Shinji Hashimoto is the sixth generation owner of Hashimoto, a freshwater eel, or unagi, restaurant in the Bunkyo district of Tokyo. They serve up grilled eels on a bed of rice with a tare sauce made to a secret recipe that dates back 200 years – tare is the general term for a thick, sweetened soy dipping sauce.
Hashimoto has a Michelin star, but as you can see from the video below, Shinji is a humble guy and seems most happy when he’s preparing his delicious-looking eels. We also love the cameo from the totally non-plussed mother.
And speaking of humble guys gaining Michelin stars, you may remember Chan Hon Meng, the hawker behind HK Soya Sauce Chicken Rice and Noodle in Singapore, the world’s first Michelin-starred street food stall, who has since unveiled plans to open a chain of restaurants across Asia.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
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