The peak of the Hashimoto nigiri section. Following the Saito tradition, Hashimoto sources the best tuna from Toyosu and ages it for several days to achieve a buttery, melt-on-the-tongue texture and a deep umami sweetness. It is paired with his signature shari seasoned with aged red vinegar, which provides a refined acidic lift to the rich fat. Reviewers consistently praise the perfect balance and the way the fish and rice dissolve together simultaneously. It is widely cited as the most technically perfect tuna bite in the city.
Tips from diners
The red vinegar rice is remarkably consistent here. Pay attention to the temperature—Hashimoto-san manages it with incredible precision. It's the best baseline to judge any master's shari.
A favorite from the 'otsumami' (appetizer) section. High-quality Kegani is meticulously picked and seasoned with a potent, creamy emulsion of its own roe and aromatics. It provides a significant savory-sweet punch and a silky texture. Reviewers highlight the absolute freshness of the crab and the way the sauce highlights the quality of the raw ingredients. It is a benchmark for the start of an elite sushi meal.
Tips from diners
This is non-negotiable! The crab flavor is remarkably concentrated. Try the first bite with just a touch of the provided salt instead of the soy sauce to taste the sweetness of the Hokkaido roe.
A favorite for those wanting a traditional, heart-warming end to the nigiri section. The sea eel is simmered until it is meltingly tender and then glazed with a rich, dark tare sauce made from reduced eel bones and soy. Reviewers often mention its 'cloud-like' texture and the perfect balance of sweetness. It is a textbook execution of the classic Ginza style.
Chef Yasunari Hashimoto is a master of the Edomae sushi tradition, originally training under the legendary Takashi Saito at Sushi Saito. His namesake restaurant in Shintomicho is a study in quiet precision and soulful hospitality. The kitchen is celebrated for its incredibly balanced red-vinegar shari and its focus on the natural sweetness of the fish, sourced daily from the absolute top picks at Toyosu Market. It is widely cited as one of the most rewarding and accessible 'elite' sushi experiences in Tokyo.
Reservations are mandatory and extremely difficult to secure. They open on the first of the month on Omakase.in and are often gone in seconds. Use a luxury concierge or book several months in advance if you're serious about a seat.
The restaurant is very intimate with only 8 counter seats. It's a quiet, serious space designed for a focused dining experience. Smart-casual attire is expected—jackets are recommended for gentlemen. Hashimoto-san's presence is commanding but welcoming.
Shintomicho is a quiet part of central Tokyo near Ginza. Give yourself extra time to find the entrance—it's very discreet and easy to miss from the street. There is a small waiting area inside if you're early.
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