Air Canada has appointed Masaki Hashimoto, the Michelin-starred chef, to its culinary panel. Based in Toronto, Chef Hashimoto owns Kaiseki Yu-zen Hashimoto, a restaurant focusing on traditional Kaiseki cuisine.
Hashimoto’s exclusive creations debuted on March 1 in Air Canada Signature Class. The dishes are available on all flights between Canada and Japan.
His dishes will showcase a thoughtfully curated selection of traditional ingredients through a rotating menu. Six recipes will be introduced annually, including a zensai (starter) such as sautéed lotus root; komono (side dish) like sesame tofu with wasabi sauce; and an oshokuji (main course) featuring beef sukiyaki with simmered tofu, scallions, napa cabbage and red ginger, served with calrose rice and miso soup. A brunch casserole is served before landing.
Beginning in the spring, Air Canada will elevate the experience with traditional dishware and tray presentations, curated by Chef Hashimoto in partnership with Noritake, featuring Japanese artwork.
To complement the meals, a premium sake pairing will be offered. The sakes are selected by Kei Hashimoto, Chef Hashimoto’s son, a certified sake sommelier accredited by the Sake Service Institute in Tokyo.
The featured sake, Ninki-ichi Junmai Daiginjo Gold, is crafted from Gohyakumankoku sake rice and is prized for its clean, crisp character. It has a balanced profile, with floral and fruity notes and a smooth, velvety mouthfeel.
Chef Masaki Hashimoto said: “It has always been a lifelong dream of mine to bring an authentic Japanese inflight dining experience to travellers. Partnering with Air Canada is truly an honour for me, as it brings together the two places I now call home – Japan and Canada.”
Scott O’Leary, Vice President of Loyalty and Product at Air Canada, said: “We are proud to present Chef Hashimoto’s exceptional culinary artistry in our Signature Class experience. His journey and dedication to Kaiseki cuisine have enriched Canada’s culinary landscape, and we are honoured to celebrate this onboard.”
