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Chef Hiroshi Tanaka

Chef Hiroshi Tanaka

Chef Hiroshi Tanaka

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Chef Hiroshi Tanaka

職人

Chef Hiroshi Tanaka

Executive Chef & Co-Founder

“ My role is not to mask or force the fish.

It is to prepare the canvas, to honor what nature created. We place our cuts where the fat speaks, and highlight with native southern leaves. ”

Rooted in the timeless traditions of Japanese cuisine, KŌJI Japanese Restaurant brings together authentic craftsmanship, refined techniques, and the finest seasonal ingredients. Inspired by Japan’s rich culinary heritage, KŌJI creates an intimate dining experience where every dish reflects precision, balance, and respect for nature. From delicate sushi and sashimi to thoughtfully crafted contemporary plates, each creation is designed to celebrate the true character of every ingredient while offering guests an unforgettable journey through the flavors of Japan.

職歴

Apprenticeship & Mastery

 KOJI Beginnings
1998 - 2002

KŌJI Beginnings

Trained at classic Osaka culinary academy, mastering basic dashi extractions and traditional regional broth mechanics.

Kyoto Discipline
2002 - 2010

Kyoto Discipline

Spent 8 years in strict Kyoto kitchens, learning the foundations of traditional techniques, seasonality and the discipline that shapes true craftsmanship.

Tokyo Precision
2010 - 2015

Tokyo Precision

Led premium contemporary hot kitchen operations. Gained deep familiarity with global modern culinary trends and guest expectations.

KOJI-Present
2002 - 2010

KŌJI — Present

Eight rigorous years dedicated purely to rice preparation, absolute knife controls, and the strict, silent theater of nigiri.

 KOJI Beginnings
 KOJI Beginnings

1998 - 2002

KŌJI Beginnings

Trained at classic Osaka culinary academy, mastering basic dashi extractions and traditional regional broth mechanics.

Kyoto Discipline
Kyoto Discipline

2002 - 2010

Kyoto Discipline

Spent 8 years in strict Kyoto kitchens, learning the foundations of traditional techniques, seasonality and the discipline that shapes true craftsmanship.

Tokyo Precision
Tokyo Precision

2010 - 2015

Tokyo Precision

Led premium contemporary hot kitchen operations. Gained deep familiarity with global modern culinary trends and guest expectations.

KOJI-Present
KOJI-Present

2002 - 2010

KŌJI — Present

Eight rigorous years dedicated purely to rice preparation, absolute knife controls, and the strict, silent theater of nigiri.

工芸展

Chef Hiroshi's Signature Compositions

外部検証

Respected Recognitions

01

Ranked #14 (2023 Edition)

Asia's 50 Best Restaurants

Honored for pioneering a coherent botanical sushi paradigm in Southeast Asia.

アジアのベストレストラン

02

One Michelin Star (2019 - 2023)

Michelin Star Allocation

Secured consistently at our Duxton Hill flagship in Singapore.

ミシュランスター

03

Excellence Award (2021, 2022)

Tatler Dining Best Restaurant

Celebrated for uncompromising service rhythms and strict table limits.

タットラーダイニングアワード

KOJI

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