01 / ABOUT THE PLACE
About this place
One diner singled out the sesame tofu agedashi as a favourite, making it an appealing way to begin a meal at Hashimoto. Their order also included a three-kind sashimi platter, chicken tempura and grilled rice balls, enjoyed one dish at a time with sake.
The menu offers sashimi platters in three- and five-kind selections, alongside à la carte dishes such as nanbanzuke and steamed white fish with vegetables. Weekly and daily specials feature seasonal ingredients, so there is something new to check on each visit. For a satisfying finish, seasonal rice cooked in a clay pot is another option. One diner who tried the chestnut and ginkgo-nut rice praised the chestnuts’ sweetness, the ginkgo nuts’ gentle bitterness and the texture of the crisp rice at the bottom. Choices also include the day’s clay-pot rice, served as a single measure, and plain clay-pot rice with small dried fish and sansho pepper. You could round things off with a rice ball or clam soup, or sample a few seasonal dishes over the course of the evening.
The sake list includes bottles from around Japan. Mie’s Jikon Tokubetsu Junmai and Fukushima’s Sharaku Junmai Ginjo are each listed at 600 yen, making them options to enjoy alongside the food. One customer reported that the Okusawa restaurant was run by the owner alone. Dinner reservations are available, and booking is recommended; if you have a particular evening in mind, it may be worth arranging a table in advance.
