Currently works at: Zoku Restaurant
Mikado – Hotel CasaMagna Marriott Puerto Vallarta Resort & Spa
Born and raised in Tokyo until he was 9 years old, Hiroshi then moved to Los Angeles for ten years. At 19, he returned to Japan, where he discovered his love for traditional Japanese cooking. After 15 years of learning the secrets of sushi, he returned to LA where he explored American-style sushi and fusion cuisine. In 2012, He was invited to Mexico City to participate in projects as chef and consultant, quickly becoming a Japanese culinary expert in the city.
He now leads the kitchen at Zoku, restaurant based on traditional Omakase, meaning the 7-course menu changes on a daily basis, the chef maintains classic Japanese techniques, but includes his own artistic interpretation of each dish.