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Masaki Hashimoto

It has been over 40 years since Owner/Chef Masaki Hashimoto landed in Toronto, Canada, with his wife, Sachiko.

Trained for 15 years in Kaiseki cuisine at Iwakuni, Ehime, Tsujitome, Kyoto, and 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 artisans overseas, he, with his family, continues to express the beauty and elegance of Japanese culinary tradition and "omotenashi." 

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In 2007, Mr. Hashimoto returned to Japan to enter the prestigious Japanese Culinary Arts Competition, eventually representing Kyoto in the finals the following year, in 2008. Among the eleven top national finalists, he finished in the top five, earning the Technique Award. An achievement that distinguishes his skill is still recognized as authentic to the Kaiseki techniques, even after two decades in Toronto. 

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Our Goal

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, encouraging the use of safe, delicious ingredients without question. 

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At Hashimoto, each guest can be assured they will receive the highest quality, as the chef himself is the main one in the kitchen, preparing the dishes from start to finish for every guest. Just like Chef's Table, every night. 
This quick video will show you what it is like in the kitchen during each dinner service. ​
You will see Chef Hashimoto cooking and preparing each dish as his family and other staff members coordinate to serve.  
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