The Best of Japanese Craftsmanship

Whether paying tribute to tradition, procuring ingredients, or ensuring restaurant interiors tell a story, these chefs weave artisanal skills into their art of dining.

- Amy Van

KENJIRO HASHIDA

Almost 10 years after launching his restaurant in Singapore, Kenjiro Hashida continues to thrive. Over the past year, the chef was away in Japan setting up Hashida Tokyo. The restaurant was finally launched in May 2022, fulfilling a lifelong dream.

He says, “Realising the rebirth of Hashida Tokyo is definitely a defining moment in my life. I opened it in the same location where my family had Hashida Sushi Tokyo for over 55 years. It took us six years to tear down the former restaurant and build the new one.”

TRADITION AND INNOVATION

Although Hashida began cooking at a young age under his father’s tutelage, he never quite understood why things had to be done in accordance with a traditional method or recipe. “Being young and eager, I wanted to be innovative and do things differently, and to create my own brand.”

During a chance encounter at Hirsinger Chocolate shop in Tokyo, Hashida learnt that the chocolatier makes a well-loved chocolate following his great-grandfather’s recipe while rolling out his own creations too. “This made me realise that there is more to making things according to family recipes than just adhering to them; it is also about connecting with previous generations. So when I ventured to Singapore and opened my restaurant, I decided to keep the Hashida name.”

Singapore diners are also treated to the carving of a massive slab of otoro in the restaurant. “The showmanship of doing this in front of the customers was passed down from my father to me,” he says.