top of page
Hideki-san has a great depth of knowledge and is eager to share and discuss his ideas. I had the privilege to learn enormous amount about Japanese food and its key ingredients, cooking techniques, history, seasonality, and balance.
Selim Büyük, Operations Manager at Aqua Restaurant Group
The cornerstones of excellence
Through his training in the kaiseki tradition, Hideki distils the keystones of an exceptional Japanese kitchen, whether it’s in an izakaya - an informal bar - or a Michelin restaurant.
Flavour
Using local ingredients, Hideki and his team recreate authentic Japanese dishes that cohere with each restaurant’s unique style. A harmony of taste, texture, colour, and aroma enhances the natural flavour of quality produce. Food is infused with ‘umami’, Japan's savoury fifth taste, thought to be the very essence of deliciousness.
Creativity
Hideki brings a contemporary edge to moritsuke - the meticulous art of food presentation. Honouring the traditional aesthetic of wabi-sabi – the simple beauty of imperfection – his exquisite arrangements of pattern, texture, colour, and shape delight both the palate and the eye.
Rigour
After 30 years working at every level of the restaurant trade, Hideki knows firsthand that consistency is key to commercial success. Through rigorous attention to detail in training, cooking, plating, inventory, safety, and food quality, we build efficient kitchens whose dishes look and taste exemplary.
Generosity
The Japanese approach to hospitality is omotenashi - to serve wholeheartedly. Hideki and his team train front-of-house staff in this deeply attentive approach, transforming diners’ experience.
Shun
In Japan, shun is the idea that food reaches an ideal flavour or ripeness at a certain moment in time. We help chefs harness this philosophy in menus that showcase high quality, local ingredients at their peak. They learn to prepare and cook each dish with care, allowing the delicate flavours to speak for themselves.
bottom of page