Yoshinobu Kimura

Kimura brings his background in chemistry and 10 years of experience as the head sommelier at 2-Michelin-starred restaurant Narisawa, to bear in creating the pairings. He will also be joined by Chef Hashimoto, Sushi Chef at Sushi M. Partnerships are at the heart of Sushi M’s philosophy, making their collaboration with Kato and MacLean a natural alignment. Born in Beppu, Oita and raised in Arakawa Ward, Tokyo, Hashimoto is a genuine artisan. After gaining experience at Nishi-Azabu’s Edomae-zushi Yoshitsu, he has finally found his way to Sushi m, where he expresses Hashimoto’s world view. He is thoroughly particular about the quality of fish, and only encounters  fish that he has had a conversation with and has assessed the condition of.