Pastry Chef Kei Hasegawa of Matsuhisa - Biography
Beverly Hills, CA
Pastry Chef Kei Hasegawa of sushi and sake lounge Sashi in Manhattan Beach spent eight years at a restaurant in his native Japan, creating macaroons every single day. The dedication to his craft paid off - his macaroons today are without equal. Since his arrival in the US in 2005, he spent time at Nobu where he met one of his most influential mentors, Gabriele Riva. He joined the Sashi team in 2009 alongside 2006 New York Rising Star Chef Makoto Okuwa. There, he brought his signature light touch and stellar mastery of Japanese techniques to the dessert menu. Now at Nobu sister restaurant Matsuhisa, Hasegawa says he favors flavor over presentation, but his plates are surprisingly clean and elegant.
RecipesGoma-Tofu with Sake-Lime Sorbet, Sesame Foam, and Sesame CrunchLes Frères Crave Brothers Farmstead Wisconsin Cheese Sablé, Fig Arabeschi Ice Cream, Les Frères Cream, Shiso Fluid Gel, Black Pepper Sugar Tube, Fig Compote, and Black Pepper Cotton-CandySakura Saku: Sakura-Almond Sponge, Mascarpone Cream, Sake Jelly, Beet Sponge, Cherry Ice Cream, Popped Sakura Blossoms, and Sakura Chip