- 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
Whisky and Japanese Cuisine: "Whisky Kaiseki"
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)
Does it look like beer?
It consists of ice-cold whisky mixed with soda in a glass, topped with foam.
Since no ice is used, the flavor remains unchanged.
Moreover, this foam acts as a preservative lid, creating an exquisite highball crafted by the chef.
Kenichi Hashimoto refers to this as a 'Super Highball.'
Compared to other spirits, whisky offers a wide range of aromas and can be enjoyed in various ways—straight, with water, on the rocks, or as a highball. Seiichi Koshimizu believes that whisky can pair well with a variety of dishes. Japanese whisky, in particular, has evolved alongside Japan’s unique food culture, tailored to the Japanese palate, which may be a defining charm of Japanese whisky.