For its previous location in Daikanyama, Hashiri was a member-only sushi restaurant. But now that it has moved to Reload Shimokitazawa, Hashiri has dropped that closed door policy and is now open to everyone. The restaurant is a Tokyo offshoot of a San Francisco institution, which earned a Michelin star for three consecutive years between 2017 and 2019.
Hashiri serves up omakase courses consisting of exquisite sushi and kaiseki-style dishes paired with wine chosen by the inhouse sommelier. The fish at Hashiri are sourced from Toyosu market while the sushi is crafted by chef Tokunori Mekaru who trained at Hashiri San Francisco. The menu here changes every season to highlight the ingredients and produce at their prime.
There are roughly 120 labels of wine on offer, and they are all displayed on the restaurant walls. You can purchase bottles to take home, too, as the restaurant has an instore wine cellar and bottle shop.
Currently, the restaurant is only open for dinner, with a course meal priced at ¥11,000.