Not sure what the story surrounding this place is. Apparently, if you're not a member of some "charmed circle", they won't even TALK to you. We knew that this was an upper-end restaurant and like most restaurants of that caliber, the establishment had some traditions that they liked to adhere to regarding dress and comportment. Not wanting to cause any embarrassments, we hoped to get a couple of questions answered before we walked in. They don't answer their phone. They don't reply to emails. Their website says to contact them via phone messaging, but they don't even reply to THAT. Fortunately, there is another Japanese restaurant just one block down (Hachi ju Hachi) which serves superb, authentic Japanese food and which warmly WELCOMES its customers. We went there instead and are of the opinion we didn't miss out on anything by giving this kaiseki joint a pass. read more

My husband and I came back here to celebrate our 12 year anniversary dinner. It is a 8 seater kaiseki dinner. We were 10 minutes late (saying goodbye to children) and the restaurant was pleasant. Thankfully, they were still taking in orders for drinks and had not started. Drink menu is heavily concentrated on sake. Not being a heavy sake drinker, we naturally headed over to wine and beer menu. It is much slimmer pickings than the sake, but enjoyed our sparkling wine paired with the kaiseki very much. The dishes were all excellent. The thing that lingered in my mind even till this day, a week after I am writing this review, is that umami flavor bomb chawanmushi with mosel mushroom and uni (never can go wrong with uni). The other thing that I thought took more skill, attention, and was unique to the chef's background was their dashi/broth. It was a complex of flavors from the sea that all paired well together. I thoroughly enjoyed every sip, and the flavors waking up all parts of my tongue. One more part - the meat dishes were not my favorite. They just do the seafood so well. Oh! And dessert, of course, the Japanese melons were as if it was dipped in fructose lol [[HIGHLIGHT]]Ambiance is dressy and date-worthy :) the elderly ladies beside me were sporting their Birkens and taking pics of their food next to it[[ENDHIGHLIGHT]] read more

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This is the best Japanese restaurant I've been to in the U.S. and Taiwan. The ingredients are incredibly special and fresh, the presentation is beautiful, and the flavors are authentic. The attention to detail really stands out. I'll definitely be coming back. read more

My husband and I came here last Thursday. There're 7 customers, including us, and two empty seats. Door was opened promptly just a couple of minutes after 6:30pm. [[HIGHLIGHT]]Decoration was modern Japanese with a homey vibe.[[ENDHIGHLIGHT]] It was a nice change of pace with this slow-paced omakase. I posted pictures of all the dishes but wouldn't go into details of each. Every plate was carefully prepared with premium ingredients and artistically presented in beautiful dishes. The two standout dishes for me were the wagyu beef and bluefin tuna. I was fortunate enough to have been to many Japanese omakase and Kaiseki dinners, but I would say these two were the best I ever had. The wagyu was melt-in-your-mouth tender, perfectly grilled, and paired really with with the maitake mushroom; both the leaner and fattier cuts of the bluefin tuna were so fresh and soft, super high quality. As I watched Chef cutting off so much from the wagyu pieces and only serving us the finest parts, I learned to appreciate him valuing quality over quantity. While I would love to have more pieces of both the wagyu and tuna, I was satisfied with the heavenly bites that were served. I felt content with the amount of food, especially after the second bowl of rice. Thank you Chef Shinichi and Yuko for a wonderful evening with your flawless execution and making us feel welcome! read more

