Haven’t seen any reviews for it so wanted to post something for folks to use as reference. Hashiri’s a fairly well run sushi place in the city, it’s not perfect but if you like a more vintage style of sushi with good to great for the US execution and sourcing, it’s a good option. This was the 200 course from last week I think after which I did around 7 add ons.
1. Baigai, tako and shirasu with grated karasumi. Tako was great, baigai and shirasu were alright 2. Wild Mechidai from hyogo, wild katsuo sumibiyaki one with negi and one with just salt. Mechidai was great, really good with just salt and a little wasabi. Katsuo with just salt was great, one with negi felt watery 3. Chawanmushi with Shirakawa from Wakayama, really really good. Dashi w shirakawa head and bones 4. Sawara sumibiyaki w lemon, great fat. Lemon helped cut the salt that was good on middle but a bit much on edges 5. Toro from Kochi, nice! 6. Karei from Hokkaido, really nice 7. Nodoguro from Nagasaki, grilled over binchotan. Char dominated the taste a bit much but when the flavour finally came through it was nice 8. Aji, really nice 9. Chutoro from Kochi, alright 10. Shima aji from Mie, alright – had some nicer ones from wakayama and sukumo recently that have set the bar a bit high 11. Sujiko from Hokkaido, fairly decent but so much rice lol 12. Kuruma ebi, fine 13. Shiro rishiri Murasaki Uni from Rishiri, Hokkaido 14. Sumashijiru with chives and parsley, not super great
Add-ons from here
1. Mechidai from Mie as nigiri 2. Aji, way too much negi 3. Kasugo w oboro, pretty good. Sho-style kasugo is always nice 4. Kegani with kanimiso, alright – rice came through as too salty for this prep 5. Hagashi, really nice 6. Anago two ways, just salt and then one with tare. Tare way too salty but just salt was very good 7. Local melon and warabi mochi with kuromitsu and kinako
1 Comment
Haven’t seen any reviews for it so wanted to post something for folks to use as reference. Hashiri’s a fairly well run sushi place in the city, it’s not perfect but if you like a more vintage style of sushi with good to great for the US execution and sourcing, it’s a good option. This was the 200 course from last week I think after which I did around 7 add ons.
1. Baigai, tako and shirasu with grated karasumi. Tako was great, baigai and shirasu were alright
2. Wild Mechidai from hyogo, wild katsuo sumibiyaki one with negi and one with just salt. Mechidai was great, really good with just salt and a little wasabi. Katsuo with just salt was great, one with negi felt watery
3. Chawanmushi with Shirakawa from Wakayama, really really good. Dashi w shirakawa head and bones
4. Sawara sumibiyaki w lemon, great fat. Lemon helped cut the salt that was good on middle but a bit much on edges
5. Toro from Kochi, nice!
6. Karei from Hokkaido, really nice
7. Nodoguro from Nagasaki, grilled over binchotan. Char dominated the taste a bit much but when the flavour finally came through it was nice
8. Aji, really nice
9. Chutoro from Kochi, alright
10. Shima aji from Mie, alright – had some nicer ones from wakayama and sukumo recently that have set the bar a bit high
11. Sujiko from Hokkaido, fairly decent but so much rice lol
12. Kuruma ebi, fine
13. Shiro rishiri Murasaki Uni from Rishiri, Hokkaido
14. Sumashijiru with chives and parsley, not super great
Add-ons from here
1. Mechidai from Mie as nigiri
2. Aji, way too much negi
3. Kasugo w oboro, pretty good. Sho-style kasugo is always nice
4. Kegani with kanimiso, alright – rice came through as too salty for this prep
5. Hagashi, really nice
6. Anago two ways, just salt and then one with tare. Tare way too salty but just salt was very good
7. Local melon and warabi mochi with kuromitsu and kinako