Kenjiro Hashida | Krug
krug_sas_welcome krug_sas_welcome krug_sas_welcome krug_sas_welcome

Please take a moment to choose


La preghiamo di indicarci


To enter our website, you must be of legal drinking age in your location or residence. If no such laws exist in your location you must be over 21 to visit our site.

Pour visiter notre site, vous devez être en âge de consommer et/ou d'acheter de l'alcool selon la législation en vigueur dans votre localisation de résidence. S'il n'existe pas de législation à cet égard dans votre localisation vous devez être âgé d'au moins 21 ans.

Per visitare questo sito, è necessario essere abbastanza vecchio per consumare alcol in base alle leggi vigenti nel proprio localizzazione di residenza. Se non esiste una legislazione in tal senso nel vostro localizzazione è necessario avere almeno 21 anni.

Do not tick the box if your device is shared Ne pas cocher la case si votre appareil est partagé Non spuntare la casella se il dispositivo è condiviso デバイスが共有されている場合はチェックボックスをオンにしないでください

Sorry, you are not of legal drinking age in your location of residence.

Désolé, vous n'êtes pas en âge légal de consommer de l'alcool dans votre localisation de résidence.



For more information, visit

For more information, visit

Pour plus d'informations, rendez-vous sur

Per maggiori informazioni, visiti il sito


We are sorry but due to regulations in your location, you cannot access this website.

For more information,
Drink responsibly. We support the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking
as well as Discus and CEEV.
By clicking the enter button, you agree to our Terms and Conditions of Use and have read our Privacy and cookie notice. wineInModeration The abuse of alcohol is dangerous for your health. Consume with moderation.
Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS et de CEEV. En accédant à ce site vous déclarez accepter nos Conditions générales d'utilisation et avoir pris connaissance de notre Charte Données personnelles & cookies. wineInModeration Nos emballages peuvent faire l'objet de consignes de tri. consignes de tri
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Accedendo nel sito conferma di accettare i nostri Termini di servizio e di aver letto la nostra Carta Dati personali e cookie. wineInModeration L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
お酒は節度を持って楽しみましょう。 クリュッグは SpiritsEUROPE, discus, およびAvec Modération!のメンバーであるモエヘネシー社のブランドとして、責任ある飲酒を推進しています。このサイトに入ると、その使用条件に同意されたものとみなされます. 不適切な飲酒は、あなたの健康を害するおそれがあります wineInModeration
Hashida Sushi Krug lovers portrait 2

Kenjiro Hashida

Hashida Sushi

When did you realize that you wanted to be a chef?

I was around 10 years old and my dad was chef – a day he asked me to come in his restaurant and see what he was doing . I was curious because he didn’t want to come in his kitchen before and open his box. When I opened the box on this day, I discovered his instruments into it. I have never had the same feeling anymore afterwards– I was innocent and this feeling was pure.

Hashida Sushi Krug lovers portrait 3 Hashida Sushi Krug lovers portrait 4
I like to create something unique including some innovations.

Kenjiro Hashida

Hashida Sushi Krug lovers portrait 1

How has the way that you cook changed as your career has progressed?

Over the place and the time, it has never changed. But I understand there is some trends in the cuisine appreciated by the new generation. Even I cannot fit to these trends, I like to create something unique including some innovations. My cooking style is still based on the Japanese culture, my roots – cooking and eating are still the same remain the same over the time ations


Where and how do you find inspiration for your work?

I don’t know – pop in my brain - during the shopping, going to the museum, looking at the picture… After I want to try  when I am back to the kitchen


Did you grow up eating mushrooms? What is your earliest memory of eating a mushroom or a mushroom dish?

My memory is my father’s dish, using Matsutake during the mushroom season the 2nd week of May, showed up in the market meaning very expensive. My dad named    Matsutake the “ Japanese porcini”. Every year  he was buying the 1st batch of Matsutake in the vegetable market to make a soup and sushi. At the end of Season,   him and myself we were used to go to an Italian restaurant, order pizza and use the Matsutake  as a topping.


Do you see mushrooms as a luxurious ingredient or a humble ingredient?

Friendly – I can make main dish or side dish to make happy people according their wishes.


For the rest of your life you can cook with, and eat, only one variety of mushroom – which variety do you choose and why?

Ousama Shitake mushroom – nice, big enough to make sashimi , juicy and good flavour


What’s the secret to getting the most flavour out of fungi? Please explain the methods and ingredients that compliment it.

Fermenting with salt


If you’re cooking mushrooms at home for yourself or your friends how do you like to prepare them?

Mushroom Omelette or Simmer with sauce


Can you describe a memorable experience involving a glass or bottle of Krug?

Cooking & drinking KRUG at the same time .

My speciality is the omasake- I serve only the dishes I know - so I need to have a first-hand experience on the food and the Champagne.


What is the dish you have paired with Krug Grande Cuvée?

Title: Shitake ice-cream

Main ingredients:

  • Shitake
  • Shimeji
  • Maitake
  • Potan Prawn


Please explain the inspiration behind the dish?

I wanted to be out of the box – Why should we choose between making a cold dish or making a hot dish? I would like the client appreciate the texture, the appearance, the flavours and the balance between the hot and cold sensation of the dish exploding in mouth


Why does it pair so well with Krug Grande Cuvée?

I know the Krug taste – this is like a knife, cutting edge. Flavour lingers too long on the palate and KRUG GC comes in to clean up and gets you ready for the next dish 

They share your passion for now.
Read about other Krug Lovers
Make your mark
on the KRUG
wall of love