Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.
Hiro was born and raised in Nagoya, Japan, after graduating high school, Hiro attended culinary school in Nagoya for 1 year. He then worked Kaiseki style at Nadaman restaurants working as a cook. He spent 3 years there working all the positions including front of house so that he could understand the customers and learn as much as possible. It was a large restaurant (which is presently owned by the Asahi Beer company). In 1997, he visited Vancouver for the first time as his relatives were already living here. He then travelled back and forth to learn and help at Tojo’s Restaurant for 2 years, the restaurant that his Uncle Tojo owned. In 2000, he moved to Vancouver permanently and then worked at Tojo’s for 17 years in every role. In early 2018 he left to open his own restaurant, Super Hiro’s in Kitsilano.
You can follow Chef Hiro on Instagram @chefhiroki
Where did you learn to make Sushi?
At Tojo’s in Vancouver, I learned how to roll sushi, as well as the Nigiri style.
What is your style of Sushi?
I make a Niguri style (orthodox style), with soft rice ball using medium firm rice as cooked then the fish put on top to balance.
What has it been like for you running your own restaurant?
Slow from the beginning and growing my regular customer base.
Tell me about the Sushi and Japanese cooking style now in Vancouver
It’s now 2nd generation here, and things are constantly changing, restaurants making signature dishes that constantly evolves.
What is your favourite food to eat?
Ramen (Shoyu style)
What are your Favourite restaurants outside of where you work?
- Seto Sushi in Richmond
- Empire Restaurant in Richmond
What are you’re your interests outside of work?
- Watching soccer
- Watching movies
What dish on your current menu would you pair with Sake?
Fish on the Green
Fish on the Green
Japanese grouper (Kihata kue)
Momijioroshi (grated daikon with Japanese chili powder) sauce (made with pea, broccoli, spinach, pepper, yuzu, miso)
Organic green (ginger sauce)
White fish very thinly sliced, dipped with ponzu sauce, created for pescatarians.
Do you Cook at home?
What do you like to cook at home?
Everything such as ramen, curry rice, omelette, fried rice, yakisoba, beef stew, cold noodle, chashu.
Do you make your own Noodles?
I used to make my own Udon noodles
What are your favourite drinks?
Fish & Cheese
Breaded white fish with shiso leaf
Roasted red pepper sauce
It came from fish & chips, gives Westerners a good entrance to my Japanese cuisine.
What is Japanese Pepper that you used for your 1st dish?
Citrus, salt & pepper
Homemade tomato sauce
Started with a bouillabaisse with fish and seafood from the ocean.
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak