Dining at Hashiri is like watching a perfectly choreographed ballet without a visible drop of sweat. It's precise and seamlesss, yet the approachable staff manages to exude warmth at the very same time. It is no wonder they take great pride in their work, as Hashiri is a showpiece of details. Fish is flown in twice weekly from Japan; the wine list is wide-reaching; and the sake collection features unique and rare selections.
The dining room's elegance speaks to special occasions, as do the prices. There are only two options—omakase and kaiseki—but those with time will do well by ordering the kaiseki for a best-of-both-worlds experience. Tuna with a quail egg garnished with Osetra caviar, 24kt gold flakes and Japanese yams cut into tiny rabbits is a highlight.- MICHELIN guide inspectors