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Note: Only 7 out of my 16 pictures uploaded (not sure why). Will try to upload the balance later. . . We dined here as a holiday treat to ourselves. There was a chef and a very nice kimono-clad woman (who I'll refer to as our "host" going forward), who explained each course when it was served. Drink menus were passed out. We selected IWA 5 sake, a premium sake with different Assemblage vintages. 4 & 5 were listed in the menu. But our host explained that Assemblage 1 was available, which was even rarer and more nuanced. 1 was our choice, and we felt lucky to be able to sample such a nice sake. It was the best sake I've ever had. So smooth and easy. Main Menu: Dassai sparkling sake enhanced with some yuzu, a sparkling drink now very popular. You can think of it as an aperitif of sorts. A little sweet with a light citrus flavor - nice to try. Then dashi soup served in a wine glass - light and subtle, with aged kelp to get the sea taste out. You can see in the picture where the chef is dispensing it in the wine glasses, not a large portion, but it was good. Saki Hassun: large sampling of bite sized appetizers, from monkfish liver, to chestnut, abalone, prawn, octopus, & much more. Everything was delicious & delicately seasoned - eating one thing didn't linger or affect the next item. This was a new year offering w/each item having some symbolism, such as the octopus having lots of legs symbolizing being able to grab many things in the new year - cool course, great variety. Owan: rice-based white miso w/black cod & mochi. Most miso is soy bean based w/a distinct flavor. Rice-based miso is lighter and more delicate than normal miso soup - interesting and appreciated. The black cod was fresh/well cooked. A light course overall, w/the mochi adding some heft/weight. Tsukuri: Two part sashimi course, w/sea bream & two cuts of blue fin tuna. The sea bream was topped w/caviar & served w/salt and soy sauce. Very fresh, great quality fish, delicious. Really worth savoring every bite and nuance. Ahi had two toro pieces in front w/rear pieces a different cut. Wild caught (not farmed). Versus toro heavily marbled with fat, this wild tuna didn't have that white streaking of fat. Yet. . .both cuts of tuna were SO melt in your mouth tender & flavorful, served with salt and wasabi (freshly grated). Very powerful wasabi, but irresistible - I ate it alone after the tuna was gone. One of my favorite courses, just because the tuna was so awesome. AgeMono: "tempura" fried anago with ginger/onion. Very light batter, flavorful but lighter dipping sauce. Great, with ginger/onion not at all overpowering. YakiMono: A5 Wagyu & the highlight. 4 pieces of exquisite meat, perfectly cooked & served with mushrooms. The chef cut off pieces not deemed premium enough to serve, but I would have loved those scraps. Really perfect all around. Seasonal Gohan: After the wagyu, anything would have been a bit of a step down. Two types of crab, roe/ikura, generous portion. This was the only dish where I kind of wished there was a bit more flavor/seasoning, but still enjoyed it. Seconds were offered, with crust from the pot adding some extra texture and taste. The fresh fruit and Okashi (monaka) were comparatively less special. If I could have changed anything, I would have selected more special fruit and a different dessert. The matcha was very good though. At $280/person, was it worth it? For me, yes! Everything was really well thought out & delicately prepared and served. Of course I wish the portions of the special/premium proteins (sashimi/wagyu even the anago) were larger because they were SO special, but we were content and not feeling like we were hungry by the end of the meal. Almost 3hrs, but it went by quickly and the leisurely pace added to the experience. I don't think this is necessarily the best place for someone who wants strong flavors, large portions, and wants their food quickly. But if you appreciate savoring the natural flavor of premium ingredients enhanced by delicate seasoning by an experienced chef, this is a great place to indulge for special occasions. read more

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Best kaiseki meal on this side of the hemisphere.. to my memory. I haven't had a meal this good outside of Japan, it's like being transported to Kyoto. Maybe the chef and his wife were on one and I came on a good day so forgive the hyperbole. read more

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[[HIGHLIGHT]]Very neat small restaurant with only 8 bar seats, one seating per day.[[ENDHIGHLIGHT]] [[HIGHLIGHT]]Not exactly Japanese minimalist decor but everything is arranged very nicely to give a very quaint ambiance.[[ENDHIGHLIGHT]] At this price point, I look for an experience, and an experience I got. Where Sushi Jin focuses on the variety of seafood, this one is overall Japanese cuisine experience. Service was excellent from the start to the end. They explained each part of the dishes so we can better appreciate the quality. The progression of the dishes was very nicely planned. Quality of the dishes were top notch and the taste was amazing. Hard to describe the whole experience. One thing I know, it ruins my taste bud for Ikura (salmon roe) forever. I had no idea the fresh ones could taste this good. read more

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The quality of ingredients, execution, flavor and taste were all excellent. However, we did leave the restaurant feeling hungry. Although the meal was excellent, I'm not sure it was worth the $280 price tag. The meal took 3 hours for us. The courses from what I remember: Sake Dashi broth Dashi + fish uni, caviar, red pepper jelly Sashimi (ebi, seabream, tuna) A5 Wagyu Rice + tempura vegetables + pickled veggies Grill fish with fern, black sesame paste, sweet potato, plum, uni Fruits Pastry with mochi, red bean, and strawberry read more

A small restaurant, only saw a waitress and the chef. Most dishes were complete in the kitchen, not in front of customers. Dishes were lukewarm at best, including the rice and soup. Hao eel cutlet was delicious. We had several Kaiseki meals in Japan and elsewhere in the US, the quality and presentation were much better than Hashiri. This rating is based on the price paid for the meal, drinks and tips not included. read more

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. read more

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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! read more

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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 read more

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. read more

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Starstruck THIS MEAL BLEW ME AWAY We 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 dishes Plating 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 meal The 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 inkling Each 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 enjoyment This 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 read more

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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! read more

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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. read more

