Food and drinks
- All-you-can-drink available
- Alcohol Served
- Organic Dishes Available
- Cocktails Available
- Beer available
- Wine available
- Small plates restaurant
- Lunch menu available
- Dinner menu available
- Dessert available
01 / ABOUT THE PLACE
About this place
Hashinaga’s courses change according to the season and the ingredients available. One example of the lunch menu, with 7 dishes, includes a small appetiser, sea bream broth, sea bream and salmon with grated yam and ponzu, a taro and mushroom fritter, and steamed egg custard with chrysanthemum greens sauce, followed by rice and dessert. For a leisurely lunch that unfolds one dish at a time, a set course may be a better fit than ordering à la carte.
One diner who enjoyed a lunch course reported that the menu had changed from the version shown online, with autumn ingredients featured instead. That day’s meal included pike conger and taro, prepared to bring out the ingredients’ natural flavours. The newly harvested rice was especially memorable for its distinct grains and sweetness, and the diner said the meal ended with red miso soup and pickles. As the menu varies with the seasons, check when booking if you have a particular ingredient in mind.
For dinner, the restaurant also offers an omakase course of 8 dishes incorporating seasonal ingredients. A sample menu features steamed scallop dumplings with a purée of young peas, sashimi including golden eye snapper and swordtip squid, bamboo shoots with Japanese pepper miso, and steamed conger eel wrapped in cherry leaves. One example of the 9-dish evening set includes five appetisers, mixed sashimi of tuna and yuba, simmered conger eel, deep-fried yuba tofu, rice with dried baby sardines and Japanese pepper, and hojicha tea jelly. The menus vary by season and availability, so these courses are best chosen for the chance to try what is in season rather than for any one fixed dish.
To start with individual dishes, the three-item appetiser assortment may pair monkfish liver with ponzu, okara (seasoned soy pulp) and miso-simmered sesame tofu. Other listed dishes include steamed egg custard with cod milt and ponzu sauce, and deep-fried kudzu-coated Kintoki carrot. Choosing a few small plates is another way to build a meal. À la carte orders require at least one drink, so choose a beverage to go with the food. The drinks list includes Kyoto sake and other Japanese sake; one diner also mentioned choosing a glass to match the dishes.
Reservations are recommended for both lunch and dinner, so get in touch in advance if you are considering a course.
