Sushi Hashimoto

When there are so many choices available for great sushi in Tokyo, how can you possibly choose the right place? One way is to take a look at the résumé of the chef. Hiroyuki Hashimoto’s is incredibly impressive. The son of a sushi master, Hashimoto grew up to train under Sugita-san of the legendary Miyakozushi. As a tribute to his sushi heritage, the L counter in his own restaurant (opened in 2014) is cut from the very same log of wood his father used for the family restaurant in Fukushima a decade and a half prior. Hashimoto is a strong believer in the power of good technique. He says that the effect of high-quality ingredients plateaus at a certain level, so the skills of the chef are essential to elevate great food even further. Putting his money where his mouth is, his possession of such skill is apparent in his every knife stroke. Some of his fish is served with the skin on, which has become something of a calling card for his personal style. The striking crosshatch patterns cut into the top means that the fish falls apart easily, and adds another layer of texture to the experience. Another trademark dish is his “chawanmushi” steamed egg custard, reimagined with sakura shrimp as the main filling. These innovative touches, and the top-quality skills of the chef man that the eight seats in his restaurant are notoriously difficult to secure. Try to book as early as possible if you want a chance to dine here.