Master sushi chef Kenjiro ‘Hatch’ Hashida helms one of Singapore's top omakase fine dining restaurants, Hashida.

Chef Hatch’s new creations go beyond the kappo cuisine his loyal diners have become accustomed to, as he explores a multitude of inventive and globally-inspired dishes served in Hashida Singapore’s signature omakase style.

The restaurant’s latest iteration embraces the theme of Sandō: the pathway leading from the outermost torii entrance to the innermost quarters of a Shinto shrine. 

Adrian Abraham speaks to Chef Hatch about spending time in the kitchen with his  father Master Chef Tokio Hashida, some of the signature dishes from the menu and why he moved to the Republic in 2013.

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