Hiroshi Kawashima

Akordu sits beside the ancient ponds and stone lanterns of Nara Park, an extraordinary setting where sika deer roam freely. Kawashima's Spanish-Japanese fusion is as unexpected as its location — Mediterranean technique applied to Yamato (ancient Nara) ingredients, surrounded by 1,300-year-old temples.

Hiroshi Kawashima is the owner-chef of akordu in Nara Park, a Spanish-inspired restaurant he opened in 2008 near Todai-ji Temple overlooking Mt. Wakakusa. Named Gault & Millau Chef of the Year 2018, his cooking bridges Spanish avant-garde technique and Japanese seasonal ingredients in a setting unique to Nara's ancient landscape.

Japan — trained in Spanish cuisine and technique; Nara-based creative cuisine blending Japanese seasons with Spanish inspiration

Career

• Chef at Spanish restaurants in Japan and Spain, Japan / Spain (Late 1990s–2008)
• Owner-Chef at akordu, Nara Park, Nara (2008–present)

Mentored by Spanish culinary tradition.