A progressive approach executed with a deep history of Kappo and Edomae Sushi. We bring together two of Japan's historical culinary concepts by combining hyper-seasonal ingredients and premium fish selections directly from our private purveyor inside the world-renowned Toyosu fish market in Tokyo, Japan. Hashiri's primary focus is to exemplify its evolving cuisine and showcase Japan's richest seasonal ingredients.

Our tasting menu is centered on attention to detail and a course-by-course experience that immerses you in Japan's prominent culture. It all begins with the ingredients. "Hashiri" signifies the start of the season for ingredients, directly related to "shun," the peak of the season. Japan's water, abundant soil and mineral resources, and fishing grounds determine when ingredients reach their 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, telling a story of Japan's rich culinary history.

Recognized as one of San Francisco's versatile beverage programs, Hashiri offers a curated selection of vintage Burgundy wines and exclusively allocated sakes, presented by knowledgeable staff.

Our mission is to be a luxury dining destination and a San Francisco staple by upholding our commitment to quality, flawless execution, and exceptional service.

Owners: Kaoru Hayashi, Yasuyuki Rokuyata, Ryuichi Terayama

Chef Toshiaki’s KODAWARI - commitment to Edomae Sushi and Kappou Ryori

With over 200 years of history, Edomae sushi was offered at small bayfront stands by Tokyo Bay. Local fisherman will sell their prized fish caught in the bay and the sushi chefs labored over different techniques to bring out the natural flavors of each fish.

One of the most important components to Edomae sushi starts with the Shari (Sushi Rice). In order to enjoy the full spectrum of the fish, the significance in selecting specific rice, its terroir, harvesting season which carries on to its cooking method. Toshiaki emphasizes on Hagama Taki. A traditional Iron pot rice cooking method that enhances the umami and sweetness of the rice. Another factor is the Vinegar, the core of Edomae sushi is derived by the red vinegar; a matured sake lees vinegar with a rich in-depth rose color. It is rich in umami and nutrients and requires minimal salt and no added sugar when preparing the Shari. Therefore, enhancing the natural flavor of fish with the umami that will heighten your sensorial experience.

Like humans, Toshiaki believes each fish has a different characteristic that requires a chef’s intuition to prepare in its best suited manner. The importance in understanding each fish differs from daily marine eco-system, location, size, environmental behaviors, fishing process all the way to its delivery. Over the years Toshiaki built his reputation and relationships with specialized fish purveyors within the world renowned Toyosu Market, which allows Hashiri to present a one of a kind, true Edomae sushi experience.

Kappo translates ‘to cut and to cook’, intimate yet comforting cuisine that emphasizes the proximity between the diner and the chef who is preparing there dining experience. Toshiaki’s beliefs in hospitality lies in human warmth and comfort in each guests dining experience. Toshiaki was captivated by the California’s agriculture and marine life; he embraced and collaborates with local purveyors to demonstrate the bountiful ingredients that marries into the Japanese food culture. As a Chef, Toshiaki continues to explore the fascinating world of cuisines, adopting new techniques to bespoke a re-evolving cuisine.