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Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Double-beveled kitchen knives designed by Mikizo Hashimoto” Kata-shinogi (ridged on one side, flat on the other) Deba knife, Sashimi knife and Paring knife
The second group of double-beveled knives developed by Mr. Hashimoto and Kai Corporation. Following the 15-cm and 21-cm knives that can be used for many purposes, this group of three knives are for more professionally-minded users, each designed for specific task and ingredients.
With this group of knives, our involvement went further than only design direction and package design; we also gave input on their usability and shapes. After a long discussion while keeping in mind that these knives were meant for home use, we came up with a deba knife that is suitable for both cutting fish and cutting meat and a paring knife that is specifically designed for peeling and other intricate tasks.
Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Double-beveled kitchen knife designed by Mikizo Hashimoto” The 15-cm and 21-cm knives
This product was developed by Mr. Hashimoto and Kai Corporation, the largest kitchen knife maker in Japan.
The knife, developed under the concept of “let’s enjoy Japanese cooking at home”, is shaped by Mr. Hashimoto’s minute attention to detail of cooking. Its shape is perfect for delicate tasks which are the real pleasure of Japanese cooking; by making it stainless and double- beveled, as opposed to steel and single- beveled as Japanese kitchen knives usually are, we came up with a knife that is easy to use at home.
We were involved in design direction and package design. In designing the knife, the important point was for there to be a good balance of various aspects such as the feel and appearance of the material, the colors of its handle and where the marks should be, on top of all the functional points. With the package design, we aimed to express both the tenderness of Japanese culture and the sharpness of the knife inside.
Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Special salmon bento box and mackerel sushi roll”
Available now at GRANSTA DINING Station Lunches of Nippon, on the ground floor of Tokyo station.
“Special salmon bento box” is a lunch box with salmon steeped in sauce and grilled thoroughly and seasonal colorful ingredients.
“Mackerel sushi roll” is a perfect match between vinegared mackerel caught off coast of Hachinohe in Aomori and vinegared rice mixed with sesami seed, Kyoto-style pickled vegetables and pickled ginger.
We started working on the package designs after presenting to Mr. Hashimoto and his clients our idea of what the products were going to be like. One premise we wanted to convey through the designs was that these products were essentially different from what Mr. Hashimoto served at his restaurant but that did not mean that this was a mere side project for him. Therefore the tone of the designs we came up with were different from that of his restaurant in that they were light and friendly. Also simplicity was important as we wanted the meals inside the packages to stand out.
Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Sushi bento box and Ehomaki (Ehomaki is a type of sushi roll that is often eaten in February)”
Bento box and Ehomaki both supervised by Mr. Hashimoto were sold at the events “We love bento”(1/28~2/23 2015) and “Ehomaki from Isetan”(1/28~2/3 2015), respectively, at Isetan department store in Shinjuku. With abundant amount of flavorful Botargo and salmon flakes, they were both extravagant and full of colors.
“Triple-tiered Osechi box (Osechi are traditional Japanese New Year foods)at Takashimaya department store
In 2015, Osechi box supervised by Mr. Hashimoto became available to order and people all over Japan who had not had the chance to visit his restaurant in Tokyo now could taste his recipes and ideas, delivered frozen, at home. It is frozen using the latest flash freezing technology.
We started working on the package designs after presenting to Mr. Hashimoto and his clients our idea of what the products were going to be like. One premise we wanted to convey through the designs was that these products were essentially different from what Mr. Hashimoto served at his restaurant but that did not mean that this was a mere side project for him. Therefore the tone of the designs we came up with were different from that of his restaurant in that they were light and friendly. Also simplicity was important as we wanted the meals inside the packages to stand out.
Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Steamed Conger Eel, Steam – Simmered Beef, Steamed Eel” at Nagoya Mitsukoshi
In October 2015, we took part in the food event to commemorate the 35th year anniversary of Nagoya Mitsukoshi, “Food from Around Japan”.
We were inspired by Nagoya’s culinary culture to come up with the three steamed dishes. We sourced the ingredient as locally as possible and, together with Mr. Hashimoto, created the menu that infused the rich flavor of Nagoya cuisine with the subtlety of Kansai cuisine. We made sure that the contrast between the two cuisines is expressed visibly too. Side dishes were braised and finely carved eggplant with red pepper and easy – to – eat pureed pumpkin soup.
Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Two – toned Beef and Rice Bowl with Japanese Black Beef, Tatsuta – style Fried Chicken, Pork White Miso Soup” The 28th Tokyo International Film Festival, Tokyo Cinema Cuisine
We took part in the popular event at the Tokyo Film Festival where leading Japanese chefs serve meals from mobile kitchen cars. Our meals were sourced and prepared in classic Japanese way but they were basically three of our favourite everyday foods: beef rice bowl, fried chicken and pork miso soup. We wanted to see what happens when we cook typical fast food meals in earnest and with attention paid to its looks. The idea was well-received and our booth attracted the most customers during the event.
Since 2014, we have been working with Mr. Mikizo Hashimoto, owner of the Japanese restaurant “Ichirin” on various projects such as product development.
We had always worked with corporations, never with an individual, but as his field of work expanded beyond simply cooking at his restaurant, he came to us for advise and that is how we started working together.
Mr. Hashimoto works with a variety of people. We are helping him give the images and ideas he wants to express a sense of unity and realize them.
“Yuzu Miso Oden” GMO CLICK Securities food campaign
We produced oden for the fourth installment of the gift campaign, “Produced by the Meticulous Chefs”.
The tenderly flavored oden lets you enjoy the sweetness that seeps out of the ingredients themselves. Within the limitations of producing boil – in – the – bag meal, Mr. Hashimoto and we started by deciding on what we could do, what we could not do and what we could but should not do. For example, ready-made fried fish balls (satsuma-age) was not up to our standard so we had them made from ground fish meat. We wanted to make Kansai – style oden with light – colored broth made from kombu kelp and dried bonito seasoned with light soy sauce. As for the ingredient, we picked what were the best within the limitations of production process.
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