Sushi Hashiri

All the dishes were thoughtfully prepared, and I really enjoyed the small talk with Chef Ono and fellow customers. I also appreciated that they were welcoming to solo diners. The sake pairing was well-curated and definitely worth the additional charge, in my opinion. Overall, it was a great experience, and I’ll be sure to return when I’m in the area.

We recently celebrated our birthdays, and it was an unforgettable experience. Chef Toshiaki San's attention to detail was incredible--each dish was beautifully crafted and delicious. Kenichiro San, the host, impressed us with his deep knowledge of sake, offering perfect pairings that elevated the meal. We also want to mention the new trainee, who took great care of us with her warm and attentive service. The food, service, and hospitality were top-notch, making it the perfect birthday celebration. Highly recommend for anyone looking for a special, personalized dining experience!

Amazing dishes hand prepared by the skilled, world class chef. The host was attentive with an extensive knowledge of the dishes, their preparation and ingredients’ sources. The setting was elegant and chic, decorated with taste and sophistication. I highly recommend this dining experience.

A Sushi Master's restaurant. Top-tier expertise on tuna in America! As a Japanese native, I can confidently say that the sushi here is equal to or even surpasses top-level sushi in Japan. Their fish sourcing is impeccable, and Chef Ono, having trained for many years in extremely rigorous Japanese restaurants, possesses extensive knowledge about ingredients. Regarding tuna specifically, he understands the subtle differences in umami and acidity depending on the fishing region and season.

Best Omakase restaurant I've been to. The uni (sea urchin) was immensely fresh, and the creativity to their nigiris were astounding. One of the nigiri used grilled eggplant (instead of rice), and another was using very fine grained radish as the base (instead of rice) with foie gras as the sauce. The sake pairing was also breathtaking. Looking forward to going back for another special event!

Have you been to Japan, to one of those exquisite sushi restaurants with only 7 seats? You will feel you're back there, in every sense. The quality of the food, the attentive but discreet service, the way the food is prepared, the harmony of the dishes and the set up of the counter...not to mention the very talented chef - the rice is cooked to perfection, the size and pressure of the sushi rice is excellent, the wasabi just right, and so is the fish cutting technique and balance of each piece of nigiri. You can always tell the skill of a sushi chef by its ginger - a very deep but delicate crunchy taste, so pleasant! I also had a negitoro roll, probably one of the best I've ever had, including in Japan. Most of the fish (if not all) are brought directly from Japan. A real treat! The uni was to die for - please don't without trying it. If you have never been to Japan, this wonderful restaurant can give you a glimpse of the real deal, you can "travel" there for the duration of the meal. I can't recommend this place enough. I ordered a la carte, but next time I'm in town, I will more than certainly come here to try their omakase menu. Well done chef Ono, you and your Team have achieve excellence, to Japanese standards!

If you want to transport yourself to Tokyo at the highest level just step into Hashiri. Ken is the most knowledgeable and gracious host, the food is art and delectable and the experience is sensational.

Wonderful staff and chef. The dishes were amazing and delicious and flavorful. I am not a big sushi person as I have not been to a really nice place. The fish here just melts in your mouth. It was soo good. Sat next to some other patrons who were regulars and it was wonderful how the staff remember them and catered to them. Had a wonderful first experience so will come back.

After COVID, it's good to see Hashiri reopen. We visited this place several times before COVID after my first Yelp review and supported them with their delicious sushi box before they closed. At one point, I worried that they would never come back. But I am glad the business owner decided to bring Hashiri SF back even though San Francisco downtown area has changed so much. Chef Ono has been the chef since the reopening of this place. While I do love the team before COVID, Chef Ono did not disappoint us. And he still brings me back to Ginza, Tokyo with his creations. Yes, this is still my favorite spot for an instant trip to Tokyo :) So the menu changed a little bit from pre-COVID. Now they offer a kappo + sushi menu instead of kaiseki + sushi menu. I do think the kappo + sushi memu would give Chef Ono and his team more flexibility and definitely create a more intimate dining experience :) If you have the time (3 hours) and budget, definitely go for this menu - you will not be disappointed!!! I'm so glad that they keep the add-ons - it's the perfect opportunity to encore our favorite piece of nigiri sushi before ending the meal with dessert. I know we were in a treat even when the Chef was excited about the food he's going to serve us. From the kappo part, I had the best grilled tuna belly (otoro). And in the sushi part, Chef Ono showcased the gorgeous Japanese tuna that he's SO EXCITED ABOUT. And his sushi creations perfectly showcases the beauty of Japanese tuna - the decadent perfectly melt-in-your-mouth otoro, the balance chutoro, and the fresh and lean akami. I know the downtown has changed a lot - the nearby San Francisco Shopping center is losing major retailers one after another. BUT - if you ever want an instant trip to Tokyo without flying or want to treat yourself a real darn good authentic edomae sushi, this is the place to be!!! In addition to Uber/Waymo, parking is easy as the Mission and 5th parking garage is a very short walk from the restaurant. I can't wait to come back to this place in the future!

Hashiri is a Japanese omakase spot in Mint Plaza, SF. The name Hashiri means "first of the season". Chef Toshiaki Ono previously worked at a sushi restaurant in Ginza. With Hashiri he delivers one of the most authentic Japanese sushi experience in SF. I visited on a Tuesday and had the petite omakase for $150. They also offer a grand omakase for $300. My petite omakase included 13 courses. * chutoro * kohada * nodoguro (black throat sea perch) * seasonal assortment: spinach with little white fish / sesame tofu with corn and japanese sweet chili / octopus with peas / akami with okra * chawanmushi with edamame and horsehair crab * akami * iwashi * ebodai (japanese butterfish) * kasugodai (young sea bream) * Hokkaido hotate * tamago made with fish and shrimp * cucumber roll * brazilian flan with strawberry, and complimentary tea They had a great selection of seasonal nigiri, including some rare fish. The nodoguro was amazing! I'm not usually a fan of kohada, but this one was very well-prepared and I actually liked it. The seasonal assortment was good, but the choices didn't wow me. I usually expect more surprises in the seasonal assortment. The chawanmushi with horsehair crab was a great mix, and it came with a bit of kani miso (crab internal organ) on the side. I added bafun uni for $25, which was a nice touch. Unfortunately these days uni is almost always offered as an extra in omakase restaurants. The cucumber roll was made with Japanese cucumber, which is sweeter than regular cucumber, and it was a pleasant surprise to end the meal. Overall, a top experience! A special mention to sommelier Kenichiro Matsuura, who had excellent knowledge and expertly explained the differences between the sakes on the menu.

Most authentic edomae sushi I've ever had in San Francisco -- perhaps California! The head sushi chef came from Ginza and took over when Hashiri reopened last year. US major cities have a lot of fancy overpriced sushi places but they lack the authenticity of traditional Japanese cuisine (yes I'm being pretentious) and try to appease the American audience with visuals. Not Hashiri! They stay true to the fresh seasonal ingredients with no frills & attention to each step of the preparation. Their sushi rice was so perfect...no need to rate or explain each menu since you just have to be there & experience it yourself. Amazing, top tier service as well. Our server was so sweet and professional! He translates occasionally for the head chef. He definitely made the already great experience even better. I hope Hashiri gets the hype it deserves and I can't wait to try their Kaiseki place in Saratoga. ($150/person omakase)

This place is the most amazing place I have ever been to in my life. The best hands down sushi place in the world. The service is second to none. Im a loss for words. It's so good I'm going to fly back either my children so they can see what amazing food is.

We are sushi connoisseurs. Sushi Hashiri is outstanding and clearly one of the top 3 sushi restaurants in San Francisco. We most strongly recommend this restaurant to sushi lovers! This is truly an amazing experience- the best sushi, ambience, service. Superb!

