hiroto’s focus on cuisine doesn’t just start with the food that he puts on the table, but with the animals and produce that are raised in order to make the food, as well as the ingredients. Chef Hiroto has an emphasis on the process of purchasing in which he visits the production sites, speaks with the farmers, and then decides whether or not to buy the ingredients and materials necessary for his meals. He finds this is necessary in order to change the attitude of the ingredients and he finds that this unique approach stimulates the core concept that brings out the original taste of the ingredients in his pursuit of increased taste quality.

Chef of hiroto, Yoshiyuki Hiroto

The owner-chef of hiroto, Yoshiyuki Hiroto, born in Shimane prefecture, had expressed his interest in following the culinary pathway since being in high school. After graduating from culinary school, he worked at Rihga Royal Hotel Hiroshima for five years before entering the Georgian Club, a renowned French restaurant in Nishiazabu. Following his experience in Tokyo, he began to work at the Park Hyatt Tokyo, an exclusive restaurant in Roppongi, leading up to his experience working in a two Michelin-star restaurant in England. Not only did he gain experience working in Tokyo, but he worked as an apprentice in a prestigious restaurant in England. After, he opened hiroto and received a one Michelin star rating in the Hiroshima restaurant guide.

Message from hiroto

Chef Hiroto states, “This is simple cuisine with no excess, expressing only the flavors I want.”