Aoyama Hashizume
青山はしづめ
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A kaiseki-style Chinese restaurant that evokes a sense of Japanese aesthetics
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■Courses that let you feel the season in Japan
Our specialty "Two kinds of Shark's Fins" is recommended by our chef. Shark's fin can be changed to blue shark stew. For an additional ¥3,000 per person (tax not included). Another ¥6,000 per person (tax not included). Please inquire if you would like to have it.
This course features a smaller number of dishes—including our signature shark fin steak with abalone— and offers slightly smaller portions overall. (If you’d like more, we can adjust the amount of noodles.) It’s also recommended for those who are short on time!
A seasonal course featuring special appetizers with nine varieties, deep-fried conger eel and corn, braised shin beef with new potatoes and burdock in porcini mushroom sauce, grilled bonito from Kochi Prefecture with fruit onion salad, special steamed dumplings by Hashizume, today's stir-fried dish, finale noodles by artist®️ Toshiyuki Hashizume with the first noodles of sweetfish and true mackerel in flat noodles, second noodles of sakura shrimp in sour and spicy noodles, seasonal fruits & sorbet & almond tofu.
The chef's special course features a selection of nine special appetizers served on exquisite Japanese tableware, including fried anago (conger eel) and corn daikon cakes, shark fin steak & braised dishes, a duo of new burdock with porcini mushroom sauce, Kochi prefecture's grilled bonito with fruit onion salad, special steamed dumplings by Hashizume, today's stir-fried dish, and finale noodles by Artist®️ Toshiyuki Hashizume, featuring one type of noodle with sweetfish and true mackerel mixed noodles (flat noodles) and another type with sakura shrimp sour and spicy noodles (pepper noodles), seasonal fruits, sorbet, and almond tofu.
A special appetizer platter featuring nine kinds of dishes, including fried anago (conger eel) and corn, deep-fried daikon rice cakes, grilled shark fin steak, braised dogfish, abalone, new burdock with porcini mushroom sauce, and straw-grilled bonito from Kochi Prefecture, served with a fruit onion salad. Also includes special steamed dumplings, today's stir-fried dish, and finale noodles by artist®️ Toshiyuki Hashizume, featuring the first noodle with sweetfish and true mackerel in flat noodles, and the second noodle with sakura shrimp in sour and spicy noodles, accompanied by seasonal fruits, sorbet, and almond tofu.
A special selection of nine appetizers served on carefully chosen Japanese tableware, featuring corn and daikon rice cakes, special steamed and grilled dumplings, shark fin steak, braised dishes, abalone, new burdock with porcini mushroom sauce, Kochi Prefecture's bonito grilled with straw, and a fruit onion salad. Finale noodles by artist®️ Toshiyuki Hashizume, with the first noodles being ayu and hon-sawara mixed noodles (flat noodles), and the second noodles being sakura shrimp sour and spicy noodles (sansho noodles), accompanied by seasonal fruits, sorbet, and almond tofu.
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