Shunji Hashiba

Since 2020, Shunji Hashiba has held the dual role of Head Chef and founder of Sushi Shunji. The title marks authority, but the craft is in the restraint it demands: a steady hand, a close read on ingredients, and the discipline to let the counter move at its own pace. In that setup, the chef’s job is not to dominate the room, but to hold the line on rhythm, balance, and timing.

The restaurant’s work is built around focus. At Sushi Shunji, original Edomae-style sushi is shaped from seasonal catches sourced across Japan, red-vinegar rice, and a controlled progression of taste that unfolds in sequence rather than in a rush. The meal is structured to move from one point to the next, with each step prepared to settle before the next arrives. Edomae-style sushi carries its own strict vocabulary: preparation, rice, timing, restraint.

At Sushi Shunji, those principles are treated as working practice rather than display. The ingredients remain direct—catch, vinegar, rice, season—but the craft shows in how they are ordered and paced. The result is a composition that depends on precision and on knowing when to stop.

Shunji's signature dishes include uni futomaki sushi roll, stir-fried tiger prawns with dashi and sesame oil, and ankimo with fugu skin plated in Singapore Lo Hei style. Each sits within the same aesthetic of precision and composure, yet each offers its own texture and register: the lush density of uni futomaki sushi roll, the savory sheen of stir-fried tiger prawns with dashi and sesame oil, and the layered presentation of ankimo with fugu skin plated in Singapore Lo Hei style.

Shunji's honors include The Tabelog Award Silver winner (2026).