はし田東京／HASHIDA TOKYO

What differentiates Hashida from the rest of the crowd is that he creates. And because he creates, he is no longer a chef, but an artist. Someday, people will look back and realize just what a gem it was to have experienced his food. If you think about iconoclasts, such as Gertrude Stein, Monet, Picasso, Matisse, Kurt Vonnegut, Van Gogh, even Turner when he evolved towards Impressionism; they were all dismissed by their contemporaries as being too simplistic, too childlike in their works of art. But no one would dare to dismiss them now. No one would dare reject the notion of acquiring any of their priceless pieces, if given the opportunity. And that’s what I feel Hashida is like. You have to step in not thinking you’re going to eat another Edo-mae sushi. Because with Edo-mae, yes you do get the same consistency and tradition, which is important, but there comes a time when you want something more, what lies beyond this boundary of tradition that everyone is bounded comfortably familiar in. Think about the first time you ate a bite of fries, fried chicken, or your first ever umami experience. Your senses suddenly went, “Wow!” And that’s what it feels like when you eat at Hashida. Not every day may be the best day. Some days, you may feel placid and sit back and enjoy it, but there will be a time when everything comes together on the palate, where everything is so precise and perfect that you can feel every sensation, and the craftsmanship and the passion, in the food! And you plop one of those nigiri’s in your mouth and suddenly everything feels blissfully divine until you won’t even know where you are. You won’t know if you’re eating sushi or being transcended to another dimension. It’s not that Edo-mae sushi isn’t good, but if you are willing to try something new, something worthwhile, if you have the opportunity, try Hashida. Other Edo-mae places are good. Really good. Thus, it tells you how good Hashida is. Great artists don’t create beautiful artworks in the past, but they keep creating and evolving, for the present and the future. With Hashida, the future is here now.

Excellent sushi, chef Hashida is a master, been here over the years, sushi is always consistently good

A MUST when in TOKYO Best Omakase ever, Chef Hashida is the best, his skill are so impressive, between traditional and modern, unforgettable experience, will be back for sure on the next trip to Tokyo!!! ARIGATO! limited seat, make sure you book in advance

2nd time here but still enjoyed the simple but very hearty lunch bowl here.

Been coming here for years. Reasonably priced and always reliable.

Totally awesome & unpretentious sushi!

【はし田】 東京都勝ちどきに位置する【はし田】は、創業57年の長い歴史を持つ老舗寿司店です。職人の技と厳選された素材が融合し、ランチやディナーでそれぞれ異なる体験を提供してくれるこの店は、グルメな人々に長年愛され続けています。今回はランチタイムに訪問し、その魅力を堪能してきました。 店に一歩足を踏み入れると、シンプルで洗練されたカウンター席が広がっています。ここでの体験は、ただの食事にとどまらず、まるで職人のパフォーマンスを楽しむかのようです。大将が目の前で握る寿司は、視覚と味覚の両方で満足させてくれます。ランチセットの「10貫 6,800円」は、各ネタの大きさと質の高さが際立っており、食べ応えも抜群です。 大将のこだわりは、毎朝6時から豊洲市場に赴き、自ら魚を選び捌くことから始まります。その結果、寿司の一貫一貫に対する細やかな気配りと、鮮度の良さが存分に感じられます。ネタの選定から仕込みまで、全ての工程に対する情熱と技術が込められており、口に入れた瞬間にそのクオリティの高さが実感できます。 ランチの締めには、いくらとウニのミニ丼が登場します。このミニ丼は、見た目にも十分なボリュームがあり、まさに嬉しい驚き。いくらのプチプチとした食感とウニのクリーミーさが絶妙に絡み合い、最後の一口まで楽しませてくれます。ランチの締めくくりとしても、これほど満足度の高い一品はなかなかお目にかかれません。 また、【はし田】ではランチとディナーで食事を提供する場所が異なるとのこと。ディナータイムには、また違った雰囲気と料理が楽しめるということで、次回はぜひディナーにも訪れてみたいと考えています。昼と夜で異なる魅力を持つ【はし田】で、また新たな味覚の発見ができるのを楽しみにしています。 長い歴史と伝統を持ち、職人の技術が光る【はし田】。その魅力は、ただの寿司店の枠を超え、食事の楽しさと感動を提供してくれる特別な場所です。勝ちどきという立地で味わうこの体験は、一度訪れてみる価値があると断言できます。 . Located in Kachidoki, Tokyo, 【はし田】 is a venerable sushi restaurant with a history spanning 57 years. This longstanding establishment blends the skills of its artisans with carefully selected ingredients, offering a unique dining experience that continues to attract discerning food enthusiasts. I had the pleasure of visiting for lunch and was thoroughly impressed by the experience. Upon entering the restaurant, you'll find a sleek and minimalist counter setting. Dining here is more than just a meal; it's akin to enjoying a performance by the chef. The sushi, meticulously prepared right before your eyes by the master chef, satisfies both visually and gastronomically. The lunch set of "10 pieces for ¥6,800" showcases large, high-quality pieces of sushi that provide a substantial and satisfying experience. The master chef’s dedication is evident in his routine of heading to the Toyosu Market every morning at 6 a.m. to personally select and prepare the fish. This meticulous process results in sushi where each piece reflects careful attention to detail and exceptional freshness. The passion and skill that go into the selection and preparation of the ingredients are palpable with every bite. The meal concludes with a delightful mini bowl of ikura (salmon roe) and uni (sea urchin). This dish is visually impressive with its generous portion, and it’s a pleasant surprise. The combination of the plump, juicy ikura and the creamy uni creates a perfect ending to the lunch, offering a satisfying finish that’s hard to beat. Additionally, 【はし田】 offers different dining experiences for lunch and dinner, with each time of day presenting a unique atmosphere and menu. I’m looking forward to returning for dinner to explore the evening offerings and enjoy a different facet of the restaurant's charm. With its rich history and the shining expertise of its chefs, 【はし田】 transcends the ordinary sushi restaurant experience. The enjoyment and excitement provided by this special place in Kachidoki make it a must-visit destination that I highly recommend. #東京ディナー #寿司デート #グルメ旅 #食べログ #東京グルメ巡り #美味しい寿司 #寿司好きな人と繋がりたい #寿司ランチスポット

はし田ワールド、一流の食材の使い方に脱帽、そして、既成概念のない大将の料理に対する探究心が素晴らしい。すべての料理、ベアリングの日本酒に大満足。大切な人を連れてまた行きます。