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About HASHIRI


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About HASHIRI


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“Shun-ka-shu-tou” – the four seasons. 

Japanese culture finds great importance in utilizing fresh ingredients from their four beautifully distinct seasons. 

In Japan, the season of each ingredient can be broken down into three categories; “Hashiri” means the beginning peak of a season, followed by “Shun” the peak of a season and “Nagori” the end of a season.  Understanding the phases of the season is highly valued among food connoisseurs and chefs.  It is said Umami, Kaori(flavor) and the essence of the season are most balanced during Hashiri.  Hashiri presents the optimal time for chefs to have the best quality product and showcase their skills.

Hashiri San Francisco follows in the spirit of the Daikanyama Tokyo location.  At Hashiri San Francisco traditional elements, contemporary design, and cutting-edge culinary techniques combine to create a locally inspired interpretation of vibrant Japanese seasonal cuisine and ambiance.  Chef’s coursed tasting menu creates the Hashiri experience by harmonizing innovative Japanese Kaiseki-style cuisine with Edomae sushi techniques.  Hashiri is strikingly reminiscent of a true meal in Japan, yet incredibly unique and rooted in the San Francisco Bay Area.  Our chefs are privileged to have privately imported fresh fish from Tsukiji Market in Tokyo, complemented by locally sourced, sustainable produce.  The experience at Hashiri is elevated further when patrons indulge in the extensive collection of fine wines, rare sake and aged Japanese whiskey.  Old vintage Burgundy and exclusive sakes have a special prominence on the Reserve List which has over 600 selections.

Our mission is to be a luxury dining destination and San Francisco staple by maintaining our commitment to quality, sound execution and excellent service.  We look forward to having you dine with us.

Owners:

Kaoru Hayashi
Ryuichi Terayama
  Yasuyuki Rokuyata

 
 
 
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Sake & Wine


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Sake & Wine


EXCEPTIONAL WASHOKU: 
A PERFECT PAIRing

The experience at Hashiri is further elevated when patrons indulge in the bountiful collection of fine wines, rare sake and aged Japanese whiskey.   The unique beverage pairings are sure to delight and awe even the most savvy beverage connoisseur.  Old vintage Burgundy and exclusive sakes have a special prominence on the Reserve List which boasts over 600 bottle selections.  For the spirits lover, Hashiri has an excellent selection of hard to find Shochu, as well as Japanese Whiskey with the cocktail program utilizing only Japanese spirits with the freshest ingredients provided selected by the chefs. 

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Atmosphere


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Atmosphere


Locale that entices the five senses

At Hashiri San Francisco, traditional Japanese cultural influences meld with the modern flare of the Bay Area to create a unique, refined, yet relaxed ambiance.  The walls host art work from some of the finest trending artists, the sushi counter is made from imported Japanese Cypress and a symbolic display on the decorative ceiling canopy screens can be seen as 16 projectors illuminate the room with visions of the changing seasons.  Seasonality and innovation are the theme of Hashiri, and we hope that guests leave entertained and delighted by the beautiful landscape of changing images, one of a kind art, eclectic design paired with their stellar dining experience.

Interior design by Yutaka Takiura and the team at T-Design Architecture, P.C.

Projection mapping directed by Hiroyuki Nakano http://www.peacedelic.jp/

Artwork by Japanese Living National Treasure is courtesy by Nana Onishi at Onish Gallery

Producer: Kaoru Hayashi

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Staff


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Staff


The finest hospitality through the japanese "omotenashi"

Born in Shimane, Japan, Chef Takashi Saito was surrounded by Japan’s finest natural beauty. His childhood was spent fishing in the crystal clear rivers. Surrounded by vibrant green mountains and abundant natural resources, Chef Saito was destined for a future in the culinary industry. Takashi’s odyssey began as an apprentice in many of Japan’s finest kitchens, before venturing to San Francisco to define his skills. In 2005, Takashi joined Chef Hiro Sone and Lissa Doumani’s culinary team at AME. Acquiring Chef Hiro’s cooking style under Chef Greg Dunmore and Chef Yosuke Machida, he was inspired to further refine and define his techniques in Japanese cuisine. While working as the Executive Chef of Izakaya Yuzuki, Chef Saito trended Koji mold in San Francisco with the ‘made from scratch’ concept. His cooking style is defined by the principal of appreciating the life of each ingredient, utilizing its elements and accentuating its true flavor in order to enhance the dining experience.

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Hashiri Newsletter Signup


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Hashiri Newsletter Signup