I had the opportunity to visit this sushi restaurant, which had been recommended to me by my food companions as the best sushi place in town. The atmosphere was elegant yet calm, and the master and mistress were both dignified and approachable. We could choose to have individual pieces of sushi or leave it to the chef's choice. We started with appetizers such as flounder liver with soy sauce and wasabi, medium fatty tuna, and sea bream sashimi. The finale was a creative hand roll with seaweed, cucumber, and seaweed salad. The sushi selection included flounder with kelp, squid, marinated tuna, herring roe, fatty tuna, sea urchin, squid, conger eel, and tamago. We even had a second helping of the best dish of the day. The rice was delicious, and although the ingredients were not extravagant, each dish was superb. This is definitely a must-visit restaurant in life!

I revisited the renowned restaurant Sushi Hashiguchi, located a 6-minute walk from Akasaka Mitsuke Station. The restaurant has received accolades such as the Tabelog Award BRONZE and has been selected as one of the top 100 restaurants. The head chef, Toshio Hashiguchi, has over 40 years of experience in the industry. After honing his skills at various sushi restaurants, he opened his own establishment in 1992 at the former location of Sushi Aoki. In 2011, the restaurant relocated to its current location in Akasaka. Upon entering, there is a waiting area before being seated at the hinoki wood counter with 8 seats. The course menu allows you to choose from appetizers and nigiri sushi, with the option to adjust the portion sizes accordingly. Prices vary depending on the selection, ranging from around 30,000 yen. Photography is not allowed inside the restaurant, so the order of dishes may vary. Below are the dishes and my impressions from this visit: - Hirame (flounder) - Akami (lean tuna) - Mirugai (geoduck clam) - Aoyagi (round clam) - Kuruma Ebi (tiger prawn) - Steamed Abalone - Aji (horse mackerel) - Namai Ikura (fresh salmon roe) - Hirame no Konbu-jime (flounder marinated in kelp) - Sumiika (Japanese flying squid) - Akami no Zukke (marinated lean tuna) - Kobashira (baby scallop) - Tsubugai (whelk) - Namai Ikura (fresh salmon roe) - Chutoro (medium fatty tuna) - Otoro (fatty tuna) - Shime Iwashi (marinated sardine) - Uni (sea urchin) - Shako (mantis shrimp) - Anago (sea eel) - Kappamaki (cucumber roll) - additional - Kanpyo (dried gourd strips) - additional - Tamago (egg) In early September, I enjoyed the exquisite sushi by Chef Hashiguchi. The sincerity of each dish, along with the "sinking sushi" technique, where the sushi sinks beautifully onto the plate when served by Chef Hashiguchi, was truly impressive. The vinegared rice, crafted with a rounded flavor, melts in your mouth. Among the selections, I particularly enjoyed the hirame marinated in kelp, creamy fresh salmon roe, and the strongly flavored sardine. Once again, I had the pleasure of savoring the legendary sushi craftsmanship, and I look forward to my next visit. Thank you for the wonderful meal.

Photography is prohibited, so only the exterior is shown. Located on the second floor of a building on a quiet back street in Akasaka. When you open the door, the hostess greets you warmly. A beautiful counter with a wonderful chef. In the calm interior, the exquisite course begins. Let the regulars choose the course for you! Starting with a highball, then moving on to junmai sake. First, sashimi and more. The abalone was amazing. Even the liver. The size was surprising! Later on, sushi! The rice was so beautiful. It enhances the deliciousness of the ingredients. It's a shame you can't take pictures, but it vividly stays in your mind. Enjoying with all five senses...very satisfying course until my stomach was full! Also ordered extra kanpyo maki. Each dish was meticulous, delicate, and made my taste buds sing. A fun, delicious, comfortable, and perfect evening! Thank you very much.

