New Restaurant Hashiri Offers San Francisco Exceptional Sushi and Creative Kaiseki Courses
San Francisco, CA (PRWEB) September 13, 2016 -- In Japanese, “Hashiri” means the beginning of the prime season. At Hashiri San Francisco, diners are treated to a multicourse “Omakase” or chef’s choice tasting menu. Hashiri combines creative kaiseki courses with some of America’s most exceptional sushi to offer an exclusive, contemporary take on Japanese cuisine. The fish for the sushi portion of the dining experience is privately selected and imported directly from the famous Tsukiji market in Tokyo. The kaiseki courses at Hashiri include ingredients sourced from the Bay Area’s finest sustainable ranches and farms, imported certified wagyu beef, and occasional treats from all over the world. Each of the delicately arranged dishes is presented on handcrafted tableware sourced from artisans in Japan and the Bay Area.
Hashiri San Francisco is lead by Executive Chef Takashi Saito, recently of AME and Izakaya Yuzuki. His team includes Shinichi Aoki, a veteran of Kaiseki ryori Japanese Haute cuisine at the esteemed Kaygetsu, and Tokunori Mekaru, a sushi chef for over 40 years including time at Hashiri Daikanayama and Zouroku Sushi in Tokyo.
To complement the food, Hashiri features a full bar, an extensive sake list, and a remarkable wine list. The beverage program is headed by Manager Ken Matsuura and Advanced Sommelier Jennifer Estevez. Ken has created an extensive Sake to rival some of the best in the city and Jennifer has curated a wine list with over six hundred different selections. Knowledgeable drinkers will notice world class brands available including Dassai sake, Nikka whiskey and wines from Domaine de la Romanée-Conti. While the wine selection is extravagant and focused on vintage Burgundy, the prices are not since Hashiri sources many bottles from private collections. Beverage pairings are available in two forms, mixed beverage and full sake pairing. The mixed beverage pairing is an innovative combination of wine, sake, beer and spirits.
The interior at Hashiri San Francisco is contemporary and intimate with just nine tables, nine seats at the sushi counter, plus a separate room for private dining experiences including a personal sushi chef for up to ten people. The Hashiri sushi counter is visually stunning, made from Japanese Cypress wood. The walls feature a number of modern art photographs, paintings and mixed media artworks from the personal collection of one of Hashiri’s owners. Above the tables, a dazzling canopy of sixteen projectors illuminate the room with moving pictures of the changing seasons choreographed by acclaimed Japanese film director Hiroyuki Nakano.
Hashiri is already delighting diners who laud the exquisite food and impeccable service. Repeat diners are rebooking seats to experience the newest flavors of the season as Hashiri’s menu changes by the month.
Justin Hall, Sushi Hashiri, http://hashirisf.com, +1 415-908-1919, [email protected]
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