Concept
about Hashiri, the start of the season for ingredients
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.
commitment Edomae Sushi and Kappou Ryori
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.
eat “Shun” - the peak of the Season
Chef Toshiaki's KODAWARI: Edomae Sushi & Kappou Ryori Edomae sushi, originating from Tokyo Bay's stands, epitomizes careful rice selection, including the traditional Hagama Taki method, and matured red vinegar that accentuates natural fish flavors. Toshiaki's insight into each fish's uniqueness, sourced from specialized Toyosu Market purveyors, underpins the authentic Edomae sushi experience.
Kappo, emphasizing intimate dining, fosters a close connection between chef and diner. Toshiaki's hospitable approach integrates California's produce into Japanese cuisine. Continuously exploring new techniques, Toshiaki's culinary journey is ever-evolving.
drink 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 Whisky.
feel A 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.
staff
The finest hospitality through
the Japanese “Omotenashi”
ChefToshiaki Ono
The philosophy of Edomae Sushi as I envision, involves utilizing carefully selected seasonal ingredients with a sense of beauty that lies within, adding my experience and intuition to shape them into the perfected form of "sushi." Its simplicity belies its profound depth, akin to the practice of eliminating excess. By meticulously selecting the rice, water, cooking ingredients, and utensils, the dish one creates becomes a reflection of my creativity. Continuously striving with thorough preparation and dedication remains the integrity of my craftsmanship.
Head HospitalityKenichiro Matsuura
Kenichiro’s journey began in Düsseldorf, Germany, on the banks
of the Rhine, where he grew up surrounded by a mosaic of
cultures, learning early on the beauty of connecting people from
different walks of life. His passion for building bridges
between worlds stayed with him as he traveled, meeting inspiring
individuals who enriched his path. Eventually, he planted his
roots in the vibrant San Francisco Bay Area, bringing with him a
wealth of cultural insight and experience.
Starting in the world of Japanese imports, Kenichiro discovered
the delicate artistry of Nihonshu and Japanese spirits, a
passion that ignited his pursuit of excellence in hospitality.
His journey led him to notable roles at celebrated dining
destinations such as Ozumo, Hashiri, and 54Mint Cucina Romana,
where he deepened his mastery in the art of Omotenashi. Today,
Kenichiro dedicates himself to creating memorable experiences
filled with warmth and authentic care, leaving guests with
lasting memories of love and connection.