Late review from November 2019. Me and the boyfriend came to celebrate our first anniversary! I really wanted to come check out this place because of the cute domes and it made me feel like Cinderella! This year I really wanted to come back for our second anniversary but sadly they've been closed throughout the pandemic because they want to make sure their staff is well taken care of which is so touching! I can't stop thinking about Hashiri and also our amazing server Ken. He was so knowledgeable with all the dishes that were prepared and it was like a story every time he explained to us the dishes. He's truly so amazing! We've never had such amazing service, we were both in shock from being treated so good! Now the food... where do I begin?! The photos should speak louder than my words lol. Every single dish that came out was decadent, unique, beautiful and DELICIOUS! I really hope they open for our anniversary next year, that would be a dream come true! I really can't stop dreaming of all the life changing dishes we tried. I really cannot wait to be back and hope everyone at Hashiri is doing well and taking care of themselves during this time. Thank you to everyone at Hashiri who made our first experience such an amazing time!!!

We had an amazing time celebrating a special occasion here and enjoying the most delicious sushi I can remember having. We sat at the counter and really enjoyed talking to Chef Toshiaki and watching him prepare all the food and even the desserts with artistry. Ken's detailed descriptions of all the food and sake, and his kind and attentive service, made the experience all the more special. We can't wait to come back in the future.

Covid 19 Time: Check out https://www.instagram.com/bluebunny.us/ They have a few outdoor seatings and great take out options. Check their Instagram for more info. This review is based on my take out experience. Hashiri is one of a really great representation of true Japanese Edomae Shushi restaurant... which is extremely hard to find outside of Japan. You can find 100s of Sushi restaurants here but only less than 10% of them are owned by Japanese. Not only that, many sushi cooks never go through the training to become "itamae". "Becoming an itamae of sushi requires years of training and apprenticeship. Typically, after spending approximately five years working with a master itamae, the apprentice is given their first important task related to making sushi: preparation of the sushi rice. The rice is prepared according to the strict instructions of the senior itamae, and each sushi restaurant has its own "secret" recipe of rice, salt, and rice vinegar. Once the senior itamae is satisfied with the consistency of the sushi rice made daily by the apprentice, the apprentice may then be promoted." Why is it important? To maximize the taste and for the food safety reasons, each fish have to be treated differently. Where is it from? When was it caught? Was is frozen? Many fish such as salmon have parasites. You cannot just cut fresh fish and eat it. Unfortunately it's not that simple. Also adjusting the rice and the seasoning to best accommodate each fish, you need practice and trained intuition. At Hashiri, I feel like I am back in Tokyo. The hospitality, the proper high end customer service Japanese they speak, the decor... I understand why they received their Michelin Stars. I enjoyed all the sushi, and hanbargu (hamburger stake)! Cannot wait to eat their sushi at the counter right off the chef's hand when Covid craziness is finally over.

TRULY A DELIGHT!!! Came here for an anniversary dinner with the bf and oh my goodness, what a luxurious experience! We arrived on time for our reservation, but the guests before us ran a little late so the staff was in the middle of disinfecting our table when we checked in. The host was kind to offer us a very healthy pour of sake while we waited, so I did not mind at all :) Dining in a dome felt very intimate and private, which I loved. The courses were each very delicious and well prepared, per my expectations. At this price range, I expect every course to be above average. I always judge an Omakase restaurant by the quality of their uni, and Hashiri definitely hit the mark. The A5 wagyu was perfectly marbled and literally melted in my mouth. I was still salivating as I swallowed the last piece, clearly my taste buds were yearning for more. The staff was very polite and respected our space. Our server cleaned and cleared our table between every course and offered wet towels as well. Overall, a very lovely romantic dinner, which of course came with a less lovely price tag. However, I say it is worth it especially for a special occasion.

Went here for date night and it was one of the best restaurant experiences I've had. The outdoor igloo setting was peaceful and made the date much more intimate. We ordered their tasting menu along with additional nigiri. Everything was presented to us beautifully. The nameko mushroom, truffle chawan mushi was the first dish - which happened to be one of our favorites. The mushrooms and truffle paired well with each other. The Hassun displayed small mini dishes that were aesthetically pleasing and tasteful, with the washu beef tataki being the best. In the Omakase course, the blue fin tuna and Spanish mackerel were the most memorable. It melted in your mouth right away. I've tried many different omakase places - but this one is definitely my number 1 now. We ordered several more pieces of the bluefin tuna, king salmon and fluke fin - which were all amazing. Our tasting menu ended with an exceptional matcha fondue straight from Hokkaido. Every dish exceeded our expectations. The service and staff were great. They even tested our temperature prior to seating. If you're looking for a place for date night and enjoy premium quality fish, this is the place!

Pretty authentic and great care from chef and the som. Ginger without sugar is great as well. You should try it.

I devoured the most expensive meal I ever had at this restaurant ($250/person) but I don't regret it at all. It was worth every penny! Both food and service were outstanding! I'm sad to say that I am forever ruined and will probably never be able to enjoy sushi without looking back and comparing it to my delicious degustation meal my boyfriend and I shared at Hashiri. The meal was not only delicious but very aesthetically pleasing. (See pictures for proof) Highly recommend making a reservation. Also recommend ordering the matcha at the end of the meal to pair with your dessert! It's traditional hand stirred matcha and it adds a nice finishing touch to the meal.

We ordered takeout during Covid-19. We tried the A5 wagyu bento + Sushi bento + Daifuku. I loved the beautiful packaging and high attention to detail throughout the whole experience. Just look at the beautiful iPhone shots I was able to take. Each piece of sushi was very intentionally made with just the right amount of sushi rice. The wagyu bento was cold by the time we got home so I can tell this was a fantastic bento, but due to the length of time it took us to get home - the flavor and experience were definitely compromised. To no fault of the restaurant - hence I still wholeheartedly recommend Hashiri as one of the best. I look forward to dining here after the pandemic to experience the restaurant at its best. Even in the middle of the pandemic, it's pretty darn good! The ordering experience is not as straightforward as some of the other options since they don't have an online ordering site and do not use food delivery 3rd parties. Just visit their website and give them a call!

One of the most common questions I get asked is what is the best Japanese omakase in SF. For the longest time, my answer had been Kusakabe (even through Ju-Ni, Wako, Omakase, Hinata, Akiko, Ozaoza, KISS seafood, Maruya, Saru, Sugoi, Tsubasa and An). It may have to change after tonight's dining experience at Hashiri. It's probably the best kaiseki and sushi omakase experience I've had (also the most expensive). The dinner starts off with the kaiseki portion of the meal: (1). Sakizuke (sesame tofu, fresh seaweed and kuzu ankake) - great amuse to start the meal and the sesame tofu has an interesting texture. (2). Hassun was just perfect and included (a) tofu skin, sea urchin and wasabi, (b) wild scallop, Japanese yam and caviar, (c) smoke salmon, kiwi and trout roe, (d) sous vide wild octopus, and (e) arare crusted wild baby sweet fish. (3). Owan was wild cherry sea bream and mugwort wheat cake - the soup was just so aromatic and delicious. (4). Tsukuri was wild Spanish mackerel tataki, nasturtium and purple onion. (5). Yakimono was grilled A5 wagyu - definitely one of the highlights of the meal. (6). Kuchi naoshi was cherry blossom konbu dashi - this is the intermezzo and the palate cleanser for the nigiri sushi part of the meal. The pieces included in the regular menu were fluke, sea bream, golden eye snapper, grunt, imperial prawn (live) with fried head, horse mackerel, black throat, Hokkaido uni, otoro, Spanish mackerel and tamago. Everything was fresh and great. The uni, prawn and the otoro were the standouts. They offer supplemental pieces and I ordered scallop, gizzard shad, barracuda, anokimo, heart clam, long neck clam and fluke fin. The ankimo was outstanding (one of my tests of a good sushi plaice). I basically ordered all of the fish they had that day and I was FULL. Most of the fish comes from Tsukiji market (typical of SF omakase places). After the omakase, we go back to Akadashi (miso soup) and desserts including Sakura mochi, mugwort ice cream and strawberry cream puff. Minor criticism here is that I could have used another dessert dish (I know this is like a little kaiseki heresy). Overall, I feel that the meal was amazingly balanced and met my expectations for a kaiseki experience. Service was impeccable and super attentive. Hashiri is in a very nice, roomy, well lighted space and I really appreciate the ambiance and elbow room. The head chef that night was the one who opened the original Hashiri in Japan but he didn't really speak a lot of English (the other chef spoke English). The main drawback to this meal is the price (it's definitely a bit more expensive than the other high-end Japanese restaurants). Of all the Michelin starred restaurants in the Bay Area, Hashiri is definitely on the higher end of the one star restaurants and probably close to two stars (prices are certainly in the two star range). I would highly recommend Hashiri to anyone looking for the perfect kaiseki/nigiri combo experience in SF.

