Chef
Hirohashi Nobuaki
- Discipline
- Chef
- Based in
- Singapore, Singapore
i. Biography
Training and Lineage
Counter discipline in Osaka sushi work came first: Hirohashi Nobuaki learned service rhythm and repetition as a helper at Father’s sushi restaurant in Osaka, Japan. The craft then widened into formal Japanese cookery through part-time work at Renowned traditional haute cuisine restaurant in Osaka, Japan, and apprenticeship at Kitcho, Japanese Kaiseki Restaurant at Osaka’s Imperial Hotel in Osaka, Japan. Ownership followed at Unshin in Osaka, Japan, before the work moved to Singapore as Head Chef at Kumo Kaiseki Restaurant in CBD area, Singapore, and to Malaysia as Guest Chef, five-day residence at The Ritz-Carlton Kuala Lumpur in Kuala Lumpur, Malaysia (2018–2018). Since 2015, Hirohashi has worked as Executive Chef of Ushidoki Wagyu Kaiseki. “(I applied) the ways I handle fish/ seafood to the way I handle the beef.” Hirohashi has said.
Today
A cow part can carry a course when it is handled for structure, aroma, and texture rather than novelty. At Ushidoki Wagyu Kaiseki, Hirohashi Nobuaki’s method is introduced through that kind of restraint: the ingredient is given a defined role in the meal, and the cooking is measured against balance rather than display.
Signature
Braised cow’s tongue is the named signature associated with Hirohashi Nobuaki.
Profile updated July 2026
FAQ
Asked of Hirohashi
What does Hirohashi Nobuaki do now?
Hirohashi Nobuaki is Executive Chef at Ushidoki Wagyu Kaiseki.
Where did Hirohashi Nobuaki work before?
Earlier in their career, Hirohashi Nobuaki worked at Father’s sushi restaurant, Renowned traditional haute cuisine restaurant, and Kitcho, Japanese Kaiseki Restaurant at Osaka’s Imperial Hotel.
What recognition has Hirohashi Nobuaki received?
Best Dinner Experience (Asian): Ushidoki Wagyu Kaiseki (2018).
