Hiroko Shimbo

Hiroko Shimbo is an authority on Japanese cuisine with worldwide recognition. She is a chef-consultant for the restaurant industry and food companies, a trained sushi chef and a chef-instructor in USA and Europe.

Hiroko has supplied recipe and menu development for numerous restaurant and commercial food service organizations. Representative clients include: P. F. Chang’s China Bistro Group, Ruth’s Chris Steak House Group, IIKON.COM, LLC, University of Massachusetts Dining Service, AVI Food Systems.

Hiroko also provides consulting services and large-scale event menu, production management and catering services to commercial clients.   Customers include; Bon Appetit Management Company, Shiseido America, Uniliver Corporation, Zojirushi America, JETRO organization, Mutual Trading Company.

Hiroko’s teaching and consultation within the cooking school industry includes the Culinary Institute of America and the French Culinary Institute, New York’s highest reputed cooking school.  She also provides instruction at Escuela Hoffman, Barcelona, Alambique, Madrid, and CdT schools in the Costa Blanca region.

Hiroko has published two award-winning, bestselling cookbooks, The Japanese Kitchen and The Sushi Experience. The Japanese Kitchenwas translated into Spanish and published as La Cocina Japonesa (RBA Libros) in Barcelona.  Both comprehensive books have become manuals for chefs and restaurateurs who are opening some of the premier Japanese restaurants around the world.

For more information, please visit Hiroko’s website at HirokosKitchen.com

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