Born in 1981 in Nagasaki, Ryohei Hieda began his professional career in 2000 at the age of 19 by apprenticing at the prestigious Kyoto restaurant Gion Nakagawa. During his training, he acquired fundamental knowledge and techniques of traditional Japanese cuisine.
In 2005, chef Hieda returned to Kyushu to work at the famed restaurant Itaru where he learned to make artisanal salt and the expert use of it in the seasoning of dishes. He also gained deep appreciation of using the freshest produce and ingredients directly sourced from local farms.
Chef Ryohei Hieda
In 2008, chef Hieda joined RyuGin under founder chef Seiji Yamamoto. During this time, he was moved by chef Yamamoto’s creations and philosophy of Japanese cuisine.
In 2013, to further broaden his knowledge and skill, chef Hieda moved to San Francisco to receive training at French-inspired Michelin 3-starred Benu and 2-starred Manresa restaurants. Upon returning to Tokyo in 2014, based on his demonstrated ability and talent, chef Hieda was appointed by chef Yamamoto as chef de cuisine of Shoun RyuGin restaurant in Taiwan.
1. What is your philosophy when it comes to food?
I value the human connection and show respect to the ingredients. For that reason, I always try my best to cook in order to increase and show the value of the ingredients.
2. Name your most Favorite dish on the menu? And why?
My most favorite dish is “Charcoal grilled rosemary squab”. It’s one of our signature dishes and in a simple style. We only use less than one month old newborn pigeon which has mild flavor to grill on the charcoal fire and to smoke it with pleasant smells of rosemary. The quality of squabs is excellent so that we don’t need too many unnecessary cooking processes. I appreciate having such trustable producer in Taiwan to allow me to complete this wonderful dish.
3. Main considerations when it comes to choosing your ingredients?
First, I’ll consider the quality, the second is the freshness of ingredients.
4. How do you see the growing demands for sustainable produce affecting the food world?
I think it’s a good thing! For example, Japanese seafood is very popular in many Asia’s restaurants, and if the demands of sustainability are growing, more people are getting realized and concerned the reality of Japanese fish industry. As a chef, we should build up a stronger connection with producers and suppliers, review the value of local ingredients when we cook with it. This is what we chefs should do.
5. If you weren’t a chef, or in the food business, what would you be?
I liked to create something, maybe I’ll be an architect if I’m not a chef.
6. Do you have a memorable food experience that impacted you as a child or young chef?
Yes, I was impressed by the staff meals when I was part-time job at a restaurant. Although it was not so special. But when I think back now, I was moved because of feeling love in those meals, just like those meals were only made for me.
7. What do you enjoy most about being a chef?
To have plenty of time to create new menus in the way I like.
8. Other than creating good food, what are the most important qualities that make a successful chef?
I think the most important thing is to build up a trustworthy relationship in your job. It’s all the same to any jobs, the trust is the foundation of success.
9. If you had a choice of anything for your last meal, what would you choose to have?
The set of Tamagoyaki (Japanese rolled omelet), wiener, rice and miso soup. It was my most favorite set menu when I was a children. Even though I don’t have this meal these days, but I’ll choose this set menu if it’s my last meal.
10. Do you have any tips for budding chefs or restaurateurs?
Finding a good teacher/ mentor. Keeping repeating self-examination and correction and looking at your restaurant and yourself in an objective perspective, I think it’s probably a way to get progressively better, then access to success.
ADDRESS:
10491, Taiwan, Taipei City, Zhongshan District, Lequn 3rd Road, 301號
PHONE: +886 2 8501 5808
WEBSITE: https://www.nihonryori-ryugin.com.tw/