Japanese-born chef Takashi Saito refined his skills at AME and Izakaya Yuzuki. In 2017, his work at Hashiri was awarded a Michelin star. The atmosphere is sophisticated and modern, with a Japanese cypress bar and a canopy of seasonal light projections on the ceiling. The dishes are based in Edomae sushi techniques, but incorporate contemporary West coast flavors. Imported, seasonally rotating fish from—where else?—Tsukiji Market is paired with fresh produce from local purveyors. Don’t skimp on pairings: Hashiri is known for its excellent selection of old vintage burgundy, rare sake, and Japanese whiskey. Vegan and vegetarian options are available upon request.
Time Out says
A sophisticated, modern omakase restaurant from Japanese-born chef, Takashi Saito.
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