Hiroshi Tanaka

Executive Chef — Japanese Cuisine

Based

Tokyo

Works across

2 regions

Languages

Japanese, English, Mandarin

Experience

27 years

Twenty-seven years of Japanese fine dining, twelve of them spent teaching non-Japanese brigades to execute it properly. Tanaka's consultancy work is built around a hard problem: how a hotel in Dubai or Munich produces credible washoku with staff who have never worked in Japan. His answer is a standardisation system, not a compromise — documented to the gram and the second, and taught in six weeks.

“Standardisation is not the enemy of craft. It is how craft survives being handed to someone else.”