Hashiri Bettei Kaiseki Aoki in Saratoga

From the moment I stepped into Hashiri Bettei Kaiseki Aoki, I knew I was in for a unique culinary experience. Hashiri Bettei Kaiseki Aoki was formerly known as Kaiseki Saryo Hachi. This gem of a restaurant masterfully blends traditional Japanese Kaiseki cuisine with a touch of modern flair, offering a feast not just for the palate but for the senses. The ambiance is serene and inviting, with a decor that pays homage to Japanese aesthetics, creating a perfect backdrop for the gastronomic journey ahead. Each course is a work of art, meticulously crafted by the skilled chefs. The ingredients are fresh, seasonal, and sourced from the finest suppliers, ensuring every bite is a burst of flavor and freshness. The highlight of my dining experience was the chefs exquisite selection of seasonal ingredients that highlighted the ocean and land in harmony. Each dish is perfectly balanced in flavor, texture, and temperature, showcasing the chefs expertise and respect for traditional techniques. The attentive and knowledgeable service truly sets Hashiri Bettei Kaiseki Aoki apart. The staff are passionate about their craft and eager to share the story behind each dish, making the dining experience educational and enjoyable. They do need more staff to make the experience more seamless, but for two people serving a full counter, it is already a daunting effort.

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 kaisekiI 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 Tea📍Hashiri Bettei Kaiseki Aoki (Saratoga, CA)Credit cards are accepted and dining is indoor only. Reservations required on Tock