We stumbled upon Sushi Hashiri because the mall was closed, which turned out for the best. Executive Chef Toshiaki Ono is an expert in his craft. The fish is fresh and flavorful, and the nigiri and rolls are exquisite. I’d recommend everything we ate, but my favorites were the goldeneye snapper nigiri, Hokkaido uni, and the tuna belly & takuan roll. Service was exceptional. I wish I knew the name of our waiter — she was so friendly and helpful. Kenichiro (Head Hospitality) was also friendly and so knowledgeable about the sake and whiskey. The pairings he suggested were perfect. The ambiance was lovely and unpretentious. We really enjoyed our experience and will definitely be back. Next time we’ll try the omakase!
Juan Pablo Lozano Iriarte
Delicious sushi and very calm and peaceful environment, we had a really long week and needed a break and Sushi Hashiri was perfect
Stacey Chia
Chanced upon this restaurant when dining at The Silk Road restaurant previously and decided to give it a try. Sashimi was very good and fresh, including their salmon carpaccio which was very refreshing with the wasabi ice cream. Chef Alvin was very friendly and humble and wait staff Mint, went over and beyond to assist us to book a Thai massage appointment. Very impressed with the quality and will define visit again when back in Bangkok! 👍
Matt Dawes
Our daughter and boyfriend took us to this remarkable restaurant while visiting. I would put this on my list of places to enjoy a one of a kind dining experience. The sushi was beautifully prepared across a range of fish as well as a few other creative bites to finish the meal. Enjoy!!
Giselle Roohparvar
Wow - great food! So this is our second time coming here. The first time we came was 6 years ago, and it was good so we returned. Interestingly though I found this second time even better than the first. Chef Ono is both personable and a master at his craft! Try to get a counter seat reservation. He comes from 3 generations of sushi chefs. (I also wondered if he was related to the famed Jiro Ono).
Anyway, I loved every single course that came out. The firefly squid was so good, cod was so tasty, the sushi was phenomenal and done expertly, uni, even the dessert was the perfect bite. Great alcoholic beverage selection.
Also, the Head of Hospitality (Kenichiro) was extremely kind and engaging. He also gave killer sake recommendations.
Highly recommend!
Minsfo
Amazing omakase sushi dinner. Friendly and professional team who genuinely want to get to know you. Service does not feel rushed, good ambiance, our favorite Japanese restaurant in the Bay Area.
Cal Dhubaib
One of the best sushi restaurant experiences of my life. I came in wanting to expand my horizons and try new fish - there wasn't a single thing on the menu I didn't love.
Chef Toshikai Ono is a true artist who prepares all the food and courses it out masterfully.
The hospitality was top notch and I got to enjoy some incredible and unique sake presented beautifully In custom glasses.
Thank you for the amazing experience! I can't wait to come back.
Seong Woo Han
It was our first wedding anniversary and had the best time here. The vibe, the chef, the service, and of course the food were top-notch. I would never forget this place and everybody including the chef was very respectful and kind to us. Arigato gozaimasu Chef Ono and Sushi Hashiri. It was an unforgettable night. Thank you so much for everything.
Opentable Diner
It was our first wedding anniversary and had the best time here. The vibe, the chef, the service, and of course the food were top-notch. I would never forget this place and everybody including the chef was very respectful and kind to us. Arigato gozaimasu Chef Toshiaki Ono and Sushi Hashiri. It was an unforgettable night. Thank you so much for everything.
Yuta Inkaz
A Sushi Master's restaurant. Top-tier expertise on tuna in America! As a Japanese native, I can confidently say that the sushi here is equal to or even surpasses top-level sushi in Japan. Their fish sourcing is impeccable, and Chef Ono, having trained for many years in extremely rigorous Japanese restaurants, possesses extensive knowledge about ingredients. Regarding tuna specifically, he understands the subtle differences in umami and acidity depending on the fishing region and season.
We had a lovely night at Sushi Hashiri for Christmas Eve. We've dined here before pandemic and had a memorable experience, and it was great knowing its reopening. Absolutely enjoying everything, from the food, environment, service, and chatting with Chef Ono-san. Thanks for having us and we'll visit again and get the taste of different seasons of food!
