01 / ABOUT THE PLACE
About this place
Diners who come to Hiro for sashimi have also singled out the vegetable dishes. The menu features fish sourced each morning from Toyosu and Tsukiji, with 5–7 varieties of sashimi, depending on the day. Raw oysters and shirako ponzu may also appear. What is available to choose from varies with the day’s catch. Diners’ accounts of ordering sashimi and fried dishes, or focusing on seafood and small plates, convey the pleasure of sampling a range of seasonal flavours.
For a vegetable dish or two, options may include charcoal-grilled or fried seasonal vegetables, tamagoyaki, salad and finely shredded nagaimo. The selection changes with the ingredients on hand, so diners can add one plate to their sashimi or try several dishes in smaller portions. Sake is another part of the experience. Diners have mentioned pairing shirako ponzu with Yamagata Seisen, or enjoying sake alongside fish and small plates. The drinks list includes Tedorigawa, Hidakami and Sari.
For a more special meal, suppon (soft-shell turtle) dishes are available for 2–3 people by reservation. The listed price is 1 yen per turtle. To finish the meal, there are options such as rice porridge with fresh seaweed or sakura shrimp, and onigiri rice balls.
