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2025-01-13
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What a wonderful way to ring in the new year at Hashibami ! Joyce and I had the pleasure of indulging in the exquisite Enoki menu, and it was an unforgettable culinary journey from start to finish.We kicked off our experience with a series of appetizers that set the tone for the evening. The seasonal chawanmushi was a silky delight, bursting with flavors, while the Hokkaido left-eye flounder showcased the freshness of the sea. One standout was the Hokkaido monkfish liver—presented in the most a
We kicked off our experience with a series of appetizers that set the tone for the evening. The seasonal chawanmushi was a silky delight, bursting with flavors, while the Hokkaido left-eye flounder showcased the freshness of the sea. One standout was the Hokkaido monkfish liver—presented in the most adorable way, resembling a scoop of ice cream. It was rich and creamy, offering a unique twist that we absolutely loved! The grilled miso-marinated black cod was another highlight, perfectly cooked with a delightful caramelization that enhanced its savory depth.
Next up was the sushi courses, which was nothing short of spectacular. Each piece was crafted with care and precision. We savored the Hokkaido halfbeak, known for its delicate taste, followed by the Amori amberjack that melted in our mouths. The seasonal shellfish added a refreshing touch, while the Toyama Bay white shrimp was sweet and succulent.
The Aomiri Ooma medium fatty tuna was a revelation, with its buttery texture, and the fatty tuna was even more indulgent. We also enjoyed the Nagasaki rosy seabass and Seto Inland Sea conger eel, both showcasing the chef’s expertise in highlighting the natural flavors of the fish.
One of the most memorable dishes was the Saga seaweed paired with Hokkaido short-spined sea urchin and black truffle—a luxurious combination that elevated our dining experience to new heights. It is my second time enjoying it and it did not disappoint.
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