Chef Hayato's career began 18 years ago at a well-established Kaiseki restaurant in Japan (also featured in the Michelin Guide). Kaiseki is a traditional multi-course meal. There, he acquired the skills and knowledge of a first-class Japanese chef.

 

Later, he became the official chef of the Japan Embassy in Wellington, where he learned about the rich ingredients New Zealand has to offer.

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After completing his two-year term, he returned to Japan and ran his own restaurant for five years in Kochi, Shikoku, a place known for it's abundance of good food.
 

With the birth of his child, he and his family moved to Taranaki, New Zealand.
When not in the kitchen, chef Hayato spends most of his time outdoors fishing or surfing with his family.

In Kaiseki, the most important thing is to fully understand each ingredient and how to handle it in order to taste it in the best condition.

The chef uses his sophisticated five senses, and delicately handles foods, prepares and controls temperature.

His skill and knowledge minimizes the use of seasonings and maximizes the taste of the ingredients themselves.

 

He started Kaiseki Japanese catering to bring Japanese culture and new idea of "Oishii" (tasty) to the people using the fine ingredients New Zealand has to offer.

Please enjoy the simple and profound taste created by chef Hayato in your private space with your family and friends.