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Address and Contact Information
Address: 14417 Big Basin Wy, Saratoga, CA 95070
Phone: (650) 885-1242
Website: http://kaisekiaoki.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
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Hashiri Bettei Kaiseki Aoki
the ultimate experience. . Our Philosophy. Please follow our Instagram @okami_kaiseki.aoki. IMG-7168.jpg. Contact Us. 14417 Big Basin Way Suite A Saratoga, CA …
Hashiri Bettei Kaiseki Aoki Restaurant – Saratoga, CA | OpenTable
Book now at Hashiri Bettei Kaiseki Aoki in Saratoga, CA. Explore menu, see photos and read 34 reviews: “this is my favorite dining experience in the South …
Our Philosophy – Hashiri Bettei Kaise
14417 Big Basin Way Suite A Saratoga, CA 95070. Please inquire us through text messages. 650-885-1242 · [email protected]. . Business Hours. Wed – Sun 6: …
Reviews
Priscilla Tang
This restaurant is truly an experience. You come here not just to eat, but to learn about the culture, the thoughtful preparation of each ingredient, and to enjoy the very best ingredients of the season. The meal is meant to be savored slowly.
Dinner runs from 6:30 PM to 10:30 PM with one seating only, and the door opens promptly at 6:30 PM. There is ample parking in the back, even on a Saturday night.
The environment is intimate and very homey. The only small note is that the music was a bit loud at times, especially since the hostess, Yoko, is very soft-spoken. Turning the music down slightly would make it easier to hear her explanations.
The evening began with a celebratory yuzu sparkling sake in honor of the New Year. The seasonal *Hassun* was my favorite course of the night. Served in an adorable ceramic fish, it was filled with auspicious New Year foods such as herring roe, chestnut, octopus, plum, abalone, konjac, kombu, and more—each cooked to its ideal texture.
The *ozoni* was Kansai-style, featuring mochi, yuba, and black cod, and was wonderfully warming and comforting. The sashimi course was exceptionally fresh, highlighting Aomori bluefin tuna, 明石鯛 (widely regarded as the best *madai* in Japan), and Santa Barbara uni. For winter, Hokkaido uni is not considered at its peak, making this selection especially thoughtful.
The wagyu course was simply divine—truly melt-in-your-mouth. The rice course followed with a generous bowl of Dungeness crab meat and ikura, paired with refreshing *tsukemono* and a clear seafood broth.
I absolutely loved the monaka dessert, and the meal concluded beautifully with a bowl of lightly whipped matcha.
Once again, this is an experience, not a simple meal. Come with an open mind, an appreciation for nuance, and the willingness to explore different flavors while immersing yourself in a meaningful cultural journey.
… moreDinner runs from 6:30 PM to 10:30 PM with one seating only, and the door opens promptly at 6:30 PM. There is ample parking in the back, even on a Saturday night.
The environment is intimate and very homey. The only small note is that the music was a bit loud at times, especially since the hostess, Yoko, is very soft-spoken. Turning the music down slightly would make it easier to hear her explanations.
The evening began with a celebratory yuzu sparkling sake in honor of the New Year. The seasonal *Hassun* was my favorite course of the night. Served in an adorable ceramic fish, it was filled with auspicious New Year foods such as herring roe, chestnut, octopus, plum, abalone, konjac, kombu, and more—each cooked to its ideal texture.
The *ozoni* was Kansai-style, featuring mochi, yuba, and black cod, and was wonderfully warming and comforting. The sashimi course was exceptionally fresh, highlighting Aomori bluefin tuna, 明石鯛 (widely regarded as the best *madai* in Japan), and Santa Barbara uni. For winter, Hokkaido uni is not considered at its peak, making this selection especially thoughtful.
The wagyu course was simply divine—truly melt-in-your-mouth. The rice course followed with a generous bowl of Dungeness crab meat and ikura, paired with refreshing *tsukemono* and a clear seafood broth.
I absolutely loved the monaka dessert, and the meal concluded beautifully with a bowl of lightly whipped matcha.
Once again, this is an experience, not a simple meal. Come with an open mind, an appreciation for nuance, and the willingness to explore different flavors while immersing yourself in a meaningful cultural journey.
Andrew S
My favorite restaurant in the world, and by a big margin. If you’re on the fence, thinking about booking here, just do it. I promise you will not regret it. Chef Aoki is one of the most talented chefs in the bay, if not the world — utilizing years of skill acquired across the world from Kyoto Kaiseki with bits of French influence. Over the many years I’ve repeatedly come back, I’ve never had a bad experience. The quality of ingredients from their suppliers are top tier, and absolutely some of the best I’ve ever tasted — whether it be their house made dashi, their wagyu, uni, ikura, matsutake mushroom, their produce, their fruits, the list goes on and on and on. Yuko and shin truly are masters of their craft, and I’m grateful to experience it every time I visit.
… moreMichelle Huang
On my birthday, I came here for a meal, and as soon as I entered the restaurant, I could smell the aroma of natural wood, creating a very comfortable atmosphere. Every dish was fresh, with many ingredients sourced from Japan. Particularly delightful was the fresh and sweet sea urchin imported from Japan. Each course provided both visual and gustatory enjoyment, and we had a delightful dining experience. Since it was my birthday, they even presented a beautiful plate with exquisite desserts – a thoughtful gesture that made the experience truly fantastic! It’s indeed a remarkable Kaiseki restaurant.
… moreDanny K (DSKO)
Veteran chef Shinichi Aoki and his partner Yuko Nammo just opened their doors im Saratoga, CA on December 1st to a remarkable new Japanese Kaiseki-style restaurant, Hashiri Kaiseki Bettei Aoki. I was fortunate to experience their special New Year’s Eve menu. For over four hours, thirteen delighful courses were prepared behind the counter by Chef Aoki and Yuko in an intimate dining room seating only 9 guests.
The culinary journey began with Yuko narrating each how each dish was sourced and sometimes the history behind them. From various cuts of fish, abalone, ankimo to truffles shaved over braised pork and A5 Wagyu with dried persimmon, and warabi mochi rolled in kinako powder, each dish was sourced with the highest quality ingredients as fresh as possible, then prepared and served with the utmost care and skill. I’m not sure if I can write the words to do the experience of dining at Hashiri Kaiseki Bettei Aoki justice.
… moreThe culinary journey began with Yuko narrating each how each dish was sourced and sometimes the history behind them. From various cuts of fish, abalone, ankimo to truffles shaved over braised pork and A5 Wagyu with dried persimmon, and warabi mochi rolled in kinako powder, each dish was sourced with the highest quality ingredients as fresh as possible, then prepared and served with the utmost care and skill. I’m not sure if I can write the words to do the experience of dining at Hashiri Kaiseki Bettei Aoki justice.
Daniella Xu
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?
… more14417 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?
Jerry C
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 chef’s 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 chef’s 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.
… moreRandy F.
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
… moreTHIS 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
Jean J. M.
So glad we went to Hashiri. I have known Chef Aoki since Kaygetsu opened in menlo park. When it closed I dis not know where Chef Aoki moved too. Now I know where to go for a kaiseki dinner. Very relaxed atmosphere. All the ingredients are top quality. Ingredients are seasonal.
Sake was also good.
… moreSake was also good.
Andrew Messersmith
Pricy, but a wonderful experience. Excellent food, service, atmosphere. Husband and wife duo who create the dishes and explain them to you in an intimate atmosphere. Will be back when my wallet allows.
… morePaul Luo
Best kaiseki experience in the South Bay!
Price per person: …
… morePrice per person: …