Hiroshi Shimada

Coming Up

Hiroshi Shimada began his career as chef at Azabu Yukimura, a role he held until 2012. That period provided the early structure for the work that followed, shaping both his technical habits and the convictions that would guide his cooking. The years at Azabu Yukimura marked the start of a career defined by discipline, not display. Since 2012, Hiroshi has been chef of Shimada, where that same approach continued with consistency. At Shimada in Ginza, Tokyo, the cooking sits close to tradition without treating it as untouchable. The result is Japanese cuisine handled with care, with room for slight adjustment rather than broad revision.

Where They Are Now

His view of Japanese food also extends beyond Tokyo: "Japanese food at a top-rated place in New York is so expensive. We want to completely change that." The point is direct. The goal is not only to cook at a high level, but to place that cooking within reach of more diners. That position carries through in the details he describes, where small changes are allowed if they keep the dish intact. "For example, we might add just a tiny bit of butter to our 'dashi' soup stock. Or take Japanese simmered dishes like 'niku jaga' - meat with potatoes - and serve them with bread, like a stew." The method is one of adjustment, not replacement: a familiar structure, slightly reweighted, so the dish reads as itself while taking on a different register.

Career - Chef, Shimada, Tokyo (2012–present) - Chef, Azabu Yukimura (until 2012)

Signature

Hiroshi's signature dishes include Winter Kaiseki Menu and Autumn Kaiseki Menu. Both point to a cooking style organized around seasonality and sequence, with attention to how a menu changes as the year turns.

In Their Words “For example, we might add just a tiny bit of butter to our 'dashi' soup stock. Or take Japanese simmered dishes like 'niku jaga' - meat with potatoes - and serve them with bread, like a stew.” “Customers who would dine at Yukimura are just one or two percent of the whole population. Rather I wanted to serve the vast majority by charging less and open my own restaurant.”

Honors

His career details center on two chef roles: Shimada in Ginza, Tokyo, and Azabu Yukimura in Tokyo.

FAQ What is Hiroshi Shimada's current role? Hiroshi Shimada is Chef. Where did Hiroshi Shimada work before? Hiroshi Shimada's earlier career included Azabu Yukimura.