With over two decades of mastery, Chef Hiroyuki Kawaguchi - better known as Chef Hiro - has carved his name into the global culinary stage. From Tokyo to Milan and now Vietnam, his precision with Wagyu and devotion to Japanese techniques have redefined fine dining collaborations and inspired a new wave wave of culinary appreciation.
Hiroyuki Kawaguchi, affectionately called Chef Hiro, entered the culinary world at the age of 15. What began as an early calling soon evolved into a lifelong pursuit of excellence that now spans over 23 years. With an unwavering dedication to precision and artistry, Chef Hiro has become one of the most respected names in Wagyu dining, celebrated for his ability to cut, prepare, and elevate Japan’s most prized beef to unparalleled levels.
Chef Hiro’s career is deeply intertwined with the prestigious Yazawa restaurant group, whose establishments are renowned across global culinary capitals such as Tokyo, Kyoto, Milan, Beverly Hills, and Singapore. Within this highly competitive environment, his talent and discipline set him apart, earning recognition and praise not only from international diners but also from the company’s Tokyo headquarters. His experiences in world-class culinary cities like Tokyo, Kyoto, and Milan helped refine his techniques, shaping a philosophy that values both innovation and respect for tradition.
Central to Chef Hiro’s reputation is his extraordinary skill in Wagyu cutting. With meticulous accuracy, he can slice beef down to the millimetre, a technique that unlocks the delicate marbling and flavour profile unique to Wagyu. This mastery allows him to constantly create new menus and concepts, never content with simply repeating past successes. Beyond Wagyu, his extensive knowledge of Japanese cuisine and cooking techniques gives his dishes a refined balance that seamlessly blends precision with creativity.
Since bringing his expertise to Vietnam, Chef Hiro has become a prominent figure in the country’s dynamic culinary scene. His collaborations read like a who’s who of Vietnam’s top dining establishments, including Kappou Ishida, LABRI, Capos, Chapter, and Fume. Most recently, his work with T.U.N.G Dining demonstrates his ability to push culinary boundaries while sharing his craft with both chefs and guests in Vietnam. Each collaboration brings new interpretations of Wagyu, introducing diners to experiences that combine Japanese discipline with local creativity.
For Chef Hiro, the journey is never complete. His philosophy is rooted in the belief that mastery comes through continual refinement and innovation. Whether in Tokyo, Milan, or Ho Chi Minh City, he embodies the spirit of a culinary artisan - a chef whose legacy is defined by precision, passion, and an enduring pursuit of excellence.