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“Hashiri’ means the beginning of the season for ingredients; the direct attribute to “shun” the peak of the season. Chef Aoki returned to Kyoto at the age of 19 to pursue his culinary career, where he learned and practiced Kaseki Ryori, Japanese haute cuisine. Book now at Hashiri in San Francisco, CA. Hashiri San Francisco embraces the spirit derived from its original location in Tokyo, Japan. We would like to extend our deepest apologies for any inconvenience the closure may cause. It’s likely he’s right, as DPH spokesperson Veronica Vien tells Eater SF that “DPH conducted a complaint investigation at Hashiri Restaurant on 8/13/20,” and that the inspector issued “a cease and desist of the use of the igloos due to the enclosed nature of the igloo structure which may not allow for adequate air flow.”, Vien cites HO Directive No 2020-16b, which requires “free flow of air through an outdoor dining space” as “a service requirement (Exhibit A, Sec 1.7).” It’s worth noting that the health order also clearly states that “Umbrellas, canopies, and other shade structures are only allowed if they do not have sides and allow for the free flow of air through the space.” (You can see the full DPH inspection report below. But according to the DPH’s Vien, Hashiri might still be able to bring the igloos back, albeit in a different form. Refining himself in the wine game he joined Restaurant Narukami in Nishi-Azabu, Tokyo. The pour is minimal and the actual bottle isn't that great anyways. Join Facebook to connect with Hashir Sif and others you may know. Thank you! Kyoto’s mountain cuisine and Tokyo’s refined sushi palate must have an array of stimulating beverage options. Our mission is to be a luxury dining destination and San Francisco staple by maintaining our commitment to quality, sound execution and excellent service. Related: SF’s Brand New Outdoor Dining “Igloo” Debuts – 8/7/20. Recruited as a head sommelier at Wine House Minami Aoyama, Masaaki expanded his love for wine worldwide. Please sign up here if you'd like to receive updates on fresh ingredients and dining opportunities from Hashiri San Francisco. Projection mapping directed by Hiroyuki Nakano http://www.peacedelic.jp/, Artwork by Japanese Living National Treasure is courtesy by Nana Onishi at Onish Gallery. Hashiri. Ladies and Gentlemen, thank you for your patients and support during these challenging times. Our monthly tasting menu is based on refinement to detail and execution of course by course experience that discovers Japan’s prominent culture. Mentored by the owner of Hatsuyoshi sushi, Chef Tokunori practically lived at the restaurant in order to develop his skills, from prepping to plating consistently and efficiently. Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality. View the profiles of people named Hashir Sif. During the 90’s, Chef Aoki embarked on a culinary journey through New York’s Japanese restaurant scene before settling in the Bay Area. Arsicault Bakery, San Francisco, California. We are truly thankful for all your love and support for the past 4 + years. Hashiri SF: A Contemporary Take on Classic Japanese Kaiseki Cuisine and Sushi. It's precise and seamlesss, yet the approachable … Matsuura says he believes that “someone anonymously complained” to the DPH about the domes, and that it was this complaint — not the copious amount of radio, TV, print, and online coverage of the structures — that brought the tents to the DPH’s attention. 4 Mint Plaza, San Francisco, 94103, United States; 75 - 150 USD • Japanese MICHELIN Guide’s Point Of View Dining at Hashiri is like watching a perfectly danced ballet without a visible drop of sweat. Via Hashiri SF's Facebook. According to Matsuura, the tents were swiftly booked. Seasonality and innovation are the theme of Hashiri, and we hope that guests leave entertained and delighted by the beautiful landscape of changing images, one of a kind art, eclectic design paired with their stellar dining experience. “It’s often hard to tease out whether the restaurant is responding to legitimate issues or the restaurant is responding to affluent diners who feel guilty about eating expensive meals in the presence of destitute people,” she told the Chron when the tents were first announced. Hundreds of restaurants in San Francisco have opened onto the city’s sidewalks, plazas, and streets to accommodate outdoor, sit-down service, as fears of COVID-19 transmission — which, according to the CDC, is far more likely in the less-ventilated indoors — keep restaurant dining rooms shuttered for now. Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality. Japan’s abundant soil/mineral resources and fishing grounds determine when ingredients will reach its stage of highest quality. There, he worked at Toshi’s Sushiya and Kaygetsu with owner and Chef Toshio Sakuma and Chef Katsuhiro Yamasaki (present owner and chef at Wakuyriya). The clear plastic tents violated city health orders that require the free flow of air to prevent COVID-19 transmission. After graduating high school, Masaaki made his way to Ebisu, Tokyo where he kicks started his career in the restaurant and wine industry. Speaking with KCBS, Hashiri general manager Kenichiro Matsuura says that the restaurant first tried the standard setup of tables and chairs in the plaza outside the restaurant, but they realized that they “had to seclude our guests away from the ongoing activities of Mint Plaza.” The area is “not the safest neighborhood,” Matsuura told ABC 7, and, speaking to the SF Chronicle, called the spot outside the restaurant “a phenomenal space, it’s just sometimes the crowd is not too favorable.”. Selectively and infrequently @ hashirisf.com the DPH’s Vien, Hashiri has an excellent selection of hard find. As they tell a story of Japan’s bountiful culinary history and others you hashiri sf facebook know closure may cause COVID-19... Have made a difficult decision to temporary close Hashiri as of 12/09/2020 until further notice to having you with! At Onish Gallery traditional cooking techniques define each course as they tell a story of Japan’s culinary. 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