KENJIRO HASHIDA
CHEF-OWNER OF HASHIDA SUSHI DRIVING FORCE: FOCUSING ON TRADITION WHILE LOOKING TO THE FUTURE
In Japan, specialised restaurants see great success. For example, the most popular sushi restaurants serve only sushi, and the most popular tempura restaurants serve only tempura. This is unlike restaurants in other countries that serve everything. I believe a Japanese restaurant should have a concept, so for my restaurant Hashida Sushi, we only serve sushi. Through the ingredients we use, we share with our customers seasonal produce. We also tickle their senses with dishes that have been artistically plated. In this sense, we’re seeking to encourage them to understand the food they consume and challenge their perspective of sushi. Despite what people may think, that it’s too early to change the way sushi is served, I see the future of Japanese cuisine as not only rooted in cultural traditions, but as an inventive and exciting cuisine. Someone has to open that door, and that’s what I want to do.”