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1,652 were here. Here’s hoping Garden Igloo USA accepts returns, as the SF Chronicle reported Monday that the city’s Department of Public Health (DPH) paid Hashiri a visit last week and ordered the restaurant to take the tents down. The experience at Hashiri is further elevated when patrons indulge in the bountiful collection of fine wines, rare sake and aged Japanese whiskey. We are truly thankful for all your love and support for the past 4 + years. Please sign up here if you'd like to receive updates on fresh ingredients and dining opportunities from Hashiri San Francisco. After graduating high school, Masaaki made his way to Ebisu, Tokyo where he kicks started his career in the restaurant and wine industry. Two of Japan’s historical culinary concepts brought together combining hyper-seasonal ingredients and premium fish selections direct from our private purveyor inside of world renown Toyosu fish market in Tokyo, Japan. “Hashiri’ means the beginning of the season for ingredients; the direct attribute to “shun” the peak of the season. Mentored by the owner of Hatsuyoshi sushi, Chef Tokunori practically lived at the restaurant in order to develop his skills, from prepping to plating consistently and efficiently. Bakery It’s likely he’s right, as DPH spokesperson Veronica Vien tells Eater SF that “DPH conducted a complaint investigation at Hashiri Restaurant on 8/13/20,” and that the inspector issued “a cease and desist of the use of the igloos due to the enclosed nature of the igloo structure which may not allow for adequate air flow.”, Vien cites HO Directive No 2020-16b, which requires “free flow of air through an outdoor dining space” as “a service requirement (Exhibit A, Sec 1.7).” It’s worth noting that the health order also clearly states that “Umbrellas, canopies, and other shade structures are only allowed if they do not have sides and allow for the free flow of air through the space.” (You can see the full DPH inspection report below. Explore menu, see photos and read 180 reviews: "Wine pairing is not worth it. Owners: Kaoru Hayashi, Yasuyuki Rokuyata, Ryuichi Terayama. Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality. Via Hashiri SF's Facebook. Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality. He was recruited by a Japanese food & alcohol distributor, and during his time there he supplied businesses with some of Japan’s finest commodities while building his reputation within the Bay Area’s restaurant scene. San Francisco fine dining restaurant Hashiri installed three geodesic domes for outdoor dining this week in the hopes of providing a safe environment during the coronavirus. Recruited as a head sommelier at Wine House Minami Aoyama, Masaaki expanded his love for wine worldwide. Executive Kaiseki Chef Shinichi Aoki pays homage by implementing his signature dashi as the foundation of expressing the season’s highlighted ingredients. We look forward to sharing delicious experiences with you. The situation with Covid-19 is evolving rapidly around the world, our number 1 priority is safety for staff, patrons and the public at large during these unprecedented times. The walls host art work from some of the finest trending artists, the sushi counter is made from imported Japanese Cypress, and a symbolic display on the decorative ceiling canopy screens can be seen as 16 projectors illuminate the room with visions of the changing seasons. Arsicault Bakery, San Francisco, California. The Michelin-star restaurant has started placing these quarantine bubbles over their outdoor tables. newsletter, Everything You Need to Know About Those Clear Plastic Dining Domes in Mint Plaza, Urban Design Critic Says SF’s Outdoor Dining Spaces Are ‘Accidents Waiting to Happen’, the kind diners might have played on as kids, Bay Area Food Insiders Hope These Pandemic-Related Changes Continue After the Pandemic Ends, Tenderloin Restaurant Advertises Sit-Down New Year’s Eve Bash, Despite State and Local Health Orders, These Bay Area Restaurants Stepped Up to Support the Community in 2020. San Francisco’s Department of Public Health told Hashiri that their “garden igloos” had to go Hashiri/Facebook. It's precise and seamlesss, yet the approachable staff manages to exude warmth at the very same time. Hey, remember when everyone was hoarding beans? 4 Mint Plaza, San Francisco, 94103, United States; 75 - 150 USD • Japanese MICHELIN Guide’s Point Of View Dining at Hashiri is like watching a perfectly danced ballet without a visible drop of sweat. “Hashiri’ means the beginning of the season for ingredients; the direct attribute to “shun” the peak of the season. “Hashiri’ means the beginning of the season for ingredients; the direct attribute to “shun” the peak of the season. 