Treating his restaurant as a place to express the beauty of ingredients rather than just a place to cook, Chef Hal Yamashita exhibits this belief with his unique fusion-styled cuisine employing the finest ingredients that meet his high expectations. For example, Chef Yamashita insists on using the Rokko Kobe water which is specially transported to his Tokyo restaurant, Hal Yamashita Tokyo, from Kobe thrice a week. The Kobe native considers this water to be the most important element of his cuisine. Working with a famous sake distillery in the Nada district of Kobe, Chef Yamashita has also specially designed an exclusive ‘kimoto’ style sake that matches his menu perfectly, demonstrating his dedication toward presenting guests with only the best he has to offer.

Masterchef Hal Yamashita will be presenting an Epicurean Delights menu at My Humble House from 19 to 23 April 2010.