Helmed by Chef Tadashi Takahashi, former head chef of Nobu Melbourne, Hashi showcases the multi-course Kaiseki Japanese feast sourced from all across Japan, from crabs and scallops from Hokkaido to fish from the Okinawa islands, tuna from Tokyo's Tsukiji market, vegetables from Kyoto and Wagyu from the Iwate prefecture.

With a sleek and contemporary dining space and exclusive private rooms set within a heritage building, the interiors are a marriage of Japanese and Scandinavian aesthetics: bold geometrical shapes play out in the sake bar by the restaurant's entrance and on its custom-made wooden chairs, while solid red pillars, rolls of kimono fabric and shoji door frames.

Chef Takahashi adheres strictly to his Kaiseki roots and provides a complete Japanese traditional dining experience complemented by its well-stocked sake collection and freshest seafood at its premium sushi counter.