Hajime YONEDAOwner and chef of HAJIME
I came across Mr. Kajita’s soy sauce during the time I was struggling on making a newer and unique world of HAJIME. “What an amazing soy sauce.” I had no idea soy sauce could taste this good. I remember being deeply moved by the clarity of the taste and deep aroma and thinking that “this soy sauce will suit perfectly with HAJIME’s dish”. Since then, Kajita Shoten’s soy sauce has become one of the essential ingredients for HAJIME.
Hajime YONEDA
Profile
Owner and chef of HAJIME
Born in 1972, Hirakata city, Osaka prefecture.
In university, enrolled in the Faculty of Science and Engineering and studied electronic engineering. After working at an electronic component manufacturer, in 1998, headed on the path of cuisine. Gaining experience in Japan and France, in 2008 opened "HAJIME Restaurant Gastronomi-que Osaka Japon” with the theme "a really great restaurant". In the following year, earned three Michelin stars, fastest in the history of Michelin ratings after opening a restaurant in just a year and five months. In 2012, renamed the restaurant to "HAJIME". His cuisine based on gastronomy and its originality is highly appreciated from all over the world.
Born in 1972, Hirakata city, Osaka prefecture.
In university, enrolled in the Faculty of Science and Engineering and studied electronic engineering. After working at an electronic component manufacturer, in 1998, headed on the path of cuisine. Gaining experience in Japan and France, in 2008 opened "HAJIME Restaurant Gastronomi-que Osaka Japon” with the theme "a really great restaurant". In the following year, earned three Michelin stars, fastest in the history of Michelin ratings after opening a restaurant in just a year and five months. In 2012, renamed the restaurant to "HAJIME". His cuisine based on gastronomy and its originality is highly appreciated from all over the world.
Our Products
Bringing real taste to the daily table. Kajita Shoten is committed to producing true and delicious soy sauce and miso.
