Hirohisa Hayashi

The Climb

Speed, discipline, and rhythm were formed early at Sushi Samba, where Hirohisa Hayashi worked as chef and learned how precision holds under pressure. That first chapter set the pace for a body of work built on exact movement and controlled timing. Since 2013, Hayashi has been chef of Hirohisa, where the name now stands for a style that is considered without feeling stiff, technical without losing its personal line.

Today

Kaiseki was not the format for Hirohisa Hayashi; kappo was. His own words make the distinction plain: “When I considered opening a restaurant, I felt kaiseki would be too uptight for me.” The choice points to a room built for flexibility, one that leaves space for variety and close reading of the moment. “I wanted to try many different things, so I chose kappo.” In that framework, the kitchen can move without losing discipline. Technique in kappo is broad by design, and Hayashi says so directly: “Kappo demands the mastery of a variety of techniques.” Range is part of the work, not a departure from it. The drink program follows the same logic, handled with a light but deliberate hand. Mint, shiso, or kokuto may be infused, then the drink is served straight, on the rocks, or with soda.

Signature

Plum Sake is among Hirohisa Hayashi’s signature dishes. The name sits comfortably inside a kitchen that treats beverage and food as connected parts of the same service, rather than separate ideas.

In Their Words “I wanted to try many different things, so I chose kappo.” “Kappo demands the mastery of a variety of techniques.”

Recognition

Certified Sake Sommelier is the credential that frames how Hirohisa Hayashi approaches what is poured with the meal. At Hirohisa, sake is treated as part of the cooking, folded into the guest’s experience with the same intent that shapes the kitchen. The result is a beverage service that matches the restaurant’s larger method: precise, personal, and restrained.