Sushi Hashiguchi

Sushi Hashiguchi is often called the ultimate destination for sushi lovers. In a world of similar sushi restaurants, this place stands out with its unique character.

Toshiro Hashiguchi, known as an exceptional sushi chef, opened his own restaurant in 1993 after almost 20 years of training. He hasn’t taken any apprentices, and he and his wife have run the restaurant together for over 40 years.

When you enter the restaurant, the blend of vinegar and rice fills the air, and your eyes are drawn to the beautiful display of fish at the counter. Hashiguchi may seem reserved and quiet, but when you see the neatly arranged fish, it’s clear he still has a deep passion for his work.

Customers can choose to start with appetizers or simply enjoy nigiri sushi, depending on their mood, but if you’ve made the trip, it’s best to enjoy their one-of-a-kind nigiri. The standout feature of Hashiguchi’s nigiri is the rice. It’s not sweet, yet it’s smooth and refined, which gives the rice a strong presence. The fish slices are slightly small, letting the warm, perfectly seasoned rice shine with every bite. This taste is clearly different from the trendy sushi places that use red vinegar for the flavor and larger cuts of rich fish. At first, it may seem easy to copy, but getting the balance right is said to be extremely difficult.

Even after making sushi every day for decades, Hashiguchi says he still doesn’t feel he’s mastered it. When asked the secret to his sushi, Hashiguchi simply says it’s about putting his heart into each piece, wishing for it to be delicious as he shapes it. Many regulars say they feel a sense of purification when they step into Hashiguchi’s restaurant, likely because they’re touched by the couple’s dedication to their sushi and to the customers at the counter.

Hashiguchi started his own restaurant at 39, and after 40 years, he’s now approaching 80. Now is the perfect time to taste the sushi pf a master who will surely remembered to be as a legend of edomae sushi.