After COVID, it's good to see Hashiri reopen. We visited this place several times before COVID after my first Yelp review and supported them with their delicious sushi box before they closed. At one point, I worried that they would never come back. But I am glad the business owner decided to bring Hashiri SF back even though San Francisco downtown area has changed so much. Chef Ono has been the chef since the reopening of this place. While I do love the team before COVID, Chef Ono did not disappoint us. And he still brings me back to Ginza, Tokyo with his creations. Yes, this is still my favorite spot for an instant trip to Tokyo :) So the menu changed a little bit from pre-COVID. Now they offer a kappo + sushi menu instead of kaiseki + sushi menu. I do think the kappo + sushi memu would give Chef Ono and his team more flexibility and definitely create a more intimate dining experience :) If you have the time (3 hours) and budget, definitely go for this menu - you will not be disappointed!!! I'm so glad that they keep the add-ons - it's the perfect opportunity to encore our favorite piece of nigiri sushi before ending the meal with dessert. I know we were in a treat even when the Chef was excited about the food he's going to serve us. From the kappo part, I had the best grilled tuna belly (otoro). And in the sushi part, Chef Ono showcased the gorgeous Japanese tuna that he's SO EXCITED ABOUT. And his sushi creations perfectly showcases the beauty of Japanese tuna - the decadent perfectly melt-in-your-mouth otoro, the balance chutoro, and the fresh and lean akami. I know the downtown has changed a lot - the nearby San Francisco Shopping center is losing major retailers one after another. BUT - if you ever want an instant trip to Tokyo without flying or want to treat yourself a real darn good authentic edomae sushi, this is the place to be!!! In addition to Uber/Waymo, parking is easy as the Mission and 5th parking garage is a very short walk from the restaurant. I can't wait to come back to this place in the future!

Hashiri is a Japanese omakase spot in Mint Plaza, SF. The name Hashiri means "first of the season". Chef Toshiaki Ono previously worked at a sushi restaurant in Ginza. With Hashiri he delivers one of the most authentic Japanese sushi experience in SF. I visited on a Tuesday and had the petite omakase for $150. They also offer a grand omakase for $300. My petite omakase included 13 courses. * chutoro * kohada * nodoguro (black throat sea perch) * seasonal assortment: spinach with little white fish / sesame tofu with corn and japanese sweet chili / octopus with peas / akami with okra * chawanmushi with edamame and horsehair crab * akami * iwashi * ebodai (japanese butterfish) * kasugodai (young sea bream) * Hokkaido hotate * tamago made with fish and shrimp * cucumber roll * brazilian flan with strawberry, and complimentary tea They had a great selection of seasonal nigiri, including some rare fish. The nodoguro was amazing! I'm not usually a fan of kohada, but this one was very well-prepared and I actually liked it. The seasonal assortment was good, but the choices didn't wow me. I usually expect more surprises in the seasonal assortment. The chawanmushi with horsehair crab was a great mix, and it came with a bit of kani miso (crab internal organ) on the side. I added bafun uni for $25, which was a nice touch. Unfortunately these days uni is almost always offered as an extra in omakase restaurants. The cucumber roll was made with Japanese cucumber, which is sweeter than regular cucumber, and it was a pleasant surprise to end the meal. Overall, a top experience! A special mention to sommelier Kenichiro Matsuura, who had excellent knowledge and expertly explained the differences between the sakes on the menu.

Most authentic edomae sushi I've ever had in San Francisco -- perhaps California! The head sushi chef came from Ginza and took over when Hashiri reopened last year. US major cities have a lot of fancy overpriced sushi places but they lack the authenticity of traditional Japanese cuisine (yes I'm being pretentious) and try to appease the American audience with visuals. Not Hashiri! They stay true to the fresh seasonal ingredients with no frills & attention to each step of the preparation. Their sushi rice was so perfect...no need to rate or explain each menu since you just have to be there & experience it yourself. Amazing, top tier service as well. Our server was so sweet and professional! He translates occasionally for the head chef. He definitely made the already great experience even better. I hope Hashiri gets the hype it deserves and I can't wait to try their Kaiseki place in Saratoga. ($150/person omakase)

We are sushi connoisseurs. Sushi Hashiri is outstanding and clearly one of the top 3 sushi restaurants in San Francisco. We most strongly recommend this restaurant to sushi lovers! This is truly an amazing experience- the best sushi, ambience, service. Superb!

We had an amazing time celebrating a special occasion here and enjoying the most delicious sushi I can remember having. We sat at the counter and really enjoyed talking to Chef Toshiaki and watching him prepare all the food and even the desserts with artistry. Ken's detailed descriptions of all the food and sake, and his kind and attentive service, made the experience all the more special. We can't wait to come back in the future.

