For many chefs, the humble home kitchen is the pivotal starting point of their culinary journeys. Over the stove, their parents were their first food critics and mentors, imparting heirloom family recipes with a sprinkling of heartfelt anecdotes. While some chefs forged fond food memories that anchored their careers, others hold bittersweet recollections of the rigorous training that has shaped their outlooks in life.
For master sushi chef Kenjiro “Hatch” Hashida, the chef-owner of Hashida Singapore, sushi making runs in his blood. The exquisite craft was passed down to him by his father, Tokio Hashida, who started the original Hashida Sushi in Tokyo in 1968. The 78-year-old has since handed over the reins to his son, who expanded the brand into Singapore in 2013.
As an apprentice at age 14, Hatch started out cleaning the counter every day. The 42-year-old recalls: “I was expected to complete this task even when I wasn’t feeling well. This instilled a sense of responsibility and discipline in me—staying committed to something I’ve promised.” After a year of cleaning and observing the kitchen action, he got the chefs to teach him knife skills in the regimental kitchen. Mimicking the elegant movements of the knife, he says: “Slicing the fish requires a certain type of rhythm—it’s as if the knife is dancing—and the knife shouldn’t touch the fish too many times, [as that] would affect its temperature.” It would take a couple more years of observation and practice before he was allowed to slice sushi for customers.
This story is from the February 2022 edition of Tatler Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the February 2022 edition of Tatler Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
LIFE'S A BEACH
Tatler Asia gets an exclusive first look at Rosewood Phuket's new Houses, which include a colossal 21,000 square foot beachfront mansion
Making Memories
In planning the perfect wedding, the expert team at The St. Regis Singapore, with its dreamy ballrooms and bespoke service, ensures that your big day is replete with moments to cherish for a lifetime
GONE GLAMPING
Luxury experiential travel company and Beyond opens its first Asian lodge in Bhutan to showcase the country's natural beauty in its full glory
Under a Forest of Lights
For the discerning bride seeking an exclusive and bespoke celebration, JW Marriott Hotel Singapore South Beach is certainly up to the task
BEYOND SINGAPORE
As the local dining scene gets more competitive, homegrown brands are expanding overseas with their innovative concepts
THE MAVERICK MINDSET
With the opening of his new exhibition in Japan, Takashi Murakami speaks to Tatler about his prolific and wide-ranging career
GIVING NATURE
From those leading Tamily to changemakers and fundraisers, these standout women in philanthropy share how they are making a difference through the causes they support
House Icons
Gabrielle Chanel wrote her own story in the world of jewellery-a tale that still lives on within the house of Chanel today through its contemporary creations and one-of-a-kind treasures in the Patrimoine collection
Wrist Action
Homegrown watch strap and accessories brand Delugs is making waves across the international watch scene. Co-founders Chia Pei Qi and Kenneth Kuan share how their passion project blossomed into a burgeoning business with an even stronger community
Chain Reaction
Dripping in diamonds and equipped with a dedicated in-house movement, Richard Mille's RM 07-01 Automatic watches are the paragon of innovation and stylish sophistication