On Wednesday night in South Main Village, Chef Hiroto Ochiai and his wife Nami prepared their last pop-up dinner at The Holly wine bar before the opening of their first restaurant, Hiro’s Kitchen, next door.
Chef Hiro’s craft comes from years of experience in his home country of Japan and at Michelin-starred sushi restaurants in New York.
He learned the philosophy of Edomae sushi, a style of nigiri, from Chef Shion Uino at Shion 69. From Chef Yuji Tani of HOUSE Brooklyn, Hiro learned how to create a hospitable and welcoming restaurant experience. And then at the two-Michelin Star Jean-Georges restaurant, where he met Nami, he learned how to creatively use Asian and Japanese flavors…