Hashiri Shimokitazawa

Hashiri Shimokitazawa sits inside the Reload retail complex in Setagaya, a casual offshoot of Hashiri San Francisco, whose sister restaurant has held a Michelin star for three consecutive years. The Tokyo counter serves Edomae and modern sushi with an English menu, built around seasonal ingredients in line with the restaurant's "hashiri" philosophy of first-of-season produce. Chef Satoshi Shirasu trained at the Imperial Hotel's Nakata, Shinbashi's Jun-zushi, and later ran the kitchen at Kichijoji Daiichi Hotel's Issushi before joining the Hashiri team.

Three omakase courses are offered: a ¥12,000 menu with an appetizer platter, a selection of nigiri, a seasonal dish, a tuna rice bowl, a full tuna course (akami, chutoro, zuke akami, otoro), anago and tamagoyaki, and dessert; a ¥16,000 "Takumi" course that adds sashimi, a grilled dish, and an uni-ikura rice bowl; and a ¥22,000 "Kiwami" course that expands further with abalone or a larger sashimi plate, wagyu, and a hand roll alongside the tuna course. All three are counter-service, sushi-forward menus.

Wine is a central part of the experience: head sommelier Akira Tanaka curates a list of roughly 120 labels and 400 bottles spanning Burgundy, other French regions, Japan, and New World producers, with an additional 7,000 Burgundy bottles held in reserve. Pairings are available by the glass or as a set menu alongside the sushi courses, and bottles can be purchased directly from the cellar.

The restaurant is closed on Wednesdays as well as the second and fourth Thursdays of the month. Dinner service runs from 17:30 on open weekdays, with an additional midday sitting on Saturdays and Sundays. Reservations can be made by phone or through the restaurant's website.