Hideto Tashiro
Chef / Culinary Director
Start with the ingredient.
Not with a technique. Not with a finished dish in mind.
I look at what is in front of me and ask what would make it best.
Sometimes that means fire. Sometimes fermentation.
Sometimes it means doing nothing at all.
Hideto Tashiro
Head chef at Suzutashiki, a wood-fire Japanese restaurant in Nishi-Azabu, Tokyo.
Fire, fermentation, age — the method follows the ingredient, never the other way around.
He also works on food product development and restaurant direction.
Cooking is only part of it.
Food Development In Progress
Taking something found in the kitchen beyond the plate.
An ongoing attempt to give an ingredient another form.
Interested in this project?
Cooking, product development, projects made together.
If it starts with an ingredient.
A reply usually follows within three business days.