It had been about half a year since I last visited Hashiguchi-san's sushi restaurant. On this day, I enjoyed a variety of appetizers, additional nigiri, and some extra nigiri. This year, it seems that there is a shortage of fish in the market, and Hashiguchi-san seemed to be facing some difficulties. The rice in the sushi seemed to be slightly larger than usual. However, when I asked for the rice to be made slightly smaller, I was surprised by how much it affected the balance of the sushi. It made me feel the incredible skill of a master craftsman once again. The omakase sushi I had in September 2023 included dishes such as flounder, mirugai, fresh salmon roe, striped jack, horse mackerel, and shrimp for the appetizers, and flounder marinated in kelp, fresh squid, lean tuna, fresh salmon roe, red clam, small fin, red clam, medium fatty tuna, fatty tuna, and an extra serving of small fin for the nigiri. I also had extra servings of fresh salmon roe, sea urchin, fresh squid tentacles, mantis shrimp, conger eel, and tamago.

It is sometimes referred to as the best sushi restaurant in Japan, known to sushi lovers. Reservations are made by phone, with the first call being a provisional reservation. If you miss the call from the restaurant afterwards, the reservation will be canceled. I made the mistake of not knowing this system on my first attempt, so when I arrived at the restaurant and missed their call, my reservation was canceled and there were no seats available. This time, on my second attempt, I called to secure my seat. The interior of the restaurant was very clean, and there was a waiting room where I waited. Photos were strictly prohibited, so my memory of the details is a bit hazy. [Appetizers] Thinly sliced daikon radish with shiso leaf mix, seaweed, and myoga ginger as a side dish - truly delicious Simmered flounder Abalone - top-notch Bonito appetizer The finale of the appetizers was a hand-rolled sushi wrap using the leftover daikon and other ingredients with nori - delicious [Sushi] The vinegar was really subtle Flounder, squid, red vinegar marinated tuna, herring, medium fatty tuna, shrimp, sea urchin, conger eel, egg - all very delicious I heard that the sushi here sinks in your mouth, but the hollowed-out sushi was on par with top sushi restaurants. It seems that the level of sushi in Tokyo has been rising lately. The chef doesn't engage in much conversation, but quietly serves the sushi while naming each piece. They were all incredibly delicious, but eating sushi without being able to take photos made me a bit nervous. There were no warm dishes, and when considering the cost-performance ratio, I couldn't find anything that significantly exceeded other top restaurants. However, personal preferences vary, so I do not mean to discredit anyone. I have written my honest opinion without any bias.

Sushi restaurant located a few minutes' walk from Akasaka-Mitsuke or Nagatacho, near the back or side of Akasaka State Guest House in a quiet area. The quality is high, and it has a reputation as a hidden gem. I made a reservation for a weekday night and was able to secure a booking about two months in advance. The restaurant is in a corner of a building, with a waiting area at the entrance and counter seats lined up inside. They asked if I wanted appetizers with my omakase sushi course, which cost around 40,000 yen. Unfortunately, photography was not allowed, so I'll list some of the dishes I enjoyed: appetizers with flounder, horse mackerel, abalone, shrimp, and squid; sushi with flounder, squid, young gizzard shad, medium fatty tuna, lean tuna, seared horse mackerel, sea urchin, and conger eel; and an additional fatty tuna roll and dried gourd roll. The rice was slightly warm and fluffy, with a mild salt and vinegar taste and a slightly softer texture. The sushi had classic flavors and was delicious, with sweet sea urchin and well-prepared dishes like seared horse mackerel. The atmosphere was pleasant and welcoming, making me understand why it has loyal customers.

