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.
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 “Kaizen,” or continuous improvement, Masakazu has a remarkable ability to transform simple ingredients—fish, meat, and vegetables—into extraordinary dishes that delight and surprise guests.
Jason Senuemon Shimizu
Japanese chef
Born in the USA and shaped by decades of experience 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 unique creations shaped by his global experience, adding depth and fresh perspective to Hiroshi’s culinary team.
Tomonori Nagai
Japanese Chef
Originally from Fukui, Japan, Tomonori Nagai is one of the few successors of traditional Edomae-style sushi working in California today. Raised in a fishing family, his father a fisherman named Katsuo, meaning bonito in Japanese, his understanding of seafood begins at the source.
Tomonori brings pure tradition and culinary discipline to the team, Nagai preserves the fundamentals of Edomae sushi with precision, restraint, and respect for seasonality. His work reflects a deep commitment to classical Japanese technique and the integrity of the craft.
Huy Nguyen
Apprentice Chef
Huy brings energy, positivity, and genuine passion to the team. Originally from Vietnam, he supports both our culinary division and event team, helping deliver thoughtful experiences to guests across the Bay Area.