I've been ready to come here ever since my bestie came here on a first date with a guy we met at the club but I guess I can't hang because I'm traumatized from the almost $800 price tag of our dinner. Came here for Valentine's Day and the menu seemed reasonable at $200/pp. But after one carafe of sake, some a la carte's, and a $15 barely drinkable matcha tea later, somehow the bill ended up being $769, making it one of the most expensive dinners I've ever had (the others being Lazy Bear w/ alcohol poisoning and three Michelin starred Coi). They also have one of those "if you have to ask how much it is you can't afford it" a la carte menu's so you have no idea how much everything is going to add up to be. Compared to other high-end ​Japanese restaurants, Hashiri just simply isn't worth it. I'd rather go to Shota or Kusakabe for half the price. Nothing stood out to me and reading the other reviews, ​it seems like we got off easy as others​ were spending close to $1,000 which is difficult to justify because aren't all these Japanese restaurants getting their fish from the same markets? Best part of the night was the guy who had 99 roses waiting for his date.

I experienced Hashiri's tasting menu on a weekday evening. The outdoor ambience could not have been more lovely -- not only did the igloos cultivate an intimate setting, they also retained warmth and provided nice acoustics for conversations. Our meal consisted of 5 courses that tasted delightful and were beautifully presented. Miso black cod was one of the earlier dishes, it stood out because it had a surprising taste and the skin was a good combination of crispy and chewy. I also found the Hassun interesting, the gorgeously displayed assortment showcased the ambience of Japan in November. In the Omakase course, bluefin tune from Ireland was memorable for its exceptional mouthfeel. I also loved all of the mushrooms and fruits in the dishes. Although not every dish necessarily exceeded expectations or was surprisingly/delightful, they were undeniably delicious. The service was wonderful as well. The staff were safe and hospitable. Overall, if you're looking for a date night restaurant, this is the spot!

Walked in and immediately noticed the clean and modern interior. I imagine Sushi Saito looks and feels the same. One day... Disclaimer: - Not a sushi connoisseur - But I do enjoy good sushi - I had lamb and wine 30 minutes before this meal Pros: + Outstanding and friendly service + Servers explained each dish in depth! + Timing with each course was smooth + Beautiful and modern interior + Sushi bar seats ~10 people + Quality fish and ingredients overall + Extensive list of sake! + Reservations easily made with OpenTable Cons: - $$$$ (but great for special occasions) - A tad salty with the Akadashi Miso (but I'm not much of a miso person anyway) - Not enough wow factor in terms of flavor for the nigiri Enjoyed: + Complimentary birthday sake + Daiginjo sake...I think from Aichi prefecture? Can't recall... + Wild Firefly Squid + Wild Monkfish Foie + Sesame Tofu, Fresh Wakame, Kuzu Ankake soup + Mugwort Ice Cream!! (WOWOWOW! Light and not crazy sweet!) + Strawberry Cream Puff + Sakura Mochi (ate it with the leaf, bleh) + Favorite nigiri pieces: NODOGURO, KINMEDAI, and the UNI Meh: - Wild Cherry Trout (trout has never been a fave) - Akadashi Miso Yes, the fish quality is good. Yes, I am a purist. But I think this place is a notch or two above my pure palate. A few of the nigiri pieces lacked flavor, and it felt like I was eating the same fish.....almost. Like one reviewer wrote, there were too many white fishes. Yes, it does become hard to tell the difference. I will say, however, that my light dinner and wine before may have played into my less than stellar experience here. I should've came here on an empty stomach. Also sad about not having otoro. I really hate to give Hashiri 3 stars, but I gotta keep it real with myself. The food didn't blow my mind like my other experiences. Sir Boug, if you're reading this, I hope you and Butter Croissant enjoyed it more than we did. My favorite spot is...still my favorite, even if it's B-level sushi in your eyes. ;)

Sometimes we try things for the wrong reasons. Wanting to celebrate a friend's birthday before her long vacation, I sought reservations for a few available dates which made this task a bit daunting. Having read the SF Business Times survey a few weeks earlier that listed the most expensive menus in the Bay Area being here, I scored a reservation for two for an early weekday dinner. I did not read any Yelp reviews prior to coming here so that my expectations and views would not be swayed. We were kindly greeted at the door and led to two seats at the far end of the sushi bar. I still remember the setup when this was Chez Papa Resto so the visuals in here are stunning in comparison. We were both given identical menus and given an opportunity to study their drinks menu. After placing our order, the show began. Here is how the meal went: Sakizuki Wild tilefish kabura mushi (https://www.yelp.com/user_local_photos?select=iCVgRHUELYIqSdd9pHwqTw&userid=saJuyv784apZzH--psHZ3Q) - Think Chwan mushi (steamed egg custard) with elevated ingredients. Hassun Wild saltwater eel omelette, house cured mullet roe, daikon, herring roe, kelp, honey simmered black beans, and poached tiger prawn (https://www.yelp.com/user_local_photos?select=Fd8BQjDZSfjHFeTHUALKmQ&userid=saJuyv784apZzH--psHZ3Q) - Reminded me of my final meal in Kyoto several years ago, a variety of flavors, prep styles, colors, textures. True Kaiseki style. Owan Wild Japanese cod, cod roe, mochi (https://www.yelp.com/user_local_photos?select=uQNpRqkIjsx6IdrlqkMCAw&userid=saJuyv784apZzH--psHZ3Q) - Probably my least favorite as not a big fan of offals (organs) from proteins. Still interesting and the broth was pristine and clean. Tsukuri Wild medium fat bluefin tuna belly (https://www.yelp.com/user_local_photos?select=xpy-lqie7hJ_0qrYHTCB1Q&userid=saJuyv784apZzH--psHZ3Q) - You could have fooled me on the fish cut as it was mouth melting soft. Yakimono Kobe beef shabu (https://www.yelp.com/user_local_photos?select=Q32JkA4xPrY77frNkpsm0A&userid=saJuyv784apZzH--psHZ3Q) - Eye catching presentation and fun way to enjoy elevated quality ingredients, Kobe and truffles. Eaten sukiyaki style with the egg for dipping, the beef only needed a few swishes to become medium rare. Here's the after photo (https://www.yelp.com/user_local_photos?select=GmJRV8JJDQFZi5-fSdwiPg&userid=saJuyv784apZzH--psHZ3Q). There was a bonus course before the next one (https://www.yelp.com/user_local_photos?select=R3UHVZJWA-cX0rVg7bAWoA&userid=saJuyv784apZzH--psHZ3Q). Kuchinaoshi Kumquat cider (https://www.yelp.com/user_local_photos?select=LWKdnncuE0i9yJ7HorJ0mw&userid=saJuyv784apZzH--psHZ3Q) - Total palate cleanser as bubbles did the job. Chef's omakase nigiri sushi - This nine part portion came as follows: Course #1 (https://www.yelp.com/user_local_photos?select=9GPg3NW9__kobut-zfi3Sg&userid=saJuyv784apZzH--psHZ3Q), #2 (https://www.yelp.com/user_local_photos?select=4Q_jNYg_pseOCwsKS_ihHA&userid=saJuyv784apZzH--psHZ3Q), #3 (https://www.yelp.com/user_local_photos?select=wRwTmNfW8L4pO-k3Wr7LLQ&userid=saJuyv784apZzH--psHZ3Q), #4 (https://www.yelp.com/user_local_photos?select=Mu6Y6s6B-ThJYB-h1Ddwow&userid=saJuyv784apZzH--psHZ3Q), #5 (https://www.yelp.com/user_local_photos?select=ctZfo4U1blZdhzscJK0z6w&userid=saJuyv784apZzH--psHZ3Q), #6 (https://www.yelp.com/user_local_photos?select=rZgnYQKVxMDHiSIznB-srQ&userid=saJuyv784apZzH--psHZ3Q), #7(https://www.yelp.com/user_local_photos?select=TL3sbquezKAbf6nyMh6dUA&userid=saJuyv784apZzH--psHZ3Q), #8 (https://www.yelp.com/user_local_photos?select=yROJkiYRi_A8csz-U4Tm9g&userid=saJuyv784apZzH--psHZ3Q), and #9 (https://www.yelp.com/user_local_photos?select=CuJUR6BFTlKZfH-e8GO_Jg&userid=saJuyv784apZzH--psHZ3Q). Sorry, forgot to take notes of each item. Excellent... each so different and delicious. The closer was a tamago (https://www.yelp.com/user_local_photos?select=ZBdSI_bJ4WepWAb0cgsXXQ&userid=saJuyv784apZzH--psHZ3Q). Akadashi (https://www.yelp.com/user_local_photos?select=O6rpT2hHwgn_oaODec4voA&userid=saJuyv784apZzH--psHZ3Q) - A red miso soup to close the savory portion of the meal, nice flavors and perfect transition to final sweets. Kanmi Yuzu ice cream, strawberry cream puff, pear compote (https://www.yelp.com/user_local_photos?select=CYYIt2VjbpCqufMFTQVpDw&userid=saJuyv784apZzH--psHZ3Q) - Again, consistent with the Kaiseki style, what's not to like when you bounce between three flavors. Best described, our meal was like an eating symphony, cut up in parts and varying tempos and tones. Most negative reviews criticize the pricing so, if you are looking for a bargain or bang for your bucks, this may not be your place. For me, from the décor, service, atmosphere, and food, this concert of food worked.

