Kei Hashimoto

Kei Hashimoto is the next successor to the Hashimoto family business, bringing his own expertise in Japanese Saké and Green Tea into the restaurant's future. The second child of Chef Masaki Hashimoto, Kei started in the kitchen the way most great chefs do — washing dishes, then working his way up as a runner and server. Along the way, he came to know his father's dishes inside and out, and naturally became the bridge that translated the nuances of Japanese Kaiseki cuisine into an experience English-speaking guests could fully understand and appreciate.

Now, the time has come for him to fully apprentice in the kitchen, developing the skill and knowledge required to become a Kaiseki chef in his own right. Not long ago, you would have found him in a kimono at the front of house, explaining everything there is to know about Kaiseki cuisine. Today, he's in a chef's coat, perfecting his father's techniques night after night. He still occasionally trades his coat for a kimono to lead our Tea Ceremony experience — offered to guests from their second visit onward, and available only by advance request at the time of booking.

You may not see Kei serving as often these days, but if you have questions about Kaiseki, Saké, Green Tea, or anything in between, just ask for him — he'll gladly share what he knows. A night at Hashimoto's isn't just a meal; it's an education that will serve you well on your next trip to Japan.