Crimson
Delightful sushi. The premium bluefin tuna belly was very good. And the horsehair crab was good too. I do actually recommend this place to other people that are ready to give sushi a try.
Ken
This restaurant after re-opening from the pandemic, is officially Sushi Hashiri, version 2.0. In many ways it is a drastic improvement over the original, as there are only two staff: chef and manager. Chef Ono has incredible skills, passion, and offers a style of Tokyo Edomae style sushi that is of a particular lineage that not many are aware of. There is much less emphasis to none on aging fish, and the sake lees vinegar used to season the rice (along with salt) is of a particular brand that offers just enough sourness and acidity, thus letting a more subtle balance and showcase of natural flavors. Tuna of any cut is very strong here due to an exclusive sourcing, handling, and use of some eclectic cuts where you can taste texture and the inherent flavor of tuna just like in Japan. All nigiri are crafted with proper thickness, cut, ratios of rice to fish, with awesome resultant textures and mouthfeel with just the right amount of seasoned soy sauce brushed on top to make it complete. The full course including cooked appetizers is highly recommended to experience the full versatility of Chef Ono, where they showcase aesthetics, seasonality, and serious skill in a manner that is almost minimalist in nature, but absolutely complex in nuance and subtleties. This is nothing like some of the Michelin Japanese and fine dining omakase themed restaurants in town, yet is fast becoming a favorite and offers quality that in many ways surpass. Severely underrated at this point, and is a destination stop especially those who have traveled to Japan and have experienced Ginza quality sushi (even if non Michelin but high standard). No caviar, no gold flakes, no wagyu here, only 1000% technique and passion. Excellent service on top of all that for a compelling package.
John Bohlmann
Hashiri is always impeccable. For the last several years it's consistently been one of the very best sushi restaurants in the US.
Atmosphere: 5
Food: 5
Service: 5
Jasmine Chen
The flavors were thoughtfully crafted, authentically vibrant, and incredibly fresh, making every bite a delight. The staff were attentive and genuinely welcoming, creating a warm and comfortable dining experience from start to finish. I will definitely be dining here again in the future.
We stumbled upon Sushi Hashiri because the mall was closed, which turned out for the best. Executive Chef Toshiaki Ono is an expert in his craft. The fish is fresh and flavorful, and the nigiri and rolls are exquisite. I’d recommend everything we ate, but my favorites were the goldeneye snapper nigiri, Hokkaido uni, and the tuna belly & takuan roll. Service was exceptional. I wish I knew the name of our waiter — she was so friendly and helpful. Kenichiro (Head Hospitality) was also friendly and so knowledgeable about the sake and whiskey. The pairings he suggested were perfect. The ambiance was lovely and unpretentious. We really enjoyed our experience and will definitely be back. Next time we’ll try the omakase!
Delicious sushi and very calm and peaceful environment, we had a really long week and needed a break and Sushi Hashiri was perfect
Chanced upon this restaurant when dining at The Silk Road restaurant previously and decided to give it a try. Sashimi was very good and fresh, including their salmon carpaccio which was very refreshing with the wasabi ice cream.
Chef Alvin was very friendly and humble and wait staff Mint, went over and beyond to assist us to book a Thai massage appointment. Very impressed with the quality and will define visit again when back in Bangkok! 👍
Our daughter and boyfriend took us to this remarkable restaurant while visiting. I would put this on my list of places to enjoy a one of a kind dining experience. The sushi was beautifully prepared across a range of fish as well as a few other creative bites to finish the meal. Enjoy!!
Wow - great food! So this is our second time coming here. The first time we came was 6 years ago, and it was good so we returned. Interestingly though I found this second time even better than the first. Chef Ono is both personable and a master at his craft! Try to get a counter seat reservation. He comes from 3 generations of sushi chefs. (I also wondered if he was related to the famed Jiro Ono).
Anyway, I loved every single course that came out. The firefly squid was so good, cod was so tasty, the sushi was phenomenal and done expertly, uni, even the dessert was the perfect bite. Great alcoholic beverage selection.
