Hiroshi Restaurant inside Hotel Mousai, presents recipes that accentuate the ultra-freshness of the produce selected for its culinary creations that will tingle and delight the taste buds. Its minimalist concept is playful yet sensual, colorful yet elegant, flavorsome yet subtle, tempting you to experiment way beyond your appetite.
Prepared with delicacy, precision and originality, the Hiroshi menu mimics contemporary Asian eclecticism, Think raw, think fresh, think spicy – think Hiroshi!
LOCAL CHEF :
Carlos Javier Leyva Sánchez
Born in La Paz, Mexico, Chef Carlos Javier Leyva Sanchez heads the kitchen at Hiroshi Restaurant bringing with him a wealth of experience from his time at Villa del Palmar Cancun as well as a long stint as chef at Nick San, Cabo San Lucas, his taste bud tingling creations are a testimony to his talents.
Chef Carlos lies in his fine craftsmanship, applying cutting-edge culinary techniques to prepare locally grown ingredients while incorporating Japanese traditions to delicious effect.
Oscar Gabriel González Castañeda
Chef Oscar Gonzalez is a talented Mexican-born chef who has dedicated the majority of his professional career to Japanese cuisine, having worked with some of the top named chefs, including chef Nobuyuki Matsuhisa during the opening of Nubu in Mexico City; chef Iván Quevedo at Social House; Chef Masaharu Morimoto and chef Roland Jodar during the opening of Morimoto in Mexico City. He continues his career at the Morimoto restaurant where he currently enjoys the position of Executive Chef.