Yikes...I really thought I was going to give this lovely place a solid 5/5. I visited back in November and absolutely loved the set-up. There were 3 domes that were adequately spaced and I felt very safe. The service was phenomenal and they gave us the choice of complimentary sake or champagne as we were celebrating a birthday. It was a chilly SF night, but you're somewhat blocked from the wind due to the location of the restaurant in an alley and sandwiched between buildings. I would have liked some sort of heating lamp, but we were pretty bundled up so it wasn't too cold. We got the standard omakase for $200 and each added on a few a la carte nigiri as well. All that plus drinks, tax, and gratuity came out to be ~$1200 for a party of 4. While the presentation of the food was beautiful and the fish tasted fresh... we couldn't help but notice most of the nigiri was heavily dressed with wasabi. While I personally enjoy wasabi and have been known to go a bit overboard with it (esp when you have blocked sinuses!), I expect more from a high-end Michelin star sushi restaurant. I wanted to be transported back to Japan in my mind with this experience, but that did not happen. I did appreciate the parting gift of a daifuku for each person. Ours was stuffed with cinnamon-apple. I was surprised that it was a piece of fresh fruit inside! Hashiri also offers vegetarian and vegan omakase options. While intrigued by this, I doubt I would come back due to the price point and the overly generous amount of wasabi overpowering the sushi. I truly wish this was not the case and that the experience was much better. There is so much potential!! The sushi chef is also very nice and cheerful. I wanted to like everything he made me, but regrettably this was not the case.

Likely the top 3 dining experiences of my life, and one of the best omakase experiences in the Bay Area. Treated to a birthday dinner at Hashiri by the boyfriend. The food, staff, pairings, and surprises were amazing. We sat at the bar (highly recommend) and got to meet those sitting around us which definitely added to the experience. The staff is extremely attentive and did a great job explaining the dishes and pairings (especially Sena). All smiles throughout the night. Wouldn't hesitate for a second to come back. Highlights: - Kinmedai (Golden Eye Snapper) - Wild Crab Yuba Mushi - A5 Wagyu - Hokkaido Uni (& this is coming from someone who didn't really enjoy uni beforehand) - Shirako (Wild Cod Milt)

I treated my brother to Hashiri for his 21st birthday. Making the reservation for 2 was easier than I thought. One of the persons from the restaurant called me to confirm the reservation and took note of any allergies we may have. We were impressed the second we walked into the restaurant. They had custom-printed menus of what we were going to enjoy for the night, and they even put in the occasion (brother's 21st birthday). The paper was very beautiful, with some confetti on it. It fits the theme! Since it was a celebration, they gave us some born gold sake, and it was delicious. Sooo, here's what our $250 plus 20% per person got us - Sakizuke - wild spot prawn, turnip, osetra caviar - love at first bite. Not sure if whether it sounded luxurious or it actually was, but it tasted very amazing. It came in a small bowl with a smaller spoon, and the wild spot prawn was in chunks on the bottom, followed with some small greens, a mandarin-orange-like wedge, the caviar, and gold and edible flowers. It was very refreshing. Hassun - 1 - arugula, Japanese tam goma ae - it reminded me of a high-end cold tuna salad, think a side of it with a cold pasta dish or something. I normally don't like arugula that much, but it really didn't overpower this dish at all. It had good texture and flavor. 2. wild firefly squid, egg yolk, vinaigrette - my favorite of the hassun. The squid may look a bit intimidating, but also cute. it was sooo good that I don't know how to describe it well. It had so much flavor and great texture, hitting many notes of many flavor profiles - the saltiness, the sweet, the acidity, etc. It also had some fish egg on top, which enhanced this dish. 3. wild big eye tuna, scallion - the tuna portion was similar to mini sashimi. The scallion was next to it, with some sauce on top. The sauce made the scallion taste great. The tuna had good texture too, but the other tuna that comes later in this meal were true winners. 4. sweet savory simmered A5 miyazaki wagyu - this was my bro's fave of the hassun. Tender, juicy chunks of premium beef, with a small amount of sauce/glaze within the chunks, as well as some greens. Mmmm! Owan - wild tilefish, egg tofu, mugwort, wheat cake - the soup dish. Every component was cooked well in the soup, and the soup had some good flavor too. It's very light and fitting after the hassun. It also came with some large-ish citrus zest, which we ate too. Nukumono - sous vide duck breast, monkfish foie, daikon - a piece of daikon on the bottom, with a thin piece of the monkfish foie, then the slice of duck breast, layered with some truffles, and some greens. A corner of the daikon sits on a cherry-ish sauce, with a pinch of wasabi on the side. The foie is really rich! A little goes a long way. The dish itself was light and rich at the same time. Out of all the non-soup/drink dishes here, I would say this was my least favorite, but was still good. Yakimono - grilled A5 miyazaki wagyu, mustard green coulis - the problem was great quality wagyu is that it leaves you wanting more. The wagyu was placed on top of the green coulis, and tasted amazing with and without the coulis. There are some veggies on top the of the wagyu, but the wagyu was definitely the star of this dish. YUM! Kuchinaoshi - brown sugar soda - a palette cleanser. Not too sweet, does the job. All ready for some nigiri at this point! Omakase Nigiri Sushi - since we sat at the bar, we had somewhat of a view of the sushi chef assemble the nigiri. He spoke in Japanese, and gave us a great Japan geography lesson. He mentioned where each piece of fish came from, using his hands to say the names of the places and distances from major cities. I couldn't keep track of each and every piece we've had, but they were really good. Some of their selection off their a la carte menu after the meal include the following - horse mackerel from Kagoshima, ark shell clam from Chiba, Spanish Mackerel from Yamaguchi, Japanese Mackerel from Oita, Saltwater eel from Nagasaki, Fluke from Miyagi, Salmon Roe from Hokkaido, Threeline Grunt from Nagasaki, Scallops from Miyagi, Golden Eye Snapper from Chiba, Japanese Imperial Prawn from Okinawa, Black Throat Sea Perch from Nagasaki, Medium Blue Fin Tuna Belly /Bluefin Tuna/Tuna belly & takuan roll from Ireland, Bafun Sea Urchin from Hokkaido. Each piece came individually, and we enjoyed each and every one. Wished it came with more, of course! Finished off with a piece of amazing tamago, marked with the Hashiri logo. Akadashi - a very nice, comfy bowl of miso soup. Special miso. Kanmi - chocolate mousse, hatcho miso ice cream, mugwort mocha - small portions, all delicious. The miso ice cream works so well. Very delicious! Service was very attentive, attentive to the point where we felt watched the whole entire time. Very helpful, answered any questions and did a good job explaining the dishes to us before they were served. Got to take home the personalized menu and a couple meringues home.

