One of his notable dishes is the “Terrine de Foie Gras Wrapped with Dried Persimmon flavored with Port Blanc,” a harmonious blend of rich and delicate flavors that has evolved since its inception in 2006.

Chef Keiichi Hashimoto

Chef Patron ” Le Sorcier” Restaurant Japan
Born in 1975 in Shunan-shi, Yamaguchi, Japan, Chef Keiichi Hashimoto’s journey to culinary excellence is as unique as his creations.Initially pursuing studies in architecture, Hashimoto’s passion for design and structure eventually led him to the culinary world, where he seamlessly blends his architectural insights with classical French cooking techniques.

Culinary Philosophy and Signature Creations

At his restaurant, Le Sorcier, Chef Hashimoto offers an exclusive dining experience, serving only one group per meal with a maximum of six guests. This intimate setting allows him to craft personalized menus that highlight the rich bounty of Yamaguchi’s local ingredients, all presented with the precision and aesthetic sensibility reminiscent of his architectural background.

Accolades and Recognitions

Chef Hashimoto’s dedication to his craft has earned Le Sorcier a place in the esteemed French restaurant guide “Gault & Millau” for the years 2018, 2020, and 2021. Additionally, the restaurant received the Tabelog Award Bronze in both 2023 and 2024, reflecting its consistent excellence in the culinary scene.