Image credit: Gho Iromoto

Kaiseki Hashimoto Knife Technique Japanese Food Toronto

The Hashimoto Legacy

It has been over 35 years since Owner/Chef, Masaki Hashimoto landed in Toronto, Canada with his wife Sachiko.

Trained for 15 years in Kaiseki cuisine at Iwakuni, Ehime, Kyoto, and at Kocho in Tokyo. He was one of the few Kaiseki chefs to leave Japan for the new world. To build the initial structure of Japanese Culinary artisan overseas, he with his family continues to express the beauty and elegance of Japanese culinary tradition and "omotenashi." 

In 2007, Mr. Hashimoto returned to Japan to enter the prestigious Japanese Culinary Arts Competition, eventually representing Kyoto in the finals that took place the following year in 2008. From the eleven top national finalists, he had finished as part of the chosen top five chefs, being awarded the Technique Award. An achievement that distinguishes his skill is still recognized as authentic and true to the Kaiseki techniques, even after two decade in Toronto. 


As a family, we​ strive to expand the rightful knowledge of natural flavours and textures through culinary traditions, techniques, and hospitality for many more years to come, which encourages safe and delicious ingredients to be used without question.


One chef - Masaki Hashimoto, one host/server - Kei Hashimoto, one Manager - Sachiko Hashimoto, and one PR - Masayuki Hashimoto. 

An Evening In The Kitchen At Hashimoto 

At Hashimoto, each guest can be assured that they will be provided the best quality as the chef himself is the only one in the kitchen preparing the dishes for the guests each night. Just like Chef's Table, every night. 
This quick video will show you what it is like in the kitchen serving guests. ​
You will see chef Masaki cooking and preparing each dish as his family takes the dishes to serve the guests. 

Video Credit: Goh Iromoto