Executive Chef Hirohashi Nobuaki started helping out as his father’s sushi restaurant in Osaka at the tender age of nine. His insatiable curiosity about the culinary field led to countless hours of experiments and discoveries from his father’s cookbook.
As a perfectionist, he insists on only the freshest ingredients of each season. His morning routine in Japan sees him discussing the freshest catch and choice cuts with fishmongers and butchers alike. These become wonderful meals for his guests.
Chef Hirohashi Nobuaki practiced his skill in well-known Kaiseki restaurant in Japan. After which, he opened his own restaurant in Osaka called Unshin. Highly acclaimed by local media and culinary experts, he ran the restaurant for another seven years. With a passion to share his culinary joys beyond Japanese shores, his foray into Singapore now allows us to enjoy this delightful experience.
Restaurant: Ushidoki Wagyu Kaiseki