InterContinental Bali Resort is honoured to be hosting Japanese celebrity chef, Hal Yamashita, at a choice of gastronomic dinners, exclusive cooking classes, and sake, plum wine and Japanese whisky tasting seminars, which will be taking place at KO Restaurant, Teppanyaki and Cocktail Lounge from 13th to 17th May 2015.

Born to Izakaya restaurant owners in Kobe, Japan, Hal Yamashita has been cooking since the age of nine. A literature graduate from the Osaka University of Arts, he worked at his family’s restaurant for seven years then moved into sake sales for a Japanese beverage conglomerate before broadening his culinary horizons in cities around the world, including Los Angeles, Melbourne and Kyoto. He now runs nine restaurants in Japan, from Osaka to Kobe – including a high-end eponymous restaurant in Tokyo – in addition to the recently-opened Syun Restaurant in Singapore.

Hal Yamashita’s unique point of view, out-of-the-box recipes and culinary art has grabbed the attention of various quarters around the world, and has helped shape his own distinctive interpretation of ‘Nouvelle Japanese,’ using fusion techniques and exhibiting a Zen theme.  His philosophy is to draw out the essential flavour of each ingredient – the phenomenal quality of which shines through all of his exceptional dishes. He has represented his homeland twice as a Japanese Master Chef in the World Gourmet Series, where he won the World Best Chef award in 2010. He was also appointed special advisor to The United Nations World Food Programme and has engaged in supportive activities specific to food for young children. With an eye toward the succession of food culture, he carries out a lot of dietary education activities; he has also been involved in disaster relief action, and is a lecturer of business administration at Kobe University’s graduate school.

Hal Yamashita is a creative perfectionist. He says, “I am very excited to share my take on modern Japanese fare with a different audience.” With his egalitarian approach to Japanese fine dining, his style is rooted in Kobe cuisine, using only the freshest, premium ingredients and relying significantly on Kobe beef, sea urchin and citrusy flavours. Relish this renowned chef’s outstanding creations at his gastronomic dinners, which will renew your perception of Japanese cuisine. The dinners will take place on 13th, 14th, 15th, 16th and 17th May from 6.30 pm onwards, priced from Rp 950.000++ per person.

Observe, practice and indulge, while also learning the secrets and fine art of ‘Yamashita Cuisine’ at one of Chef Hal Yamashita’s personally hosted, hands-on cooking classes. Each class includes lunch and utilises premium ingredients freshly harvested from nature. The classes take place on 15th and 16th May 2015 from 10 am – 1.30 pm, priced from Rp 950.000++ per person.

Prepare to titillate your palate at Chef Hal Yamashita’s sake, plum wine and Japanese whisky tasting seminars from 4 pm until 6 pm, on 14th, 15th, and 16th May 2015.

All of the above events will take place at KO Restaurant, Teppanyaki and Cocktail Lounge.