SUSHI HASHIO
GINZA, TOKYOEight seats at one counter. For every piece we set the temperature of the fish, the temperature of the rice, and the seconds in between.
- 08 SEATS
- 17 PIECES
- 02 SEATINGS
Method
Delicious is not an opinion. It is a repeatable condition.
Fish starts changing the moment it is killed. So sourcing well is where our work begins, not where it ends. At what temperature does it rest, at what temperature is it cut, onto rice of what temperature, and how many seconds later does it reach you. Decide all four, and only then do you have a piece of sushi.
We print the day's numbers on the menu. Not because they are impressive, but because a number you hide is a number you cannot repeat tomorrow.
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Three hours to nine days, by species
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Body heat, worked back from the cut
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From the chef's hands to the counter
A piece of sushi is decided by temperature.
The moment it enters your mouth, the fish is climbing toward body heat and the rice is falling away from it. There is one point where the two cross, and only that point tastes right. Our job is to put that crossing in the same place every time.
The Course
Service Sequence
The course moves with the market. Below is a recent example, with the numbers each piece was built to.
- 01 Flounder, kelp-cured hirame
- Fish
- 8.0°C
- Rice
- 36.5°C
- Difference
- -28.5°C
- Aroma peak
- t+0:03
- 02 Golden cuttlefish sumi-ika
- Fish
- 9.5°C
- Rice
- 36.5°C
- Difference
- -27.0°C
- Aroma peak
- t+0:05
- 03 Halfbeak sayori
- Fish
- 10.0°C
- Rice
- 36.0°C
- Difference
- -26.0°C
- Aroma peak
- t+0:04
- 04 Gizzard shad, two fillets kohada
- Fish
- 12.0°C
- Rice
- 36.0°C
- Difference
- -24.0°C
- Aroma peak
- t+0:02
- 05 Lean tuna, marinated akami-zuke
- Fish
- 14.0°C
- Rice
- 36.5°C
- Difference
- -22.5°C
- Aroma peak
- t+0:06
- 06 Medium fatty tuna chutoro
- Fish
- 16.0°C
- Rice
- 36.5°C
- Difference
- -20.5°C
- Aroma peak
- t+0:08
- 07 Fatty tuna, seared otoro aburi
- Fish
- 28.0°C
- Rice
- 36.0°C
- Difference
- -8.0°C
- Aroma peak
- t+0:01
- 08 Striped jack shima-aji
- Fish
- 11.0°C
- Rice
- 36.5°C
- Difference
- -25.5°C
- Aroma peak
- t+0:05
- 09 Tiger prawn kuruma-ebi
- Fish
- 34.0°C
- Rice
- 36.0°C
- Difference
- -2.0°C
- Aroma peak
- t+0:02
- 10 Cockle torigai
- Fish
- 9.0°C
- Rice
- 36.5°C
- Difference
- -27.5°C
- Aroma peak
- t+0:07
- 11 Simmered clam ni-hamaguri
- Fish
- 30.0°C
- Rice
- 36.0°C
- Difference
- -6.0°C
- Aroma peak
- t+0:03
- 12 Red sea urchin aka-uni
- Fish
- 7.0°C
- Rice
- 36.5°C
- Difference
- -29.5°C
- Aroma peak
- t+0:09
- 13 Pacific saury sanma
- Fish
- 10.5°C
- Rice
- 36.0°C
- Difference
- -25.5°C
- Aroma peak
- t+0:04
- 14 Sea eel, salt anago shio
- Fish
- 42.0°C
- Rice
- 36.0°C
- Difference
- +6.0°C
- Aroma peak
- t+0:01
- 15 Gourd roll kanpyo-maki
- Fish
- 20.0°C
- Rice
- 34.0°C
- Difference
- -14.0°C
- Aroma peak
- t+0:06
- 16 Egg custard tamago
- Fish
- 24.0°C
- Rice
- —
- Difference
- —
- Aroma peak
- t+0:10
- 17 Clam broth shijimi no wan
- Fish
- 78.0°C
- Rice
- —
- Difference
- —
- Aroma peak
- t+0:02
- 01 Flounder, kelp-cured hirame
- Fish
- 8.0°C
- Rice
- 36.5°C
- Difference
- -28.5°C
- Aroma peak
- t+0:03
- 02 Gizzard shad kohada
- Fish
- 12.0°C
- Rice
- 36.0°C
- Difference
- -24.0°C
- Aroma peak
- t+0:02
- 03 Lean tuna, marinated akami-zuke
- Fish
- 14.0°C
- Rice
- 36.5°C
- Difference
- -22.5°C
- Aroma peak
- t+0:06
- 04 Medium fatty tuna chutoro
- Fish
- 16.0°C
- Rice
- 36.5°C
- Difference
- -20.5°C
- Aroma peak
- t+0:08
- 05 Tiger prawn kuruma-ebi
- Fish
- 34.0°C
- Rice
- 36.0°C
- Difference
- -2.0°C
- Aroma peak
- t+0:02
- 06 Red sea urchin aka-uni
- Fish
- 7.0°C
- Rice
- 36.5°C
- Difference
- -29.5°C
- Aroma peak
- t+0:09
- 07 Sea eel, salt anago shio
- Fish
- 42.0°C
- Rice
- 36.0°C
- Difference
- +6.0°C
- Aroma peak
- t+0:01
- 08 Egg custard tamago
- Fish
- 24.0°C
- Rice
- —
- Difference
- —
- Aroma peak
- t+0:10
Tables
Eight seats, and one more room.
-
THE COUNTER
The Hinoki Eight
1–8 guests
62cm from the chef's hands to your place. Nothing travels further than that.
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THE HANARE
The Hanare
2–4 guests
The same course, carried at the same speed. Suited to private dinners.
Reserve
Three choices, seated to confirmed.
Pick your party, your seating and your course. The summary below updates as you go. We also take reservations by phone.
Summary
- Party
- 1 guests2 guests3 guests4 guests5 guests6 guests7 guests8 guests
- Seating
- 12:0017:3020:00
- Course
- Omakase, 17 piecesLunch, 8 pieces
- Length
- approx. 110 minapprox. 55 min
- Total ¥28,000 / per person¥9,800 / per person
- —
Tax included. No service charge.
By phone +81 3-0000-0000
This is a demo site. Reservations are taken by phone only — nothing is submitted from this page.