18 August 2020 / SF Restaurants, Food & Drink / Jay Barmann SF Officials Order Removal Of Hashiri's Dining Domes On Mint Plaza Due to COVID Transmission Risk 2.1K likes. Photo: Hashiri/Facebook. Hashiri SF: A Contemporary Take on Classic Japanese Kaiseki Cuisine and Sushi. While working at Zouroku Sushi in in Tokyo, Chef Tokunori became acquainted with DG owner Mr. Hayashi and together they opened Hashiri Tokyo. For the spirits lover, Hashiri has an excellent selection of hard to find Shochu, as well as Japanese Whisky. The domes appeared in front of Hashiri, a Michelin-starred, kaiseki-style sushi restaurant, the first week of August, celebrated by the restaurant with a Facebook post offering a five-course, two-hour “kaiseki and omakase Edomae sushi dining experience” for each person seated inside the restaurant’s three domes (each of which has room for four diners). Ladies and Gentlemen, thank you for your patients and support during these challenging times. Thank you! Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality. In looking at Japan's #1 restaurant rating site, ww.tabelog.com, you can only see seven reviews that averages to a 3 out of 5, which is mediocre by Japan's standards. Book now at Hashiri in San Francisco, CA. On August 5, San Francisco’s fine dining Japanese restaurant Hashiri installed three “igloo” style see-through domes in the hopes of providing a unique outdoor dining experience while providing a … Dining at Hashiri is like watching a perfectly choreographed ballet without a visible drop of sweat. Seasonality and innovation are the theme of Hashiri, and we hope that guests leave entertained and delighted by the beautiful landscape of changing images, one of a kind art, eclectic design paired with their stellar dining experience. There, he worked at Toshi’s Sushiya and Kaygetsu with owner and Chef Toshio Sakuma and Chef Katsuhiro Yamasaki (present owner and chef at Wakuyriya). Kusakabe. 2.8K likes. Book now at Hashiri in San Francisco, CA. A progressive approach executed from a deep history of Kyo-Kaiseki and Edomae style omakase. The outdoor dining boom has launched a battle between venues to gain attention for their new patio and parking place setups, as the pandemic continues to depress restaurant revenues. Whilst, Executive Sushi Chef Tokunori Mekaru meticulously prepares the day’s catch from hand selected fish caught in Japan’s famous waters. For 8 years, Chef Aoki served as Executive Chef at Kaygetsu, where he presented traditional Kaiseki to guests from around the globe. We will keep you updated on our future schedule including reopening on our website and social media. Join Facebook to connect with Hashir Sif and others you may know. A progressive approach executed from a deep history of Kyo-Kaiseki and Edomae style omakase. It’s a set of statements that raised the brows of Jennifer Friedenbach, the executive director of the Coalition on Homelessness, a group that advocates for those without secure housing in San Francisco. At Hashiri San Francisco, traditional Japanese cultural influences meld with the modern flare of the Bay Area to create a unique, refined, yet relaxed ambiance. Restaurants have been placing these plastic domes over outdoor dining tables in cities across the country and around the world, and Hashiri is … Born in Okinawa, Japan, Chef Tokunori has lived the sushi chef life for over 37 years. The 'omakase' of Chef Mitsunori Kusakabe consists of sushi along with few other complementary dishes. Kyoto’s mountain cuisine and Tokyo’s refined sushi palate must have an array of stimulating beverage options. Two of Japan’s historical culinary concepts brought together combining hyper-seasonal ingredients and premium fish selections direct from our private purveyor inside of world renown Toyosu fish market in Tokyo, Japan. These New Restaurants Excited Bay Area Food Insiders the Most in 2020, These are the newcomers Bay Area dining experts loved the most, How to Celebrate New Year’s 2020 in San Francisco, The best ways to kick this cursed year to the curb and welcome in 2021, A Gingerbread Monolith Rose and Fell in San Francisco, Also: A San Jose restaurant made a patron a multi-millionaire, and more news to know today, Sign up for the Hashiri seemed to briefly win that fight, as news outlets across the country reported on the clear plastic tents, both as a novelty and as a solution to the outdoor dining challenges of wind, temperature changes, and inclement weather. Reserve a table at Hashiri, San Francisco on Tripadvisor: See 24 unbiased reviews of Hashiri, rated 4.5 of 5 on Tripadvisor and ranked #1,414 of 5,695 restaurants in San Francisco. Hashiri’s focus is to exemplify its re-evolving cuisine and to showcase Japan’s richest seasonal ingredients. If