01 / ABOUT THE PLACE
About this place
Behind its noren curtain on the 1nd floor of Otemachi Place, Hashigo offers comforting Japanese cuisine centered on seasonal produce and deep, dashi-driven savor. Guests settle into comfortable counter seating or private-feeling booths. A fragrant, baked sesame tofu sets the tone for evening courses and a la carte meals alike, coating the palate with its sticky, rich texture and roasted aroma.
The chicken takes center stage, sourced directly from Horiuchi Yoko Farm in Akita Prefecture. A trio of recommended chicken cuts highlights the firm bite and concentrated depth of Hinai-jidori, letting diners compare textures from breast to skin and tenderloin. Companion plates are crafted thoughtfully to encourage another sip, from Pacific bluefin medium-fatty tuna dressed in smoked soy sauce to an apricot and chicken white-liver paste monaka wafer.
The broths are equally attentive. Bone broth simmered from free-range Daisen-jidori chicken enriches the rolled omelet, a light yet savory chicken ramen, and a sesame-sauced sea bream chazuke, soothing the body right through to the final bite. The drink list harmonizes with this gentle cooking, featuring pure-rice junmai sakes from across Japan, natural wines, and craft spirits infused with sansho pepper and citrus.
At midday, the restaurant draws nearby office workers with generous sets, including a popular pairing of the baked sesame tofu with sea bream chazuke, as well as hearty tonjiru pork-miso soup lunches. From restorative workday lunches to unhurried evening gatherings, it serves as a dependable choice whenever you seek nourishing, satisfying Japanese cooking.
