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
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