HASHIDA INTERNATIONAL          SINGAPORE    /    SAN FRANCISCO     /    KACHIDOKIBASHI

About Hashida Sushi

Hashida Sushi is a fine dining Japanese restaurant creating sushi in the omakase style, helmed by celebrity Chef Kenjiro ‘Hatch’ Hashida, who has over 25 years of experience in preparing Japanese cuisine. Hashida Sushi is a premier sushi restaurant originating from Tokyo, which is opened by Chef Hatch’s father, Master Sushi Chef Tokio Hashida.

From Earth to the Chef’s Table

Growing up under the strict guidance of his father at the family’s sushi ya Kachidoki situated between the former famed Tsukiji fish market now located to Toyosu Fish market, sourcing for the freshest catches and produce while adhering to the philosophy of sustainability has always been an integral part of Master Sushi Chef Kenjiro “Hatch” Hashida’s professional integrity.

Uncompromising quality

It is a brand promise of Hashida Sushi that all ingredients have been organically farmed, processed and prepared without the use of genetically modified organisms (GMOs), antibiotics, herbicides or pesticides. These have all undergone rigorous inspection by Chef Hatch, who works closely with a range of independent fishmongers, vendors and suppliers to often oversee the harvesting, extraction and downstream processes himself.
From Toyosu Market-sourced fish – many of which are wild-caught and flown in daily from Japan – to even the nori (seaweed) and hand-pressed shari (sushi rice), diners can be certain that every ingredient has been responsible grown, caught, handled and prepared so as to leave minimal impact on the environment – while providing nourishment derived from nature in its purest form.

Dedication to craft

Chef Hatch makes it an essential practice to take it upon himself to regularly travel across regions of Japan, where he spends several weeks, sometimes even months, establishing and building upon his relationships with farmers, growers and vendors to select and purchase local produce and products that meet the stringent standards of the Hashida Sushi brand. This, combined with Hatch’s over-25 years of expertise and innovative flair, has formed one of the key cornerstones of the restaurant and its chef-owner’s industry reputation which has garnered them resounding acclaim over their years of establishment in Singapore.

Master Chef Kenjiro Hatch Hashida

Chef Kenjiro ‘Hatch’ (pronounced as Haa-chi) Hashida is a graduate of Japan’s top culinary school, L’Ecole Tsuji Tokyo. He is also trained in the art of pastry and confectionery making, and currently owns Hashida Sushi Singapore while heading its culinary team.

At the age of 14, Chef Hatch began apprenticing under his influential father Tokio Hashida, a master sushi chef who opend one of Japan’s premier sushi restaurants, Hashida Sushi. He has carefully honed his culinary skills to carry on the family’s proud history and philosophy – a result of the disciplined upbringing and mentoring from his father.

Using over 25 years of culinary expertise, the second-generation celebrity chef has built on his family legacy to showcase an entirely new sushi dining experience for Hashida Sushi in San Francisco and Tokyo . In Tokyo, Kachidoki , where Hashida Sushi first begin is now under construction to rebuild a the 3-storey shophouse to be the flagship of Hashida Sushi International.

All our three sushi-yas will be emphasing on exquisite seasonal produce served omakase style in a luxurious, intimate and authentic Japanese settings.

Do Stay tune for announcement of both launches soon …

Oct 5, 2018
Singapore -OPEN
25 Mohamed Sultan Rd, Singapore 238969

2019
San Francisco

125 Ellis Street San Francisco California 94102

2019
Kachidoki TOKYO

3-8-11 Kachidoki Chuo-ku Tokyo 104-0054

About Hashida Sushi

Hashida Sushi is a fine dining Japanese restaurant creating sushi in the omakase style, helmed by celebrity Chef Kenjiro ‘Hatch’ Hashida, who has over 25 years of experience in preparing Japanese cuisine. Hashida Sushi is a premier sushi restaurant originating from Tokyo, which is opened by Chef Hatch’s father, Master Sushi Chef Tokio Hashida.

From Earth to the Chef’s Table

Growing up under the strict guidance of his father at the family’s sushi ya Kachidoki situated between the former famed Tsukiji fish market now located to Toyosu Fish market, sourcing for the freshest catches and produce while adhering to the philosophy of sustainability has always been an integral part of Master Sushi Chef Kenjiro “Hatch” Hashida’s professional integrity.

Uncompromising quality

It is a brand promise of Hashida Sushi that all ingredients have been organically farmed, processed and prepared without the use of genetically modified organisms (GMOs), antibiotics, herbicides or pesticides. These have all undergone rigorous inspection by Chef Hatch, who works closely with a range of independent fishmongers, vendors and suppliers to often oversee the harvesting, extraction and downstream processes himself.
From Toyosu Market-sourced fish – many of which are wild-caught and flown in daily from Japan – to even the nori (seaweed) and hand-pressed shari (sushi rice), diners can be certain that every ingredient has been responsible grown, caught, handled and prepared so as to leave minimal impact on the environment – while providing nourishment derived from nature in its purest form.

Dedication to craft

Chef Hatch makes it an essential practice to take it upon himself to regularly travel across regions of Japan, where he spends several weeks, sometimes even months, establishing and building upon his relationships with farmers, growers and vendors to select and purchase local produce and products that meet the stringent standards of the Hashida Sushi brand. This, combined with Hatch’s over-25 years of expertise and innovative flair, has formed one of the key cornerstones of the restaurant and its chef-owner’s industry reputation which has garnered them resounding acclaim over their years of establishment in Singapore.