A two-time James Beard nominee, Master Chef Hiro Yamato has been profiled in every major cuisine periodical and newspaper including Bon Appetit, The New York Times, and USA Today. His restaurants are permanent fixtures in Zagat's restaurant guides.

Born in Japan's traditional city of Kyoto, Chef Hiro packed his bags as a teenager and trained with the culinary masters on the infamous Ginza in Tokyo. Years of grueling apprenticeships and early morning battles at the Tokyo fish markets infused Shiro with the passion to use only the finest, freshest ingredients and refuse to serve any sub-standard dish to his patrons.

In 1967, Hiro brought this same passion to Seattle and started up Seattle's first full service sushi bar at the original Nikko Restaurant on King Street. After 20 years, Hiro sold the famous restaurant to the Westin hotel chain and worked as their executive consultant, starting up restaurants all over the U.S. and Japan.

In 1997, Hiro opened up Mooshi Sushi in the heart of the Boston area. Hiro's blending of classical Japanese technique with the Pacific Northwest's wealth of local seafood and ingredients has, as Zagat says, "set the bar that others aspire to." He has catered to Japanese Prime Ministers, captains of industry, and world renowned artists and athletes.

Hiro continues his daily shopping rounds religiously at his secret seafood suppliers and if you're lucky (or patient), you'll be seated in front of him to experience the freshest, most succulent sushi in town.