Hashimoto
6435 Dixie Rd, Unit 10
905-670-5559
A week ahead, we planned a gastronomic seafood experience. The chef owner, Masaki Hashimoto, on our instruction, had special fish ordered directly from Japan, flown to Toronto, prepared and on our plates within 18 hours. My special request was a mostly sashimi meal. For this kaiseki experience I was joined by David and Sarah Kirkwood, Zara Fischer-Harrison and Sinclair Philip, chef owner of Sooke Harbour House on Vancouver Island.
We began with the most refined Okunomatsu daiginjo sake.




Yari ika (Squid) with soy and ginger sauce, curled daikon a sliced cucumber.
Wild porgy fish (madai) thinly cut red raddish with fresh grated wasabi and soy sauce.
Banfun sea urchin from oita (kyushu) with sasai shellfish with cucumber and the liver of the sasai with fresh grated wasabi.
Soup:
Hamo fish with buttercup squash, suizen nori seaweed and julienne of sudachi citrus. The soup stock was made from the bones of the hamo fish and ground edamame.



Dessert:

Grape powder with premium green tea crepe and premium green tea ice cream.