Yasuhiro Hirano

Chef Yasuhiro Hirano's culinary philosophy is deeply rooted in a lifelong connection to seafood, stemming from his upbringing in Kisarazu, Chiba Prefecture, where his mother operated a sushi restaurant and his father ran a fish market. He began learning the trade at the tender age of five, imbuing him with an intrinsic understanding and respect for aquatic bounty. Despite an initial disinterest in cooking, a pivotal moment arrived with the inheritance of his late father's prized knife, reigniting a profound passion for food and craftsmanship. Hirano's ethos revolves around an unwavering commitment to seafood freshness and seasonality, leveraging his family's established connections to source top-tier ingredients. His approach is an artful mastery of traditional Edomae-style sushi, yet he subtly infuses innovation, such as a French-inspired black pepper accompaniment for ankimo. He believes in creating an intimate, omakase-only dining experience, where guests receive a "crash course in the art of sushi" directly from the chef. He aims to coax out flavors and textures that often remain imperceptible at other establishments, a testament to his exceptional facility with seafood. A cornerstone of his philosophy is the profound importance of balance, particularly in his shari (sushi rice). Revered as "some of the best in the city," his rice, often prepared with akazu, possesses a "subdued stickiness and subtle tartness" that, rather than calling attention to itself, serves as a "flawless foil" to the neta. This meticulous attention to detail, combined with an unpretentious yet authoritative demeanor, defines the elegant and deeply satisfying experience at Sushi Inaba. Chef Yasuhiro Hirano's signature approach is a masterful blend of traditional Edomae techniques and subtle, innovative applications, showcasing both artistry and technical precision. His omakase-only format allows for an intimate presentation of his daily selection, emphasizing seasonality and the inherent quality of the fish. A hallmark of his technical style is the sophisticated use of dry-aging, where he meticulously varies the aging length—from 7 to 28 days—depending on the specific fish (neta) to heighten umami and refine texture, exemplified by his 13-day aged Australian bluefin and 28-day aged Otoro. He frequently employs binchotan charcoal for searing, a technique applied with finesse to impart a delicate smokiness without overpowering the fish's natural flavors. This is notable in his "simply marvelous" Nodoguro Bozushi (blackthroat seaperch rod sushi) and various other courses like beltfish and Spanish mackerel, sometimes even utilizing a unique "cylinder of charcoal" method. His shari preparation is legendary, characterized by its ideal stickiness, subtle tartness from akazu, and ability to perfectly complement each piece of neta without overwhelming it. Hirano also stands out for his unique preparations and ingredient combinations: * **Uni Soba:** A promising opening course featuring daily scratch-made soba noodles with murasaki and bafun uni in a savory soup. * **Iwashi Maki:** A sardine preparation praised as "one of the best ever," with ginger, shiso, and chive expertly moderating the fish's assertive flavors. * **Sunomono:** An inventive, jelly-like sanbaizu preparation showcasing three distinct types of sweetness from Hokkaido hairy crab, Okinawan blue prawn, and Iwate scallop. * **Awabi no Sakamushi:** Ezo abalone from Hokkaido, steamed for an astounding eight hours, yielding an "amazingly soft, slippery texture" amplified by an accompanying kimo sauce. * **Warmed Toro:** A distinct technique of slightly warming 20-day aged Miyagi bluefin on a hot plate to "loosen up the fat," resulting in a "particularly luxurious eating experience." * **Ankimo with Black Pepper:** A non-traditional, French-inspired pairing that accentuates the liver's sweetness. * **Tamagoyaki:** A castella-style egg omelette, incorporating shrimp and scallop, demonstrating an "exquisite balancing act between sweetness and umami." His menu frequently features "exotic ingredients like mantis shrimp and plump Japanese oysters," and he masterfully orchestrates pairings with a curated selection of sakes and even old Bordeaux wines, further elevating the dining journey.