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We’re excited to share that Hashiri is preparing to open a new restaurant in New York in collaboration with the two-Michelin-starred @odo.nyc .
To focus on this project, Hashiri San Francisco will be temporarily closed starting December 1st.
In the meantime, please visit our sister restaurant, @hashiri_bettei_kaiseki_aoki — offering an intimate Kyoto Kaiseki experience in Saratoga, CA.
Thank you for your continued support.
We look forward to welcoming you back soon!
— The Hashiri Team
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✨Something Extraordinary is Coming…
Stay tuned!
Hashiri is delighted to unveil a one-of-a-kind dining experience, where tradition meets innovation and the seasons are celebrated with love.
A journey through the flavors of the past and the future awaits.
We invite you to discover two unforgettable experiences, each where the seasons speak through every bite with LOVE.
🍂 HASHIRI Early Fall Menu 2025 — Limited Time Only
A collaboration between Chef Shin Aoki (Kaiseki Aoki) & Chef Toshiaki Ono • Seasonal produce from Japan & California • Wild Maine lobster • A5 Wagyu • Wild-caught, hyper-seasonal nigiri sushi • Traditional dessert finale
$280 per person (excl. service & tax)
🍣 HASHIRI Omakase Edomae Sushi — The Classic
Crafted daily by Chef Toshiaki Ono • Seasonal petite dishes • Authentic Edomae sushi • Traditional dessert finale
$220 per person (excl. service & tax)
📅 Reservations open August 20
✨ Join us for a culinary odyssey from Japan to California ✨
Seasonal Delicacy: Thinly Sliced Okose (Scorpionfish)
A true gem of early summer, okose is known for its delicate flavor and refined texture.
Its translucent flesh offers subtle umami, while the skin—lightly blanched—has a luxurious gelatinous texture.
The rich, creamy liver pairs perfectly with citrusy ponzu.
Unlike most white fish, okose stays tender even when cooked, making it exceptional in deep-fried or simmered dishes.
Elegant, understated, and deeply satisfying—this is early summer on a plate.
#Okose #HashiriSF #JapaneseCuisine #SeasonalDish #Sashimi #FineDining #TasteOfJapan #MinimalLuxury
A traditional Japanese dessert, reimagined with the flavors of San Francisco.
Our seasonal “Anmitsu”combines classic elements — housemade anko (red bean paste), agar jelly, and kuromitsu syrup — with the vibrant sweetness of locally grown summer fruits.
Simple, nostalgic, and quietly elegant.
This dish bridges two cultures in one gentle moment of sweetness.
#HashiriSF #Anmitsu #JapaneseDessert #SeasonalSweets #culturalharmony
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Wild-Caught. Peak Season. Straight from Toyosu Market.
Signed, sealed, delivered — just for you.
Fresh catch, no compromise.
Indulge in the season’s finest selections.
✨ Mehikari (Japanese Greeneye) — tender and flavorful
✨ Azuki Hata (Red-Spotted Grouper) — rich and delicate
✨ Ainame (Fat Greenling) — mild and smooth
✨ Aji (Japanese Horse Mackerel) — crisp and vibrant
Join us and savor these ocean treasures while they’re at their peak!
#SushiSanFrancisco #OmakaseSF #FreshFromToyosu #SeasonalCatch #JapaneseRestaurantSF #FineDiningSF #SushiNearMe
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The aroma of the season lingers in the bones of the fish.
My role is to quietly draw out its umami.
I rarely use katsuobushi.
Instead, I work with the bones that emerge from daily preparation—each carrying the unique flavor and fragrance of the season.
As the seasons shift, so do the fish, their bones, and the contours of the broth.
Each day’s dashi exists only for that day.
Not repetition, but creation.
It is in the unseen, the subtle, where a chef’s philosophy resides.
And so today, once again, I face the pot—listening to the season, crafting with intention.
– Chef Ono
#Arajiru #SeasonalUmami #PhilosophyOnThePlate #HashiriSanFrancisco #JapaneseCuisine #TheArtOfDashi
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🌿✨ 小満（Shōman） | “Little Fullness” ✨🌿
From May 21 to June 4, we enter Shōman, the 8th of the 24 traditional solar terms in the Japanese calendar
This season marks the time when life begins to flourish where plants grow thick and green, animals bask in the warmth, and the earth feels gently full.
The name "Shōman" reflects a moment of quiet satisfaction as autumn-sown crops like wheat start to mature, and nature hums with promise and growth.
Take a moment to pause, breathe, and enjoy the world blooming around you
✨ Seasonal Highlights✨
🍣Nigiri:
Honmaguro (Bluefin Tuna) Sushi Hashiri signature Hon maguro (Bluefin tuna) is entering its summer season, yet this year’s catch maintains outstanding quality, with rich fat content and tender flesh, ensuring an exquisite flavor experience.
Kisu (Japanese whiting), is a classic early-summer topping in Edomae-style sushi. It is kobu-jime (kelp cured) to enhance its aroma and umami, and garnished with kinome (young sansho leaf) to evoke the season.
