About the Author

Hideo was born in Yotsuya, Tokyo. His cooking training commenced (while he was still at school) in the family restaurants, where he learnt from his parents the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through the generations of his family. At the same time he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodoo (calligraphy), Ikenobou-Ryuuseiha (flower arranging) and Hocho Shiki (the cooking knife's ceremony) at the Shijyoushinryuu School by Master Teacher Shishikura Soken. After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, and then to England, and later the USA where he was able to combine his skills in Japanese and European cuisine by working as a cooking demonstrator in California. He settled in Sydney and established his own catering company. He is a Master of Literature through the Shijyoushinryuu School and author of several Japanese cookbooks.