New Geisha offers innovative fusion fare
By Nie Xin |
May 10, 2012, Thursday
|
Print Edition
Print Edition
THE Geisha Restaurant is the latest venue from Collective Concepts, the company behind the Apartment and the Food Central.
Compared with other Japanese restaurants in Shanghai, Geisha contains multiple environments: a California-influenced restaurant on the ground flour, a boutique club on the second floor, and a sake lounge and terrace on the roof.
The venue itself creates an impact with its spaciousness and decor. Customers can move from floor to floor, enjoying their dining experience stage by stage.
The food is definitely more creative-fusion than classical Japanese cuisine. The new seasonal menu takes traditional techniques and elements of Japanese cuisine and harmonizes them with Shanghai products and ingredients.
Over the course of this year and beyond, more traditional dishes will be introduced by the chef, "Hatch" Kenjiro Hashida (Hatch is his stage name), who has his own sushi restaurant, Hashida, in Tokyo.
It's the first official cooperation between Hatch and Geisha Restaurant. During a short stay in Shanghai, he launched the spring menu with new ideas, flavors and modern, interesting twist on traditional cuisine.
Japanese cuisine is revered around the world as artistic, elegant and innovative.
"I don't think there is any other cuisine in the world that carries so many associations," the chef says.
For Hatch, Japanese cuisine is about tradition and culture - and it's also an art.
"What makes me a great chef is passion and loving what I do. Of course, using fresh and good-quality ingredients is important," Hatch says. "When people enjoy what I create is when I am most happy."
In his own restaurant in Tokyo, before Hatch prepares food for a customer he asks two questions - is there any food the diner hates and does he or she have any allergies. Then he sets to work, creating with his own ideas and seasonal ingredients.
Hatch will return to Shanghai to launch menus for summer, autumn and winter. He will feature a special Omakese (chef's selection) menu during the launches.
"Each offering will be one-time-only and I guarantee my creations will be ones which customers will find unique, exciting, and surely memorable," he says.
According to Hatch, Japanese cuisine is essentially minimalist, which in fact makes it difficult to master. It's not about adding spices or sauces, layer after layer. It's about harmonizing elements to create a work of art.
"If there is one point that separates it from other cuisines it is umami - which is a flavor (savory) and sensation that is created from the combinations of classical Japanese cuisine elements with natural and seasonal ingredients," Hatch says.
Opening hours: 5pm till late night
Address: 390 Shaanxi Rd S. near Fuxing Road
Tel: 6403-0244
Compared with other Japanese restaurants in Shanghai, Geisha contains multiple environments: a California-influenced restaurant on the ground flour, a boutique club on the second floor, and a sake lounge and terrace on the roof.
The venue itself creates an impact with its spaciousness and decor. Customers can move from floor to floor, enjoying their dining experience stage by stage.
The food is definitely more creative-fusion than classical Japanese cuisine. The new seasonal menu takes traditional techniques and elements of Japanese cuisine and harmonizes them with Shanghai products and ingredients.
Over the course of this year and beyond, more traditional dishes will be introduced by the chef, "Hatch" Kenjiro Hashida (Hatch is his stage name), who has his own sushi restaurant, Hashida, in Tokyo.
It's the first official cooperation between Hatch and Geisha Restaurant. During a short stay in Shanghai, he launched the spring menu with new ideas, flavors and modern, interesting twist on traditional cuisine.
Japanese cuisine is revered around the world as artistic, elegant and innovative.
"I don't think there is any other cuisine in the world that carries so many associations," the chef says.
For Hatch, Japanese cuisine is about tradition and culture - and it's also an art.
"What makes me a great chef is passion and loving what I do. Of course, using fresh and good-quality ingredients is important," Hatch says. "When people enjoy what I create is when I am most happy."
In his own restaurant in Tokyo, before Hatch prepares food for a customer he asks two questions - is there any food the diner hates and does he or she have any allergies. Then he sets to work, creating with his own ideas and seasonal ingredients.
Hatch will return to Shanghai to launch menus for summer, autumn and winter. He will feature a special Omakese (chef's selection) menu during the launches.
"Each offering will be one-time-only and I guarantee my creations will be ones which customers will find unique, exciting, and surely memorable," he says.
According to Hatch, Japanese cuisine is essentially minimalist, which in fact makes it difficult to master. It's not about adding spices or sauces, layer after layer. It's about harmonizing elements to create a work of art.
"If there is one point that separates it from other cuisines it is umami - which is a flavor (savory) and sensation that is created from the combinations of classical Japanese cuisine elements with natural and seasonal ingredients," Hatch says.
Opening hours: 5pm till late night
Address: 390 Shaanxi Rd S. near Fuxing Road
Tel: 6403-0244
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