Akasaka Mitsuke Sushi Hashiguchi on Tabelog has a rating of 4.26 and the price range is between 50,000-60,000 yen. It is known as a renowned sushi restaurant in Akasaka, having moved to Kioicho in 2011. It has always been difficult to make a reservation due to its popularity and delicious food, consistently ranking among the top in Tokyo on Tabelog. I visited for the first time thanks to a reservation made by a senior colleague. [Atmosphere] Upon entering the restaurant, there is a waiting room with about 6 seats on the right. When the reservation time comes, the hostess guides you to the back where there is a counter with about 8 seats. The head chef is also very friendly and considerate, suggesting additional dishes for the course. [Cuisine] Below are the menu items from my visit: ------------------------------------------------------- - Marinated Flounder - Striped Jack - Mirugai (Geoduck) - Horse Mackerel - Abalone - Botan Ebi (Shrimp) - Nigiri: Flounder, Marinated White Cuttlefish, Shirako (Milt), Otoro (Fatty Tuna), Aji (Horse Mackerel), Uni (Sea Urchin) - Owan (Soup): Tamago (Egg) ------------------------------------------------------- There may have been a few more items, but I forgot. The fish and rice were served slightly chilled. The rice had only vinegar, creating a harmonious balance with the toppings, and the skill of the chef is evident in the perfectly cohesive texture. [Price] The total bill, including 2 servings of sake and beer, came to 51,000 yen. [Reservation] I made a reservation via phone several months in advance. [Summary] The sushi at Sushi Hashiguchi is traditional and well-crafted, with a consistent and satisfying taste in each dish. Personally, I am not a fan of vinegar-heavy rice, but still enjoyed the traditional flavors of the sushi. It was a great dining experience. Delicious! Thank you for the meal! #Gourmet #TokyoGourmet #AkasakaMitsukeGourmet #Food #TokyoFood #AkasakaMitsukeFood #Dinner #Sushi #TokyoSushi #SushiHashiguchi #Follow #Tabelog #Foodie #SushiLovers #SakeLovers

I'm not interested in sinking sushi that disappoints expectations. Hmm, it's hard to understand the taste of Tokyo people. It's not bad, but the presentation is good, the sake is so-so, and the side dishes are okay. The sushi has good balance but doesn't quite come together. Does sinking sushi have value?

A sushi restaurant near Akasaka and Toyokawa Inari with a great reputation. Despite hearing about it before, it was my first visit. Without worrying about taking photos, I was able to focus on the sushi in front of me, which was quite refreshing. The steamed abalone was tender and full of flavor, a delightful texture that pleased my taste buds. Eating the squid with sea urchin was a moment I wished could last a bit longer... and just as I was thinking that, they served another piece of sushi with perfect timing. I understood what sinking sushi meant when I saw it firsthand, and I was moved. The vinegar squid was probably my first time trying it, and it left a strong impression even after the sea urchin, refreshing with vinegar and a perfect finish. I was completely satisfied! May's lineup included: Flounder, Bluefin Tuna (Akami), Greenling, Mirugai, Horse Mackerel, Steamed Abalone, Shrimp, Squid with Sea Urchin, Flounder with Kelp, Squid, Marinated Tuna (Akami), Small Skin, Small Milt, Medium Fatty Tuna (Chutoro), Sardine, Sea Urchin, Watermelon, Fatty Tuna (Otoro), Conger Eel, and Egg.

At the beginning of this year, I visited Hashiguchi-san for the first time. I had a bit more sushi than usual, starting with nigiri. The atmosphere at this sushi restaurant is unique, and the chef's gentle touch in crafting the sushi was truly enjoyable. I look forward to visiting again before summer. Here is what I had: (Appetizers) Flounder, Fatty Tuna, Aoyagi (surf clam), Small fish, Scallop grilled with seaweed, Carabinero shrimp (Nigiri) Flounder with kelp, Squid, Tuna marinated in soy sauce, Small fin, Ark shell, Ark shell liver, Medium fatty tuna, Fatty tuna, Mackerel, Smelt fish, Boiled clams, Sea urchin, Vinegared squid, Conger eel, Squid tentacles, Egg (Drinks) Sake, Chef's choice 2 glasses

The sushi restaurant is run by a master and a female chef. The atmosphere is not as strict as expected, and the master is easy to talk to. The rice is seasoned with white vinegar, soft and not overpowering. The fish tastes even better without the strong vinegar flavor. The menu is simple, with only sashimi and no fancy dishes. I'm not sure if I really liked it or not, so I plan to visit again to try more. Thank you for the meal.

