{"id":844,"date":"2015-05-28T13:18:37","date_gmt":"2015-05-28T05:18:37","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=844"},"modified":"2019-02-03T17:39:24","modified_gmt":"2019-02-03T09:39:24","slug":"hashida-sushi-tokyo-lesser-known-but-not-less-good","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2015\/05\/28\/hashida-sushi-tokyo-lesser-known-but-not-less-good\/","title":{"rendered":"Hashida Sushi Tokyo – Lesser Known but Not Less Good"},"content":{"rendered":"

Those of us living in Singapore may be familiar with Hashida Sushi’s Singapore branch, which has been named among the best restaurants here by a number of publications. However, we\u00a0decided to pay a visit to the original Hashida in Tokyo.\u00a0Both are good. In fact, Kenjiro Hashida (“Hatch”) who heads up the Singapore outlet , was also behind the counter the night we visited in Tokyo. The main difference is the proximity to the various seafood in Japan meant that Hatch was able to serve us dishes that he couldn’t do in Singapore.<\/p>\n

\"Hashida<\/a>
Tokio and Kenjiro Hashida and the delicious\u00a0slab of tuna<\/figcaption><\/figure>\n

The expansion of the Michelin Stars into Japan has resulted in an explosion of celebrity sushi chefs in Tokyo. Everyone knows Jiro, Mizutani, and so on. However, if you can’t get the booking into one of these Michelin famed names, there are others that are very good. Hashida Sushi would be one to go to.<\/p>\n

\"Hashida<\/a>
Lantern in the restaurant’s entrance<\/figcaption><\/figure>\n

It is located in the shadow of Tsukiji market – just a fifteen walk across the Sumida river. If you’re taking the train, it’s on the Oedo line, with the closest stop being the Kachidoki station.\u00a0We took the train from Roppongi station (I was staying in Roppongi Hills), which was very convenient as I didn’t have to change trains and the journey was less than 20 minutes.<\/p>\n

Hashida Sushi Tokyo is helmed by Hatch’s father,\u00a0Master Sushi Chef Tokio Hashida, but it was great to have Hatch there that night\u00a0– two for the price of one! The restaurant is busier during lunch, serving nearby office workers so it was quiet when we went. Not a bad thing to have the chefs’ total attention. Knowing that we were visiting, Hashida-san picked up some seasonal specialties from the market including the Ayu fish (sweet fish – only available in the summer). As with the Singapore restaurant, the highlight remains the fresh otoro and chyutoro that Hatch cuts from a large slab of tuna. Super good!<\/p>\n

\"Hashida<\/a>
Grilled Ayu fish – Hatch shows us how to eat it<\/figcaption><\/figure>\n

Decor is more traditional than the Singapore branch reflecting the longevity of the Tokyo original. So it’s not the gloss of the Singapore outlet, it\u00a0has more of a neighbourhood eatery vibe. Doesn’t bother me – I’m here for the food anyway.<\/p>\n

Address: 3 Chome-8-11 Kachidoki, Chuo, Tokyo 104-0054, Japan<\/em>
\nTel. No. : +81 3-3533-0341. <\/em><\/p>\n

Hatch alternates his time between the Singapore and Tokyo branches. You could find out from the Singapore outlet about his schedule. Singapore website:\u00a0http:\/\/hashida.com.sg\/about.html<\/a><\/em><\/p>\n

Some other highlights from our dinner:<\/strong><\/p>\n

\"Hashida<\/a>
Mixed sashimi<\/figcaption><\/figure>\n
\"Hashida<\/a>
Oyster, fresh from the market<\/figcaption><\/figure>\n
\"Hashida<\/a>
Crab, de-shelled for us<\/figcaption><\/figure>\n
\"Hashida<\/a>
Uni, caviar and\u00a0fish noodles<\/figcaption><\/figure>\n
\"Hashida<\/a>
Ikura (salmon roe) sushi<\/figcaption><\/figure>\n
\"Hashida<\/a>
Dressing our sushi<\/figcaption><\/figure>\n
\"Sushi<\/a>
Dessert was refreshing for the warm day, an orange jelly<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Those of us living in Singapore may be familiar with Hashida Sushi’s Singapore branch, which has been named among the best restaurants here by a number of publications. However, we\u00a0decided to pay a visit to the original Hashida in Tokyo.\u00a0Both are good. In fact, Kenjiro Hashida (“Hatch”) who heads up the Singapore outlet , was […]<\/p>\n","protected":false},"author":1,"featured_media":852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[151,21,134],"tags":[43,58,50,99],"class_list":["post-844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asiapac","category-japan-asiapac","category-japan-tokyo","tag-featured","tag-japan","tag-sushi","tag-tokyo","latest_post"],"_links":{"self":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/comments?post=844"}],"version-history":[{"count":7,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/844\/revisions"}],"predecessor-version":[{"id":939,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/844\/revisions\/939"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media\/852"}],"wp:attachment":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media?parent=844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/categories?post=844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/tags?post=844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}