Hashida Sushi: Balancing Art and Tradition
I first met Kenjiro “Hatch” Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years! When he left Tokyo to open the first overseas branch of his father’s restaurant in Singapore, the sauce was given to him as a blessing and as well as a reminder of his responsibility to the generations of Sushi Masters who had gone before him. It is good to see that over the last three years, he has firmly established himself as one of the top premium sushi restaurants here.
Read the full article in ieatishootipost.sg