This place is the most amazing place I have ever been to in my life. The best hands down sushi place in the world. The service is second to none. Im a loss for words. It's so good I'm going to fly back either my children so they can see what amazing food is.

Late review from November 2019. Me and the boyfriend came to celebrate our first anniversary! I really wanted to come check out this place because of the cute domes and it made me feel like Cinderella! This year I really wanted to come back for our second anniversary but sadly they've been closed throughout the pandemic because they want to make sure their staff is well taken care of which is so touching! I can't stop thinking about Hashiri and also our amazing server Ken. He was so knowledgeable with all the dishes that were prepared and it was like a story every time he explained to us the dishes. He's truly so amazing! We've never had such amazing service, we were both in shock from being treated so good! Now the food... where do I begin?! The photos should speak louder than my words lol. Every single dish that came out was decadent, unique, beautiful and DELICIOUS! I really hope they open for our anniversary next year, that would be a dream come true! I really can't stop dreaming of all the life changing dishes we tried. I really cannot wait to be back and hope everyone at Hashiri is doing well and taking care of themselves during this time. Thank you to everyone at Hashiri who made our first experience such an amazing time!!!

TRULY A DELIGHT!!! Came here for an anniversary dinner with the bf and oh my goodness, what a luxurious experience! We arrived on time for our reservation, but the guests before us ran a little late so the staff was in the middle of disinfecting our table when we checked in. The host was kind to offer us a very healthy pour of sake while we waited, so I did not mind at all :) Dining in a dome felt very intimate and private, which I loved. The courses were each very delicious and well prepared, per my expectations. At this price range, I expect every course to be above average. I always judge an Omakase restaurant by the quality of their uni, and Hashiri definitely hit the mark. The A5 wagyu was perfectly marbled and literally melted in my mouth. I was still salivating as I swallowed the last piece, clearly my taste buds were yearning for more. The staff was very polite and respected our space. Our server cleaned and cleared our table between every course and offered wet towels as well. Overall, a very lovely romantic dinner, which of course came with a less lovely price tag. However, I say it is worth it especially for a special occasion.

Went here for date night and it was one of the best restaurant experiences I've had. The outdoor igloo setting was peaceful and made the date much more intimate. We ordered their tasting menu along with additional nigiri. Everything was presented to us beautifully. The nameko mushroom, truffle chawan mushi was the first dish - which happened to be one of our favorites. The mushrooms and truffle paired well with each other. The Hassun displayed small mini dishes that were aesthetically pleasing and tasteful, with the washu beef tataki being the best. In the Omakase course, the blue fin tuna and Spanish mackerel were the most memorable. It melted in your mouth right away. I've tried many different omakase places - but this one is definitely my number 1 now. We ordered several more pieces of the bluefin tuna, king salmon and fluke fin - which were all amazing. Our tasting menu ended with an exceptional matcha fondue straight from Hokkaido. Every dish exceeded our expectations. The service and staff were great. They even tested our temperature prior to seating. If you're looking for a place for date night and enjoy premium quality fish, this is the place!

Covid 19 Time: Check out https://www.instagram.com/bluebunny.us/ They have a few outdoor seatings and great take out options. Check their Instagram for more info. This review is based on my take out experience. Hashiri is one of a really great representation of true Japanese Edomae Shushi restaurant... which is extremely hard to find outside of Japan. You can find 100s of Sushi restaurants here but only less than 10% of them are owned by Japanese. Not only that, many sushi cooks never go through the training to become "itamae". "Becoming an itamae of sushi requires years of training and apprenticeship. Typically, after spending approximately five years working with a master itamae, the apprentice is given their first important task related to making sushi: preparation of the sushi rice. The rice is prepared according to the strict instructions of the senior itamae, and each sushi restaurant has its own "secret" recipe of rice, salt, and rice vinegar. Once the senior itamae is satisfied with the consistency of the sushi rice made daily by the apprentice, the apprentice may then be promoted." Why is it important? To maximize the taste and for the food safety reasons, each fish have to be treated differently. Where is it from? When was it caught? Was is frozen? Many fish such as salmon have parasites. You cannot just cut fresh fish and eat it. Unfortunately it's not that simple. Also adjusting the rice and the seasoning to best accommodate each fish, you need practice and trained intuition. At Hashiri, I feel like I am back in Tokyo. The hospitality, the proper high end customer service Japanese they speak, the decor... I understand why they received their Michelin Stars. I enjoyed all the sushi, and hanbargu (hamburger stake)! Cannot wait to eat their sushi at the counter right off the chef's hand when Covid craziness is finally over.