Chef Hiroji Obayashi has spent half of his nearly 4 decades kitchen experience running his own groundbreaking restaurant Hirozen. Since opening the doors in 1989, Obayashi has received critical acclaim and high accolades for his unique sensibilities, keen imagination and uncanny knack for dazzling his clientele. However, commendations are only the by-product of his steadfast dedication to Japanese technique, tradition and use of only the freshest seasonal ingredients.

While Hirozen has been Obayashi's personal culinary playground, his vision extends far beyond the quaint interior of the West Hollywood storefront. He caters weekly, has consulted around Los Angeles, Scottsdale, for the Bellagio and Caesar's Palace in Las Vegas, and even cooked for the Royal Princess Siriwanwaree Mahidol of Thailand. In 2006 Obayashi's first cookbook, Simple Delicacies: Japanese Recipes from Hirozen was published with nationwide distribution.

Yet there is something more that sets Obayashi's food apart, something that gives him a step above the rest. His philosophy. "Food is for the human relation." The meal rather it be in the home, around the backyard grill or at Hirozen exemplifies one of the most ancient of human experiences, the gathering. With food being the centerpiece, the connective tissue of our society and culture, what better way to pay tribute than to treat it with the utmost respect, care and understanding, just as Obayashi does.

It comes as no surprise that Hirozen celebrated its 20th anniversary as Obayashi is showing no signs of slowing. With another book project in the works, continued consultations, endless travel and research, it is clear that Chef Obayashi's persistent education will amount in many more wonderful and sophisticated dishes for Hirozen patrons.