i. Biography
At Koguma in Tokyo, the work starts with the material: aged sashimi, aged game, and wagyu beef tongue are handled with patience rather than haste.
The Climb
Today, Hirotaka Koiwa is chef of Koguma.
Today
Koiwa is chef at Koguma in Tokyo. The restaurant’s cooking is seasonal kaiseki cuisine that is rich in nutrients, which sets the menu by season and keeps function alongside pleasure. The signature work is tactile and time-based. Aged sashimi depends on the changing quality of fish after it is cut and held; aged game asks for a different patience, one tied to depth and concentration; aged wagyu beef tongue brings that same controlled maturation to a cut prized for its density and texture. Presentation carries real weight here, and tableware is treated as part of the meal’s value. The vessel, surface, weight, and visual field around each dish help shape how the cooking is received.
Career - chef — Koguma, Ginza, Chuo, Tokyo, Japan
Recognition
Koiwa’s craft is defined most clearly by the cuisine itself. His name is tied to aged sashimi, aged game, and aged wagyu beef tongue, alongside seasonal kaiseki cooking rich in nutrients. That combination gives the restaurant its particular identity in Tokyo: traditional food served in modern surroundings, with the beauty and value of the tableware carrying as much intention as the ingredients.
FAQ What is Hirotaka Koiwa's current role? As of 2026, Hirotaka Koiwa is Chef. What is Hirotaka Koiwa known for? Aged sashimi, aged game, and aged wagyu beef tongue.