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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, Saratoga This 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 off ODash appetizer soup served in a wine glass - looks like white wine but packs a punch with that 5-year aged broth Sakizuke tofu with fish roe - silky smooth tofu + salty roe = happy mouth Otsukuri sashimi - fresh but nothing mind-blowing YakiMono 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 powder Overall, 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? read more

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A real deal high end hidden gem in Saratoga waiting for stars. The whole experience was incredibly special. Each dish was amazing and worth every penny. The hostess was very kind and was always happy to answer any questions we had about the dishes. read more

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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. [[HIGHLIGHT]]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.[[ENDHIGHLIGHT]] We have dined kaiseki style in Tokyo and for anyone wondering--this place is absolutely authentic. We cannot wait to return. read more

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! read more

4.5 stars Food was great, just like all the other reviewers say. I can feel their passion in their food. My favorite dish was eel with Pinot Noir salt. The eel was perfectly charred and it tasted very good with the salt they made. The mochi dessert was great too. I wish I can have that everyday. Now nitpicking time. The reason they don't get 5 stars from me is because the dinner was long. Even they only have one service per night, It shouldn't take 3.5 hours!!!! That's like French Laundry time. But TFL keeps you busy and exciting during their 3-hour meal. The gap between dishes were long. I was getting bored and sleepy at the end...until I had the dessert when I got excited again. I think they need to hire more help. They need at least a sous chef and another wait staff. Right now they only have one chef and one waitress. She not only needs to serve the food and drinks, she also helps preparing the food, picking up the dishes, etc. She also explained all the dishes and ingredients and I really like that. She should have extra help, so she can focus more on that. If they fix the flow and the duration, they should have no problem getting a Michelin star. read more

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There was much anticipation leading up to our visit at their new location in Saratoga. Hashiri Bettei Kaiseki Aoki formerly known as Kaiseki Saryo Hachi recently opened up shop after a long period of renovations cultivating their dining environment to their traditional and modern take on Japanese fare and customs. The parking here is plentiful with ample street parking and parking lots located nearby. We were greeted by the door at the exact reservation time and was personally led into the establishment with an enthusiastic and respectful bow by chef Shinichi Aoki's wife who was dressed in what looked to be a traditional kimono. Each dish was carefully crafted and personably served with an explanation as to where the ingredients came from and how to enjoy it to the utmost. I will not delve into specifics for each dish as the review will be too long. However, the flavor profiles here consisted of pure and fresh ingredients which intermingled beautifully with the innovative mind of chef S. You have to experience it yourself to truly grasp what each dish is about as the menu tends to change monthly. The presentation was superb with their choice in ceramics and utensils which showcased the cuisine effectively. Our party of 5 were truly impressed by the service and the dishes served tonight (including the luxurious bathroom). Definitely worth stopping by as this is the closest you will get to dining as if you were in Japan. read more

Hashiri Bettei Kaiseki Aoki - Friends - Japanese Near Me - Saratoga, California

One of the best meal I had in long time. Service was 10/10 and food was 20/10. I was full and satisfied when left restaurant. They allow extra for some dishes since they made more than 9 people portion. Every single dish was perfect. The ingredient was super fresh and rare and the chef knows how to cook them perfectly. read more

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In the SF Chronicle's list of best fine dining restaurants in the Bay Area, this was the only one south of San Francisco and Oakland. This place is truly a gem and worth a trip. read more

Like being in Japan. Traditional kaiseki multi course meal. They opened on 12/1/23 and already running smoothly. Seating at the bar for 10 people. Very relaxed meal. read more

Food was ok, nothing wowed me of the flavor more in bland flavor or very salty. On one of a dish sardines was dry and stale. Tasted like can sardines and probably heated and forgotten. Service is slow its a 2 man show, chef and server who also helps with cooking. It took 3.5 hrs. [[HIGHLIGHT]]It's a very small spot where you share your experience with strangers.[[ENDHIGHLIGHT]] The hype was too high and our experience was below average. Very disappointing! Sorry to say. [[HIGHLIGHT]]8 seats per sitting and if you're unlucky night you just have to suck it up.[[ENDHIGHLIGHT]] [[HIGHLIGHT]]A couple seated next to us was omg can't get any agreement what sake to get, what glass to use and lady is very controlling and guy was able to expressed himself. Drama![[ENDHIGHLIGHT]] [[HIGHLIGHT]]You're being serve as other people, very loud and no privacy. The server has no professionalism or understand what is privacy.[[ENDHIGHLIGHT]] We made a suggestion before this night over the phone. She shared our request to stranger. No it's not funny, we don't know this ppl and we are not your example. Very disappointed for the price we paid. read more

3.5+ hours and $300+ per person (before tip but after tax). Other reviews are accurate. Food and experience is one of a kind but know what you are getting into. read more