Hashiri Bettei Kaiseki Aoki

[PorkyBelly]

solid kaiseki in saratoga.

highlights
tofu
chutoro
owan
wagyu shabu shabu
rice
warabi mochi

dashi - honkarebushi (makurazaki), 5 year aged rishiri-kombu (hokkaido)

sakizuke - goma tofu, uni, shungiku, wasabi

otsukuri - kue (nagasaki), kanzuri, ponzu

chutoro, toro (boston)

owan - maine lobster, white miso, yuba

hassun

abalone, liver, uni

persimmon, daikon

tai nikogori

yakimono - unagi, pinot noir salt, ginger

hokkaido a5 wagyu shabu shabu, maitake mushroom, egg yolk ponzu

yamagata tsuyahime rice

chirimen sansho, karasumi, tsukemono, mushrooms

mizukashi - persimmons, muscat grapes, ground cherry, asian pear

warabi mochi, kinako, kuromitsu

toto neorest

https://www.exploretock.com/hashiribetteikaisekiaoki

https://www.kaisekiaoki.com/

[honkman]

No “ratings” for the different dishes ? Or some comparison to other existing places to get a better idea about the quality of the place

[robert]

I wonder where to find muscat grapes? I love them but haven’t seen any in recent years.

[honkman]

At least at the WF in Redwood City we have them quite often

[robert]

I never shop at Whole Foods, I’ll check it out.

[dvlpmnt]

did you ever go to kaiseki saryo hachi in burlingame? same folk

[PorkyBelly]

the obvious comparison would be elitist hayato. they’re not at hayato’s level, but who is?

some nits, the first two “courses” consisting of a cup of iwa sake and a glass of dashi seemed too precious.
the kitchen is in the back so you can’t watch any of the cooking.
I would have liked more grilled fish and a fried tempura course.
I liked the rice course but some may think plain white rice with chirimen sansho and pickles is too “austere.”

my overall rating is four out of five mushrooms

[honkman]

We haven’t been to the one in Burlingame (too many restaurants on our list, too little time)