Considered the most expensive "omakase" in town. Definitely Michelin star standard. You'll have to experience it to really appreciate the time and effort they put in behind the curtains. Most of the fish are fresh and air-flown from Japan.

Modern pop art strewn throughout the restaurant. I felt like I was in a mini-MOMA. Really gives the diner a visual into the owner's taste and playful nature. Easy location for those doing rideshare or BART. It's RIGHT across the street from Nordstrom valet. Street parking is minimal, most likely you would need to opt for the Yerba Buena structure. Extra care and attention throughout the evening at the Chef's Table. It was nice to have a private space away from the bar and the tables to really concentrate on the delicate layers of cuisine. The wine/sake pairing is pricey at $400/pp, but they have exceptional selections and they will top you off. Tireless hours are spent on the presentation of the dishes. It was so impressive to have the hassun adorned with leaves, chips shaped like gingko leaves and edible pine needles, fried somen noodles, attached by wrapped nori at the ends. Stunning artwork on a plate. Listen to the stories behind the courses - an insight into Japanese culture and tradition. The savories were all great, with one miss. There were textural components of the dishes and I loved the incorporation of chrysanthemum leaves with the fried dish and the palate cleanser. The A5 was seasoned well, but chewy. Timing throughout the meal was perfect, until the sushi. I thought it was a bit too fast, I still had morsels in my mouth and chef was already waiting for me to finish so I could be presented with the next. Edomae should be enjoyed immediately, so I thought took away from the experience. Nigiri starts at 20 pcs, and you can add as you please. Either repeat favorites or make more requests. Surprisingly, this part of the meal, was the least enjoyable part of the meal. Deliveries from Japan 3x/wk, but nothing but the baby squid legs made an impression on me. Sweet, tender and crunchy, this was special. I also thought the kinmedai was exceptionally fresh and it was different to have it lightly torched, was able to truly taste the fish. At this price point, I expected more and could not help but compare. Excellent desserts, crème fraiche brulee and a red bean and potato gelatin. Matcha is prepared tableside. Parting gift: a macaron, not overly sweet and the chestnut paste and bits in the center were a lovely departure from ganache. Menu changes every month and a reflection of the season's offerings. Hashiri still has room to grow in the sushi department, but the rest of the kaiseki was fantastic.

I have a crazy business travel schedule this February, causing me to miss both the wife's B-day and V-day. To help remedy this, I booked Hashiri in SF's Mint Plaza in anticipation of a mind-blowing, Kaiseki/Sushi Omakase dinner. We are also planning on going to Tokyo for vacation in 2018, so this would be a great way to start. LOCATION Hashiri is located in Mint Plaza near SF's Westfield Mall. The closest parking lot is the Fifth and Mission pay lot. AMBIANCE The restaurant is plain looking on the outside but gorgeous inside. Brightly lit interior, cool special-effect ceiling (starry nights), expansive sushi bar, and even nice restrooms equipped with Japanese toilet and cool art. They play some relaxing music here while you dine. SEATING If you have the choice between a table and the sushi bar, ask to be seated at the bar! During the omakase sushi portion of the meal, you'll get the enjoy the sushi, piece-by-piece, from the chef's hands to you. That is how sushi is supposed to be enjoyed! Like in Japan, you are encouraged to eat the entire piece of nigiri with your hands! DRINKS They gave us a complimentary sake tasting for the wife's birthday. It was very sweet and delicious. They have a decent selection of teas for the non-drinker, with our favorite being the Soba tea with flavors of roasted buckwheat, just like the noodles. I opted for the Echigo beer, a nice light and smooth rice lager. KAISEKI MEAL The first five dishes are the Kaiseki menu, with artful presentations and each dish telling a story 1. Snow Crab Chawanmushi with Burgundy Truffles - creamy egg custard with fresh, shredded crab meat and umami from all that truffle. Good starter, though would have liked the custard to be more like silk and less watery near the bottom (4 stars) 2. Hassun - Simmered veggies were sweet. Loved the Smoked Salmon Zushi topped with caviar and gold flakes. (4 stars) 3. Owan - A huge fan of that dashi broth (5 stars) but found the shrimp shinjo a bit soft and unstable, since the mochi wrap is really just a blanket over the shrimp dumpling (4 stars) 4. Tsukuri - Sashim of wild spot prawns (4 stars) and melt-in-your-mouth, Wild Young Bluefin Tuna (5 stars) 5. Yakimono - Our favorite from the Kaiseki menu - unbelievably soft and tender Kagoshima A5 Wagyu that goes perfectly with just a touch of that fresh wasabi. The Alaskan Black Cod had a nice miso glaze and went well with that ponzu dip. To balance out all this richness, they had sides of fried pea sprouts, lotus chips, and brussels sprouts. (5 stars) OMAKASE MEAL After the Kaiseki, you get 9 nine pieces of the chef's nigiri, with most if not all of the fish imported from Tokyo's Tsukiji Fish Market. They are served piece-by-piece, from lightest to richest. After 9 pieces if you're not full, or if you just want to try more of the menu, you can order ala carte for additional items. Our favorites (all 5 stars) here were the Wild Yellow Tail, Hotate, Aji, Saba, Toro, and the Uni. The Hokkaido Uni was probably one of the creamiest and sweetest I've had. The other nigiri were good (4 stars), but either a bit too light in flavor or too chewy for us - these include the Golden Big Eye Snapper, Sea Bream, and Fluke. We got additional orders of the medium Bluefin tuna from Ireland (5 stars) and the exotic-sounding barracuda (4 stars) and black throat nigiri (4 stars). DESSERT Dessert came with a nice little candle and Japanese birthday card, I believe signed by the two chefs. The Beet ice cream was probably my favorite, followed by the cream puff and brown sugar jelly. PRICING The Kaiseki-Omakase dinner is $250/pp which includes tip and service, so not a bad deal considering the quality of food here. Ala-carte nigiri can run $10 to $20 a piece. They didn't list the prices on the ala-carte menu, since a true omakase means price is no object. LOL! SERVICE Our waiter John was excellent in explaining all the dishes to us and making sure that our drinks were refilled. The two sushi chefs worked quietly and with precision, and kept a pretty clean bar. OVERALL Definitely recommend if you're looking for some truly amazing sushi and kaiseki in SF and are willing to splurge a bit. Hey with the stock market performance over the past month, why not! 5 stars.

Tip: byos that's higher than $50 People don't come here for omakase only. They come here for a combination of keiseki and omakase dinner; and it's this combination that has loads of value (really 2 dinners in 1). Some of the keiseki were very creative and rare such as the grilled a5 Miyazaki wagyu hotpot and the wild Japanese cod shirako aka Milt (Google it) placed under the cod itself, absolutely brilliant. Nevermind it's nasty origins, it's just a well thought out dish and very tasty. Easily the highlight of the night. Omakase was similar to other joints in the city so not writing about it. Except that imo hirame is great but kinda not premium. Yes it's expensive but look past that and it really has value.

We came for a celebration for my bf, and the restaurant really made it a special night for us! It started out with a customized menu and champagne, which was an extremely generous gesture. We got the omakase + kaiseki menu and we were stuffed by the time we left the restaurant. It was a ~3 hour meal, and we ate on the relatively faster side, so definitely set aside enough time for this experience. Everything was delicious and explained to us thoroughly. Whenever we had follow up questions the waiters were happy to answer and help us. It was quite an expensive meal so I'm not sure if I would come back, but definitely a place to have a celebratory meal.

Satisfied with the food and service. Safe dinning experience during COVID. Indiviual dome seating area for each party.

