Hajime Horiguchi

Chef Hajime Horiguchi's culinary philosophy is deeply rooted in a profound respect for ingredients and an unwavering commitment to celebrating local produce. Influenced by his father's French restaurant in Kyoto, where the menu was dictated by the day's freshest offerings, Horiguchi embraces a principle of simplicity: allowing the natural flavors of the ingredients to shine through. This ethos informs his daily practice of personally engaging with local fishmongers at 5 AM to secure the finest catch. He brings an elevated and modern approach to Japanese dining, seamlessly integrating traditional Japanese techniques with subtle contemporary touches, carefully avoiding a "fusion" label. His vision for Warabi explicitly aims to celebrate Kyoto's culinary heritage while dynamically responding to Melbourne's distinct seasons and bountiful local produce. This results in a menu that is ever-evolving, changing daily to reflect market-best ingredients and narrate the story of the current season. Beyond the plate, Horiguchi conceives of dining as a multisensory journey, collaborating with music curators to craft an inviting sonic ambiance, ensuring a holistic and memorable experience for every guest. He also deeply values team collaboration, viewing the kitchen as a "playground" where collective insights contribute to the menu's evolution. Chef Horiguchi's technical mastery is characterized by an artful balance of traditional Japanese techniques with modern presentation, aiming to heighten the intensity of classic Japanese flavors. His style is about new interpretations and elevated presentations within an omakase framework, typically a nine-course chef's choice procession. A paramount example of his precision and artistry is his meticulous approach to rice (hakumai), which he considers "like pasta to Italians – it's in our soul." He demonstrates exceptional sensitivity to environmental factors, adjusting water ratios and cooking times daily based on ambient moisture and temperature to ensure perfect texture and flavor. This precision extends to tailoring rice preparation for specific dishes; for sushi, it must be fluffy yet cohesive, while for hitsumabushi, it is made softer to complement the richness of the eel. Among his most legendary signature dishes is his Unagi, grilled Nagoya-style over binchotan charcoal for an exacting two hours, a testament to his patience and control over fundamental Japanese cooking methods. Another celebrated creation is the K'Gari Spanner Crab with tosazu, kanimiso, and caviar, showcasing a refined interplay of textures and umami-rich flavors. His dedication to craft is further evident in the beverage program, featuring meticulously curated sake, wine, and innovative non-alcoholic pairings, including a zero-waste "Stolen Skins" mocktail that echoes kitchen ingredients.

Career

• Executive Chef at Warabi (W Hotels), Melbourne, Victoria, Australia
• Executive Chef at Kinki (Ascott hotel thonglor), Bangkok, Thailand
• Executive Chef at Sho by Hajime, Bangkok, Thailand
• Executive Chef and R&D at maguro sushi, Bangkok, Thailand
• Owner Chef at tanto japanese charcoal grill, Hervey Bay, Queensland, Australia
• Head Chef at sushi minamishima richmond, Richmond, Melbourne, Australia
• Head Chef at minamishima, Melbourne, Australia
• Executive Head Chef at Wasabi Restaurant and Bar Noosa, Noosa, Australia
• Sous Chef at Wasabi restaurant and bar Noosa, Noosa, Australia
• Chef at Iduu, Kyoto, Japan
• Sou Chef at Bloomer 55, Kyoto, Japan