01 / ABOUT THE PLACE
About this place
For diners looking to begin with a generous helping of greens, the chef's salad makes a natural opening choice. Crisp leafy vegetables tossed in a house dressing arrive in satisfying portions even in the small size, lending a light, vibrant start to the meal.
Perched on the 2nd floor of a Hakusan building, Hashiya operates as a modern neighborhood izakaya unfettered by culinary borders. Diners can move freely between classic Japanese seafood—such as an assorted sashimi platter or saikyo miso-marinated black cod—and Western-leaning dishes like round eggplant gratin, sauteed Iwai chicken, or clam and tomato pasta. Spring brings seasonal fried items including bamboo shoot and broad bean kakiage or asparagus fries, offering casual access to the flavors of the season.
The drink menu is equally wide-ranging, featuring draft Yebisu beer, Kinmiya shochu mixers, regional honkaku shochu, and sakes such as Daishichi Kimoto Junmai, alongside wines and gin-based cocktails. Plates like miso-marinated cheese and fried octopus provide savory pauses for conversation between drinks.
To finish, the toasty kinpira rice balls and rich glutinous mochi-rice gratin stand out as memorable closers. Desserts like sweet French toast and homemade vanilla ice cream round out the menu, allowing guests to linger at their own pace in the comfortable space.
