Life Lessons in the Kitchen

“If you don’t know something, don’t be afraid to own up and learn” – KENJIRO “HATCH” HASHIDA

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