- A Dialogue Series featuring Sake and Whisky Craftsmen
- Encounter Between Masters of Japanese Whisky and Sake Making
- Restaurant Series 2 Japanese Cuisine Gion Sasaki
- Dialogue between Taiwanese Whisky Critic Kingfisher and Seiichi Koshimizu in Taiwan
- Dialogue Series with Taiwanese Whisky Critics and Blenders in Taiwan
- Dialogue Series with Taiwanese Whisky Critics and Blenders in Taiwan
- How do overseas whisky enthusiasts and critics perceive Japanese whisky?
- Bar Perch is where whisky enthusiasts gather
- Moegi Village, where whisky enthusiasts gather
- Ballet and Whisky: Exlporing their Relationship in Regional Development
- Moegi Village, where whisky enthusiasts gather
- Perspectives and Approaches of Blenders
- Dialogue Between Former Suntory and Former Nikka Chief Blenders
- Dialogue Between Former Suntory and Former Nikka Chief Blenders
- A Prologue of Seiichi Koshimizu
- The Making of Whisky Blender Seiichi Koshimizu
- Concept
- [Special Event] Bizen Ware and Whisky The enchantment of Bizen Pottery's transformative aromas and flavors, combined with the delight of new Whisky.
- A Bartender and Blender Series
- A Japanese Food and Whisky Trip
- An Interview with Seiichi Koshimizu
- The Pursuit and Enjoyment of Delicious Whisky
- Main Category
- Bizen Pottery and Whisky
- （英）食とJapanese Whisky レストラン
- A Japanese Food and Whisky Trip
- A Prologue of Seiichi Koshimizu
- An Interview with Seiichi Koshimizu
- Questions of a Bartender to a Whisky Blender
- The Pursuit and Enjoyment of Delicious Whisky
- Series
- （英）ウイスキーと日本料理「ウイスキー懐石」
- （英）ジャパニーズウイスキーが世界へ広がったきっかけと日本の文化
- The Flavor Transformations Produced by Bizen Ware
- Savoring Whisky with Bizen War A New Pleasure of Whisky
- Common Traits of Bizen Pottery and Whisky
- A Meeting of a Chef and Whisky Blender
- Restaurant Series 1 Yakitori Restaurant Ayamuya Episode 1
- The Appeal of Whisky in the Mind of Seiichi Koshimizu
- What is the Deciding Factor in Making Whisky?
- Uncategorized
The Pursuit and Enjoyment of Delicious Whisky
A Meeting of a Chef and Whisky Blender
Overview
Kenichi Hashimoto is not only the owner/chef of Kyoto's famed traditional restaurant Ryozanpaku and an unique culinary artist with a MBA from Kyoto University, but is also a close personal friend of Seiichi Koshimizu.
A former wine-lover, Kenichi Hashimoto found a new, even stronger passion for whisky and created something he calls "Whisky Kaiseki", an original fusion of whisky with the culinary masterpieces he crafted over the years.
Enjoy the peculiar discussion on cuisine and whisky between the one of the world's best whisky blenders and a first-class traditional Japanese chef.
Location
Michelin 2 Star Ryozanpaku (Kyoto: Japanese Cuisine)
A Meeting of a Chef and Whisky Blender
Although currently closed, famed 2 Michelin-starred Kyoto Cuisine establishment Ryozanpaku was somewhere you could not make a reservation at in its day. Its wine-loving Chef Kenichi Hashimoto had his preconceptions reversed after his encounter with Seiichi Koshimizu and their discussion on "water", whisky's most key ingredient.
Koshimizu and Hashimoto both share the same fact that water is most essential to what they each create, whisky and cuisine respectively.
To commemorate his retirement, Koshimizu had gifted a special whisky to Hashimoto and this whisky was blended with a specific connection to Ryozanpauku's "water".
Hashimoto is captivated by the beauty of whisky and creates his own original way of enjoying it as a drink during meals in the form of a unique highball. How do you make a highball that never loses the original flavors of the whisky?
Whisky Kaiseki; the pairing of Japanese whisky with traditional Japanese cuisine.
How and why was such a thing created?
Hashimoto explains the origins of "Whisky Kaiseki", the gift he gave to Koshimizu in exchange for the special whisky he received.
Koshimizu and Hashimoto enjoy the unique "truly-one-of-a-kind" bottle of whisky while looking back on the memories it contains.