HasegawaShinsaibashi

滋賀県の自社農園で育てた有機栽培コシヒカリを使い、白酢ベースのブレンド酢でまろやかに仕上げたシャリが印象的。ネタはその日直送の天然魚介で、特にカツオは脂乗りが抜群でした。 18,000円の「今昔コース」は京懐石とお寿司を融合した全10品超の贅沢な内容。花弁の形に仕上げた百合根や桜ムースなど、見た目にも春らしい美しさがあり、随所に職人の技を感じました。桜饅頭は口の中に桜の香りが広がり、鹿児島A5リブロースを使った柳川風も出汁の優しさと山椒のアクセントが絶妙。握りは5貫で、肉厚な剣先イカが特に好みでした。 L字カウンターで職人が目の前で握る臨場感と、個室も備えた上品な空間は、特別な記念日や接待にも...最適。「和食もお寿司も両方楽しみたい」という方にぴったりの一軒です。 --------------------------- The sushi rice left a strong impression—made with organically grown Koshihikari rice from the restaurant’s own farm in Shiga Prefecture, and seasoned with a mild blend of white vinegar. The toppings featured fresh, wild-caught seafood delivered directly that day, with the bonito standing out in particular for its exceptional richness. The ¥18,000 “Konjaku Course” offers a luxurious lineup of over 10 dishes, fusing Kyoto-style kaiseki with sushi. Visually, it captures the beauty of spring, with items such as lily bulbs shaped like flower petals and a delicate cherry blossom mousse, showcasing the craftsmanship throughout. The sakura manju filled the mouth with a gentle cherry aroma, while the Yanagawa-style dish made with Kagoshima A5 ribeye achieved a perfect balance between the subtle dashi and the accent of sansho pepper. The sushi selection included five pieces, with the thick-cut swordtip squid being a personal highlight. The L-shaped counter provides a sense of immediacy as the chef prepares each piece right in front of you, while the refined interior—with private rooms available—makes it ideal for special occasions or business dining. A perfect choice for those who want to enjoy both traditional Japanese cuisine and sushi in one place.

Visited March 2026

Such a beautiful place with a calm Kyoto-style atmosphere. You can really feel the attention to detail in the space. I had the spring course, and it was amazing — everything looked so pretty and really captured the season. The sushi and side dishes were all super fresh and carefully prepared. It f...elt traditional but also a bit modern, which I loved. Great for dates or special occasions. I’d definitely love to come back in another season!

Visited April 2026