How to book Sushi Hashimoto

Sushi Hashimoto is an eight-seat Edomae sushi counter in Shintomi, Chuo-ku, run by chef Hiroyuki Hashimoto. The son of a sushi master, he trained for a long time under Sugita at Miyakozushi in Nihonbashi before opening his own restaurant in December 2014^3,4. It has since moved to a new address at 1-8-2 Shintomi, a short walk from Shintomicho Station^1,2.

The meal is a single chef's tasting course at the counter, with prices that shift with the seasonal catch¹. A 2018 review describes an L-shaped counter, nigiri on the larger side and a sequence that opens with kohada, as at Miyakozushi³. The Michelin Guide, which gives the restaurant one star, describes fish cut in wide strips that wrap around the rice, a light hand with nikiri so the blended rice can bring out the fish, an Edo-style gizzard shad stuffed with minced fish, and a more modern straw-smoked Spanish mackerel dressed with mustard².

Byfood writes that the counter is cut from the same log as the one his father used at the family restaurant in Fukushima⁴; Michelin adds that it was built by artisans and that the chance to eat sushi casually is part of the draw². Reservations open on the 5th of each month at noon for the rest of the following two months, through OMAKASE; bookings cannot be made on someone else's behalf, and photo ID matching the reservation is checked at the door¹.