Hashiguchi, a famous sushi restaurant in Akasaka Mitsuke, is a place where taking photos is strictly prohibited. Today, I only had sushi without any alcohol. The size of the sushi pieces and the rice were normal, with the rice having a pleasant texture that crumbles in the mouth due to the white vinegar. The scallop, saury, and shrimp were particularly delicious and left a lasting impression. - Restaurant Name: Sushi Hashiguchi - Google Maps: Hashiguchi 03-3478-3588 - Nearest Station: 7-minute walk from Akasaka Mitsuke Station (Exit B), 443m from the station - Business Hours: [Mon-Sat] 18:00-22:00 - Closed on Sundays and public holidays - Reservation: Available - Budget: ¥30,000-¥39,999 for dinner - Other Information: No private rooms, no full restaurant reservations, all seats non-smoking, no parking available

I thought it was too early for me to visit this restaurant as I wanted to experience various sushi restaurants first, but I was lucky enough to be invited by a friend and made my first visit. It was a blissful moment focusing on the exquisite sashimi and sushi. I enjoyed the finest sushi! When entering the restaurant, there is a waiting room with 6 seats, and I wait there trying to calm my excitement and anticipation. This waiting room is a simple and ordinary space, but somehow it feels like it switches on the "feast enjoyment mode" within me. It may be important to have this time to calm the mind and prepare mentally to face the sushi. I'm glad I arrived 5 minutes early. When the group was complete, we were soon called by the proprietress, handed over our coats, and then escorted into the restaurant where we sat at the 8-seat counter. It was not a simultaneous start, and we could choose the reservation time slot, but it seemed to be only one round, a luxurious moment with only 8 people for the night. The omakase course included: - Sashimi: Flounder, Fatty tuna, Mirugai (geoduck clam), Aoyagi (surf clam), Grilled scallop wrapped in seaweed - Nigiri: Flounder marinated in kombu, Fatty tuna, Sumi squid, Kohada (gizzard shad), Marinated horse mackerel, Red tilefish, Baby barracuda gunkan, Medium fatty tuna, Extra fatty tuna, Marinated mackerel, Spot prawn, Sea urchin gunkan, Marinated mackerel (refill), Firefly squid, Tamago (egg) For drinks, I started with a small bottle of Sapporo Black Label beer and then moved on to sake from Akita and Yamagata. I enjoyed the sushi with a mild amount of alcohol. It was delicious! Photos were strictly prohibited, so there are no food pictures on Tabelog. I thought the head chef might be strict and intimidating, but he was actually very gentle and friendly. It seems that things are gradually returning to normal before the pandemic, and there has been an increase in foreign customers. Wealthy foreigners who have been refraining from traveling to Japan during the pandemic are now staying for 1-2 months and visiting this restaurant 3 or 4 times. On the day of my visit, there was a couple in their late 30s from Malaysia who couldn't speak Japanese, but the head chef and proprietress were serving them using some English words. It's a restaurant with difficult reservations, but I would like to visit again after gaining more experience at various sushi restaurants.

- Spanish mackerel namero - Squid legs - Kawahagi sushi - Flounder with kelp - Squid - Red tuna marinated in soy sauce - Salmon roe - Spanish mackerel - Ark shell - Aoyagi clam - Small scallop - Medium fatty tuna - Fatty tuna - Mackerel sushi - Shrimp - Sea urchin - Vinegared squid - Conger eel - Tamago (sweet omelette) - Ark shell wrapped in seaweed

This time, it's a course of nigiri sushi. The kawahagi - liver balance is superb. The maguro - never fails. The shimeaji - only the richness is felt. The kohada - as in the previous visit, the light craftsmanship expresses the goodness of the fish. Overall, the strong wasabi works really well. The firm shari also complements the flavors. There is no soup or dessert. In terms of nigiri, this might be one of my favorite shops.

