Kaiseki is an authentic culinary art form in which a series of very small, intricate dishes are prepared and thoughtfully plated. Under the careful watch of master chef Masaki Hashimoto, Kaiseki Yu-Zen Hashimoto delivers a multicourse, Japanese fine dining experience to guests in an intimate environment with only three tables and a maximum capacity of eight guests. A resident of Toronto for the last 35 years, chef Hashimoto trained for 15 years in Kaiseki cuisine in the Japanese cities of Iwakuni, Ehime, Kyoto, and at Kocho in Tokyo. In 2007, he returned to Japan to enter a culinary arts competition where he received an award for his kaiseki technique. Single-handedly, every night Hashimoto can be found in the kitchen executing a menu that uses only the finest ingredients, offering guests an exploration of delicate and balanced flavours that compliment seasonal ingredients year-round, including fish and vegetables and authentic Japanese A5 wagyu beef. Kaiseki Yu-Zen Hashimoto offers a six-course lunch menu, or an eight-course dinner menu, and both include a traditional tea ceremony to conclude the meal.
