Today we’d like to introduce you to Hiroto/Nami Ochiai.
Hi Hiroto/Nami, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Hiro’s Kitchen is built on the idea of creating truly memorable dining experiences by incorporating Japanese ingredients, sake, and culture into our services. For many people in Texas, this is still something unfamiliar, so one of our greatest challenges—and joys—is communicating its value and inviting guests to take that first step into a new cultural experience.
At Hiro’s Kitchen, we serve sushi made with fresh fish flown in from Japan, along with modern dishes inspired by my experiences working in Michelin-starred and internationally diverse restaurants. Both my wife and I are certified Sake Sommeliers, and we take pride in guiding guests with confidence through carefully curated sake pairings. We also host special events that bring sake brewers from Japan to Texas, creating rare opportunities for our guests to engage directly with the brewers while enjoying food and sake together—an experience unlike any other.
Currently, we provide private chef services and catering, visiting guests directly to create personalized dining experiences. We also collaborate with wine bars and restaurants throughout the DFW area, building meaningful connections with local communities and bringing unique culinary experiences to life.
Looking ahead, we see tremendous potential to expand access to both ingredients and talent. By sharing Japanese cuisine and culture more widely, we hope to create opportunities to highlight the diversity and richness they hold. Our mission is to continue offering services that bring joy, discovery, and unforgettable moments to the people of Texas and the DFW area.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Since starting Hiro’s Kitchen, nothing has come easily. We had just moved to Texas with no knowledge, no network, and no resources. From the beginning, we made the decision to do everything we could with what we had.
It was truly our guests in Texas who taught us everything. They experienced our food and service and gave us honest feedback—both the good and the bad. People here are warm and straightforward, and by staying humble and genuine, we continued to refine what we do. As a result, guests began returning with their families, recommending us to others, and even introducing us to people who became important connections for our business.
Some guests would say, “Next time I want to bring my whole family,” and then actually come back the very next day with them. Others would say, “I want to introduce you to someone,” and those introductions opened new doors for us. Even though we were the ones providing the service, we felt deeply supported by the spirit of Southern hospitality in Texas.
Our journey has only just begun, and we know there will be even greater challenges ahead. But we believe in ourselves, and we want to continue delivering even greater value to our guests in Texas. Most of all, we trust that the people of Texas—whom we truly admire—will keep helping us shape and expand our future.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Hiro’s Kitchen is a private chef and catering business based in the DFW area. We specialize in sushi crafted with fresh fish from Japan and modern French-Japanese cuisine inspired by Chef Hiro’s Michelin-starred restaurant background.
What sets us apart is our expertise in sake—we are both certified Sake Sommeliers, and we take pride in pairing dishes with sake in a way that deepens the dining experience. We also host unique events featuring visiting sake brewers from Japan, giving our guests the chance to meet the makers behind the bottles.
In addition to private dining and catering, we regularly collaborate with wine bars and restaurants across Dallas–Fort Worth, creating one-of-a-kind experiences that connect communities. Looking ahead, we are preparing to open our first brick-and-mortar restaurant in Fort Worth’s Near Southside, which will feature both a sushi and hand roll bar, with the option of a counter-style omakase experience as well.
At Hiro’s Kitchen, our goal is simple: to bring joy and lasting memories through food, sake, and culture.
What do you like best about our city? What do you like least?
What I like best about the DFW area is definitely the people. There is a genuine kindness, thoughtfulness, and sense of balance in the way people live here. They know how to take care of themselves while also caring deeply for their families and communities. That strong neighborhood spirit—where people truly consider one another—has been incredibly inspiring for us. Being welcomed into that circle brings us great joy and motivates us to keep raising the bar in what we do.
From a business perspective, I also value how much people here appreciate quality. In the food and restaurant world, everything depends on the added value you can create. It takes continuous effort to elevate that value, earn trust, and be recognized—but being in an environment where those efforts are rewarded makes the journey meaningful and fulfilling.
What I like least is perhaps the challenge of balancing tradition and innovation in the food scene. Dallas–Fort Worth is growing rapidly, which is exciting, but it also means there can be a tendency toward trends that come and go quickly. As chefs, we want to build something lasting—an experience rooted in culture and quality—so it can be a challenge to stand out in a market that sometimes moves at such a fast pace.
Pricing:
- Private Chef Experience: Starting at $120 per person
Contact Info:
- Website: https://www.hiroskitchentx.com
- Instagram: https://www.instagram.com/hiroskitchentx
- Facebook: https://www.facebook.com/share/1C6qCVkUD3/
