so. It was great though its looking was not good.
Saquid again ! Boiled squid with its egg in it. It had springy and crunchy texture ! I was really happy.
Chawanmushi had much crab’s meat ! The chef put a small amount of blue cheese in something to give it a subtle flavor.
Grilled akamutsu with salt. Akamutsu have another name. Nodoguro. So fatty !
Hashimoto always start from kohada. This time, too. Beautiful.
Young red sea bream. Its cutting is art !
I drunk my sake up, and I got hot green tea 🙂
Marinated tuna with soy sauce.
Sawara. Its skin was lightly grilled in straw. It’s flavorful.
Horse mackerel. This is my delight.
Tuna. It’s lean meat of tuna. But it’s so fatty !
Kuruma ebi. The abundant extract of prawn was in my mouth. Great.
Boiled hamaguri. Huge.
Sea urchin. Sea urchin entirely covered vinegared rice !
Sushi included in the course has finished with anago. So we asked the chef about another seafood as usual. I ordered more two sushi.
Botan ebi is my delight. I hadn’t eaten botan ebi at both Miyakozushi and Sushi Hashimoto, so I was really glad ! I love this sticky texture !
And Hagashi of tuna. You think what is “hagashi” ? It’s o-toro part of tuna. It is not only normal o-toro. Normal o-toro is cut with knife along its tendon. But its hagashi is … the chef pull the tendon off the meat with very carefully. Between tendon and meat have plenty of fat. Because its quality was great and also it took much time to be served. So, its price was seemed to be very high. 1500 yen or so ? But it’s worth eating. As you see, it’s so fatty !
Conger eel.
Shijimi clam soup and tamagoyaki.
I was so impressed by the quality of tuna that time, too. I’m really looking forward to the next time.
About
Name Sushi Hashimoto (鮨はしもと)
Open Lunch, Dinner
Reservation Required (Omakase)
Credit card Available
Google Map (Current location)
Comments