Chef Tokunori Mekaru grating fresh wasabi on a shark skin grater.
May 13, 2016
Sushi Hashiri SF’s pedigree is a less renown restaurant in the Daikanyama, Tokyo location that opened in 2012. 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. Granted it is a small sample size. However, the Hashiri SF opening appears to be a much more ambitious endeavor that focuses on a very upscale blend of both kaiseki and sushi experience. Continue reading “Tabemono in SF – Hashiri SF”
My 3 year old preparing for dinner in her yukata in Kozantei Ubuya in Kawaguchiko.
Welcome to Tabemono Journey! Tabemono means food in Japanese. I wanted to create a blog of my food adventures in Japan, travels, and in my hometown of San Francisco in the USA with the focus on Japanese food.
After traveling to Japan, I found that my appreciation of all things Japanese deepened because of its rich heritage, how it is a perfect fusion of East meets West, and how it melds the old and new in perfect harmony. In particular, I love how the Japanese strive to have perfection of a singular focus and how they innovate a deep preservation of their roots. This obviously extends to their food, where you see shops selling the humblest of dishes, such as the perfect soba noodles all the way to the ultra fine dining Michelin three star resturants. But most importantly, they are some of the best food on the planet.
Join me and my family on this food journey from my past and upcoming visits to Japan, in my home town of the Bay Area, California, and abroad.
