From left to right: Chef Kimura Tomoo, Chef Kenji Nakagawa, Master Chef Kenjiro ‘Hatch’ Hashida and Chef Sato Yuji
Master Chef Kenjiro ‘Hatch’ Hashida
A second-generation celebrity Chef from Tokyo, Chef Hatch (born on 24th April, 1979) is a graduate of L’Ecole Tsuji Tokyo (Tsuji Culinary Institute), Japan’s top culinary school. Since the tender age of 14, he apprenticed under his influential father, Master Chef Tokio Hashida, who heads one of Japan’s premier sushi restaurants, Hashida Sushi.
With his 20 years of expertise, Chef Hatch continually introduces opulent, yet subtle touches to his edible artwork honoured traditions of Japan’s haute cuisine. In Singapore, he aims to influence with the same unforgettable omakase dining experience of Tokyo’s Hashida Sushi with delightfully captivating food that is authentic, simple and traditional.
Chef Sato Yuji
Chef Sato Yuji brings with him 20 years of rich technical abilities that top Hokkaido Sushi chefs are known for. After graduation in 1993, he spent 4 years learning his sushi skills at the Tsukiji Tama Sushi main restaurant, one of the oldest sushi restaurant in Japan. Thereafter, he returned to Hokkaido to work as Sushi chef in various traditional authentic sushi restaurants, before spending the last 5 years at Sushi Taruzen, one of Hokkaido’s top fine dining establishment as their Deputy Head Chef. He will bring new dining delight for our customers.
Chef Kimura Tomoo
Chef Kimura Tomoo graduated from the Hattri Nutrition College in 1997, and has since garnered a reputation at several established and authentic traditional sushi restaurants at Tsukiji Fish Market, Tokyo. He most recently served at a one-Michelin star restaurant in Tokyo as an Executive Sushi Chef, and is also well seasoned in the art of Japanese tea ceremony.
Chef Kenji Nakagawa
With Diplomas in Japanese Cooking from both the Tokyo Kunitachi Tsuji Japanese Culinary College (1999) and the Osaka Abeno Tsuji Culinary School (2000), Chef Kenji Nakagawa is also a Certified Fugu Chef as awarded by the Tokyo Metropolitan government, as well as a Certified Tea Ceremony Instructor as awarded by Urasenke, one of the main schools of Japanese tea ceremony. His 13 years of expertise include three years in Malaysia at Miraku Japanese Fine Dining Restaurant, Penang, as a Senior Chef.