Originally from Niigata, Japan, Hiroto Ochiai began his culinary journey after university at Enterprise HUGE Co., Ltd., where he gained experience across a variety of global cuisines. He later refined his skills at Jean-Georges Tokyo before moving to New York in 2017.

In New York, Hiro was part of the teams at Sushi Amane and Shion 69 Leonard, where he served as Sous Chef and Beverage Director. Those years deepened not only his experience with sushi and Japanese cuisine, but also his understanding of how food, sake, and hospitality come together to create a complete dining experience.

As a Certified Sake Sommelier (International Kikisake-shi), sake has always been an important part of Hiro’s approach to food. Rather than treating sake as simply a beverage, he enjoys introducing guests to different styles, regions, and producers, and showing how sake can become part of the experience at the table.

After years in Tokyo and New York, Hiro and Nami moved to Texas and opened Hiro’s Kitchen – Sushi & Sake – in Fort Worth’s Near Southside on August 20, 2026.

Hiro’s Kitchen is an intimate 15-seat sushi counter built around something simple: great sushi, great sake, and genuine hospitality. Hiro offers both omakase and à la carte, bringing together the techniques and experiences he has developed throughout his career while keeping the experience personal, relaxed, and approachable.

With Hiro behind the counter and Nami sharing her passion and knowledge of sake with guests, Hiro’s Kitchen is a place they have created together — one where they hope guests can discover something new, enjoy a great meal, and feel welcome every time they walk through the door.