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Transcending tradition for the tastes of today
What We Do
We help restaurants, hotels, and food groups design, build, and run Japanese menus that hold their standard through service.
Our consultancy is modular — projects can begin anywhere and scale as you grow.
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Define your Japanese food identity, shaped around your brand, guests, and kitchen.
Build the skills, literacy, and confidence to deliver authentic Japanese food every day.
Create and refine dishes tested in real kitchens for consistency, flavour, and flow.
Keep growing with seasonal adaptation, local relevance, and capability support.
From Mastery to Practice
HH was founded by chef Hideki Hiwatashi, trained in Kyoto’s two-Michelin-star kitchens and later responsible for launching Japanese concepts across Europe, Asia, and beyond.
That journey — from mastery to practice — shapes the consultancy today and underpins how we guide clients from concept to plate with clarity and authenticity.
We bring the principles of excellence inherent in the kitchens of Kyoto to modern global kitchens. From concept to service, our work connects culture, craft, and capability.
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Our Approach
Four principles that shape every HH project. Every partnership starts with the same question — how do we make Japanese food work here, for this brand, this kitchen, this guest?
These four principles guide that process from first idea to service.
Vision-aligned
We begin with your story — the space, the guest, and the food identity you want to build.
Culturally grounded
We work from Japanese cooking itself — flavour built on balance, umami, and respect for season and place.
Operationally real
We design for real kitchens — menus shaped around labour, layout, and service flow.
Commercially viable
We build for long-term sense — aligned with your costs, supply chain, and staffing reality.
"Hideki’s expertise was crucial in bringing authenticity and sophistication to our restaurant. His attention to detail and high culinary standards attracted discerning diners, and his influence on our staff deepened their understanding of Japanese cuisine, enhancing the overall dining experience."
Andrew Jobes
Explore our work
See how HH has helped restaurants and operators bring Japanese food to life — from fine dining to scalable formats, each project grounded in authenticity, adaptation, and craft.
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Every HH project begins with your vision and ends with Japanese food that works in your world — food that holds in service and lingers in memory.
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