This review is long overdue (but better late than never right?). First off, I'd like to give a shout out to Ken for getting me set up for the night. I was treating for a surprise birthday dinner, and he made sure all my questions and inquiries (I wanted to keep my credit card on file, so they could charge my dinner immediately without passing me the bill) were answered. He was polite, patient and Got. Sh*t. Done. On to the experience. Now, if you're looking to impress, Hashiri might be your best bet in the city. The restaurant is IMMACULATE. Clean, minimal, and spacious aesthetic. Attentive, polite, and good-vibin staff. And bomb authentic Japanese food where the presentation is like a work of art. The enticing part is that the menu here is seasonal, so it almost makes me want to come back just to see what they do with the menu next. They even made sure to cater the menu to the birthday boy specifically and made us feel really special for dinning there that evening. Hands down one of the boujee-ist meals I've ever eaten. Now, I'm a fan, but I just can't quite justify giving 5 stars. Our entire bill -- including the omakase ($250 per person!), sake, tax and tip, came out to be almost $900 (for 2 people). In my honest opinion, as good and phenomenal as our dinner was, I can't quite validate the price. If you're curious and in it for the experience (like I was), then by all means - save up and pull the trigger. But there MIGHT not be a next time for me. For $900, I could probs fly to Japan and get an omakase there.

Service - Great when we requested for attention. I thought it was strange that the waiters did not describe the food to us as we were being served. We had to ask them repeatedly what nigiri or what part of the omakase we were on. We sat at the chef's table but the head chef barely spoke to us or made eye contact. He seemed distant and stoic. Price - One of the most expensive meals I've had and not memorable. Interior - Gorgeous, modern, artsy, and clean. Easily the most creative and contemporary-styled Japanese restaurant I've ever been to. The bathrooms were amazing. Sake selection - Extensive. Enjoyed the Yamada Mukashino Mannma. Wild sea bream roe umami - Tasted like spam but more bumpy and rich. Wild sea urchin, scallop, sesame oil - Rich, gooey, soft. Wild sea bream sashimi - Delicate, cooked, light. Wild sea urchin, taro root bekko ankake - Cooked, thicker, harder to chew, warm. Chef's omakase 12 nigiri sushi - Couldn't remember the taste of any of the nigiri except for the scallop. Akadashi miso - Hot, light, fishy, comforting. Kinako & cocoa marshmallow, fruit jelly with gold flakes, and lychee ice sorbet - Asked for a non-dairy dessert, and this is what I got. The marshmallows were tasteless. Fruit jelly was a surprise. The jelly tasted better than the fruit. The sorbet was refreshing.

My least favorite omakase experience ever! I'm surprised they got a michelin star. We did the weekday omakase for $175/person and sat at the sushi bar. The sushi chef doesn't speak english, so we had a bit of a hard time understanding the dishes. Sometimes he would ask the server to tell us the dish. The kaiseki that we got were very salty. The nigiri were very underwhelmed. The star of the meal was the desserts! My husband love the mochi and I love the fruit pudding! Service was very good, I wish the foods matched it!

Very expensive, but so far my favorite sushi in SF and one of my favorite restaurants in the bay area. It seems like they haven't quite caught fire relative to other places: on a recent Saturday night, for the second (8:30 p.m.) seating, there were 8 at the bar and 3 at a table. They do a kaiseki-style introduction (~1/2 - 2/3 of the meal) followed by edomae-style sushi (on our most recent trip, this was 9 pieces, followed by à la carte nigiri). When they first started, they had a price differential between the bar and table seating, but I think they have done away with that. I think for the best experience, the bar seating is the way to go. I think that one of the things that I appreciate about this place is how Japanese it is. For example, while a rotating menu is commonplace at high-end restaurants, this month's (January) kaiseki was influenced by Japanese New Year food. Their sushi is very traditional, even when comparing to other edomae-style sushi coming up in the recent boom. The service is excellent, as well. One minor criticism: while the fish is very fresh, the amount of wasabi (they use freshly grated) can be somewhat variable piece-to-piece. Overall, though you could probably find better food / price in Japan or the bay area, if you're in the mood for great Japanese food that's not overly ostentatious, and you're willing to pay the price, it's hard to beat Hashiri in SF. I recommend coming here while they're still under the radar (and open).

People don't deserve to get food poisoning from a high-end 1 star Michelin restaurant. I dined at Hashiri on 7/27 and got a severe upset stomach after. I reached out to the restaurant on 7/28, but they got back to me two days later without any apology. I don't feel there is any respect from the email. The restaurant doesn't trust what happened to us and didn't bother to ask how we felt or how our symptoms were doing. They pushed the responsibility back to us by saying other customers from the night were doing GREAT. Not every customer at Hashiri had the exact same dishes as us that night. As a restaurant owner, you should also know there could be many different factors that could cause people to become sick besides the food itself. Just because others didn't get sick shouldn't devalue or dismiss our experience at your restaurant. We were very disappointed in our experience at the restaurant and even more disappointed with how they handled the situation after we reached out. I spend $850(two Omakase and one sake pairing )for this kind food and service. Be careful with the food you're going to eat!!!!!

My wife is really pissed off and thinks they deserve one star. The reality is...they are a quality sushi restaurant with good service...but INCREDIBLY over priced. Harishi is sterile, lacks depth or creativity, and charges too much. The food is quality but there are better options throughout the Bay Area. They're simply not worth it. If you give anything more than 3 stars...either someone else is paying the tab or you have more money than brains. Service was very good so I got away with adding a star. Skip this place, save your money, and go elsewhere.

It's good food, great service, modern decor. When it comes down to price it changes everything. $250 is way too much compare to their quality of the food. The keseiki part was ok. Great presentation but some of the dish was bland. The eel was pretty much tasteless and the fish in the wrapping was pretty fishy...I know the concept behind the food. Chef wants to bring the natural flavor from the ingredients so he season them lightly But if it's bland. It is bland. Sushi part was a big disappointment. All the nigiri looks like they have been on the sushi boat for an hour. Portion is small. Taste ok but like I said before. When it comes down to price. It changes everything. For $250 a pop we will expect a lot more.. Wish them luck but for me this is a one time thing. I have had better sushi/Omakase at many other places with 1/3 of the price.

This is it. What a dining experience!!! The space is beautiful. A small, well decorated highly polished restaurant. The Service was perfect. I love Japanese whiskies, and they have a great selection. I ordered a Hibiki 21. Then I saw the Yamazaki Limited Edition. I tried to order it. But they would not sell it to me. But gave me a taste. Wow. This bottle isn't sold in the US and I've never had that vintage. But the food. Each course was wildly complex. From flavors to textures. The chef mixes traditional Japanese preparation with tasteful molecular gastronomy. Obviously this is an expensive restaurant. But it's totally worth it! All their seafood is sourced from Japan. The Uni and toro were so good. At the end of the meal the chef came out for a curtain call. He is a master.

First date night out as married couple was a great success at Hashiri! With all of the COVID restrictions, we haven't been out to dinner together since we got married in February. I reserved one of the outdoor pods at Hashiri -- we had a beautiful dinner in a beautiful setting with an incredible host (Shige). It was so nice to feel so pampered after so long. The food was incredible and we appreciate everything that went into making it such a memorable evening. Thank you Shige and Hashiri!

I think it's a really nicely authentic Japanese restaurant. You will get a couple of rounds of various Japanese traditional dishes before the Nigiris. I really love the chicken meat ball soup, very oishi! The cod fish sperm was a high light too! I heard they change menu every month and I would love to go back. One tip is that I do need a spoon for all dishes before the nigiri. The Uni, Scallop and Saba nigiri were really nice. I would like to get more but I was just too full. The service was really nice, too. I felt very at ease and comfortable here. The decor is a bit hard to understand though, the pictures are a bit too modern for me but the "four seasons" calligraphy is very nice. Next time I would like to seat at the sushi bar or maybe the private room. ごちそさまてした。

Service from the waitstaff was great! Super friendly guys. Unfortunately, you have to pay extra to sit at the sushi bar and even then the chefs dont even interact with you -- the wait staff still explains each dish. For the food, it was good quality and well put together (harmonized ingredients and some interesting seasonal elements) but there were too many white fishes of the same texture so a lot of the nigiris were not very distinct. Uni and hotate were amazingggg though! We racked up quite a bill with some amazing sake, which they can walk you through like the pros they are! All in all good but not the best I've had in the Bay. Certainly overpriced for what it was, but worth the experience of going at least once (or maybe i'm just telling myself that).