I was invited to "Sushi Hashiguchi" and went there. I have always wanted to visit this restaurant, so I am grateful! Photography is not allowed inside the restaurant. When I sat down, I was asked about the course. I chose the option of nigiri only or appetizers with nigiri, or leave it to the chef for both nigiri and appetizers. The no photography rule creates a mature atmosphere. The appetizers included sashimi, which was delicious! The nigiri had white vinegar rice. The elegant nigiri, with this type of rice, paired well with the gizzard shad. Thank you for the invitation. It was a delicious meal.

The last time I visited was when the restaurant was in Kojimachi over 10 years ago. Recently, I heard good things about Sushi Hashiguchi from gourmet friends, so I decided to revisit. I found out that they moved near Toyokawa Inari in 2011. They are a recipient of "The Tabelog Award 2022 Silver". Unfortunately, photos are not allowed, so I could only take a picture of the sign. The atmosphere is not suitable for using phones at the counter, so I couldn't take notes and may have missed some details. [Appetizers] Flounder, Engawa, Chu-toro, Aoyagi, Milt, Ikura, Horse mackerel, Horse mackerel, Shrimp. [Nigiri] Flounder, Squid marinated, Ikura, Gizzard shad, Horse mackerel, Chu-toro, O-toro, Sea urchin, Vinegared squid, Conger eel, Tamago-yaki. A straightforward Edo-style sushi without any gimmicks. The Aoyagi and horse mackerel from the appetizers, and the gizzard shad and chu-toro from the nigiri were especially delicious. Money spent: 41,000 yen Rating: 4 points 5 points: Definitely want to revisit! 4 points: Would like to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

Today, I visited Hashiguchi-san's restaurant for the first time. Since photos are not allowed in the restaurant, I will only post a picture of the entrance. When asked if I wanted the menu to be focused on sushi or if I wanted some appetizers as well, I chose to leave it up to the chef. I think I had about 4-5 appetizers like sashimi and simmered abalone, and about 8 pieces of sushi. The highlights were the shellfish from the sashimi and the shrimp and eel sushi. The shrimp had a firm texture and a sweet flavor. Although a bit pricey, it was a delicious sushi made with quality ingredients. Thank you for the meal.

Since March, I have been visiting Hashiguchi-san's sushi restaurant. On this particular day, I had a variety of nigiri sushi, with a total of 19 pieces including a special dish of horse mackerel. Hashiguchi-san's nigiri sushi is often called "sinking sushi," but to be honest, that doesn't really matter. Nowadays, most sushi chefs incorporate air into the rice, so it naturally sinks. The unique feature of Hashiguchi-san's sushi is the harmony between the topping and the rice. The slightly sweet, body-temperature rice complements the smaller cuts of toppings, allowing the rice to shine through. The balance achieved in his sushi is difficult to replicate, making each piece a delight. I look forward to my next visit. [August 2020 Nigiri Sushi Omakase] - Horse mackerel namero - Marinated flounder fin - Lean tuna - White squid - Fresh salmon roe - Small fin tuna - Marinated horse mackerel - Greenling - Small dried sardines - Medium fatty tuna - Large fatty tuna - Mirugai clam - Steamed abalone liver - Shrimp head - Shrimp - Sea urchin - Vinegared squid - Fresh horse mackerel - Squid legs - Conger eel - Tamago (with shrimp flakes) - Drinks: Small bottle of beer, 2 servings of sake for 2 people

The sushi was very good, focusing only on the taste since photos were not allowed. The tuna was delicious. The drinks were served by a cool female host, while the chef quietly prepared the sushi. The sushi pieces were small and easy to eat. Thank you for the meal.