you have any questions, we can be reached by email at info@hashirisf.com. With precise attention to detail and delicate knife skills, Chef Tokunori is dedicated to delivering the traditional sushi experience to each and every guest. Careful selection of seasonal components and traditional cooking techniques define each course as they tell a story of Japan’s bountiful culinary history. It all starts with the ingredient. The clear plastic tents violated city health orders that require the free flow of air to prevent COVID-19 transmission. We wish you all the best of health during these challenging times and look forward to seeing you all when we reopen. It's precise and seamlesss, yet the approachable … During the DPH visit, Vien says, “the health inspector discussed possible modifications to the igloos with management,” and if Hashiri makes those changes, the DPH will welcome “a submission of a proposal for DPH review and approval before use.”, SF Officials Shut Down SoMa Sushi Restaurant’s Controversial Dining Domes, These Are the 2020 Restaurant Closures That Broke Bay Area Food Insiders’ Hearts, In a year of sad and shocking closures, these losses hit local dining experts the hardest, The Coolest Food Trends in San Francisco in 2020. Hundreds of restaurants in San Francisco have opened onto the city’s sidewalks, plazas, and streets to accommodate outdoor, sit-down service, as fears of COVID-19 transmission — which, according to the CDC, is far more likely in the less-ventilated indoors — keep restaurant dining rooms shuttered for now. Matsuura says he believes that “someone anonymously complained” to the DPH about the domes, and that it was this complaint — not the copious amount of radio, TV, print, and online coverage of the structures — that brought the tents to the DPH’s attention. As the director of the wine program, Masaaki enjoyed all aspects of curated parings and executing to enhance each guest dining experience. But according to the DPH’s Vien, Hashiri might still be able to bring the igloos back, albeit in a different form. Closer to home, the structures (which, according to Garden Igloo USA, the company that manufactures them, cost about $1,400 each) also gained attention for the seeming disparity between the diners inside the domes and the people outside them. However, the Hashiri SF opening appears to be a much more … Interested in expanding his horizons, Kenichiro left the sales industry and joined Ozumo Restaurant’s management team in San Francisco and Oakland, redefining himself in the restaurant world. Last week, SF Chronicle food critic Soleil Ho tackled the tents yet again, calling them “America’s problems in a plastic nutshell” and writing that the tents’ “shape and transparency are both a visual echo and rebuttal to the multicolored rows of dome-shape tents that line the streets of downtown San Francisco” and that they’re “an investment that might not even pay off if, say, the Department of Public Health decides to clamp down on outdoor dining again.”. Food was nicely presented, and tastes fine." Old vintage Burgundy and exclusive sakes have a special prominence on the Reserve List which boasts over 600 bottle selections. We look forward to having you dine with us. According to Matsuura, the tents were swiftly booked. Projection mapping directed by Hiroyuki Nakano http://www.peacedelic.jp/, Artwork by Japanese Living National Treasure is courtesy by Nana Onishi at Onish Gallery. Our mission is to be a luxury dining destination and San Francisco staple by maintaining our commitment to quality, sound execution and excellent service. To eat the San Francisco restaurant's $200 omakase menu, diners can now keep away the elements inside plastic domes. By the time Ho’s column ran, however, the domes were probably already covered. San Francisco officials have ordered a SoMa fine dining restaurant to take down the clear plastic tents it put up for outdoor dining, less than two weeks after the enclosures made headlines not just for their groovy Barbarella-armor looks, but as — to many — a symbol of San Francisco’s growing gap between the wealthy and the very, very poor. View the profiles of people named Hashir Sif. “It’s often hard to tease out whether the restaurant is responding to legitimate issues or the restaurant is responding to affluent diners who feel guilty about eating expensive meals in the presence of destitute people,” she told the Chron when the tents were first announced. We respect your privacy and your time; we will only email you selectively and infrequently. We have made a difficult decision to temporary close Hashiri as of 12/09/2020 until further notice. ... A post shared by Hashiri San Francisco (@hashirisf) on Aug 1, 2020 at 7:55pm PDT. Phone: 415-908-1919Fax: 415-908-1920Website: