Made up of seven small dishes and twelve sushi, the course at Hashimoto flows beautifully, with each dish unique in scent, temperature and depth of flavor. Behind the open counter, the chef moves with great rhythm and swiftness as he perfects one dish to the next.

“There is a limit in how good the ingredients can be, so technique becomes key,” the master chef explains.

Each piece of sushi is hidden with secret Edomae techniques to maximize its potential. Spanish mackerel is smoked for a deeper flavor while the boiled octopus stays marinated in broth for two days. Hashimoto’s vinegared rice uses a good pinch of salt that matches so well with the strong yet delicate flavors of the fish.

Serving the fish with the skin is Hashimoto-style. Prepared with perfectly aligned slits, the texture of the skin adds complexity while the fat offers sweetness. It creates a perfect balance for fish like red snapper or gizzard shad, which are salted for days to condense the umami.

Tuna, the king of sushi, is served in two parts. First, the akami, the learner part of tuna, is sliced generously so that it blankets over the rice, and infused with the sweetness of soy sauce. The fatty tuna is glistening with its sweet fat and melts instantly in your mouth. One fish but two completely different experiences.

Chawan mushi, a classic Japanese steamed egg custard, has become one of their signature dishes. Instead of ordinary ingredients like chicken and mushroom, Hashimoto chooses sakura shrimp and yurine is his original recipe. Yurine, the bulb of the lily plant, is sauteed in olive oil for a richer and sweeter aroma. Delicate and savory, the unusual dish astonishes every guest.

Next is a plate of three delicacies from the seas. Beautifully arranged on a single ceramic, the assortment is made up of monkfish liver, firefly squid in miso and plump pieces of mantis shrimp. “Hashimoto’s ankimo (monkfish liver) is extraordinary,” comments some fans as they continue to come back for more.

The Japanese-style rolled omelet is also no ordinary omelet. The eggs are slow cooked, taking as long as 30-40 min in just the right amount of dashi, giving them that soft and smooth texture. Sliced into squares with the dark burn on the top, they look like pieces of sweet castella sponge cakes.

INGREDIENTS
Hashimoto takes daily trip to Tsukiji, taking full advantage of how his restaurant is so close to the fish market. For tuna, he selects those caught using set nets or fished with a pole and line as they tend to have a deeper umami with a balance of acidity, aroma and fat.

The rice is a blend of Nanatsuboshi, Tsuyahime and Koshihikari brands. The carefully-selected mix allows you to savor and feel each grain in your mouth. The vinegar is a blend of Yokoi and red Mitsukan. Tatsumi soy sauce from Ehime is full of umami.