Also, the Head of Hospitality (Kenichiro) was extremely kind and engaging. He also gave killer sake recommendations.
Highly recommend!
Amazing omakase sushi dinner. Friendly and professional team who genuinely want to get to know you. Service does not feel rushed, good ambiance, our favorite Japanese restaurant in the Bay Area.
One of the best sushi restaurant experiences of my life. I came in wanting to expand my horizons and try new fish - there wasn't a single thing on the menu I didn't love.
Chef Toshikai Ono is a true artist who prepares all the food and courses it out masterfully.
The hospitality was top notch and I got to enjoy some incredible and unique sake presented beautifully In custom glasses.
Thank you for the amazing experience! I can't wait to come back.
It was our first wedding anniversary and had the best time here. The vibe, the chef, the service, and of course the food were top-notch. I would never forget this place and everybody including the chef was very respectful and kind to us. Arigato gozaimasu Chef Ono and Sushi Hashiri. It was an unforgettable night. Thank you so much for everything.
It was our first wedding anniversary and had the best time here. The vibe, the chef, the service, and of course the food were top-notch. I would never forget this place and everybody including the chef was very respectful and kind to us. Arigato gozaimasu Chef Toshiaki Ono and Sushi Hashiri. It was an unforgettable night. Thank you so much for everything.
A Sushi Master's restaurant. Top-tier expertise on tuna in America! As a Japanese native, I can confidently say that the sushi here is equal to or even surpasses top-level sushi in Japan. Their fish sourcing is impeccable, and Chef Ono, having trained for many years in extremely rigorous Japanese restaurants, possesses extensive knowledge about ingredients. Regarding tuna specifically, he understands the subtle differences in umami and acidity depending on the fishing region and season.
Restaurantji Recommends
We had a lovely night at Sushi Hashiri for Christmas Eve. We've dined here before pandemic and had a memorable experience, and it was great knowing its reopening. Absolutely enjoying everything, from the food, environment, service, and chatting with Chef Ono-san. Thanks for having us and we'll visit again and get the taste of different seasons of food!
Delightful sushi. The premium bluefin tuna belly was very good. And the horsehair crab was good too. I do actually recommend this place to other people that are ready to give sushi a try.
This restaurant after re-opening from the pandemic, is officially Sushi Hashiri, version 2.0. In many ways it is a drastic improvement over the original, as there are only two staff: chef and manager. Chef Ono has incredible skills, passion, and offers a style of Tokyo Edomae style sushi that is of a particular lineage that not many are aware of. There is much less emphasis to none on aging fish, and the sake lees vinegar used to season the rice (along with salt) is of a particular brand that offers just enough sourness and acidity, thus letting a more subtle balance and showcase of natural flavors. Tuna of any cut is very strong here due to an exclusive sourcing, handling, and use of some eclectic cuts where you can taste texture and the inherent flavor of tuna just like in Japan. All nigiri are crafted with proper thickness, cut, ratios of rice to fish, with awesome resultant textures and mouthfeel with just the right amount of seasoned soy sauce brushed on top to make it complete. The full course including cooked appetizers is highly recommended to experience the full versatility of Chef Ono, where they showcase aesthetics, seasonality, and serious skill in a manner that is almost minimalist in nature, but absolutely complex in nuance and subtleties. This is nothing like some of the Michelin Japanese and fine dining omakase themed restaurants in town, yet is fast becoming a favorite and offers quality that in many ways surpass. Severely underrated at this point, and is a destination stop especially those who have traveled to Japan and have experienced Ginza quality sushi (even if non Michelin but high standard). No caviar, no gold flakes, no wagyu here, only 1000% technique and passion. Excellent service on top of all that for a compelling package.
Hashiri is always impeccable. For the last several years it's consistently been one of the very best sushi restaurants in the US.
Atmosphere: 5
Food: 5
Service: 5
The flavors were thoughtfully crafted, authentically vibrant, and incredibly fresh, making every bite a delight. The staff were attentive and genuinely welcoming, creating a warm and comfortable dining experience from start to finish. I will definitely be dining here again in the future.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Flan
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