The term “Nouvelle Japanese” played a big part in Chef Hal Yamashita’s distinctive style of cuisine when he grew up in the city at a time that allowed entry to foreigners, ushering an era of global cuisine. Since then, Chef Hal has worked towards perfecting his craft. Over the years, he opened a series of outstanding restaurants, namely Nadaban Dining, which opened in Kobe in 2003. The restaurant won rave reviews for its clean flavours and launched Hal into the culinary spotlight. His second restaurant, Hal Yamashita Tokyo, opened in central Tokyo to equally high acclaim. This was followed by a string of high-profile releases in the bustling gastronomic capital.Despite the fame, Hal’s attitude towards cooking remains an all-encompassing one, stressing life, love, health and maintaining Japanese values of humility and dignity as his guiding principles. Such values form the basis of a unique hospitality, where authenticity and sincerity truly defines the Hal Yamashita dining experience.