Our guest is Hirohisa Hayashi, the chef and owner of Hirohisa in SOHO, which has a previous Michelin star. Hiro’s culinary experience is unique. He was classically trained in Japan and came to New York, cooked at Sushi Samba, which is a both latin and Japanese themed creative restaurant. He also had a casual neighborhood restaurant in Brooklyn called Hibino before he opened Hirohisa. In this episode, we will discuss what his unique culinary journey has taught him so far, how he expresses his philosophy at Hirohisa, how is coping with the challenges caused by the coronavirus and much, much more!!!
Our guest is Hirohisa Hayashi, the chef and owner of Hirohisa in SOHO, which has a previous Michelin star. Hiro’s culinary experience is unique. He was classically trained in Japan and came to New York, cooked at Sushi Samba, which is a both latin and Japanese themed creative restaurant. He also had a casual neighborhood restaurant in Brooklyn called Hibino before he opened Hirohisa.
In this episode, we will discuss what his unique culinary journey has taught him so far, how he expresses his philosophy at Hirohisa, how is coping with the challenges caused by the coronavirus and much, much more!!!
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