07/17/2026
Harbor House X Sushi Shunji was one of my favorite experiences I have had not only at Harbor House, but in my entire career as a cook. Having Shunji Hashiba and Ayako Hashiba bring their expertise of craft and omotenashi to California is something we will never forget.
It was the type of event that is true to its name, a collaboration. But an actual collaboration where we are finicking with the menu as doors are opening because neither of us had created any of these dishes before.
To have the courage to show up with nothing but rice, sake and knives takes confidence in one’s skill and technique. To be able to cook in our style which means, the only plan we have is to have no plan. For me, having too much structure and foresight in a menu removes the soul and energy from a dish that could be so much more of you spent more time understanding the products. Having this in common with Shunji Hashiba made it seamless.
Day by day we visited new sites from the farm, to foraging, to the cove to Cliff Glover studio. All of these moments helped shape the menu.
We wanted to create something that was not just Tokyo product in Elk. Rather, let’s bring Shunji Hashiba to Elk and create something one of a kind using our surroundings.
Comment Ikuzo if you’re interested in round 2 and we will make it happen.
Thank you Matt Morris for capturing it.
Ikuzo!
