Culinary Artisans

Kenichi Hashimoto (Japan)

Two Michelin starred chef

Born in Kyoto, Japan, Chef Hashimoto’s main ambition was to open and run his own restaurant in Japan; and in 1973, he opened his own Kyoto cuisine restaurant “Ryozanpaku” while he was still at the university. A self-trained Chef specialising in Kyoto’s Kaiseki cuisine, Chef Hashimoto has written five books and his devotion for food and cooking technique has been widely recognised in Japan and worldwide. He was appointed as a member of the Confrerie des Chevaliers du Tastevin in 2005 and his passion for whisky has guided him to invent “Whisky Kaiseki” in 2012 after an encounter with Seiichi Koshimizu, the master blender of Suntory Whisky. He completed an MBA in 2014 and his restaurant “Ryozanpaku” has won and maintained 2 Michelin stars since 2009.

Kenichi Hashimoto
Kenichi Hashimoto menu01
Kenichi Hashimoto menu02

(Images are for illustrative purpose only.)

Event Schedule

Oct 2nd (Fri), Oct 3rd (Sat)  - Kaiseki & Whisky Dinner -

Time: 6:00 p.m.    Venue: Hinokizaka (45F)    Price: ¥35,000 (tax & service charge excluded)
10 course Kaiseki menu with Suntory Whisky pairing “Chef Hashimoto’s unique creation”



Wineries & Distilleries

Suntory Whisky

The history of Suntory whisky goes back to 1923, the year when Suntory’s founder, Shinjiro Torii, started building the first whisky distillery in Japan in Yamazaki, on the outskirts of Kyoto. In the over 80 years since the birth of our first distillery in Yamazaki, Suntory’s craftsmanship has matured to yield high-quality premium whiskies recognized worldwide and acclaimed highly in overseas markets. We continue to solidify our position as the leading company in Japan, while continuing to polish Japanese whisky to reach a higher height.

Suntory Whisky
Suntory Whisky
Hiroyoshi Miyamoto
Whisky Ambassador, Suntory
Seiichi Koshimizu
Whisky Ambassador, Suntory