Kei Hashimoto

The next successor to the Hashimoto business will merge his proficient 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 and server, 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 fully 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 at the front house.  Now, he's in a chef's coat perfecting his father's techniques every night in the kitchen. Now, he occasionally switches to his kimono to offer the Tea Ceremony experience at the end of your service. 

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You may not see him serving most of the time now, but if you still have 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.