Yasu Hirano

Executive Chef at Sushi Inaba is the current role attached to Yasu Hirano. The title fits a kitchen practice defined by focus rather than display: steady attention to omakase sushi, and to the discipline of building a meal one course at a time. In a style where order matters as much as individual pieces, the role points to calm control and exacting care.

Omakase sushi remains the center of Yasu Hirano’s present work. The form depends on confidence between chef and diner, and his approach sits inside that exchange with measured poise. The work is organized around quiet suspense: texture, temperature, and sequence are handled with attention, so the meal unfolds with precision instead of noise.

Omakase Chirashi Bowl and nigiri of otoro aged for 19 days and brushed with soy sauce are among Yasu Hirano’s signature dishes. The Omakase Chirashi Bowl shows a compositional approach built on balance and visual order, where arrangement and rhythm carry as much weight as flavor. The nigiri of otoro aged for 19 days and brushed with soy sauce points to a chef working with time and finish: aging shapes the fish before soy sauce provides the final note. Taken together, the signatures show a style that values restraint, detail, and well-judged simplicity.

Michelin one star (2021) is the honor attached to Yasu Hirano. It remains the most visible measure of his standing and the clearest shorthand for the standard his work has met. In a trade where distinction often lives in nuance, the award marks the seriousness of his approach and the attention his cuisine draws.