fbpx Kenjiro Hashida | Krug

Kenjiro Hashida

Hashida Sushi, Japan
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WHEN DID YOU REALISE THAT YOU WANTED TO BE A CHEF?

I was around 10 years old and my dad was Chef. One day, he asked me to come in his restaurant and see what he was doing, and I was curious. When I discovered his box of kitchen tools, I had a pure and innocent feeling of awe.

WHEN DID YOU REALISE THAT YOU WANTED TO BE A CHEF?

I was around 10 years old and my dad was Chef. One day, he asked me to come in his restaurant and see what he was doing, and I was curious. When I discovered his box of kitchen tools, I had a pure and innocent feeling of awe.

I like to create something unique including some innovations.
How has the way that you cook changed as your career has progressed?
It has never really changed but I do understand there are trends that are appreciated by younger generations. While I do not follow trends, I like to innovate but my cooking style is still based on Japanese culture.
What is your earliest memory of eating amushroom or a mushroom dish?
My memory is my father’s dish, using Matsutake during the mushroom season the 2nd week of May. He used to call Matsutake the “Japanese Porcini”. Every year he would buy these mushrooms from the vegetable market and make a soup and sushi. At the end of Season, I would go with him to Italian restaurant, order pizza and use the Matsutake as a topping.
Do you see the mushroom as a humble ingredient?
It is a friendly one. I can prepare a main dish or side to make happy people according their wishes.
If you could pick only one mushroom for cooking and eating in the future, which would it be and why?
Ousama Shitake mushroom because it is nice, big enough to make sashimi, juicy and has a good flavour.
What’s the secret to getting the most flavour out of the mushroom?
Fermenting with salt.
When you’re cooking mushrooms at home for yourself or friends, how do you like to prepare them?
Mushroom in an omelette or simmered with sauce.
What is the dish you have paired with Krug Grande Cuvée?
Shiitake ice-cream
Main ingredients:
Shitake
Shimeji
Maitake
Potan
Prawns
Could you please explain the inspiration behind the dish?
I wanted to be out of the box. Why should we have to choose between a cold dish or hot dish? I would like the client appreciate the texture, the appearance, the flavours and the balance between the hot and cold sensations of the dish exploding in the mouth.

A talk with Kenjiro Hashida

ALL KRUG Chefs

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Krug Grande Cuvée — Grand Soleil
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