Kaiseki chef Kenichi Hashimoto studied pottery and was already a published poet before he decided to enter the restaurant business in 1973, in a space owned by his family in Kyoto, Japan. Nine years later, he wrote a book on how to open a restaurant, which in 1983 was made into a Japanese television series. On the show the chef played an “extra” posing as a customer.
These days he is back in the spotlight promoting the foods of his country with kaiseki-style meals. He