Category Archive 'Hiroshi'

06 Aug 2017

The High Life, Silicon Valley-Style

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When they are not saving the planet from the rest of us or enforcing the rights of the transgendered, Silicon Valley moguls drop by Hiroshi in Los Altos to dine on gold-topped Wagyu steak.

Business Insider:

Hiroshi is an unusual restaurant for unusual clientele.

Located in Los Altos, California, the newly opened Japanese restaurant accommodates only eight people per night and has no menus, no windows, and one table. Dinner costs at minimum $395 a head, but it averages between $500 and $600 with beverages and tax. …

Located in a plaza in Los Altos — residents past and present include Sergey Brin, Steve Jobs, and Mark Zuckerberg — Hiroshi looked plain from the outside.

There were no hours posted on the door. A sign read “Open by appointment only.” …

Dim lighting cast a yellowish hue on the dining area, which was nearly swallowed whole by a single wooden table.

It was made from an 800-year-old Japanese keyaki tree. .. [I]t took 10 men and a small crane to lift the table into the restaurant. New walls were constructed around it.

I followed the aroma of meat crackling over an open fire to the kitchen, where I found the chef and owner, Hiroshi Kimura. He arrived at noon to prepare for the evening’s dinner.

On a business trip to the Bay Area in 2016, Kimura surveyed the restaurant scene and decided that few locations served the region’s wealthiest.

He decided the tech elite needed a high-end place to eat. The restaurant’s details — from the privacy shades on the windows to the discreet back entrance — caters to their needs.

Hiroshi accommodates just one seating of up to eight people per night. If a customer’s party has only six people, they must buy out the whole table. Dinner starts at $395 a head, but Biggerstaff said it averages much closer to $500 to $600 with beverages and tax.

Dinner is about 10 courses, and the menu changes daily. One dish, the tonkatsu sandwich, consists of a breaded, deep-fried pork cutlet prepared in a demi-glace.

Kimura and his sous-chef, who has a background in French cuisine, present each dish — like these sōmen noodles topped with caviar — simply and tastefully.

Kimura specializes in a rare dish. “Since the age of 16, I have spent 40-plus years in pursuit of perfecting the art of wagyu steaks,” he wrote in a statement on the website. …

Wagyu fetches high prices. The American steak purveyor Allen Brothers sells four two-ounce tenderloin medallions for $165 online. Two rib-eye steaks cost a whopping $280.

Hiroshi has whole tenderloins flown in weekly from Japan. A supplier sends them sealed and packed on ice, via FedEx and includes a certificate of authenticity.

Kimura did not reveal much about how his wagyu steak is prepared. But we know he cooks the steaks over a hibachi — a traditional Japanese stove heated by charcoal. …

The wagyu steak is sprinkled with gold flakes and served with white asparagus and a ponzu sauce. “The gold is more for show,” … “It doesn’t really have any flavor.”

The dish arrives on a sheet of thin, fragrant wood, which prevents the sharp cutlery from destroying the plate.
Each guest has a miniature hibachi stove so they can cook their steak longer or reheat it.

RTWT


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