hashirisf.comReservation: Open TableFacebook: hashirisfInstagram: @hashirisfTwitter: @hashirisf, Digital Gate Bldg 2F, 3-5-7 Ebisuminami, Shibuya-ku, Tokyo 150-0022, Phone: +81-3-5724-3770Website: hashiri.jpFacebook: hashirisushi. Born in Kyoto, Japan, but moved to Saitama, Japan to learn Kyosuke Tchinai’s fine art. Hashiri. Speaking with KCBS, Hashiri general manager Kenichiro Matsuura says that the restaurant first tried the standard setup of tables and chairs in the plaza outside the restaurant, but they realized that they “had to seclude our guests away from the ongoing activities of Mint Plaza.” The area is “not the safest neighborhood,” Matsuura told ABC 7, and, speaking to the SF Chronicle, called the spot outside the restaurant “a phenomenal space, it’s just sometimes the crowd is not too favorable.”. He was professional trained in numerous upscale sushi restaurants in Tokyo, Yokohama, and Kanagawa. Nonetheless, Hashiri remains open for outdoor dining, with the domes intact but now without their plastic coverings — sort of like eating inside a climbing dome like the kind diners might have played on as kids. Aspired to explore and further educate himself in the California market, Masaaki joined the Hashiri team in Daikanyama & San Francisco. 2,331 Followers, 344 Following, 241 Posts - See Instagram photos and videos from Hashiri San Francisco (@hashirisf) 1,599 were here. Explore menu, see photos and read 185 reviews: "Ken (General Manager) was outsanding. KUSAKABE serves sushi in Kaiseki style. May 13, 2016 Sushi Hashiri SF's pedigree is a less renown restaurant in the Daikanyama, Tokyo location that opened in 2012. Dinner only. The unique beverage pairings are sure to delight and awe even the most savvy beverage connoisseur. Matsuura says the restaurant is now trying to figure out other ways to “enhance safety” for diners, now that the rigorous protection offered by a transparent sheet of PVC is officially verboten. Granted it is a small sample size. ), Matsuura appears frustrated by the DPH order, telling the Chron that “There are people who come by and spit, yell, stick their hands in people’s food, discharging fecal matter right by where people are trying to eat...It’s really sad, and it’s really hard for us to operate around that.”. Related: SF’s Brand New Outdoor Dining “Igloo” Debuts – 8/7/20. During the 90’s, Chef Aoki embarked on a culinary journey through New York’s Japanese restaurant scene before settling in the Bay Area. Michelin-Starred SF Sushi Restaurant Hashiri … The food and service was impeccable." Hashiri SF: A Contemporary Take on Classic Japanese Kaiseki Cuisine and Sushi. Hashiri San Francisco embraces the spirit derived from its original location in Tokyo, Japan. It's been an extraordinary journey and been an honor to serve you. The restaurant had tried offering to-go bento boxes, but they didn't take off — and for restaurants like Hashiri, they felt a bit off-brand. We look forward to welcoming you all as soon as we reopen. Born in Düsseldorf, Germany, Kenichiro came to San Francisco after venturing the world, where he was exposed to many different cultures. Interior design by Yutaka Takiura and the team at T-Design Architecture, P.C. Born and raised in Niigata, Japan, Masaaki spent his youth surrounded by the beauty of mother nature, and derive pleasure in organic vegetables grown by his grandparents. We would like to extend our deepest apologies for any inconvenience the closure may cause. With four people seated in each and two seatings a night, the tents paid for themselves almost immediately ($200 each x 4 people x 2 seatings per night = $1,600) — such a success that Matsuura said he was already looking into ordering more. Inspired and mentored by Café Albente owner/sommelier Mr. Miyazaki, Masaaki commenced his passion for Champagne and Bourgogne as he determined to become a sommelier. As the head sommelier, he handled wines from around the world and was especially fond of the fine quality of American wines. Our monthly tasting menu is based on refinement to detail and execution of course by course experience that discovers Japan’s prominent culture. Hashiri San Francisco embraces the spirit derived from its original location in Tokyo, Japan. Hashiri’s “garden igloos” seat four during a two-hour, five course meal Hashiri/Facebook. Hashiri San Francisco embraces the spirit derived from its original location in Tokyo, Japan. Chef Aoki returned to Kyoto at the age of 19 to pursue his culinary career, where he learned and practiced Kaseki Ryori, Japanese haute cuisine. Refining himself in the wine game he joined Restaurant Narukami in Nishi-Azabu, Tokyo. The pour is minimal and the actual bottle isn't that great anyways. 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