Chef Shunta Hashimoto
SHUNTA HASHIMOTO
Shunta Hashimoto
橋本 竣汰
Born in Fukuoka in 1994. He entered Japanese cuisine in his teens, training at a ryotei in Uji, Kyoto, that has stood for more than a hundred years. There he learned the fundamentals — how to draw dashi, how to use a knife, how to choose a vessel.
He then turned to sushi, learning his craft in Kyoto and Fukuoka, and went on to run the kitchen as head chef of a members-only sushi restaurant in Ginza.
In May 2024, at twenty-nine, he opened Karin.
Career
| 1994 | Born in Fukuoka |
|---|---|
| Teens | Enters Japanese cuisine; trains at a long-established ryotei in Uji, Kyoto |
| — | Turns to sushi, training at sushi restaurants in Kyoto and Fukuoka |
| — | Head chef at a members-only sushi restaurant in Ginza |
| 2024 | Opens Sushi Karin in Ryogoku |
Toyosu, Every Morning
He chooses every fish himself
Each morning the chef goes to Toyosu market in person. He talks with the wholesalers, handles the fish, and brings back only the best of the day.
His one rule is simple: no compromise. If the fish he had in mind is not good enough, he changes course without hesitation. That is why the menu at Karin is not decided until that morning.
Across the Counter
Easygoing,
yet entirely serious
Because he shares his cooking on video, many guests first know him from the screen. Here, though, he is simply the master of a sushi counter.
Ask about the fish, where it comes from, how to eat it — he is happy to talk. If you would rather dine quietly, he will simply make your sushi. With ten seats, he can see every guest.
Reservations
Ten seats at the counter, waiting for you
Reservations only — online or by phone.