Hashiri Bettei Kaiseki Aoki

We had the absolute privilege of dining here last night for Valentine's Day. It was easily one of the most incredible meals we have experienced in the US. It had all the hallmarks of a true kaiseki experience: perfectly curated interior; warm and personal reception; remarkable attention to detail; top quality ingredients; incredible dishes; artistic plating; and love in every bite. We have dined kaiseki style in Tokyo and for anyone wondering--this place is absolutely authentic. We cannot wait to return.

This was probably one of the best kaiseki meals I have ever had. Everything was really well done, and I enjoyed every single dish. What was really amazing was the fact that they change their menu every month. It takes a mastery of cooking to execute this well from month to month.We started off with a bit of sake and a dashi broth served in wine glass. Apparently, they use some of the best kombu and bonito fish. The flavor was spectacular, and a great way to start the meal.For their June 2024 menu, my favorite was their grilled unagi with morel mushroom. The texture of the unagi was soft yet somewhat chewy. It went really well with their salt, wasabi and homemade unagi sauce.One of the nice surprises was their sesame tofu. I never had tofu made from sesame before. The texture was chewy; almost like mochi. It came with caviar and wasabi, but I thought it went better with wasabi.The sashimi course did not disappoint too. There were different cuts of bluefin tuna, uni, and ocean trout.All of the other dishes were also really well executed. I highly recommend trying this place out. It's worth it, even with the high price tag.

This place is the real deal - they've got servers rocking kimonos that'll transport you straight to Edo-era Japan. Book on OpenTable to snag a spot.14417 Big Basin Way, SaratogaThis was actually my second time here - first time was back when they were in Burlingame. Gotta say, I preferred the OG spot. More food, longer experience, you know how it is.Every time I do omakase or kaiseki, I swear it's like a spa day for my taste buds. Perfect recharge after traveling!Highlights:Jw5 aperitif sake to kick things offODash appetizer soup served in a wine glass - looks like white wine but packs a punch with that 5-year aged brothSakizuke tofu with fish roe - silky smooth tofu + salty roe = happy mouthOtsukuri sashimi - fresh but nothing mind-blowingYakiMono grilled eel - salt-cured eel with morels was SunoMono seafood jelly salad - my fave! Creamy yam, shrimp, uni, edible flowers. Texture for days.Seasonal Gohan - Hokkaido A5 wagyu over rice. Tiny portion but that certificate-worthy beef tho!Desserts were on point - loved the caramel mochi cake with soy milk powderOverall, presentation was fire and the vibe was transporting. Wish there was a bit more food and some bolder flavors, but still a solid kaiseki experience. Who's ready for their omakase fix?

Hashiri Bettei Kaiseki Aoki is the newest restaurant on the Kaiseki scene in the Bay Area and might also be the best. Each course was plated so aesthetically and was so flavorful. I felt as though each bite transported me to Kyoto. Everything was so oishi! My favorites were the sakidzuke course which had uni, snow crab mixed in a kombu gelee and topped with caviar. I also enjoyed the yakimono course; grilled eel with pinot noir salt. The pinot noir salt was so so special. The nukumono course was also magical. It consisted of a A5 Wagyu filet shabu shabu with a ponzu egg yolk sauce. Oh and I can't forget the kanmi course, part of which was warabi mochi. Aokisan (the executive chef & owner) is SO incredibly talented when it comes to Japanese cuisine. His desserts are unmatched! Nobody makes desserts with the care and attention he does. My partner and I have been to multiple omakases and Kaiseki restaurants in the bay and we both agreed that Hashiri Bettei is the most delicious. This place will definitely get busier once word gets out so book your reservation soon!

Starstruck THIS MEAL BLEW ME AWAYWe have several high quality kaiseki options in the Bay Area and I have been to many of them including Michelin star Wakuriya & Kenzo Napa as well as Redwood City's Ranzan & Ogiku.Kaiseki is a Japanese-style of menu less well known here and featuring multiple cooking techniques with an array of dishesPlating and presentation play an important part but it's always the unique food flavors, seasonal cuisine, and cooking techniques that showcase the very best of kaiseki I was familiar with Chef Aoki and Yuko from their former establishment Ramen Saryo Hachi so came in with expectations of a solid mealThe brightly lit, brand new establishment with a gorgeous wood table 9-seating area, however, allows them to truly shine and to reach their full potential of which I only had an inklingEach dish is meticulously crafted and the flavors and presentation are a level above anywhere I've had. Chef Aoki speaks minimal English but Yuko's explanation of every dish combined with the thought and decision behind them not only is educational but significantly enhanced my enjoymentThis type of dining may not be for everyone given both the price point and duration (1 seating nightly, ~2.5 hours) but for me, it is my best meal of 2023. I left delightfully surprised and happy and if that's not the very best dining can be than I'd rather not share December Kondate $280pp ~ IWA 5 / Dashi with Wild Sea Kelp / Crab with Uni Caviar in Kombu Gelee / Wild Blue Fin Tuna and Wild Akashi Sea Bream / Matsutake Owan / Karasumi with Olive Oil, Tai Nikugori, Radish Yuzu Persimmon / Eel with Pinot Noir Salt / A5 Hokkaido Wagyu Filet Shabu Shabu, Maitake with Egg Yolk Ponzu / Tsusahime Rice with Soy Marinated Ikura, Braised Mushrooms, Japanese Pickles and Akadashi / Persimmon, Muscat Grape, Chestnut / Warabi Mochi with Okinawa Black Sugar / Matcha TeaHashiri Bettei Kaiseki Aoki (Saratoga, CA)Credit cards are accepted and dining is indoor only. Reservations required on Tock

