The Mint Plaza restaurant is the 2d Hashiri, following the 2012 opening of the customary location in Tokyo. owners Kaoru Hayashi, Ryuichi Terayama and Yasuyuki Rokuyata have invested deeply in the project, which has a high-rating community of chefs, together with government chef Takashi Saito, who helped to open Ame, the Michelin-starred Hiro Sone and Lissa Doumani restaurant (which closed previous this yr).
The kaiseki menu is led by means of chef Shinichi Aoki (Kaygetsu in Menlo Park), whereas Tokunori Mekaru brings nearly 4 decades of adventure from Japan as sushi chef, and as a part of the hole group on the Tokyo Hashiri. On the menu, mild kaiseki dishes like abalone in a sauce of its own liver and morel mushrooms lead up to a range of 12 pieces of nigiri.
The area itself is a 42-seat affair, with ten spots at the vaulted sushi counter, where chefs serve nigiri-trend sushi crafted from top class fish flown in without delay from Tsukiji Market. The eating room is each sedate and playful in a super-modern means, that includes a video installing on the ceiling where Hiroyuki Nakano's images are digitally projected; diners can watch videos of cherry blossoms exchange to bubbling mountain streams. (Hashiri means "season," which drives the continuously changing photographs.) The aforementioned top rate fish is displayed in museum-nice circumstances at the sushi counter, which is a jewel container-like line-up of hard-to-locate fish and seafood like heart clams.
Kenichiro Matsuura (Ozumo) is the commonplace supervisor; on the beverage facet, Jennifer Estevez is the sommelier in can charge of a large choice of wine, sake, shochu, whisky, and eastern beers. Sake is served in mild glasses, hand-painted with cherry blossoms and maple leaves. And for the water snobs among us, the restaurant installed a unique filter to recreate the mouth-suppose and mineral taste of mountain spring water from Japan.
Hashiri officially opens Friday, may also 13. Dinner reservations (no stroll-ins) can be found for 2 seatings per nighttime, Tuesday through Saturday at 5 p.m. to 5:30 p.m. and 8 p.m.
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