We couldn’t possibly leave out the amazing Hashida Sushi, the first overseas offshoot of the famed Tokyo establishment, which has moved to a bigger spot a couple floors up. Chef Hatch Hashida, who apprenticed under his master chef father Tokio, brings an artistic touch to all his seasonal sushi, such as the sea bream, sea eel and botan shrimp, as well as bowls like the ikura and uni version. Don’t miss their premium otoro, involving maestro-levels of cutting skills. There are also fine sakes including Chef Hatch’s private label and wide range of wines to go along with the meal.