Nestled anonymously in the middle of downtown Saratoga is a special place called Hashiri Bettei Kaiseki Aoki. Veteran Chef, Shinichi Aoki and his partner Yuko Nammo relocated from Kaiseki Sanyo Hachi in Burlingame to open their dream Kaiseki-style restaurant on December 1st. Chef Aoki was formerly the executive chef at Toski and Keiko Sakuma's highly regarded Kaygetsu in Menlo Park, then as a chef at Sushi Hashiri SF. Chef Aoki said that Steve Jobs was a regular at Kaygetsu, which incidentally closed in 2011 the year Jobs passed away.I made a reservation for their special New Year's Eve menu. Little did I know that a 6:30pm dinner would be a culinary journey that would last over four hours, virtually until the new year! Yuko led us inside to the dining area, which was immaculate and beautifully crafted woodwork from the floor to the weaved ceiling.The evening began with drink selections. I chose a potent Sencha tea, which Yuko prepared herself. Shortly afterwards, the guests were served with the first course, IWA 5 Junmai Daiginjo sake into lacquered cups which looked like lids for soup bowls. Yuko described IWA 5 as having the characteristics of a traditional old school sake, which was particularly noteworthy because it was brewed by a foreigner that used to work at Dom Perignon. I'm admittedly not a sake drinker, but I appreciated the light and aromatic flavor.The second course was a very carefully prepared dashi broth made from Kombu and Katsuobushi from Hokkaido which was being shaved by Chef Aoki when we first walked in. The dashi was served in wine glasses. I heard other guests remark how clean it tasted. I was in agreement. The flavor was rich yet light.Already, I could see Chef Aoki laying out the steamed ankimo aka monkfish liver onto his countertop board. He chopped the liver into bite-size pieces, then arranged them into individual portions with a side of chunky dark brown caramel apple sauce. I've have had a lot of ankimo in the past two years, and this one was quite different. More light-colored and gray, with streaks of reddish orange. The flavor was subtle without the saltiness of seafood, the texture was creamy and smooth.From there, the most noteworthy dishes were the A5 Wagyu & Dried Persimmons and the Berkshire Pork with Shaved Truffle and Mountain Yam sauce. I will return to add more details but for now I wanted to share my experience with the Yelp community and will let the photos speak for themselves. Hashiri Kaiseki Bettei Aoki is a truly special place that can virtually transport you to Japan for an evening to an authentic Kaiseki restaurant.

Saratoga is one of the most unlikely places to find some very traditional cuisines. Like they have one of the most old school Indonesian places and also equally old school Kansai/Osaka home cooking joints. Now add Kaiseki to the mix. I've been to Japan enough times to just start to understand these traditions and it now exists on the main drag of Saratoga's downtown. Next to the Bank Bar of all places. I couldn't think of a more unlikely set of neighbors. But here you have it. Having sone time at Hashiri SF and a Kaiseki stinky in Burlingame, the chef and his partner have taken a few years to open in the sleepy Saratoga stretch. I totally missed it and I was looking for it. That's what happens when you blink. But tucked away in this tiny 9-19 seat counter is something akin to Tokyo. An unlikely location (zoning is crazy there) and the kappo style dining no bigger than a small donut shop. However the tradition of micro seasonal cooking and the attention to detail doesn't get much more Japanese than this. Pristine ingredients prepared with the utmost care. It kind of reminded me of a place in Today called Miyazaki's. Similar layout, aesthetic and feel. Not super traditional with a few twists here and there but recognizably Kaiseki. Saratoga just scored a huge win in gaining such a place and In already looking forward to my next meal there. I'll let the pictures do the talking as I don't have the Japanese cultural upbringing to do it justice in words

I'd been eyeing this place since they were located in Burlingame in my search for kaiseki in California.Kaiseki is the amalgamation of small plates derived from the seasonal and local bounty. It is always changing. It is always fresh, and never quite the same.Their new space in Saratoga is barely one month old and a completely intimate and thoughtful experience from start to finish. There are 9 seats at the counter. That's it. Every dish and ingredient is explained in detail. The chef and host were engaging, attentive, and warm, answering our questions with gustoed restraint and honesty. The food of course was spectacular and keyed into learning about Japanese new year traditions and what certain foods symbolized given that we were there in January.A truly cultural and culinary experience. Reservations are through Tock and released unpredictably. Best to text the number through Tock before they get too popular.

The most authentic Japanese Kaiseki experience you can get in the Bay... they use the best seasonal ingredients they can get from Japan and curate a fantastic tasting course. The operators are also the owners and are great people!

The best kaiseki restaurant in the Bay Area. Fantastic decor, food, and service. The maitre d' was in a formal kimono, which was a very nice touch. The food was excellent, with a special mention for the Hokkaido Wagyu which was thick cut for the shabu shabu course. The chef explained that much of the taste of Wagyu is lost if thin cuts are used in shabu shabu and I concur. It is quite intimate as it only seats 10. The Nihonshu selection is limited, but only the best and most appropriate sake is provided. Every dish was explained and there is only one seating. Consequently it's expensive but worth every penny. Aside from the Wagyu, I highly enjoyed the kobako, otsukuri, lie and mushroom soup, and unagi dishes. The menu will change monthly so get there soon for the December menu!