After successfully creating the opening menu for The Geisha, Chef Hatch is back at the chopping board for the first week in May creating new and exciting dishes for the spring/summer ahead. If you have never met him before be sure to book a table and enjoy food prepared by one of the most talented young Chefs in the world today, exclusively at The Geisha Restaurant.
Chef Hatch at The Geisha Shanghai
Step Into The World Of Kenjiro ‘Hatch’ Hashida
Born on 24 April 1979, Kenjiro, now more commonly known as Hatch, was born into a conservative and culturally rich world of Japanese cuisine and art. Born and raised in Tokyo’s central district of Tsukiji, it was not long before he found himself next to his father, master sushi chef Tokio Hashida. Almost 20 years later, Hatch still stands strong as a proud and incredibly accomplished and talented executive chef who has traveled the world and shared his creations to an incredible array of individuals.
If we take a look back at Hatch’s childhood and earlier years, it comes to no surprise that his afterschool playtime was spent exploring the vast array of culinary finds in the local markets or quietly watching his father behind the sushi counter. By the age of 14 he was fully skilled and capable of disassembling anything that came from the ocean. Naturally fascinated by what different ingredients and elements could offer as delicate and exquisite food creations, Hatch pursued his interest in food and attended the L’ecole Tsuji Tokyo.
Shortly after graduating culinary school, Hatch made his way to America with the goal to learn English in order to expand his future culinary possibilities. What initially was planned as 1 month English exchange program, soon became a 1-year abroad experience that surely left Hatch with new insights, ideas, goals, and dreams.
‘I wanted to leave Japan and see a world outside of what I had experienced for almost 22 years. Of course I watched foreign films, and tv…listened to different types of music, but I knew it wasn’t enough! I wanted to experience it all for myself. What was different. Why was it different. Of course I was still interested in the culinary scene, but honestly…my purpose was to learn English and open my mind!’
After returning from his time abroad, Hatch continued to work at his family’s restaurant, Hashida Sushi, located steps away from the famous Tsukiji Fish market. Situated on a quiet side street of Kachidoki, Hashida Sushi is not the typical sushi restaurant one would encounter nor expect to find. Brought all the way from the family’s hometown of Aomori, the 250-year old house gives the restaurant a historical, cultural, and eclectic character that leaves every customers with an impression they will never forget.
Dining at Hashida Sushi does not entail ordering from a menu or hearing the specials, but pulls you into a culinary experience where you are taken on a culturally intoxicating journey where all of your senses are sparked with excitement.
Now 33-years old, the charismatic and charming chef has established himself in the culinary scene of not only Tokyo, but all across Japan. From elegant weddings, stylish fashion events, even to the peaceful grounds of some of Japan’s oldest temples and shrines, Hatch never falls short of creating food works that leave each patron with absolute astonishment. His goals now are to continue working at his restaurant in Tokyo, but also further develop his sweets catering company, Maruni Tachibana, and spend more time traveling abroad to provide food consulting and styling services to various establishments.
‘I just want to create and share my food and when people are happy with my creations, than I know I’ve succeeded. Food is a powerful thing. Think about the story it can tell, or the feeling or mood it can create. It can be interpreted in so many different ways and by different types of people.It is for this reasons, that I choose to do what I do…create culinary stories.’
Experience Hatch’s cuisine exclusively at The Geisha: 390 Shaanxi Road, near Fuxing Road
021/6403 0244 or email@example.com