The next successor to the Hashimoto business will merge his skillful knowledge of Japanese Saké and Japanese Green Tea into the future of the Hashimoto brand. The second child of Chef Masaki Hashimoto began helping his father's restaurant by washing dishes, then as a runner, server assistant, and now as the main server and manager who knows everything about his father's dishes. The key person who naturally translated this Japanese cuisine into a more understandable English perspective. The time has come for him to apprentice and engage more in the kitchen to develop the necessary skill and knowledge to become a kaiseki chef. Not long ago, he was in a Kimono explaining everything there is to know about Kaiseki cuisine. Now, he's in a chef's coat perfecting his father's techniques.
You may not see him serving most of the time now, but if you still have any questions related to Kaiseki, Saké, Green tea, and everything else in between, please ask for Kei and he will gladly answer your question. A night at Hashimoto's is not just a dining experience but a means to gain more knowledge that will be useful for your next visit to Japan.
Have an inquiry of our green teas products or Saké selection? Or any other inquiry? Feel free to direct your questions to Kei.