Hiroshi Tanaka is a master of restraint and precision, celebrated for his refined approach to traditional Japanese cuisine. Every slice, placement, and pairing in his dishes reflects decades of discipline, respect, and culinary philosophy.

Born in Osaka and trained in Kyoto’s legendary kaiseki kitchens, Hiroshi dedicated over 20 years to perfecting the art of sushi and sashimi. His technique is rooted in minimalism, where quality ingredients and expert handling speak for themselves.

Simplicity as a form of perfection

Hiroshi’s cuisine highlights balance — clean flavors, perfect textures, and artistic composition. From nigiri brushed with aged soy to broths steeped in umami depth, his dishes offer calm, clarity, and reverence.

Now leading the Japanese section at Plateria, Hiroshi brings the essence of tradition to modern palates. His specialties include seasonal omakase, cured seafood, dashi reduction, and knife cuts so fine they elevate raw ingredients to culinary poetry.