Hakashi sits on 3rd Street in SoMa, where owner and executive chef Julio Zapata brings more than 20 years of sushi experience to a counter built around hand-cut, daily-selected fish. The menu runs a la carte across nigiri, sashimi, hand rolls, and specialty cut rolls, alongside hot dishes like sukiyaki and udon and a lunch set menu that includes a chef's choice chirashi-don and a four-piece nigiri combo.
The nigiri list leans into less common cuts alongside the usual suspects, and the fish is consistently fresh with rice that holds together without turning gluey. Rolls run bigger and bolder — the namesake Hakashi Roll stacks spicy and smoky flavors under mayonnaise and black tobiko. The room is casual and loud in a good way, with the chefs working the counter in full view and easy back-and-forth audible from the seats.
For those who want the chef to drive, Hakashi also offers an omakase built on seasonal fish flown in daily, walking through nigiri, sashimi, and small plates with technique rooted in Edomae tradition.
The nigiri list leans into less common cuts alongside the usual suspects, and the fish is consistently fresh with rice that holds together without turning gluey. Rolls run bigger and bolder — the namesake Hakashi Roll stacks spicy and smoky flavors under mayonnaise and black tobiko. The room is casual and loud in a good way, with the chefs working the counter in full view and easy back-and-forth audible from the seats.
For those who want the chef to drive, Hakashi also offers an omakase built on seasonal fish flown in daily, walking through nigiri, sashimi, and small plates with technique rooted in Edomae tradition.