TEAM
Daiji Uehara
Owner chef
Daiji brings over a decade of global experience to the helm of Hiroshi, from the bustling streets of Tokyo to the cinematic vistas of Hollywood. Renowned for his innovative take on traditional Japanese cuisine, Daiji specializes in crafting unique omakase experiences that blend time-honored techniques with a modern twist.
Tetsuya Ozaki
Executive Chef
With over 30 years of experience in Japanese cuisine, Tetsuya, originally from Osaka, Japan, is a seasoned chef who has collaborated with renowned chef Hiroshi Kimura at Hiroshi in Los Altos. His expertise lies in blending Kansai-style Japanese cuisine with exquisite wagyu dishes. Tetsuya, who enjoys nature and is an avid fisherman, leads the culinary team at Hiroshi with passion and innovation.
Masakazu Nonomura
Executive chef
Masakazu, hailing from Tottori, Japan, brings decades of experience in Japanese cuisine to his role as Executive Chef at Hiroshi. His innovative approach is essential to the creation of Hiroshi’s menus. Known for his commitment to culinary excellence, Masakazu has a remarkable ability to transform simple ingredients—fish, meat, vegetables—into extraordinary dishes that delight and surprise guests.
Jason Senuemon Shimizu
Japanese chef
Born in the USA and shaped by decades of experiences in the Kyushu region of Japan, Jason brings a blend of traditional craftsmanship and spirited "Kyushu-danji" enthusiasm to his role. At Hiroshi, he is celebrated not only for his culinary expertise but also for infusing his dishes with the essence of his lifetime’s work.