Love their food, coz of the pandemic we just can take away and enjoy at home~ but still good enoughthe beef is very tender and delicious

Hashiri was by far, the best omakase experience I've ever had. There is fierce competition in the bay for the top sushi spot and Hashiri didn't disappoint. Each piece was unique and interesting. They get a lot of fish from their personal buyer at the tsukiji fish market and before we went, my friend requested baby amaebi and ikura. Every piece was so fresh but also couples with the most perfect swipe of house shoyu, grated yuzu, etc etc. It was traditional edomae with the perfect amount of creativity to show thought and variety. The ikura was so fresh it popped it my mouth and I am ruined forever. I'm giving it 4 stars bc it was spendy at $300 per person without drinks and before tax and tip. Given my personal disposable income levels I'm not sure the incremental increase in cost is worth the incremental increase in quality for product. Still, for all my rich friends who can, I 100% recommend!

Came here for a special occasion with my boyfriend and tried their kaiseki menu; quite an experience! Venue / Service: One of the best vibes from a sushi spot I've seen so far. Hashiri is located in One Mint Plaza, one of the last places I thought a sushi place could be. You walk into what seems to be a traditional Japanese-style waiting area with light wood accents and sliding doors. However, the dining area has a very chic and modern interior, with projections in the ceiling (waves, sakura trees, temples, etc.) and blue lights in the interior seating area. They also give you personalized menus. We got the counter seats, which thankfully were brightly lit (with normal lights). Service-wise, the waiters are super attentive, one of the most attentive I've seen. Everything seemed to be timed and paced well. Food: we did the "Kaiseki & Omakase Edomae Sushi" experience ($250 / person) which consists of 9 kaiseki/ sushi including 9 nigiri. We chose this as we thought it would offer the widest range and allow us to try different things. Favorites marked with ** -- Sakizuke (cherry wood smoked A5 miyazaki wagyu) -- Hassun (tiger prawn umami & caviar / arare crisp wild baby sweet fish** / wild sea bream with sesame soy jelly / vinegared mozuku seaweed / sweet vinegar picked myoga ginger) -- Owan** (wild golden eye snapper, sesame tofu, bamboo shoot) -- Nukumono (grilled lamb, sea urchin, spring vegetable ankake) -- Yakimono (binchotan grilled A5 miyazaki wagyu, king oyster mushroom) -- Kuchinaoshi** (meyer lemon sparkling) -- Omakase nigiri sushi (hirame, sea bream, Spanish mackerel, goldeneye snapper**, nodoguro, ahi, hotate**, saba and toro) -- Akadashi -- Kanmi** (cherry blossom monaka, souffle cake, chery gelee) Overall, I'd say that I liked the wide range of bites, from fish to beef to lamb; while I enjoyed the variety, I don't feel an urge to do it again. Maybe it's because they used a lot of wagyu, which I am not the biggest fan of, but the kaiseki portion didn't appear overwhelmingly amazing that I need to do it again, especially given the price. The nigiri section, though, was pretty good and would rank up there with my favorites Ju-Ni, Kusakabe and Hinata. To summarize: amazing vibe, great service, great sushi, good-but-not-blowing-my-mind kaiseki, and a tad on the expensive side. Still worth a visit though.

This is not the typical Japanese Omakasei or Kaseikei...This is a Michelin two star level Japanese restaurant. It becomes our new fav of Japanese Restaurants in bay area! We have been to Wako, Omakase, Kusakabe, Yoshizumi. Trust me, this is more that just excellent skill and fresh fish, you can tell they always focus on concept and presentation as well. Well, I know the price is high, 300 per person plus service (tips) in front of the Sushi bar, but it worths the price and didn't disappoint us at all.

This was to be and was a very special treat for my husband who was born and raised on the island of Kyushu. He was quite familiar with kaiseki and was pleased with the ten course meal. There was not one dish that he didn't love and felt the sushi was truly high quality and well presented. He is also diabetic and the manager called me before hand to be sure that the menu was appropriate given my husband's dietary limitations. And everything we were served was AMAZING. For specifics: Food 5+++ Service 4.5: there were very detailed explanations of the origin of the items and the preparation. We appreciated the explanation. But at times we felt the server was a wee too intrusive...personal questions, etc. But the server had a very nice nature. Value: this is a hard one. A previous reviewer said to be prepared to spend ~$400 pp and I'd say this is about right. One could say the price is comparable to a French Laundry meal. Process to pay: 20% is automatically added to the bill. We like this concept generally and the establishment is very upfront about this process on website and on the bill itself. I was very concerned that when I gave my credit card to pay for the bill, a second 20% had been added. I'm very attentive to charges, so I caught the error, but if you're entertaining a large group and caught up in conversation with your guests, I'm not so sure I would have been as observant. So watch this very carefully...either the system has a bug in it, or the individual processing the cards is not precise enough. Ambience 3.5 The place had a very contemporary feel. We loved the David Hockney-like visuals on the ceiling and the calligraphy of the seasons. We DID NOT LIKE looking at Jimi Hendrix and John Lennon holding their crotches throughout our elegant meal.

One of (if not) the most expansive Kaiseki and Omakase restaurant in SF (Feb '19 survey on different places via their posted online menu). 'Service is top tier, attentive, and thoughtful. Staff are super good looking too (both the guys and gals). Good sushi chef(s) communication and dynamic between the two chefs. Food is great, but not super exceptional compare with peers in the same class of restaurants. Worth a visit? Yes, but just prepared to pay top tier prices as well.

