Hiroki is an expert sushi chef who headed up the famous London restaurant, Nobu.

Hiroki completed a sushi chef apprenticeship in Osaka, Japan. To broaded his experience, he then moeve to Europe and arrived in a cold and rainy London in February 1982 with just a small suitcase and his sushi knives. For the next ten years he worked in the city’s noted Japanese restaurants.

In 1996, Nobu Matsuhisa asked Takemura to head up Nobu London’s opening team. Takemura accepted, and then worked briefly in Nobu’s New York restaurant, to attune himself with the cooking (Takemura still refers to Nobu Matsuhisa as ‘oyaji’ - ‘honorary father’).

Nobu has become one of the finest Japanese restaurants in London and Hiroki, a well respected chef. His expert advice is passed on in his award-winning DK book, Sushi: Taste and Technique.

More info:
Author description at dk.com
Books by Hiroki Takemura