Aji (Horse mackerel), is carefully selected from smaller fish sourced in Izumi City, Kagoshima. The fat between the skin and flesh is rich in umami, and the skin is tender enough to serve as-is.
Wakasa-style Crisp Tilefish (Amadai no Wakasa-age):
The delicate tilefish scales crisp to perfection through a unique hot oil technique, creating a texture reminiscent of pine cones. Served with a broth extracted from the tilefish’s head and bones blended with English pea coulis, an elegant expression of the season’s early summer spirit, refined through Edomae tradition.
🌿 Experience the quiet fullness of Shōman at Sushi Hashiri where every bite tells the story of nature’s seasonal poetry.
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Celebrate Mother’s Day at Sushi Hashiri – May 11th Only🌹✨
Treat the extraordinary women in your life to an unforgettable celebration this Mother’s Day with an exclusive dining experience designed to honor and indulge.
On Saturday, May 11th, Chef Ono presents a thoughtfully curated menu that highlights the finest seasonal ingredients, sourced directly from Tokyo’s renowned Toyosu Market and trusted local farms. Each dish reflects the elegance and precision of Japanese culinary art.
Elevate your experience with an optional sake pairing, carefully selected to complement the flavors and bring harmony to every bite.
Every detail of the evening is a heartfelt tribute to moms and the love they inspire.
Seatings at 5:00 PM & 7:30 PM
Sushi Hashiri | May 11
Limited seating available – secure your reservation today.
Join us at Sushi Hashiri and create unforgettable memories with Mom at the heart of it all.
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🌸✨ Seimei (清明) ✨🌸
A Season of Renewal & Exquisite Flavors
On April 4th, Seimei arrives, a moment of clarity, brightness, and rebirth. Spring awakens in a symphony of blossoms, the air crisp with promise, the earth stirring with life. It is a time to savor nature’s delicate artistry through Japan’s most cherished seasonal treasures.
Hotaru Ika (Firefly Squid)
– A Glimmer of Spring from Toyama Bay
From the deep, still waters of Toyama Bay, plump firefly squid surface with the arrival of spring.
Served as nigiri or in a composed dish, their umami is concentrated, almost luminous—
each bite delivering the rich depth of the ocean and the delicate texture that defines this fleeting seasonal treasure.
Murasaki Uni (Purple Sea Urchin)
– The Ocean’s Elegance Harvested from the cold, pristine waters of Hokkaido and Tohoku, Murasaki Uni is a gift of the sea, its velvety richness infused with the salt-kissed breath of the tide. Buttery, ethereal, and at its peak in winter and spring, it lingers on the palate like a whispered secret, a taste as rare as it is unforgettable.
As Seimei unfolds, join us at Sushi Hashiri to embrace the season’s bounty. Let nature’s poetry unfold upon your tongue, one exquisite bite at a time.
We look forward to welcoming you🤍
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📢 Exclusive Tuna Masterclass at Sushi Hashiri! 🍣🔥
Join us for a one-of-a-kind experience with Chef Ono as he unveils the artistry of Edomae sushi in an exclusive Tuna Masterclass! 🐟✨
📅 Date: Wednesday, February 26, 2025
⏰ Time: 5:00 PM - 8:00 PM
📍 Location: Sushi Hashiri
Get an up-close look as Chef Ono expertly breaks down an entire tuna, revealing the most prized cuts and transforming them into exquisite dishes. This immersive experience includes a curated tasting menu featuring:
🍣 Sashimi & Nigiri: Toro, Chutoro, Akami
🔥 Yakimono: Grilled Tuna
🍲 Dashi: Negima Jiru
🍚 Donburi: Nakaochi Rice Bowl
🍣 Makimono: Tuna Roll
Each guest will receive a complimentary beverage from our curated selection, with additional drinks and supplementals available for purchase.
📍Reserve your spot now via the link in our bio! 🔗✨
Secure your spot for this rare opportunity.
Planning an unforgettable celebration with friends and family? Sushi Hashiri brings the art of Edomae dining to you with our exclusive in-home catering services.
Whether it’s a lively reception or an elegant multi-course extravaganza, Chef Ono and the Sushi Hashiri team will craft a bespoke dining experience that’s as exquisite as it is memorable, all in the comfort of your own home.
To elevate your next gathering, reach out to us at [email protected] or call us at 415-908-1919. Let us bring the magic of Sushi Hashiri to your table!
#SushiHashiri#EdomaeSushi#LuxuryCatering#PrivateDining#SFPrivateCatering#JapaneseFineDining #SanFranciscoEats
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🎍Happy New Year 2025 from Hashiri！✨✨✨
As we step into 2025, we are excited for the new flavors, experiences, and connections that await us.
At Hashiri, we bring the beauty of Japan’s four seasons to your dining experience, crafting dishes with the freshest seasonal ingredients that capture the essence of nature.
We look forward to sharing great moments and creating cherished memories with you throughout the year.
✨Wishing you a year filled with joy, peace, and exceptional dining experiences! ❤️
-Captured by Director Hiroyuki Nakano, who also created the video playing in the restaurant.
#hashirisanfrancisco#JapaneseFood#Sushi#SanFrancisco#NewYear2025 #winterinjapan
