Chef
Hiro Anegawa
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Japanese steakhouse work at Salt + Charcoal is built on live fire, quality protein, and deliberate seasoning. In Hiro Anegawa’s kitchen, Japanese-inspired dishes are handled through artisanal interpretation and timed around seasonal delicacies.
The Making
The chef role at Salt + Charcoal gives Hiro Anegawa a focused, contemporary frame for steakhouse technique.
Current Practice
Live fire sets the terms of the kitchen: heat management, protein quality, and seasoning applied with restraint rather than excess. The restaurant’s craft moves through luxury beef, seafood, raw preparation, and dessert while staying inside the discipline of the steakhouse frame. Seasonality is part of the method. Japanese-inspired dishes are interpreted through artisanal preparations and highlighted with seasonal delicacies, keeping the menu tied to both technique and timing.
Career - Chef — Salt + Charcoal, Brooklyn
Signature
Signature dishes include Chef Hiro’s Tasting Menu.
FAQ What is Hiro Anegawa's day job? Hiro Anegawa is chef anchoring the menu. What is Hiro Anegawa known for? Japanese steakhouse technique. What is Hiro Anegawa's craft? Chef anchoring the menu — Salt + Charcoal (New York City).
