A progressive approach executed from a deep history of Kyo-Kaiseki and Edomae style omakase. Two of Japan’s historical culinary concepts brought together combining hyper-seasonal ingredients and premium fish selections direct from our private purveyor inside of world renown Tsukiji fish market in Tokyo, Japan. Hashiri’s focus is to exemplify its re-evolving cuisine and to showcase Japan’s richest seasonal ingredients.
Our monthly tasting menu is based on refinement to detail and execution of course by course experience that discovers Japan’s prominent culture. It all starts with the ingredient. “Hashiri’ means the beginning of the season for ingredients; the direct attribute to “shun” the peak of the season. Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality.
Hashiri San Francisco embraces the spirit derived from its original location in Tokyo, Japan. Careful selection of seasonal components and traditional cooking techniques define each course as they tell a story of Japan’s bountiful culinary history. Executive Chef Shinichi Aoki pays homage by implementing his signature dashi as the foundation of expressing the season’s highlighted ingredients. Whilst, Executive Sushi Chef Tokunori Mekaru meticulously prepares the day’s catch from hand selected fish caught in Japan’s famous waters.
Kyoto’s mountain cuisine and Tokyo’s refined sushi palate must have an array of stimulating beverage options. Recognized as one of San Francisco’s versatile wine and sake programs, Hashiri is armed with vintage burgundy wines and exclusively allocated sakes presented by knowledge staff.
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, Yasuyuki Rokuyata, Ryuichi Terayama,