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Ryohei Hieda
World's 50 Best
- Discipline
- Other
i. Biography
The Path
Apprenticeship at Gion Nakagawa in Gion, Kyoto, Japan, in 2000 placed Ryohei Hieda inside a kitchen where technique and daily repetition carry equal weight. From that start, his work moved with measured intent: to Itaru in Kyushu, Japan, in 2005, then to Nihonryori RyuGin in 2008, each post adding responsibility and reinforcing the standards expected in serious Japanese cuisine. His later time at Benu and Manresa in San Francisco, United States, extended that discipline across geography without changing the core of the work: precision, restraint, and consistency under pressure. The sequence of kitchens in his career does not read as a straight ascent so much as a chain of practiced decisions, with each move sharpening the same set of demands. From Kyoto to Kyushu, from Japan to San Francisco, and into his current role, the throughline is steady accumulation of craft.
The Work Today
Since 2024, he has served as chef at Eika in Dadaocheng, Taipei. In that setting, Hieda’s work sits in a district marked by texture and history, a fitting frame for a chef whose career has been built on control rather than speed. At Eika, the role places him in a contemporary dining room shaped by long practice and by kitchens that require clarity, discipline, and consistency.
Acclaim
MICHELIN Guide Taipei gave Shoun RyuGin two stars in 2018. For Ryohei Hieda, that recognition sits on the record as a formal mark of the level at which his cooking was being judged, and of the standards attached to his name. The award reflects a body of work built one kitchen at a time, with the usual requirements of fine dining met through precision and sustained control.
Profile updated July 2026
FAQ
Asked of Ryohei
Where did Ryohei Hieda work before?
Ryohei Hieda's earlier career included Gion Nakagawa, Itaru, and Nihonryori RyuGin.
What recognition has Ryohei Hieda received?
MICHELIN Guide Taipei, two stars for Shoun RyuGin (2018).