Hashiri did not disappoint. This is one of the top Japanese restaurant and sushi in Bay Area. Every single dishes were delicate and full of subtle flavors. It feels like melody flowing from dishes to dishes into a full chorus. Let's start with the Kaiseki dishes- First Course- Slightly grilled shrimp, sturgeon caviar, with sweet corn. The shrimp was full of flavor and sweet. It was cooked to perfection. Matched with excellent caviar and sweet corn. All of the flavors really combined to provide a full concerto. It's a wonderful start to the dinner. Second Course- Tarai Gai with local green salad. This was the first taste of Chef Saito's excellent dashi base. Katsuo loses its fragrance and flavors very fast after being shaved. It also fragments quiet easily after shaving. Hence a lot of dashi in Bay Area tends to lose flavors and fragrance and often are full of katsuo fragments. But at Hashiri, this is freshly grind and the flavor is amazing. The local greens were carefully chosen and offers different level of taste. Another amazing dish. Third course- Anidame Kuzu Tataki, sesame tofu. The Anidame was perfectly cooked in the dashi. The dashi was just simply beyond words. The fragrance of the dashi, sweetness of the Anidame fish. Another home run. Fourth course- Aburi Kimendai, Ponzu Gelee- Kimendai was slightly grilled to introduce a little bit bitterness to the dish, combined with three different condiments (vinegarette onion, dry egg scallion, vinegarette ginger) and combined with excellent Ponzu jelly. Each condiment provided different subtle flavor changes. This was another good dish. Compare to Maresa in South Bay where there mixed flavors that are not tied together and become huge mess. The abundance of flavor at Hashiri are well tied together. Loved it. Fifth course- Morel mushroom chawanmushi- another good dish. Saito San dashi is simply beyond good. Sixth course- Kagoshima Wagyu beef, grilled ramp, celeriac purée, simmered Sacramento daikon- this is the best Kaiseki dish of the night. It's rare for a dishes to have the fragrance, presentation, and taste all beyond expectation. When the dishes was presented, the immediate fragrance from the slightly charred ramp comes at you. The taste of the ramp combined with the first piece of Wagyu beef was perfect. The slight bitterness and spice from the ramp combined with salt on the Wagyu beef as well as the sweet fat from the beef. It was perfect combination. After the last slice of the beef, the simmered daikon wiped out the last remaining fat taste from your mouth. It's very refreshing way to end an excellent heavy dish. Perfect. Now we start with the excellent Nigiri portion of the dinner. Unlike traditional Edomae sushi, which focus on seasoning and sour rice to maximize the flavor of fish, Hashiri focus on bring out the subtle difference of the fresh fish. Let me start by going to the basic 1. Rice- unlike Yoshizumi traditional loose yet firm sour red vinegar rice (which is my favorite). The Hashiri rice is sweet and firm with full of flavor. Ijji in SF uses the same ingredient but failed miserably with its cooking and seasoning (soggy flavorless rice ball). Hashiri rice was rich in taste and texture was excellent. I rarely liked this style of rice, but Hashiri was above my expectation. Good job. 2. Chef ability to form the nigiri rice texture- the chef serving us was from Hashiri main store in Japan. A good nigiri rice should not be tightly bound to form a rice ball where is hard to chew and eat. But you also don't want it to be too loose where is falls apart. Our chef was exceptional in forming the nigiri rice. Just have right mix of firm and air. Amazing. 3. As I have stated before, wasabi loses its spiciness and fragrance very quickly after grinding. This is not a problem with Hashiri as it is freshly grind. Same with ginger. 4. Soy sauce- the proper way to eat sushi is to eat it upside down with the soy sauces topped fish touching your tongue. The variation of amount of soy source on the fish prepares your taste buds to identify each subtle change in the fish flavor. Harshri does this extremely well. Let's start with the actual nigiri now. Snapper- the snapper by itself it's less flavorful fish. But combined with salty soy sauce and the flavorful sweet rice. It was perfect combination. Ika squid- this was an excellent dish, the ika was topped with salt, which further brought out its own sweetness the rice was perfect bounding agent. Excellent dish. Aji- this is one dish that really failed for me. The ginger was way too strong and killed the flavor of the Aji. This was bad. Yoshizumi still the best in Bay Area for Aji. Overall- this is a 2 star Michelin restaurant. It's sushi is great and on par with the Yoshizumi in San Mateo. The Kaiseki by Saito was beyond expectation. This is a must visit for SF. Don't waste money on any other place in SF.

One of the most ambitious openings here in SF, the folks behind it both on food and business side are totally legit, thoughtful, and sincere. Hashiri means "beginning of the (harvest) season" Came for the pre-opening party, with a sampling of their kitchen and sushi items: * Katsuo tataki * Various sushi, needless to say well-sourced fish, but shari (rice) was more importantly great * Oysters with yuzu sorbet * Cold tofu, silken texture but still hold shape * Sake by Dassai (!!), IPA by Oze No Yukidoke We didn't have the regular menu, but absolutely all the foods we're having now are outstanding in quality. Friendly staff. Good luck with the full opening! Update now that we've visited for full dinner: * Outstanding service. Servers were always keeping eyes on you to make sure you were enjoying the meal. * But not stuffy. Happy ground between attentive & friendly. * Toku-san, our sushi chef, hails from Okinawa via Hashiri (Daikanyama, Tokyo) and can definitely teach you a thing or three about fish. * The closest we'll come in SF to a very nice dinner in Tokyo. I enjoyed some fish varieties that I hadn't had the chance to try in Tokyo, which was delightful. * $300/pp. I know. But consistent with global prices for top-class kaiseki and top-class sushi in a proper location, and I'd say this spot fits that description, a first for San Francisco. * Is SF ready for this? I think so, just barely. For better and for worse. This local is ambivalent on the subject.

Summary: A top-notch kaiseki/sushi experience worthy of a Michelin star (or more). Longer version: We opted to sit at the counter for the omakase/kaiseki menu. I would highly recommend this path as it is truly an experience, unless you can secure the private chef's table in the back. Both the executive chef and executive sushi chef are from Japan, and the rest of the staff is mostly from Ame and Ozumo (so the Michelin pedigree is already in place). Everyone from top to bottom is extremely knowledgeable and courteous. The succinct wine/beverage selection contains some vintages that would put even the best french restaurants to shame, aside from their selection of Japanese whiskies and sakes. The ambiance is sleek, but not stark. Even though Yelp says the attire is dressy, it actually has a very casual atmosphere, similar to that of Saison (clean and sharp, but not pretentious). Everyone pays special attention to everything they do, from the service to the food preparation. Every dish is like a self-contained artwork, meticulously designed to appease the eye and the palate. By the time you've finished, you're actually full. It is designed as a 9-course menu, with one course serving as a subtle "palate cleanser" before the 10-piece omakase course. Service was top-tier and the explanation of the dishes was clear and extremely thorough. I was very impressed with our server since he could answer any questions we had (not just about the ingredients, but the design behind the dish, sources, and cultural cues). It was like taking a tour through a museum with a personal curator. One thing I appreciate is that Chef Mekaru-san's attention to detail is very apparent. At the counter, you can see him grate the wasabi and slice the ginger, right next to where he individually prepares every piece of nigiri. I really wish I could speak Japanese. Since Chef Mekaru-san hardly spoke any English, I communicated the best I could, but being able to carry on a dialogue with him would've taken this experience to the next level. Having Chef Takashi interacting with us was a joy, as well. You can see how their love and passion shine through. We would love to come here again since their menu changes monthly. A couple of tips for the new visitor - we dined at this location before when it was Chez Papa, and parking is still a huge challenge (even our Uber had a hard time getting into the plaza) so I would highly recommend a Lyft or Uber to get there and spare the street parking ordeal; their phone system is set to go to voicemail after 5pm so if you're running late, you can't call them (I hope they change that since there's a steep cancellation fee); we came last night (Wednesday) and it was a great, off-peak time to go due to the relaxed and quiet atmosphere.

Came to this place for a business dinner so I didn't choose the bar. I think there are additional seafood courses between the $250 and $300 that made up that extra $50 bucks. I was half an hour late, but the reception was very understanding so I was still able to enjoy this meal. My first impression when I entered the restaurant, i was overwhelmed by the servers and receptionists. There were literally more servers than the customers on that particular day. It's a Japanese traditional restaurant that you feel very welcome and all of them are very nice. Absolutely amazing food being served. I won't list them out here as the omakase change based on "season" anyway. Why bother with all the detail, if you want to go, check out the pictures and experience yourself is my advice. Everyone has different taste buds and preferences anyway. I have to say you come here to appreciate the beauty of the FOOD itself. Including Veggies from all over the states. You gotta appreciate the veggies. Last note is about the sake pairing. I didn't want to miss the beautiful meal without sake pairing. There were 7 of them and I asked them to give me the list in case I forget... Overall i think this place is a rare beauty but not a lot of people will appreciate this top notch jap meal with the price they are willing to pay. It's definitely worth a visit as it is cheaper than flying to Japan!

The best Omakase + Kaiseki experience I have had this side of the Pacific Ocean. The quality, service and flavors are on par with the best places I have had in Japan. The detail in the food, and service are on point. From preparation, to the spacing between courses to perfect level of attentiveness from the staff (not too much nor too little) All this comes at a cost, it's still cheaper than flying to Japan, but considering they probably only do two seatings in this small space per night, this is the only way they can maintain the quality and service levels. Even at these high costs, there is no way anyone is getting rich of this thing. Our Omakase + Kaiseki meal took almost 3 hours. If you can stomach the $500+ for two people, it's a special experience for people who appreciate Japanese style of hospitality and cuisine. Everyone speaks Japanese, and most of the staff is from Japan. I visit Japan regularly and this place hits the mark of high end dining even in Tokyo standards, but the main difference is the costs are much higher here in San Francisco. If you are looking for a casual sushi dining experience DO NOT come here, there are other places I recommend like Saru, Akiko and to some extent Ju-ni. (I love all these places, but they are just at the level of Hashiri IMO) If you appreciate Japanese cuisine, attention to detail in service and food preparation, Hashiri is a special dining experience and worth experiencing on a special occasion.