Hamon

Hamon means the “blade pattern” on traditional Japanese swords. A mixture of clay and iron is spread on the edge. When the blade is tempered, the clay and iron react with the steel and forms the hamon pattern, the signature of a swordsmith. Hamon is also a metaphor for a personal style in the highest kaiseki Japanese cuisine that only can be made by a chef who has deeply experienced life. Dozo yoroshiku onegai shimasu.

Washoku

Wa means harmony and shoku means cooking – and washoku refers to traditional Japanese cooking prior to 1869, when Commodore Perry’s Black Ships opened Japan to trade after 300 years of isolation. All who have eaten at Western style Japanese restaurants have never experienced a true washoku meal – including many Japanese. Only shokunin, traditional kitchen people, know washoku. Washoku must have a harmony of ingredients, techniques, presentation and seasonality. Stuffed abalone and sea urchin steamed with a light broth, or chilled persimmon cups with flounder and vegetables served in late autumn, these dishes are washoku. Gochisosama deshita!